just picked tomatoBehold: my first tomato of the year. I ate this one warm from the sun, sliced, with sea salt and black pepper.

This is not one of the heirloom tomatoes that I started from seed; they are a bit slower. This is a “Celebrity” tomato. I bought the plants from the farm market down the road. After the first came ripe, I was almost struck with a glut. Never you mind. I can handle the challenge.bread tomato kabobs
First up: Bread Kabobs.  Day old bread, tomatoes, olives, artichokes. Thread on a skewer & sprinkle with olive oil, salt, all sorts of Italian herbs AND red pepper flakes. Grill until toasty. Oh, my.

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11 thoughts on “tomato time

  1. Oh my, indeed! To say I’m envious doesn’t begin to describe the way I feel when I looked at that beautiful tomato. No tomatoes here in Maine yet. Those kabobs look amazing. I will have to try it or a variation on a theme. (Brush my homemade vinaigrette on the kabobs? Add eggplant and/or turkey sausage?) If I post it as a Farmer Kev recipe, then I will be sure to give you credit for inspiration.

    Liked by 1 person

    • They were SO good and SO easy! I could even serve them on the same platter I took them out on since there was no meat, and they soaked up the goodness that much more. Vinaigrette would be awesome – I had the oil but not the vinegar and that would be excellent. Eggplant? Sausage? Oh yes! I think this is a work in progress. ( The next day I put the few leftovers into a salad. The bread wasn’t crunchy anymore, like a crouton, it was more chewy like a mushroom; it was all so good!)

      Liked by 1 person

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