It’s the end.
The stink bugs have won.
They don’t seem to like the green tomatoes so I picked a few of the best ones to use. Then I checked all the tomatoes that were showing a bit of color. The ones with minimal damage went into the basket for the house; the rest went into the bucket for the compost.
I pulled up the plants and piled them on top of the weeds, waiting to be hauled away.
My potager and I are done for the season.
It’s time for soup.
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PrintFresh Tomato Soup
This is a cool weather soup made with fresh, garden tomatoes, lots of garlic, and herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Soup
Ingredients
- 4 garden ripe tomatoes, peeled, chopped
- 1 onion, chopped
- 8 cloves garlic, minced
- 1 tbs olive oil
- 4 cups chicken broth
- 1/2 cup (2oz, 60gr) vermicelli
- 2 tbs snipped fresh basil
- 2 tbs snipped fresh parsley
- 2 tsp balsamic vinegar
Instructions
- Sauté onions and garlic in medium saucepan in olive oil over medium heat until soft and transparent, 7 – 10 minutes.
- Add tomatoes and sauté for 5 minutes.
- Add chicken broth, pasta, cover and simmer over low heat for about 10 minutes, depending on pasta, stirring every few of minutes so pasta doesn’t stick.
- Remove from heat, add herbs, vinegar and serve.
Notes
Use any small pasta that you like.

For a more substantial tomato soup: Tomato & Spinach Soup.
I’m sitting at my computer, typing, and I just had a stink bug dive-bomb my head. Sigh….
On that note – how about some flowers?
With all the cool, wet weather we’ve been having, the flowers on our well have been doing great. One might think it’s a bit of a ‘last hurrah!’

We often see this in the fields of soy beans or wheat – crops that aren’t tall:

Or just a field of wild flowers….
1 or 2 sunflowers, leftover from the year before or seeds dropped by birds, pop up.
I always get the feeling that they are saying: ‘Hey – where is everybody?!?’
The last of the summer flowers. Are you ready for fall? (Or spring)

