My friend Sangeetha, or SangeeFA, as Josie calls her, brought strawberry shortcake to my house last weekend. It was the best summer dessert: sweet biscuits, whipped cream, and perfectly ripe strawberries. What a treat.
My daughter, Josie, loves playing in the dirt. On the way to the park, she will get distracted, lose sight of the promise of the swings to stop and play in a big puddle. Mud soup, she calls it, as she stirs it around with a long stick. This year we planted our little container garden together.
Radishes are slowly becoming a staple in my house. I toss them in salad, stuff them in tacos, and layer them on buttered toast. Usually we eat them raw, or, less often, pickled. I never really thought about roasting them until I saw this gorgeous picture in a magazine.
No one ever complains about too many tomatoes. Too many beets? Sure. Kale overload? Absolutely. Zucchini surplus? Let me tell you about my freezer full of zucchini bread. But too many tomatoes? Pffft. Impossible.
However, at some point during the summer, usually in August, the tomatoes become unstoppable. I can't keep up. Last week my CSA delivered 17 tomatoes. A few heirloom, some slicing, and about dozen yellow romas. A beautiful simple salad took care of the heirlooms and I added the slicing tomatoes to some turkey sandwiches. The yellow romas sat on my kitchen table waiting. But I wasn't complaining.