Just the other morning I took a walk down to the garden to see how all the vegetables were doing. Its a nice walk of five minutes or so, and a great chance to get in a little prayer time to start the day.There is nothing like a garden to put things in the proper perspective. We have been getting tubs and tubs of the most beautiful tomatoes — big beefsteak ones, with hardly any blemish, so I was looking for lush beautiful plants laden with lovely red fruit. Not so! This year everything is dying back earlier than normal because of how hot late spring and early summer were, so the tomato vines were far from lovely, but loaded with fruit! There is an interesting lesson here. I think that these plants are producing the most beautiful fruit, even as the plant itself dies. I hope I can do as well when I’m in my declining years!
A few years back one of the sisters’ mother, who emigrated from Italy shared a simple recipe for tomato salad. Such an easy, but perfect way to feature your late summer tomatoes.Tomato Salad
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Ingredients
- 3 tomato(es) large, cut into bite size chunks
- 1/4 c. olive oil virgin
- 1/4 c chiffonade basil ( pile the leaves together, and slice crosswise, very thin)
- kosher salt to taste
Instructions
- Mix all of the above together, and enjoy.