Yellow, Red & Chocolate Cherry Tomatoes

One of the most delightful things about a garden is the anticipation it provides. ~W.E. Johns, The Passing Show

Today's Joy: Dinner Right Out of the Garden.
I am in heaven, Reader. After this morning's amazing church service (a concert of worship music performed by the band Newsong), everyone at Christ Community left in tears and feeling so uplifted! Then I headed over to spend quality time with Mom and later, came home to help Aunt do farm chores. We gathered eggs and fed pigs, cow, chickens and our favorite equine critters. Then, we decided to raid the garden.

Aunt Chef & Uncle's garden is a cacophony of joyful and exuberant growing things. There are bright gladiolas and bachelor buttons mixed in with herbs and broccoli and rows of tomatoes. So many varieties--from wee tiny cherry tomatoes in three colors, to sections of plump, baseball-sized orbs clustered so heavy, they bend the plants to the ground. I oggled and picked them all, piling them in a milk crate to take home. Then the incredible scent of basil drew me over to a whole row of the fragrant herb. I plucked several stems while Aunt dug up potatoes and did some weeding. Nothing like an herb bouquet to awaken the senses!


Gorgeous Potatoes Dug Up This Afternoon.

I had forgotten what a delight it is to be out in the garden picking what you'll eat for supper that same evening. I relished the scent and feel of each warm, fleshy tomato as I twisted it in my hand and felt the stem give way. Later, at home, they all looked so good as I washed them, I had to snap a few shots to share.

Paired with burgers made from our own beef, we enjoyed an entire meal of homegrown deliciousness. What a blessing to have such an abundance! Thank you, Lord, for all that you provide.


Luscious Large Red & Yellow Tomatoes with a Few Heirloom Green Zebras Thrown In.

Earth is here so kind, that just tickle her with a hoe and she laughs with a harvest. ~Douglas William Jerrold, about Australia, A Land of Plenty

Quotes courtesy of The Quote Garden.

Today's Joy: Stacking Herbs.

Happy Saturday, Reader! Still had a few new herbs kicking around this morning when I got up, so decided to find them a fab new home (preferably one we can move indoors when the weather gets cold). Aunt had these unique stackable herb pots tucked under her potting bench. Evidently, when set up you water the top layer and the moisture trickles down through the lower layers and viola! Everybody gets a drink.

Anyway, I raided the compost pile for some nutrient-rich soil and got the whole thing potted in about 20 minutes. Now we'll have fresh basil, cilantro, rosemary and three different kinds of mint to add to salads, pasta dishes and fresh marinades. I believe the mint varieties include orange, chocolate and ginger mint. For more info on the stackable herb pots or where to find these and other interesting herb varieties, drop me a line.

Oregano Roasted Potatoes

Oregano Roasted Potatoes
8-10 medium-sized russet potatoes, cut into bite-size wedges
1 small yellow onion, chopped
2-3 fresh garlic cloves, chopped
4-5 stems fresh oregano, rough-chopped
3/4 cup extra virgin olive oil
2 tbl. butter
salt & pepper to taste

Preheat oven to 350 degrees.
In small saute pan, melt butter over low heat.
Add onion & garlic and saute until translucent.
In large roasting pan, spread potatoes and drizzle with olive oil.
Season with salt & pepper to taste.
Spoon onion & garlic mixture evenly over potatoes.
Then scatter fresh oregano on top.
Using hands, mix all ingredients, thoroughly coating potatoes with oil, spices & herbs.
Turning potatoes occasionally, bake at 350 degrees for 45 minutes or until potatoes are tender and top layer begins to brown.
Serve immediately.
Serves 6-8.

A simple but surprisingly flavorful accompaniment for summer entrees. Have any left over? Add mayo and you have a great potato salad.