Farm to Table

In less than two weeks, summer will pass into fall.  That's o.k..  Fall is my favorite season.  If only it didn't mean the end of our farmers' market.  Saturday afternoons will not find our kitchen windowsills lined with red, green, yellow and orange tomatoes.  Crunchy little cucumbers will not be available for   salads or snacking.  Those lovely green beans that ask for only a little steaming before coming to the table will be but a delicious memory.  It will take a while to adjust!  In the meantime, I'm thinking of every way possible to enjoy it all.

The Baker was enlisted to shop the market this past Saturday.  He's usually very good at selecting produce.  For some reason, he must have had a lapse in judgment and thought soft tomatoes meant ripe tomatoes.  Oh dear!  Thank goodness, only three were almost overripe.

 I turned them into a jeweled bruschetta.

It just so happened there were three tomatoes needing to be eaten right away--a red, an orange and a green one.  I chopped them up along with some basil.  Thick French bread, rubbed with garlic and brushed with olive oil was the perfect base.  

I hope you find yourself in the same predicament sometime.  It's a delicious place to be.