I cling to the fantasy of eating a salad made entirely from my garden. Alas, we don’t have the room to grow all we would need, so our meals are about compromise.  Tonight’s dinner was a blend of both worlds: supermarket greens and a delicious avocado, along with fresh tomatoes from our garden.  I sliced our first heirloom grown from seed, and tossed in a handful of Sun Gold organic cherry tomatoes grown from a nursery starter.

Garden Salad

Two of the peppers are turning yellow, so they’ll make it to the table by the end of the week.  Our basil continues unabated, a garden staple all summer long.

Basil, Roma, Sun Gold and Heirloom Tomatoes

The days are shortening with our hemisphere’s Autumnal Equinox just 10 days away.  Suddenly summer is over.

Living in our moderate climate, warm days will continue into November.  The garden tells a different story, however, as plants perform the grand finale, before packing it in for the season.  It’s been a great run.

Golden Pepper