The tomato man David showed up last night with two cartons of tomatoes. We used them today for our garden tomato sandwich. We still have a few and will be serving the sandwich tomorrow until we run out.

I love the look of the tomatoes in the wood crate.

The garden is flourishing. It’s green, fresh and healthy. We started composting this week and hope to amend our beds very soon with new compost. We have a ton of vegetable clippings so it shouldn’t take long.

I planted one more olive tree  today, beside the basil. It seems like they would go well together, basil and olives. The original two trees we bought before we opened have grown strong. This year they are full of olives. Last year there were very few. I’ve  heard that the olives skip a year in terms of productivity.

The garden(I like to pretend that it’s a farm) is doing well, very well. We’ve been harvesting every day and have an abundance of a few things, primarily fresh herbs and zucchini. Anne and I decided to set up a table to sell some of the harvest. Today we had, basil, mint, red vein sorrel, garden raddicchio and giant zucchini. The eggplant are plentiful, but now quite ready and the tomatoes are dragging a bit. We’re not real happy with the tomato production this year.

We have two olive trees. One is full of green olives. the other not so much. The blackberry bush is doing well. There are a few good bunches of blackberries, but they too need to ripen a bit. We’ll use the blackberries in the Saturday morning scones.

We will have pork belly sandwiches with a homemade fig compote on Wednesday and Thursday. Stop by.

Here are a few photographs from today.

Haven’t had a chance to take many photographs, but it has been slow this week with the heat. Here are a few from the Fiore Garden.

We have scheduled a new bread class for Tuesday July 23rd. Please click on the Classes link for more info. The classes are on a first come first serve basis. If you would like to sign up please stop by the restaurant to sign up and pay for the class.

We will be closed Thursday July 4th in observance of Independence Day.

The garden is starting to flourish. The basil is chest high and full. All the pesto is being made from garden basil. The zucchini and yellow zucchini are very healthy. We are harvesting enough each day for the grilled vegetable piccolo. The eggplant are a little behind. We have harvested two. Looks like we’ll have some more hopefully by next week.

Here is a photograph of our first tomato. Anne used it for Jake’s (Jake’s Coffee Roastery) tempeh sandwich the other day. The tomatoes are very unimpressive this year. I am not sure why. I think the soil needs a kid of nutrients.

We have quite a few new olive oils and jams for sale. Here are a few photographs of a few of the olive oils. We have a terrific black currant balsamic vinegar.