Juliet tomatoes, thyme and garlic ready to be roasted with a little olive oil and blended with a basil for a wonderful tomato paste. All fresh. All from our garden. The only exception is the garlic, which we are growing but is not quit ready for prime time.
We are on our third straight season with this same juliet tomato plant. It just keeps going. The fruit is a little bigger than a normal cherry tomato. But the plant is just as prolific as a cherry tomato.
There is just nothing like the taste of fresh fruits and vegetables and it is fun to mark the seasons with what we get to grow, harvest and eat around here.
As I posted earlier, the citrus lasted well into the new year. Now, the lemon, grapefruit and orange trees are though with flowering and have little green fruits. The Fuerte avocado had a good year, but was done about a month ago. Our stone fruit produced like crazy last year, but is less this year. The nectarine is done as is the early Eva’s Pride peach — we savored the last with dinner last and I saved a perfectly ripe one for this morning. We have a later bearing peach (Brittain’s Peach) that is loaded and a few weeks away from picking as are the figs. I am starting to pick the Reed avocado, which produces large night softball size fruit and everyone seems to enjoy. But, they are so big, we have to space out picking them. We have some summer vegetables coming, but are having to fight the deer which, for some reason, have decided to frequent our neighborhood this year.
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