All picked on one afternoon. Today I took even more. This plant has pretty much exploded, taking up most of the real estate in our little front yard plot. It's as tall as Mo, a couple feet across, and bursting with fruit that's almost sweet as candy. Sunny days punctuated by summer storms have accelerated the process; soon the take will exceed our ability to eat and the excess will have to be given to friends and coworkers. Mostly we eat them like little snacks or throw them on salads. I've been trying to think of other recipes, the front-runners of which are pasta tossed with halved fresh cherry tomatoes, basil (also from the garden), and roasted garlic, or grilling them on a skewer with tofu marinated in balsamic vinegar and rosemary (which grows in back). I'll have to come up with more if we're to eat all that we grow - a welcome challenge.
There's more to come...
