Our bounty of herbs is slimmer now, with the summer heat leaving some plants behind. It doesn’t help that I forgot to get someone to water them for me while we were on vacation. Most of the perennials are still producing, but I guess it’s time to try replanting some of the annuals.

The good news is, the summer garden is moving into it’s stride, so there are lots of fresh veggies to dress up with our surviving herbs. Chopped fresh tomatoes mixed with basil, oregano and parsley are ready to join some sautéed onions, garlic and peppers for a last minute heating before providing a sauce for bowtie pasta. My harvest of green beans got some fresh dill, and the pork and potato dish got chives mixed with hoisen sauce. I do love the garden season.