It takes a good 30 minutes to harvest, wash, sort and store what's coming in now. Counterclockwise: tomatoes, cucumbers, banana peppers, jalapeno peppers, okra and stringless stringbeans.
I've been asked why I pick the tomatoes before they ripen on the vine. In my garden there's a lot of competition for my vegetables. There are all manner of bugs, birds and squirrels lying in wait for the perfect moment to take that one random bite--and move on to the next meal. Also, I know that after watering--not raining because we haven't had that going on 3 weeks--tomatoes grow faster than their skins and tend to burst, leaving them vulnerable to bugs and rot. Tomatoes seem to be perfectly happy ripening in the safety and comfort of my kitchen. I rest easier knowing their integrity will not be compromised when I need them. Believe me when I say the bugs, birds and squirrels aren't going hungry in my garden. They enjoy about 25% of the produce and share another 25% where I cut away evidence of their bites. Having thus justified my practice, I will say that there is nothing better on earth than picking a perfectly ripe Beefsteak from the vine, wiping it on my sleeve and munching on its supple, juicy flesh. A preview of heaven to be sure.
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