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Since I'm having Lammas on the 2nd, like an idiot.
I have growing in my very modest garden:
-- Asia pears, most of which are refusing to ripen, but I've got a few ready.
-- Something that is producing profuse quantities of what I take to be miniature plums, and I need to verify this with someone who knows fruit better before I consume too many. They TASTE okay, a bit underripe.
-- Basil, rosemary, two types of thyme, oregano, sage, chives.
On their way:
-- two types of cherry tomatoes, and a Czech tomato of a variety I've never tried before but "small, almost cherry tomato sized, sweet" sounded like the mutant crossbreed my Mom and I invented by accident back in Pennsylvania when I was a kid.
And the jasmine is looking perky, though I'm not sure if it will get another crop of flowers this year or not.
Thank you, goddess.
Now, the question is: what should I cook with these herbs to celebrate? The basil and oregano are the most prolific right now.
-- Asia pears, most of which are refusing to ripen, but I've got a few ready.
-- Something that is producing profuse quantities of what I take to be miniature plums, and I need to verify this with someone who knows fruit better before I consume too many. They TASTE okay, a bit underripe.
-- Basil, rosemary, two types of thyme, oregano, sage, chives.
On their way:
-- two types of cherry tomatoes, and a Czech tomato of a variety I've never tried before but "small, almost cherry tomato sized, sweet" sounded like the mutant crossbreed my Mom and I invented by accident back in Pennsylvania when I was a kid.
And the jasmine is looking perky, though I'm not sure if it will get another crop of flowers this year or not.
Thank you, goddess.
Now, the question is: what should I cook with these herbs to celebrate? The basil and oregano are the most prolific right now.
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Not an idiot -- my first Lammas was a 2nd.
Re basil & oregano -- Pesto!!!!! Mix liberally with olive oil & garlic, tiny chopped bit of pine nuts if desired.
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