Harvested the first full pint of sungolds of the season!
For these next summer weeks, there will be sungolds to harvest most every day. After I harvested almost a full pint this morning, I picked another half-pint or so this evening. You can sit and watch the tomatoes ripen if you're really dedicated!
Kate and I made a stellar local pizza last night. I threw together some sauce by mixing a can of tomato paste, some extra virgin olive oil, a bit more water than the amount of olive oil, some salt and pepper and minced garlic and whatever Italian dried herbs I had on hand, which in this case was oregano and thyme.
I used my standard Barbara Kingsolver pizza dough recipe and chopped up some mozzarella from last week's CSA, and Kate cooked up the spicy pork sausage from this week's CSA.
We picked some fresh basil from the garden and tossed it on at the end.
So fresh, so easy, so good, so local!
I'm really excited to have leftovers of this for lunch this week alongside my fresh sungolds. Coworkers, try not to be jealous.