Kitchen Tip of the Day

One of the advantages of a garden is the abundance of fresh produce that is at your beck and call.  If you cannot eat it fast enough - freeze it, pickle it or can it for a future date.  Freezer and bunker full?  Do like I do - make a weekly trip to the local food pantry with your surplus.  I returned this morning from church having dropped-off a plastic grocery bag (each) of fresh-picked green beans, cucumbers, sweet peppers and broccoli.  A flat of tomatoes picked this morning too.

That said, the gist of this post is to highlight the lengths to which you can stretch your culinary repertoire without being a food snob.

Today for lunch I took a couple slices of buttered (on the outside) whole grain bread, and topped it with sliced garden tomato and aged Renard's cheddar cheese.  I toasted the whole shebang in a skillet.

It is imperative that you cut it in triangles.  Serve with a frosty lemonade.  Pickles and chips are optional.  

Come February high crimes and misdemeanors may be committed over the lack of a fresh tomato this lovely.