At right, tomato harvest ripens, and tonight we are eating tomato bread salad. Made with big homemade croutons, olive oil, red wine vinegar, fresh mozzarella, ripe, home-grown tomatoes (yowza!) fresh basil from said garden, some organic baby spinach and red onion. A vegetarian treat. Create your own proportions, with tomatoes the star of the show.
We're keeping the salad theme throughout, with a fruit salad of banana, nectarine, figs and oranges. Mega yum!
I harvested the young beets and we'll eat the beets and their greens separately. I love to pop a few cherry tomatoes into my mouth while I'm working in the garden. It's not really work, it's joy.