We stumbled out in the early mornings to make sure the water reservoirs stayed full, braving hungry mosquitoes and the chance that our neighbors would see us in various states of (un)dress. When the tomatoes started ripening, our excitement increased, and we eagerly awaited the first of our harvest.
We finally had a couple that were fully ripened (and not caterpillar abused), so we brought them in and gloried in their home-grown flavor.
When we realized that caterpillars were enjoying more of the ripening tomatoes than we were, we decided to head them off at the pass. Fried green tomatoes!
Chef Steve carefully selected and sliced several tomatoes of goodly size, and with equal care prepared the cooking line for maximum efficiency.