It pains me to hear my relatives in California talking about their great tomato harvests weeks before mine even have a blush of color.

And it especially hurts to hear locals talk about their harvests long before I'm pulling my fruit off the vine.

One of our designers, Pat McCoid, was rubbing my face in his metaphorical tomato the other day. "I've been harvesting brandywines for weeks," he said while casting me a look of pity and disgust as I whined about my green tomatoes.

It was then that he took charity on me. Pat gave me some advice: cut off all the leaves, needless branches and hopelessly small tomatoes you can. That does three crucial things: The plant's energy is not being diverted to new growth, sun can shine in and you can actually see your tomatoes.

I tried it and viola: my tomatoes have been ripening left and right.

I picked this group this morning. There are sun golds, sweet 100s (both cherries), big brandywines and one striped roman (more on that tomorrow.)

Tomato lovers: get out your pruners.