Last year my tomato yield from my garden was zippo.

What a difference a year makes!!

What are you doing with all of  YOUR tomato’s?

I personally have an astounding Pico De Gallo made.

Bruschetta is on the horizon

Pico De Gallo

chopped tomato, cilantro, onion, garlic, jalepeno or pepper of choice – squeeze lime all over and let macerate

serve with anything mexican

superb on eggs

Bruschetta

chopped tomato, onion,garlic, parsley, basil and lemon – slather with , olive oil, balsamic. let macerate …

serve on toasted breads, rubbed with more garlic, add bruschetta, more oil and fresh parmesan

it’s all about the ceremony with this mixture

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above garden fresh images photographed by karen hanrahan