I've been roasting any tomatoes that won't get eaten right away to either save for pasta sauce or even to freeze to put in soups over the winter. A bit of garlic roasted softens and smashes into a paste (I add a bit of water) for nice flavor.
Sauteed shishito peppers are a great side dish or appetizer, just cook them until completely blistered, with some olive oil, kosher salt and pepper.
They've been growing well!
Tonight's dinner: I've been enjoying the simplicity and delicious, fresh taste of various garden tomatoes, fresh mozzarella, wild arugula and basil salad with salt, pepper, olive oil and a splash of balsamic. Perfect summer meal!
A good slicing tomato, courtesy of dear neighbors Denise and Lester. We are constantly "community" gardening and sharing our harvests. Such fun! (They get more sun on their side, too!).
Post-roasted tomatoes.
Potato harvest after not checking them for months. The purple ones are so pretty.
Fresh-picked strawberries.
Healthy zucchini-walnut-dark chocolate chip (in some only, Mom!), coconut muffins made with whole wheat flour, garden zucchini, little bit of brown sugar, applesauce, honey nonfat Greek yogurt. Not too sweet!
