I made a delicious Caprese salad from the first tomato I pulled from my Topsy Turvy. It grew for about 6 weeks before ripening, due to the extremely cool weather we've had in San Diego so far this summer. Besides being incredibly sweet, the tomato has very small seed pockets and gel. It's a very meaty and flavorful tomato. Dressed simply, with fresh picked basil (also from the garden), mozzerella, kosher slat, pepper, olive oil, and balsamic vinegar spritzed on top.



It's an amazing thing to be able to eat such a simple yet tasty appetizer for pennies, except for the cheese, which I had to buy. My mozzerella cow is in the shop.



As of right now, there are a dozen tomatoes that should be turning red this month. If you're lucky, I might make this for you.