I cannot tell you how elated I am that the garden is now here in full force. I am enjoying these cherry and purple cherokee tomatoes with fresh basil almost every lunch and dinner. Along with that we have cucumbers, peppers, squash, eggplant, and a variety of herbs. I also used a few cups of the basil (three different types!) to make a batch of pesto this week. Some fresh and the rest frozen in a heart-shaped ice cube tray, I think it will make many delicious dinners. mmmmmmmm.......
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