My garden is in its prime. The tomatoes are coming on, I have heirlooms and cherries, and salad reds and Lemon Boy yellows. It is the time for fresh tomato salad with either red wine or balsamic vinegar, fresh squeezed lemon, extra virgin olive oil, basil, garlic and celery. Sweet amd Hot peppers are ripening, zucchini get huge overnight. The winter squash, Butternut and Spaghetti squash hang from the fence. Purple black eggplants are fat and ready to roast for babaganouj or slice into steaks for grilling. I have tender tasty Kentucky Wonder pole beans to boil briefly and then dress with a light coating of soysauce, crushed garlic, fresh grated ginger, a little rice wine vinegar and a smidge of sugar and sesame oil. My ten foot sunflowers hang heavy heads full of seeds. I will try to prepare their seeds this year.
It is a time of plenty, of succulent fresh food and zesty flavors. The winter squash will linger, but the fresh basil and tomatoes are for NOW and will not be available after cold sets in. Store bought tomatoes have so little flavor that they just cannot be used for fresh salsa, and tomatoe salad, or tomatoes with fresh mozerella and a drizzle of extra virgin olive oil and leaves of fresh basil. These flavors are only for now, and September, and into October. Then they will be gone again. I savor them. Abundance and richness in it's season.
4 comments:
Mmmm...
Can I come for dinner? :)
You garden like a cook. Tomatoes and mozzarella-- my mouth is watering just thinking about it.
Emma and Q and Jes are coming for dinner, you can too....
Yay!
And mmmmm. Now I want food. *goes to rummage in the fridge*
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