I finally broke down this morning and pulled out the sprinklers to water the front lawn. I watered it really well for about an hour. Of course you know what that means. It started raining shortly after I put the sprinkler away, and we've had three good showers throughout the day.
My vegetables are certainly happy about it, even if I'm not thrilled with the timing. I've got beautiful Swiss chard, a teeny tiny yellow squash, two tomatoes, and a mini-bell pepper.
Now, call me crazy, but I don't love plain raw tomatoes. I adore them cooked in a sauce or in salsa or even chopped on a salad. When the first tomato ripens this season, I am going to slice it up, layer it with sliced mozzarella cheese and basil, then drizzle the whole thing with some balsamic vinegar, olive oil, a little kosher salt, and some pepper. That's a caprese salad, and I think for me it will be the perfect celebration of the summer's first tomato.
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