Straight From The Garden
Every year at the beginning of Autumn, I like to make this yummy recipe using basil and tomatoes straight from the garden. It’s just a tart made from pie crust and a variety of cheese (Swiss, Fontina, Parmesan and/or Gruyère). It’s a simple recipe but tastes so good because all the ingredients are fresh. If you’re a Wilma Magazine Subscriber, then you’ll recall how it was one of the feature articles in the August 2017 issue.
Our garden was really slow this year, but everything seems to be ready right now. Andy made some peach preserves and blackberry peach jam last week. We’ve also had to freeze a lot of produce because we can’t eat it fast enough before it goes bad. It’s a fun time of year when all the hard work is paying off! What I’m most excited about this year is the pumpkins. We’ve been unsuccessful the last few years trying to grow them so we tried a different part of our yard this year and they’ve taken off. I’ll have so many to choose from for our front porch this year! Just a few more weeks….
As always, thanks for stopping by!
Have a great day!