Garden Update

It is August 6th and we are now into tomato season! They are so delicious and beautiful. Yesterday I made and egg dish with huge tomato chunks and last night spanish rice with cilantro and tomato to go along with venison Adam cooked on the grill. Our fridge is comically empty, but who needs to go to the store when you have all of these gorgeous tomatoes! Our watermelons are getting huge and the cantaloupes should be ready in the next week. Beans are also starting to come. We did a replant on the radishes last week as well. Adam took some of his folk’s horseradish and made some fresh jars with it—very excited about that. I saw him eating it straight with tortilla chips last night. I left a jar of it in my parents fridge with a note on it for my dad. My thinking is that it will be gone within the week... We have been eating a lot of cucumbers these last few weeks, here has been my favorite recipe for them. It reminds me of the summer I spent in Russia way back in 1998.

• Crispy Cucumbers and Tomatoes in Dill Dressing
  • www.allrecipes.com
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  • Ingredients
  • 1/4 cup cider vinegar (and 1 Tbls. balsamic vinegar)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon chopped fresh dill weed
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 2 cucumbers, sliced
  • 1 cup sliced red onion (I just used the ones from our garden)
  • 2 ripe tomatoes, cut into wedges (I add extra tomato)
  • (I also add a couple of Tbls. of greek yogurt)
  Directions
  1. In a large bowl, mix the vinegar, sugar, salt, dill, pepper, and oil. Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15 minutes before serving.