Emma has been my tomato picker this summer. She loves to help water the garden and find the ripe red tomatoes. Here she is picking this summer's first roma tomato!

Garden Fresh

I by no means have a green thumb, but I try every summer to grow some veggies that we can enjoy. This year has been the most profitable with tomatoes. My peppers and cucumber plants have yet to show any signs of bearing fruit. Here are some of the little maters' that Emma has picked:

Who can resist a warm, fresh summer fruit crisp with all the great fruits available during this season?! I found a super easy recipe that I modified slightly to accomodate Michael's diet restrictions and came up with this delicious Blueberry Crisp. I almost didn't get a picture of it because it was soo good that it is practically gone already! Recipe below...

Ingredients

Topping:

1/4 cup light brown sugar

1/2 cup oats

1/8 cup buckwheat flour (or all-purpose flour)

3 Tbsp. unsalted butter, melted

1 tsp. cinnamon

dash of salt

Filling:

2 1/2 cups fresh fruit (I chose blueberries)

1 Tbsp. brown sugar

1 tsp. buckwheat flour (or all-purpose flour)

1 Tbsp. orange juice

2 Tbsp. honey

1. Heat oven to 400.

2. Combine all of the topping ingredients until mixture is well blended and crumbly.

3. In a pie dish, gently toss the filling ingredients. Sprinkle the topping over the fruit.

4. Bake the dish until the fruit is bubbly and the topping is crisp, about 15-18 minutes. Let the dish cool 15 minutes before serving with ice cream or whipped cream, if desired.

{Serves approximately 4}