Ripe for the pickin'

One of the few benefits to Matt being home these days is that stuff is really getting done around here. Our yard is fenced about 60% of the way, curtains hung, and the backyard is looking awesome! In March we decided to put in a small vegetable garden that has since grown to be quite a good size.

The first of the tomatoes are just coming in. Talk about DELICIOUS. They're even better than the ones from the Farmer's Market (for some reason our CSA farm doesn't do tomatoes). Last night, in addition to a great grilled flat-iron steak, we had a wonderful yellow-boy tomato, sliced, sprinkled with fleur de sel, and served with buttered bread. Yummy! (Note to self: this would taste even better with homemade bread. Might be worth heating up the house one or two days a week.)

Plus we've got sproutlings/seedlings everywhere! In the next few weeks we'll have LOTS more tomatoes, including some little cherry tomatoes (homemade salsa anyone?), radishes, green onions, scotch bonnet peppers, pole beans, yellow squash, watermelon, cucumbers, cilantro, basil, rosemary, oregano, thyme, mint, lemon balm, dill, chives and sunflowers! I can't believe we can actually grow all that stuff in our own backyard! If everything goes well, maybe we can even do lettuce and carrots one day and at that point we won't even need to belong to a CSA share anymore.

Plus, even though I truly dislike gardening, it's different when you can eat your work.