I had a phone call from a friend today asking whether the tomato is a fruit or a vegetable. Immediately I blurted out, "it's a fruit!" But, it turned out I wasn't sure why. In fact, I was way off base...

So I did a bit of research and here is what I learned: tomatoes are considered to be a fruit - scientifically! That's because the tomatoes grow from seeds within an ovary at the base of the flower. However, tomatoes are also considered to be vegetables because that's how they are primarily used. Two schools of thought, both correct. So make your choice, as long as it's to keep enjoying home grown tomatoes.

Today's favorite - Snow White Cherry!

Did you notice that I didn't choose a favorite yesterday? To be honest, the gray sky had me feeling so low that nothing tasted good to me. Not french fries, not cookies, not even tomatoes.

But, I woke up this morning to bright sunshine. I jumped out of bed, threw up the sash...wait, wrong story, wrong season...I got out of bed with a sense of excitement and enthusiasm to meet the morning. First order of the day was to get some exercise so I went for a walk. Besides, I had a lot on my mind and decided that walking would help me get some things resolved. What walking really does is clear my mind, so I returned home from my walk pondering the same unanswered questions I had before I hit the pavement. After a tall glass of ice water I headed for the garden. I decided to harvest before it got too warm. Anything close to ready had to come in for fear of little critters enjoying my tomatoes for their next meal. And I carefully selected those varieties that I would compare for today's taste test.

Today, I did my taste test a little differently. I chose to include a selection of my favorite tomatoes rather than some of the new varieties. I also decided to include four in the test rather than the usual three. This ought to make up for yesterday.

First, Carmelo - a reliable, medium sized red globe. It's a standard tomato. Better than those you would buy in the grocery store, fine on a green salad but still, just a tomato. Then I cut into Dixie Golden Giant - Wow! A bit on the tangy side, this beautiful gold tomato, not as giant as the name implies, really packed a punch...not too much, rather just enough to wake you up. Definitely in the running. Third, I tried Old German. This is a tomato that last week was delicious and I suspect that, even though it felt perfect when I picked it this morning, spent too much time on the plant. Today it was mealy and I didn't even bother with a second bite. Last, I tried a beautiful, softly multi-colored, multi faceted, fairly large fruit. I've been waiting patiently for these to be ready to pick. Not an easy thing for me to do. I wanted to pick these tomatoes at just the right time and hoped that the squirrels didn't find them as attractive as I did. Luck was on my side as I cut three perfect tomatoes from the plant and immediately brought them inside, out of the sun. I didn't want anything to spoil them. Cutting into this tomato is a visual delight. Each wedge is soft yellow and peach and then bright red. But the real beauty of this tomato is in it's flavor - smooth and mellow, cool and comforting. It's an understated but incredible pleasure. There is no way to eat this tomato without making a little sigh of heavenly delight. Time and again, the Pineapple tomato, is nothing short of absolute perfection.

On any given day during the summer my kitchen becomes somewhat overtaken by tomatoes. I make salads and gazpacho, panzanella and salsas, and still the counter tops are completely covered with the fruits of my labor. I would not be exaggerating if I said there are days when finding a place to set down a glass is next to impossible.

Today I decided "Enough is enough"! I walked into the kitchen and felt somewhat surrounded by tomatoes in every stage of ripeness from absolute perfection to that point just before they begin to rot. For as many tomatoes as I have used, there are twice as many waiting to be consumed.

So, I decided to get cooking. I dug out my apron, a darling vintage print depicting a rainbow of tomatoes, and headed for the stove. I chopped what seemed to be the majority of the tomatoes along with onions, bell peppers, garlic, celery, cucumbers and various fresh herbs. I made the customary pot of gazpacho. No matter how often I make it, my gazpacho is always in demand. Then I finely chopped the collection of black tomatoes for salsa. I added corn to some of it to make a hearty salsa and watermelon and raspberry vinegar to another bowlful to make a sweet, delicate salsa. I chopped the Martino's Roma tomatoes to make a traditional sauce to put in the freezer. I inspected the remainder of the tomatoes and coarsely chopped every one that seemed like it might not be at it's optimal best. Right now they're simmering in the dutch oven with onions, celery, peppers and garlic. I'll reduce that down to a sauce and pop it in the freezer for the dismal winter days when I'm craving tomatoes.

In spite of all this culinary endeavor I find the kitchen counter still covered in red, orange and yellow balls of glory! What a delicious problem to have! If you wonder where I'll be tomorrow you can be sure it will be one of two places...in the kitchen trying some new tomato recipes or even more likely, in the garden harvesting more tomatoes!