Summer's Bounty

Veggies from my garden--tomatoes, onions, two kinds of peppers, cherry tomatoes and a handful of basil.

The peaches are what's left from our trip to Fredericksburg. I've been eating them like crazy; they are delicious. I want to make a cobbler if I can keep from eating them all. :o)

I used the small tomatoes that Josh brought home to make roasted tomatoes; they are outstanding! I cut them in half, seasoned them with salt and pepper and some of my home-grown basil, put them on a cookie sheet and drizzled them with plenty of olive oil. I roasted them for 2 hours at 300 degrees, and they came out perfect. I've been eating them on round crackers spread with cream cheese and topped with a roasted tomato. Yum!! Thanks, JoAnn, for the directions.

My onions are Texas Sweets, and they are supposed to be "giant." I think they are small because they were grown in a small container (wooden window boxes). They are very sweet and good, even if they are small. We've already used them in cooking a few times.

It's so nice to have fresh fruits and veggies!