An Orgy of Tomato Goodness as the Garden Comes a Cropper

Fresh tomatoes in abundance adorn my daily table. This is my best crop ever. Fresh salsa and tomato-laden entrees are nightly dinner fare. After the backbreaking initial work and the tenacious nurturing the rewards of growing one’s own are many. I’ve been making sandwiches and tortilla wraps with Boca spicy organic chicken patties and combos of my own garden tomatoes, peppers and store-bought lettuce, ranch dressing and cheese. My fresh salsa recipe is simple: cut up a medium-sized tomato and supplement with a couple of grape tomatoes to add a tinge of sweetness, cut up a little onion (I only had some dried onion lately, as the pix attest, but they will do), cut up some of my home-grown jalapeno peppers, add a little black pepper and some cilantro (dried will do)—and that’s it. This is pretty basic, but the freshness can’t be beat, and the chunkiness and texture differ from the slimy store-bought stuff. Note that I had to use a champagne flute for my Sauvignon blanc because I finally broke the last of my wine glass set. Anyway here are some pix from some healthy, low-fat meals of the past few days. -EG