First tomatoes

The first tomatoes of the season are ripening. I harvested some red and yellow cherry-style tomatoes on Saturday. They were enough for two good-sized salads. We added oil and balsamic vinegar, mozzarella, and fresh basil for our Caprese salad course.

The first tomatoes from the 2019 garden.

The bigger tomatoes are still green, but if we're lucky, it won't be long before we can start picking them. The zukes keep coming in. On Sunday I made an old favorite: deep-fried zucchini balls. I grateed some zucchini, added minced onion, ginger, and hot chilies, bound the mixture with some chick pea flour, and formed small "meatballs" before deep frying them to a nice golden brown. We ate them with a spicy peanut sauce.