The garden has sprung forth with an abundance of produce. Now it’s time to become creative with the fresh fruits, veggies, and herbs you have grown.

An attractive appetizer uses cherry tomatoes straight from the garden. Crispy, cheesy polenta, with caramelized cherry tomatoes is both tasty and pretty. Boil a cup of water and a cup of milk, add the polenta and stir until it thickens. Once thickened, add about a quarter a cup of parmesan and a cup of mozzarella. Pour mixture into a buttered pan and cool. Using a round cookie cutter or glass, cut rounds, fry, grill, or bake until crispy. Prepare the tomatoes by cutting them in half, add brown sugar, butter, and sherry vinegar to a sauce pan. Simmer on low for about 30 minutes. Top the crispy polenta rounds with the tomatoes and serve. http://annesfood.blogspot.com/2007/08/crispy-polenta-with-mozzarella.html.

For a light main course on a hot summer night, a no cook tomato pasta dish is ideal. Dice about 2 pounds of roma tomatoes, toss with some fresh basil, thyme and crushed garlic cloves. Season with black pepper, and for a little heat, some crushed red pepper flakes. Toss this with some cooked linguine, for a refreshing summer meal.
You can find this recipe at http://www.andreasrecipes.com/2007/08/17/no-cook-tomato-sauce-grow-your-own/.

Nothing says summer better than a fresh blueberry pie. Prepare your favorite pie pastry, making enough for a top and bottom crust. Using about a pound and a half of fresh blueberries, add all but the half pound to a sauce pan. Then add just a little water, and boil until soft. Puree the blueberries and place back into the pan. Add some arrowroot and sugar and heat until thickened. Remove from heat, add the remaining blueberries, and cool. Pour the blueberry mixture into your prepared pie pans, top with top crust, and brush with beaten egg. Sprinkle with sugar and bake until golden brown.
Serve with fresh whipped cream. This recipe was found at http://pies-cookies-squares.suite101.com/article.cfm/blueberry_pie_with_lavender_cream.