Now that I’m growing vegetables all I have to do now is learn how to cook them.
For the last few weeks, I’ve had little tomatoes to put in my salads. This weekend I sliced the larger tomatoes and, along with basil, red onions, romaine lettuce, cheese and fresh marble rye, enjoyed the most satisfying veggie sandwiches.
But I’m going to have to find recipes for the eggplants and green peppers. This will finally motivate me to look through all my dusty stacks of cooking magazines.
No way am I letting all this free food go to waste.
Of course, it would be easier if my oven wasn’t on the fritz.
Lately I’ve had a problem with squirrels raiding my strawberry patch.