I am grateful to live and garden where I can grow vegetables, enough to make a dinner completely from the garden.
Monday evening's harvest included zucchini squash, some of it slightly oversize, making it perfect for grating up for zucchini pie.
There was also okra, ready to be cut up, soaked in water, coated in corn meal, and fried.
And tomatoes, including the first big slicer of the season,
