Asparagus, bruschetta, a cucumber salad made from our cucumbers, our dill and our green bell peppers mixed with rice vinegar and vegannaise. On the side beans tossed with butter and sea salt.
Yes, we’re successfully growing beans. I don’t know what they are but they were tender and flavourful.
Scarlet runner beans? Pole beans? From one envelope red blossoms and white blossoms. These are the one we planted 3 times this spring. The first time a little critter dug them up after we planted. The second time they were munched off at ground level. The third time, only half of them were munched off as they sprouted.
Tomatoes are finally coming in.
Fruit in Command is horrified to hear of salsa plans.
Homemade salsa cooked with onion, garlic, our own green bell peppers and our own tomatoes. And hot pepper flakes, hot olive oil and chipotle. Set to marinade the firm tofu with mushrooms cut into sixths.
Onto thinly sliced 60% whole wheat loafs shaped long and called “french baguettes” by Loblaws.
Sliced spinach on top.
Served to the plate.
And a fruit salad with cantaloupe, peach, and apples from The West End Well Coop. Ontario Coronation seedless grapes and bananas mixed with the juice of half a lemon, a drizzle of maple syrup, a capful of sortilege.