Down on the Allotment

What's happening down on the allotment? An intimate account of a passionate veggie grower.

Thursday, July 17, 2008

Day by Day

Day by day these tomatoes are getting riper and riper. I don't think these will last much longer than today. Thickly sliced on a plate with fresh basil, good quality extra virgin olive oil, balsamic vinegar, black pepper and sea salt.... bon apetit!

2 Comments:

At 8:40 AM, Blogger Veg Heaven said...

What a difference in 3 days. I'm salivating reading your description! Enjoy them. (I'm sure you will.)

 
At 10:00 AM, Blogger Magic Cochin said...

That's if buddy doesn't get to them first!!!

Slice of tomato that's still warm from the sun, freshley picked basil leaf, good fruity olive oil, black pepper, slice of cold mozarella...mmmmmmmm!!!!

Celia

 

Post a Comment

<< Home

>