When I was a kid, our extended family used to love meeting up for big dinners regularly at our neighborhood Italian restaurant, DeFazio’s. Everyone would order these huge steaming plates of delicious pastas, salads, sides and more. And Yours Truly would order…”plain spaghetti”. Oh yes. I was the token picky eater in the family. And no thank you, I did not want to “just try it”. ;)
Luckily, though, everyone at DeFazio’s always received a steaming bowl of minestrone soup as an appetizer. And over the years, I began to grow more and more fond of this yummy pasta soup, even though I would have had a small heart attack at age 10 if anyone had told me that there was zucchini snuck in there!
It’s looking as though this summer’s tomato season is finally wrapping up. So sad. :( It’s never a fun transition going from picking them straight off the vine, to pulling a can off the shelf. But I can’t complain — my garden turned out a stellar crop this summer, and we enjoyed finding all sorts of creative ways to make the most of it!
My cherry tomato plants are the rockstars of my garden this year.
It’s true. They were my first plants to produce a harvest, and (even despite not being watered quite as much as they would have liked) continued to produce a few zillion tomatoes all summer long. But the best part is that they’re not done! Apparently they missed the memo that we’re moving into fall, and are still producing like crazy. So cheers to my little overachieving plant!
You say, “Tomato”? I say, “Tomatoes.”
Yes, ’tis the season – I have zillions ready for harvest in my garden! Needless to say, there’s been much creative tomato experimenting going on in the kitchen these past few weeks. From whipping up various salsas, to tomato sauces, to soups, to kabobs, to roasting, drying, sauteing, grilling…you name it! (Have been feeling a strange sense of deja-vu with the post-Thanksgiving turkey soup, turkey sandwiches, turkey casserole, turkey salad extravaganza…hmmm, wonder why…).