The garden is starting to produce with all plants getting harvestable produce. The Husky Red Cherry Tomatoes and Early Girl tomatoes have already been producing like crazy along with my mint, Swiss Chard, Sweet and Thai basil and rosemary.
Joining in producing now are raspberries, sweet peppers, Havasu peppers and Mexican Tarragon.
Joining the fun in the next days or week are squash, Serranto peppers, Habanero peppers, Yellow Pear tomatoes, and Beef Eater tomatoes.
Late to the party will be the eggplants, Big Boy tomatoes, watermelon and some items I haven’t planted yet like bush beans and mesclun mix of lettuce.
For breakfast I wanted to start thinking of different ways to incorporate my garden vegetables. Without totally breaking breakfast habits I decided to add a side of tomatoes cooked on a higher heat skillet with rosemary, tarragon mixed with olive oil topped with Parmesan cheese after cooking with a side of raspberries. I will later put squash in the mix. I still cook the veggies and herbs into my eggs when I have them as well. Now I’m not waiting until lunch or dinner to taste items from the garden.
You see some rosemary real close as well.
