At long last, tomato season has arrived. I picked what felt like 10 pounds of tomatoes this week, along with six cumbers and two zucchini. One of my neighbors gave me five heads of garlic, and another gave me a long skinny zucchini. All I need is eggplant, and I could turn the contents of my kitchen table into one awesome ratatouille.
Next up: spaghetti sauce. And cucumber pickles. And stuffed zucchini? And I think I’m going to need a bigger kitchen.