Committing Green-Mass Murder
I spent my Sunday morning committing mass murder – a bloody green massacre in my garden. Green tomato horn worms had decided to descend upon my just ripening tomatoes. Now, I am not above sharing the bounty, but when the invading creatures decided to sample every single red tomato before finishing off the most delectable one, I had enough and declared war. Using my trowel, I pried them from the leafless steams (apparently they enjoy the tomato leaves as well – kind of like getting the whole salad) and smashed their spiked bodies on the brick walkway. Dark green goo left wet marks on the path. On one tomato plant alone, I killed nine of the horned creatures. They were not just small either; two of the larger ones were at least three inches long and as thick around as a nickel.
I was able to salvage a whole ripe tomato from their feast. After some additional weeding, I took my lonely tomato inside and made myself a mushroom, tomato, and herm cheese omelet. The only thing not home grown or home made about my breakfast was the mushrooms and the oil I used in the pan. The queso blanco cheese I had made (for the first time) the week before and the eggs came from my chickens. I still have some work to do in perfecting the cheese, but for my first cheese making efforts, I am extremely proud. Every time I eat the cheese, I get that giddy smile on my face as I think of the different flavors I could create. I meant for my omelet to be a two-egg omelet but wound up with a three-yolk omelet instead. I am not complaining. In fact, cracking the larger egg and seeing the twin golden orange yolks made me grin. I would miss these when my chickens grew a bit older and figured out the exact science for egg laying. As for now, I enjoyed collecting an assortment of odd shaped eggs from my newly laying spring chicks.