The roots of community
07/13/2009

We’ve been eating from our new garden:  romaine, green leaf, arugula, and mizuna salad greens by the armful, a few sweet peas, tender broccoli and zucchini, and yesterday our first cucumber.  Last night for dinner I made a tart of sliced zucchini and tomatoes, sprinkled with parmesan, fresh basil and oregano.  It tasted so rich and alive, it was like eating a plate full of summer.