08/21/2026
Zone 6b, August 21, 2026. Another season, another harvest—and another reminder of why we grow 🐻
This time of year, when the cherry tomatoes begin arriving faster than we can eat them, we find ourselves especially grateful for another season of fresh food from the garden. Tomatoes, peppers, basil, garlic, squash, and more have kept our kitchen busy and our plates colorful.
We’re already reminiscing about this year’s successes while thinking ahead to next season: what worked, what didn’t, what we can improve, and how we can grow just a little more food in the same spaces.
This simple recipe has helped us keep up with a steady stream of Sun Gold, Black Cherry, and other sweet li’l tomatoes. If you have extra cherry tomatoes, we highly recommend giving this a try.
Baked Cherry Tomato & Feta
Add to a baking dish:
* Cherry tomatoes
* Feta cheese
* Olive oil
* Sliced onion
* Garlic
* Fresh basil
* Your favorite herbs
Bake at 400°F for 25–30 minutes, until the tomatoes soften and burst, the feta is warmed through, and everything becomes gloriously savory and fragrant.
Toss together and serve with crusty bread, pasta, rice, or simply eat it by the forkful.
Simple food, grown close to home.
We’re grateful for every harvest—and already looking forward to doing it all again next year, hopefully a little wiser and with even more tomatoes.
