Behold: 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.
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.