While I have been harvesting veggies from the garden since June, I plant most of it to harvest mid-August and beyond. This might be a little later than most, but we are usually away for the first two weeks of August, so when I return, there is a bounty awaiting me. In fact, this blog was born out of my excitement for the seemingly endless supply of fresh produce I discovered upon returning home this time last year.
This is my (three plant) tomato garden ready to harvest. I hoisted up the runaway vines with sticks and strips of fabric to get them off the ground (making the soil easier to water without getting the leaves wet). So Day 1 back in the city, I set about feeding myself almost solely from my yard, and the first thing I made was a delicious Tomato salad with the fresh, juicy, sweet tomatoes and fragrant basil that ripened to perfection while I was away.
My motto is to keep it simple, so most of my day-to-day recipes contain about 5 ingredients or less, which you can literally pluck and throw together in minutes. Here’s my favourite that I’ve been enjoying variations on every few days.
What you’ll need:
As many cherry or grape tomatoes, halved, as you like (as you can see, my recipes are very specific. This was about a pint).
Basil leaves, chopped (maybe 10 large leaves – enough to spread around).
A hunk of feta cheese (more or less to your taste), crumbled.
1/4 red onion, chopped (more or less to your taste, and I like mine chopped small).
Balsamic vinegar (red wine and other vinegars work too).
Salt and pepper to taste
Ok, that’s technically 8 ingredients, but salt and pepper don’t really count – don’t they go in every recipe? And olive oil and balsamic vinegar – really? They’re almost one ingredient.