We are eating a lot of: walnut pesto with basil from the garden*, roasted tomatoes with garlic, olive oil and lavender sea salt, rotisserie chickens — which are later transformed into the liquid gold of homemade stock.
Sadly, this is the last week for the tomatoes. The leaves have curled and browned with the last week of excessive heat, and the birds have found a new game in pecking tiny holes in any fruit they can find. I’ll cook the rest this week. It’s been a great harvest; I’ve had the chance to share them with a dozen friends and family, and cook steadily for the last six weeks with tomatoes in nearly every recipe.
Next year, more varieties and I will can too. Also — soil amelioration at the get go to prevent blossom end rot, and maybe a sun shade to keep unwanted birds and sunburn at bay.
*If you live in the Phoenix area, Trader Joe’s has giant basil plants for sale this week for $3. You cannot find a better deal. And they make your kitchen smell heavenly!