Pork tenderloin, with salt, pepper, and fresh rosemary, grilled, with steamed veggies (asparagus and zucchini). It was wonderful! The smell of burning wood is still in my hair. I love that smell.
There were enough veggies to feed four or five people, but the two of us ate them all. We only scarfed down half the pork, but we’ll get a couple of sandwiches from the leftovers.
Now, it’s tomato season. I think I’m going to have to force-feed anyone who crosses my threshold during the next three months at least four tomatoes. I only have two cherry tomato plants, and six of the ones that produce regular sized tomatoes, but they’re all indeterminate. They won’t stop giving fruit until they get hit with a hard frost.
Next up, for the picking, are the peppers and cucumbers. The corn, beans, squash, and canteloupe will probably not be ready until August. Eggplant? Who knows — it’s experimental, but seems happy enough, and is flowering.
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