I know it's not the summer solstice yet, but for me, summer arrives when we first start eating from the garden! Somehow fresh tastes even fresher when it goes from garden to kitchen to table. My husband brought in the first ripe raspberries last night--what a treat they are. And the leaf lettuce is so good we have salad every night.
My herbs are doing really well this year except for the chives, which apparently fell victim to a chipmunk whose breath now tastes like onions! The oregano I set out in the flower bed last fall likes it there and is spreading rapidly. The more tender herbs I grow in pots on a patio stand, so that they're close to the kitchen door. This year I have basil, parsley, lemon thyme, and spearmint.
A few nights ago I tried a new, quick recipe utilizing fresh spinach, fresh basil and organo from my herb garden, and we really enjoyed it. Here's how I made Low-Fat Veggie Pizzas:
Spray a cookie sheet with olive oil spray. Place flour tortillas on the sheet and spray the tops. Now spread a generous amount of shredded mozzarella on each one. Top with chopped fresh tomatoes, chopped onion, chopped spinach, minced basil and oregano leaves, and any other veggies you like. Drizzle a little olive oil over all. Sprinkle grated Parmesan on top. Bake in a 400 degree over for 10 minutes and serve. Makes a nice light supper for the family or a great appetizer for guests!