It’s official, summer’s here and sure signs of seasonal change come from our gardens.

While the rosemary, oregano and lettuce, (pic above), on our deck are ripe for the picking, the basil and tomato plants are still in their infancy. This past weekend, we cooked up some rosemary roasted potatoes which were sweet as candy, and pasta primavera with fresh oregano, garlic, basil, zucchini, eggplant and tomatoes which I’m happy to say, might have been our tastiest sauce ever. Cooking can be more rewarding when the ingredients come from your own efforts.

It just doesn’t get any more “local” than picking homegrown from your own garden. Growing your own is also a true test of whether or not you really have a “green thumb.” Our buddy Frank is a testament to green-ness, having transformed his backyard into a patchwork of fresh produce. Not an easy feat, given mountain climate conditions.

Beginning this past spring he started growing lettuce from inexpensive seeds, and now the Arugula, Boston lettuce and endive are thriving. Thanks to him, we have some growing happily in a planter on our deck. Frank’s mini farm also features: snow peas, snap peas, radish, tomato, garlic, currants, with colorful beets and squash on the way. Such sweet inspiration, his garden has really taken off.