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Tasty tomatoes
An excerpt from Cornell student Jessica Schisano’s reflective journal from HORT 201, The Art of Horticulture
As a child I spent much time in my grandmother’s fruit and vegetable
garden in New Paltz, N.Y. The garden was always bursting with
color. The blood red tomato, the deep purple eggplant, and the yellow
squash made the garden a mosaic of life.
Every summer the garden would overflow with plump, sweet tomatoes in every
shape and color. My grandmother grew different varieties of tomatoes such
as beefstake, plum, cherry, and grape -- each beautiful in their own way.
The grape tomatoes were always my favorite because they were the smallest
of the tomatoes. They looked so delicate and fragile as they dangled from
their vines.
I would search in a mission to find the tiniest of the grape
tomatoes so that I could show it off to my family. I imaged that the
miniature tomato was the baby to the bigger beef stake. I would pop the
little tomatoes into my mouth four or five at a time. Their juice filled
my mouth with a sweet sugary flavor.
I continued to appreciate the taste and beauty of the tomato as I grew
older. My mother and grandmother would bring bushels of tomatoes into the
house to cook with, or to can for sauce. At the age of 12, I became
particularly interested in making table arrangements with the different
varieties of tomatoes that we would have around the kitchen. I would
arrange the tomatoes in clear glass bowls and vases. I would put the
larger beef stakes on the bottom to support the smaller tomatoes on top. I
discovered that arranging the tomatoes with fresh cucumbers and peppers
also made for a beautiful country centerpiece. Aside from beautiful, the
centerpieces were also edible!
To this day my family consumes a massive amount of tomatoes in the summer
months. My family cans tomato sauce so that we can enjoy the fruits
throughout the fall and winter months. Fresh salsa, made with tomatoes,
lime juice, cilantro and jalapeño peppers, is another way I enjoy
consuming these delectable fruits. However, my favorite way to eat
tomatoes is with fresh mozzarella, basil, and olive oil. I love this
combination not only because it tastes delicious, but also because it
creates a stunning color pallet on your plate. The contrast of the bright
red of the tomato next to the pure white of the cheese looks simple yet
beautiful. When you add the crisp green of the basil leaf and the light
green of the olive oil your masterpiece is complete! When I prepare food,
I am an artist and a chef at the same time. I believe that raw fruits and
vegetables create the most beautiful art because their colors are so
intense.
To me, fruits and vegetables are the most beautiful and delicious
elements of nature. Although I do not have a garden at Cornell, my mother
has sent me to school with a plethora of tomatoes, zucchini, eggplant, and
cucumbers to last for weeks. I look forward to maintaining a garden of my
own someday so that my children will have the opportunity to enjoy the
beauty and deliciousness of the tomato.
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