For dinner last night we had Spaghetti with Basil Pesto and Tomato Salad, made with freshly picked sweet basil and Matt’s wild cherry tomatoes. They are the tiniest cherry tomatoes I’ve every seen, but they’re juicy, flavorful, and abundant.

It was a wonderful summer meal, complete with homemade sourdough bread, Holy Cow chardonnay, and peach crisp made with farmers market peaches from nearby Caskey Orchards.