I absolutely love this time of the year, when I can wander into the garden and gather food for the next meal. Tomatoes are the star of my garden this year. I got lazy and didn’t plant any experimental crops, although I did try some new varieties of tomatoes. I’ve got Beefsteak, Abe Lincoln, Early Girl, Sweet 100, and more. The Abe Lincolns surprised me by beginning to ripen ahead of the Early Girl–and they’re delicious besides.
There’s an article coming out about Digital Dish and me and CheapCooking in our local paper, so they sent a photographer over Monday for some shots. Given that I’d given them a bruschetta recipe to use in the sidebar, they took pictures of me chopping fresh tomatoes. I chopped some tomatoes, minced a garlic clove, and threw in some chopped onion along with the fresh basil. After they left and after my youngest scarfed down what she wanted of the bruschetta on some French Bread, I decided to use the rest for my lunch. I threw in some cubed mozzarella and drizzled some olive oil over it all and let it sit a bit. After I cooked up some pasta I put it all together and had a wonderful fresh lunch.
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