Then, more tomatoes are coming.
I start sharing (don't forget that grouchy neighbor who told me in 2003 don't even bother planting tomatoes since it's too short a summer for them here). Then more tomatoes are coming.
This is time for "Tomatoes and Eggs". I got the recipe a long time ago. It might be Russian or Bulgarian. It's simple, tasty and, what's important for me - you can use as many tomatoes as you want (and if I have MANY of them coming from the garden, I want to use MANY!).
A chopped white or yellow onion goes into the pan first with olive oil. When they turn golden, they welcome cut tomatoes. Then, eggs join the company. Salt, black pepper, parsley, dill, chives are added last. No exact amount of ingredients, no exact time. If you want more "eggy" dish, put more eggs, if you want more "tomatoey"dish, put more tomatoes. Yum!
What else is coming from the garden? Potatoes!
Red potatoes and fingerling potatoes.
There is the sockeye salmon from Alaska caught during our July trip in the freezer.
This type is also called Red Salmon, and it is sure red! Bill found a good recipe in a Delta magazine and cooks it on a cedar plank.
Oops, forgot to put grilled squash.
I like to plant pickling variety. I don't pickle them although. My boys eat them straight from the vine. Crunchy!
P.S. If you are wondering what we've done with my king salmon
I also made red caviar:
That's all. It's time to go to the garden and pick up more tomatoes.