Yesterday I harvested the first ripe tomato of the season from my small backyard garden. This little plot, raised from the ground and situated on the south side of our garage, provides us a wealth of tomatoes and herbs. I have five tomato plants this year: cherry, early girl, green zebra, and both a yellow and orange variety. Interspersed with the tomatoes are basil, parsley, chives, marjoram, rosemary, summer savory and oregano. The tomato I picked was from an organic heirloom plant called “Orange Blossom”. The flesh was dense and a little bland but I sliced it onto some good grilled bread. After a generous seasoning with salt, pepper and olive oil and a scattering of small fresh basil leaves, it was a truly welcome first course at dinner. This is the ultimate in local and organic food! So for the next few months it will be all tomatoes all the time; salads, soups, sandwiches, preserves and more. Stay tuned…..