I’ve had to start harvesting some of these heirloom tomatoes a bit early, because the birds are starting to go after them. This is a 1.25-lb. specimen of Kellogg’s Breakfast.

It won’t turn red - this is its color. According to the Web site, it will be as orange as OJ on the inside. It’s been ripening on the counter for a few days now. Maybe another day or two and we’ll cut into it. Grilled burgers that night, maybe, with a plate of sliced tomatoes on the side.

Back in June, I won a cookbook featuring honey in an Iron Chef: Honey competition hosted by Joelen of Joelen’s Culinary Adventures. I thought it would be fun to use a recipe from that book to contribute to another blogging event where the idea was to bake small breads, but unfortunately, I was unable to get the entry typed and posted in time.

But I did make the scones And they were delish.

Savory Scones with Honey, Rosemary and Goat Cheese

1 1/3 cups all-purpose flour
1 1/3 cups semolina
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

1/4 cup olive oil
1/4 cup mild herbal honey
1 large egg
1/2 cup cream or whole milk, plus more for brushing scones
1 1/2 tsp. chopped fresh rosemary, divided
5 oz. goat cheese

Preheat oven to 425 degrees F. In a medium bowl, sift together the first five ingredients. In a separate bowl, combine olive oil, honey, egg, cream or milk, and 1 tsp. rosemary. Whisk just enough to break up the egg yolk and blend it with the honey.

Use a pastry cutter to work the goat cheese into the flour mixture until it resembles coarse crumbs. Make a well in the center and add the wet ingredients. Mix with a large spatula until the dough forms a ball. Knead gently several times and turn onto a lightly floured board. Knead again, just enough to form a workable ball.

Pat the dough down into a circular shape measuring about 8 1/2 inches in diameter and 3/4 inch thick. Cut with a knife or dough cutter into 8 or 10 pie-style wedges. Brush the tops with the cream or milk and sprinkle with the remaining rosemary. Place scones onto baking sheet about 1 inch apart. Bake for 12-15 minutes, until golden brown.

Serve with more goat cheese and honey, or honey butter.

From Covered in Honey by Mani Niall

I picked a bunch of veggies from the garden today. I’ll probably use some of these in the posole I’m planning to make this weekend. Unless I can pry the recipe from a friend of mine from Colorado, I’m planning to use this recipe from Rachael Ray. Sounds pretty good to me.

Six Anaheim peppers, one red pimento, one cucumber, one roma tomato, two jalapeno peppers, and two Kung Pao peppers

We have lots of Anaheims; this is the first year I’ve grown them, so I’m not really sure what to do with them (I meant to get poblanos, but got mixed up). Any ideas? Put them in the comments.

Joelen of Joelen’s Culinary Adventures has an unbelievable array of food blogging events going - don’t know how she keeps up with the round-ups. There are lots of tasty-looking recipes from previous events to read about and maybe try.

Right now, at the height of the summer, the event she has going on is Summer Produce, and we have lots. The basil and roma tomatoes are really coming in now, and the cucumbers are catching up. So I made a sort of caprese salad over greens for dinner one night. I know, using vinegar isn’t traditional, but I just love red-wine vinegar with this, so that’s what I use

Fresh basil, cucumber and roma tomato from the garden

Caprese-inspired Green Salad

3 cups chopped romaine
1 small cucumber, chopped
2 roma tomatoes, chopped
1/2 cup fresh mozzarella cheese, diced
1/4 cup fresh basil, julienned
3 tbsp. red wine vinegar
3 tbsp. extra virgin olive oil
salt and pepper to taste

Layer half of romaine, cucumber, tomatoes, cheese and basil in each of two bowls. Whisk together vinegar, oil, salt and pepper and drizzle over salads.