Back to Nottoway

9-9-13

Had a delightful time at Nottoway this morning. I worked for about 90 minutes. Much of the time was spent admiring and harvesting with a dash of weeding and tying stuff up. Basket full of tomatoes! Right now am roasting some for a Roasted Tomato Caprese salad from the Barefoot Contessa book (Back to Basics 90).

Roasted Tomato Caprese Salad Recipe

• Halve and seed a dozen Roma tomatoes
• Sprinkle Tomatoes  with some minced garlic, sugar, salt, olive oil and Balsamic vinegar and roast cut side up for two hours at 275 degrees.
• When cooled- put together alternately with mozzarella , sprinkle with fresh basil and olive oil.

Hard to Believe !

Helped the nice little Korean lady who lugging this big  melon similar to the one growing in my garden. I carried it to her car and asked her what it was and how it is used. She said SOUP. It weighed a ton.

 The first of the Heirloom Tomatoes.