I spent most of the morning pruning on my roses and doing some clean-up but the thrill of the day......I pulled the first Brandywine off the vine and brought it in for a mayo/tomato/cheese sandwich for lunch. I LOVE IT when the tomatoes start to ripen in abundance. I can eat them at EVERY meal and still want more. Hope yours are coming on nicely too, and remember to do your early morning deep watering. You don't want blossom end rot on those beauties.

When you start harvesting daily, it will be time for Michelle's recipe, so I have included it here so you don't have to go searching for it like I did. Enjoy!!!

Michelle's Famous Garden Ripe Tomato Pie

1 BAKED 9" pie shell

4-6 large red tomatoes - sliced very thick

1 bunch of green onions - chopped

½ cup Parmesan cheese grated

1 crushed clove garlic

Oregano to taste

Fresh basil LOTS - I use the whole leaves - not chopped

2 tbs water

1 tbs cornstarch

1 cup mayonnaise (Do not use "lite" or Miracle Whip)

2 cup grated cheddar cheese

Make two layers of the first 6 ingredients

Mix cornstarch water/ dribble over tomatoes

Mix Mayo and cheese and spread on top edge to edge

Bake 350 for 45min - 1 hour

Oh My Gosh

It's so good, you will wish you made 2 ! ! !