The square-foot garden is overflowing. Four tomato plants and a monstrous mass of cucumbers have just about overtaken my little 8'x4' plot. Thankfully, they are forgiving of me and my snippers. There's been lots of pruning to keep the neighbors (peppers, basil, dill and parsley) happy. Yesterday I spent several hours cutting side shoots from the tomato plants. Trimming and staking, trimming and tying, trimming and training. In the process, a few not-quite-ready tomatoes were disturbed. Those are the green ones you see up there on the window sill. Will they turn red or do I need to make Fried Green Tomatoes?
Hubby and I had an early dinner date planned so instead of lunch, we ate this very colorful and very fresh appetizer. It was inspired by a delicious salad a friend shared with me last week. It's not even a recipe and I'm sure you've done this before, but just in case you haven't....slice and layer a gorgeous homegrown tomato, drizzle the stack with olive oil, sprinkle with freshly ground pepper and crumbled feta cheese, and throw a little basil on top. I used pesto basil :: it's an upright bushy plant with cute little variegated leaves. Oh so good.