The rains have blessed us with a beautiful display. The back gardens are full of flowers. Come pick a bouquet for $5.00. Bring a coffee can for picking.
The tomatoes are doing fine this year. Covering them with netting has kept away the deer and the crows.
As I checked off the vegetables at Comsog, it sounded like a recipe for gazpacho. I flipped through my recipe file and found this recipe to share.
6 large tomatoes
1 large cucumber ( I used 2 pickling cucumbers)
1 medium onion (I like red but there are some nice spring onions in the greenhouse.)
1 green pepper (You could use the Corno del Toro or Poblano)
3 cloves of garlic (I guess you will have to go to the store!)
1/3 cup herbs basil, parsley, cilantro or mix ( There are 3 kinds of basil.)
1/4 cup olive oil
1/3 cup red wine vinegar
2 tsp salt
pepper to taste
Chunk the vegetable. Puree the tomatoes, garlic and hot pepper. Add cukes, onion and green pepper and along with the herbs, vinegar and olive oil. Pulse until vegetables are chopped to your liking. It is good to leave some texture. Chill.