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!
