Tiny, little cukes swelled into full-grown fruit while I was away.  I haven't had time to google for a good ice-box pickle recipe or two yet, but, nonetheless – here they are, in all their glory…piles of them. (I want nothing to do with canning, but if anyone knows a good brine or two?…)

Red & White Salad, a favorite of my dad's: cukes, tomatoes, sweet onions in a dressing from extra-virgin-olive-oil and cider vinegar and a Hidden Valley Italian Dressing Mix.  Best in August and early September.

Cucumber Sandwiches: Thick slices of garden-grown cucumbers on top of those mini, cocktail-rye slices that have been slathered in a Hidden Valley Ranch-seasoned cream cheese and sprinkled with the lighest hint of garlic salt.  Mmmmm. 

Does all bountiful home-gardener produce have its very own sandwich recipe, I wonder?

The Hidden Valley people seem to have their finger in the pulse of the cucumber-heavy garden.

Out to the garden…Jeanie

NOTE TO SELF:  Would right now be a good time to try the 10-day "Daniel diet" of only water and vegetables?  Is it still a Daniel diet if I add in grilled chicken breast or steak?  Think on this…

This morning I got 5 beautiful tomatoes from my "Early Girl" patio-style tomato which I potted to, in fact, get "early" tomatoes.  Nothing brings me more joy from the garden.  However, Early Girls (which sadly, I did not get in very early) are the type they "breed" and sell in grocery stores.  They are quick and to the point and don't get very big, but turn close to real red – so, commercially speaking – ok, it is a tomato.  The fact that they are home-grown makes them better, though, way better.

I have 2 other tomato plants which will, within 2 weeks, be dropping the reddest red, juicy, incredibly full-flavored fruit into my life by the bushels for what I like to call the season of "Tomato Heaven."  The other 2 are a Beefsteak variety and an Heirloom tomato, which, though prone to disease (so far so good, though), will produce the most flavorful tomato in a 25-mile radius this year!  I am certain of it.

I am sorry for you if you think that those very thin, rubbery, barely pinkish-peachy transparents slabs on your fast-food burgers are tomatoes because they are not.  A real tomato is one you labor over and fuss over and watch daily.  You make sure above all other things in the garden that it gets water and food and tender care and prayer and you'll fight the dreaded hornworm to the death to protect your little babes.

Earlier this week I had my first summer of 2007 tomato sandwhich.  The whole Rhoades clan had come for a reunion here in Colorado and Dave's youngest sister, Debbie, brought tomatoes from her garden in Kansas.  They were huge and juicy and better than steak, I am telling you!  My family asked, "What's for dinner?"  And I am sure they couldn't understand my excitement when I said, "Well, I am toasting this whole grain bread and having a tomato sandwich.  What are you having?"

Dave was like, "What all goes on it?  Is it a BLT?" 

"Kind of," I replied.  "It's a BLT without the B or the L." 

Because here is the recipe for the simplest, most wonderful sandwhich ever: toasted bread, Miracle Whip, generous salt and some black pepper with thick slabs of blood-red tomato….oh yes.  But please, do not try this without a homegrown or farmstand tomato, people!  Don't even try to go there.  Seriously…

Hope your summer is fruitful!…Jeanie

NOTE TO SELF:  Another tomato sandwich – today!