Last night, I went to the kitchen counter, picked up a zucchini, a small yellow squash, a small eggplant (gave a huge amount away), cut half an onion, sliced a couple of cloves of garlic, tossed them all in a skillet and added the rest of a jar of tomatoes we canned last year. Stirred it together with some olive oil, a tiny bit of chicken stock (sorry vegetarians, you can leave that out), and some decent Pinot Noir, and voila! A perfect sauce for a little pasta:
And, today, ohhhh today….the “yellow stripeys” are starting to come in! Picked the first 2 today, to go with the Cherokee Purples, both grown from seed started in January. So, nearly as much time to get a tomato from a plant as to get a baby. Can you guess which one I’d rather have? 😉
The possibilities are damn near endless, but I think that I will go upstairs, slice some homemade bread, toast it in a skillet with butter (REAL butter), roughly chop 1 or 2 of those tomatoes, drizzle them with some good balsamic vinegar and lemon oil and just feast like a queen.
Care to join me? I’ll be on the front porch waiting!