gardening

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read braiding sweetgrass, lib

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Let it grow ^.^

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Ithorian@hexbear.net

Things are happening on my balcony (hexbear.net)

submitted 1 month ago by StillNoLeftLeft@hexbear.net to c/gardening@hexbear.net

18 comments fedilink hide all child comments

Just a little joy post of some of the things I am growing on the balcony this year that are already making tiny delicious beginnings.

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[–] SorosFootSoldier@hexbear.net 2 points 1 month ago (1 children)

I will take one tomato and one strawberry.

[–] StillNoLeftLeft@hexbear.net 3 points 1 month ago (1 children)

The steak tomato variety is cherokee, it's an heirloom tomato with the most glorious flavour that I never expected to make it in my care or in this spot. I'd send one right over if I could. Along with some strawberries.

[–] KuroXppi@hexbear.net 1 points 1 month ago (1 children)

Please describe the flavour, since you can't send it to us doggirl-cry

[–] StillNoLeftLeft@hexbear.net 1 points 1 month ago* (last edited 1 month ago) (1 children)

They are purple tomatoes that have this sweet and juicy quality to them, I find them to be less acidic than many other tomatoes, there's almost like a watermelon vibe to them. There are also hints of smokiness and a lot of umami in them, they are amazing on a sandwich.

Afaik they are one of the most popular heirloom tomatoes in the US at least. I first got them from a small farmers market type thing where I live and decided to grow them then and there because I fell for the flavor and the purple color.

I am also growing another purple tomato, a variety from Siberia that is supposedly also very hardy and delicious and does well in the climate I'm in.

[–] KuroXppi@hexbear.net 2 points 1 month ago (1 children)

They sound scrumptious. I love a hearty tomato that can stand up on its own on a crusty bread.

[–] StillNoLeftLeft@hexbear.net 2 points 1 month ago

This definitely does that. I do just a slice of sourdough bread toasted with a spread, a big slice of the tomato and just salt and pepper.

Or a little bit of olive oil and basil if I have them.