It’s that time of year when all the fruits are ripening and we have more than we can reasonably eat.
Zucchini is new this year, and this used to be one of my favorite summer vegetables, but now I’m just trying to figure out how to use it all up. We ate it as tacos, parm, grilled, roasted, fried, donated to the food pantry, and we still have some in the fridge. Perhaps zucchini bread is in the offing.
The Black Krim tomatoes are delicious sliced on their own, but having several pounds on my hands at the peak of ripeness, I can’t make enough biscuits to go with them. So yesterday I made a couple of jars of pizza sauce (mix of fresh Romas, Black Krims, and a can of San Marzanos, some of my garden basil and garlic). Today we had freshly made sourdough pizzas topped with this sauce and, reader, I submit there is nothing better.
