Meals from the garden

The weather may be outrageously hot, but it's still a wonderful time of year to have a vegetable garden. For us Sunday marked the beginning of BLT (bacon, lettuce & tomato) season. To make this season opening, mouthwateringly delicious, sandwich we picked tomatos from two of our heirloom plants. The sourdough bread was fresh from the H&F booth at the Grant Park Farmers Market. Bacon and lettuce from YDFM. This sandwich was PERFECTION! I'm looking foward to more throughout the season. 

For this evening's dinner we picked our two giant eggplants. They were mixed them with pole beans, small potatoes, red peppers, curry paste and coconut milk for a super spicey curry. 

I'd write more - but our Peachtree Road Race costumes are beckoning. I've decided to add pockets to my toga and the draw string in Oliver's Uncle Sam pants need mending. One more day til the big race! YAY! Keep an eye out for us if you plan to be there too.