Summer Table

It is still pretty prime farmer's market season, and we got some awesome peppers last week. They have a deep, rich, hot flavor that lingers on your tongue. And the tomatoes are so ripe they burst open all over the cutting board the second the knife pierces their skins. M made a fantastic breakfast scramble two days in a row. We paired the tomatoes with marinated tofu and basil, for a delicious caprese salad. And we shared slices of a red, juicy watermelon with my cousin Eric, who stopped by on Saturday afternoon.