Tomato!

Yesterday we picked our first tomatoes! What a joy this was. The first tomato was a Jet Star and it was firm, slightly acidic and delicious. Since we were in full celebration mode, I made BLT's on toasted rye bread. Standard bacon, but the lettuce was a tender leafy green and well, the tomato, it was remarkable. Each bite of this sandwich reminded us that store-bought tomatoes that have traveled from a distant land are only a distant cousin to the home-grown variety.

Tonight we will be making pico de gallo, a favorite Mexican uncooked salsa.

Pico de Gallo:

equal parts diced tomato and red onion
finely chopped jalepeno peppers
finely chopped garlic
finely chopped cilantro
lime juice
pinch of salt

Stir ingredients together until well blended. Adjust ingredients as desired. Allow to sit for an hour to blend flavors.

Tonight's pico de gallo will be served with grilled chicken breast, rice and beans, perhaps all rolled into a burrito, or over a lettuce salad.

We keep any leftovers in the fridge for snacking. If for some reason you still have some left after a day or so, a pico de gallo and feta cheese omelette is an amazing dish and we highly recommend it.