straight from the garden
We have loads of late tomatoes this season. Far more than we did throughout summer! We planted 5 different varieties. All heirlooms and they're just now giving us trouble (oh, how will we eat them all?). Some are red, some orange, and some are yellow with red stripes inside! They are ALL delicious and give me a sense of growing up in my Great and Grandmothers gardens in the Midwest. Best tomatoes I've had in a long time (except of course those I gobbled up from my Father's garden this summer-Oh, and his tomato juice is out of this world!) I just hope those green monsters we have out back ripen on the vine before the first frost this Fall. I wouldn't want any of them to go to waste.
We also have basil and nasturtium growing abundantly out back, which tastefully and beautifully adorns this dish. Here is a brief description of nasturtium. I highly recommend planting some yourself in Spring! My Aunt Loni first introduced me to Nasturtium leaves when she lived in Iowa and this is my first year growing it myself ... we all love to munch on the spicy flowers and I always try to bring a generous bundle to potlucks and gatherings.
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| It is wonderful what a few tiny seeds can do! |
2-4 Heirloom Tomatoes, Sliced 1/4 Inch Thick
1 lb. Mozzarella Log, Sliced 1/4 Inch Thick
Fresh, Whole Basil Leaves
Balsamic Vinegar
Olive Oil
Fresh Ground Black Pepper
Kosher or Sea Salt
Alternate tomato slices, mozzarella, and basil leaves on a platter. Drizzle with olive oil and balsamic vinegar lightly. Sprinkle with salt and pepper to taste. Serve! You may add more oil and vinegar later but I've found it's best not to soak it too heavy.
Experiment & enjoy!
"For God is the one who provides seed for the farmer and then bread to eat. In the same way,
he will provide and increase your resources and then produce a great harvest of generosity in you."
2 Corinthians 9:10 NLT
