Main Pictures What We're Growing Now Harvests

Aahhh...the fun part of gardening, harvesting and then eating the bounty. We don't have any pictures from our wonderful lettuce harvests in March/April, but now that tomatoes are ripening, vine vegetables are getting enormous, and our new batch of lettuces, leeks, endives, and frisee are coming in, we'll start putting up pictures of our harvests. If you're lucky, Lauren will write up recipes for how she uses the harvest. Once again, it rules being married to a chef. 08.05.2004 The left picture shows our first tomato harvest. Starting at the top left and going clockwise are: 3 Stupice, 1 Gregory's Altai, 9 Sweet Million, and 1 Dona. The right picture shows 4 carrots, 2 English cucumbers, and a fat zuchinni. What did we do with them? Well, I'm glad you asked. Lauren took the Sweet Millions and Stupice tomatoes and halved them. She sauteed some packaged spinach ravioli in a cream sauce and then added the tomatoes at the end. We served it up with a cucumber salad. We thinly sliced some cucumber and added red onion, green onion, the Dona, the Gregory's Altai, cripsed bacon, and a white wine vinegarette. It was absolutely delicious. Lauren also used the carrots in a tomato basil soup she made the other day with some fresh basil from the garden. We're going to do an Asian fest later this week, and tempura the zuchinni as well as harvested carrots and red peppers from Whole Paycheck.