When I was a gardener, I always planted a few pink tomatoes. My favorite was Pink Gourmet developed by the University of Missouri-Columbia, but no longer available today. So now I scavenge roadside stands and farmers’ markets for other pink varieties. I plead with family and friends to grow them. But for some reasons they’ve taken to cherry tomatoes.
This year Cyndy was feeling sorry for me. So she put a plant in her garden with my name on it, a juicy, low-acid tomato called Pink Girl. The old-fashioned, rosy pink fruit is considered the benchmark for intense tomato flavor. She sends me regular reports on my plant’s progress. I like that.
Red and Ready (Or Should I Say Pink and Petty)
The first tomato ripened this week and Cyndy brought it to me all the way from her garden in Columbia. I was so excited! After I smelled it and held it tenderly, I sliced half the tomato for dinner that night. The rest I snuggled into a BLT the next day. It was incredibly delicious.
Cyndy promises that others are forthcoming, but not yet ready. I await them with great expectations. Tomatoes make such beautiful friendships.