It’s finally happened. I succeeded in getting ripe tomatoes to add to summer salads before the spring-sown lettuce, spinach, and snap peas melted out in summer’s heat. (After two successive days with 100-degree F plus heat indices, that may soon change!)
The successful tomato variety? It’s ‘Lizzano’, an All-America Selections winner for this year. It certainly gets my vote as a keeper. Never mind that it’s “just” a cherry tomato. I don’t care about the size of the fruits as long as they’re flavorful and productive. So far, ‘Lizzano’ fits the bill. It’s certainly earliest of the 20 varieties of tomatoes that I’m growing this year. And unlike some cherry tomatoes, the plant is staying compact (less than 2 feet tall). It also reportedly has excellent disease resistance.
I’m especially celebrating the early harvest because not only has the tomato harvest coincided with the bounty of salad fixings, I have ripe peppers to add to the blend! ‘Sweet Heat’ pepper, from Ball Seed Company grows a compact 12 inches tall, and is bearing 1- to 2-inch long red fruits with a nice blend of sweetness and mild heat–somewhere between the flavor of a bell pepper and a hot pepper. Last year I grew it in a container with some herbs, but this year it’s growing in the ground. It has done well in both locations.
Local growers tell us that because of cool spring weather we won’t have ripe Iowa sweet corn this July 4th, but I can gloat a little and say that I have ripe peppers and tomatoes to enjoy. Summer has arrived!