The tomatoes we planted in late May and early June are ripening daily.
We have been picking the smaller Stupice, Sungold, and Sweet Million varieties for a few weeks now.
A few of the larger tomatoes, such as these Purple Cherokee, are now ready to eat.
With tomatoes and other garden foods now in season, we have been preparing simple meals, like bruschetta, cheese, and beans, for dinner. Lately, we eat dinner on our back deck, which is nicely shaded from the late-afternoon sun. A great way to celebrate the summer's harvest!