I love this season of the year – when my meals are planned around what I pick fresh from the garden.
Corn on the cob – all you can eat. Green beans – lightly steamed and dripping with butter. Summer squash in every form imaginable. And what about the tomatoes!
Is there anything as wonderful as a fresh, vine-ripened tomato?
Unless it’s something made from that fresh, vine-ripened tomato! Something like BLT’s, fresh salsa, bruschetta, or our favorite – pasta with fresh tomatoes.
Just peel 8 medium tomatoes. Chop, seed and drain.
Combine 1/4 cup of olive oil, 1 clove of garlic (crushed), 1 tablespoon of fresh parsley chopped, 1 teaspoon basil, 1 teaspoon salt, 1/2 of a green pepper (chopped) and 16 black olives, sliced.
Add tomatoes and set aside at room temperature.
Cook 8 ounces of pasta according to directions. Drain and place in serving bowl. Add tomato mixture and toss. Sprinkle with Parmesan cheese.
Yum!
We’re still in the honeymoon stage with tomatoes- enjoying all we can eat fresh – but don’t have quite enough yet to can.
Then there’s my pride and joy – my watermelons – both of them.
The melons didn’t like the heat and drought of July. But thanks to the boys faithful watering, we saved one watermelon plant with 2 watermelons on it.
I was a little scared to pick the big one – but my friend Martha just gave it a thunk and proclaimed it done.
She was right – it was perfect!
I may just have to call her to come and thunk the next one in a few weeks. 🙂
So what’s on tonight’s menu?
All you can eat fresh corn on the cob (Pedro holds the record with 6 ears at one meal) and chicken wraps (with roasted yellow squash, green peppers, onions and garlic for the more adventurous eaters!)
Lip-smacking goodness!
Blue Jeans and Cotton Tees 
How right you are,you can’t beat fresh vegetables.Mine are nearly all done now as we have a short growing period,the frost is only 3 weeks away,down to 5C tonight.Cauliflower and broccoli already in the freezer,pickled the beets and canned the tomato’s last week end.Still have green beans,carrots and more tomato’s to go,not forgetting the potato’s that are left to dig up.Veg from the garden for all Winter,been a good year.
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Oh Melinda–this sounds and looks so yummy!! I just wrote the recipe down. Can’t wait to try it out–maybe on Joni and Chloe when they get here on Wed. I’m loving the fresh ripened tomatoes! We’ve been making fresh pico de gallo for our tortilla chips. In just a few days I should have enough tomatoes to make some juice, spaghetti sauce, & salsa–if the grasshoppers don’t get to them 1st.
Have a great week!
Love,
Janie
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Yum! You make my mouth water. Wish my tomatoes would start turning red. They seem to be extremely slow going this year.
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Me too!
My watermelon keep splitting open.
How can you tell when they are ready to pick?
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Yummy!! Meals fresh from the garden are delish.
While I was on vacation a friend gave me some tomatoes and cantaloupe.
The tomatoes were gone within a day or two.
We still have some cantaloupe.
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That recipe looks yummy! Not much better than eating from the garden.
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