To continue on the abundance of basil theme, the 90deg temps around here are making the tomatoes pop, regular and heirloom. The sea salt and EVOO aren't local from here but the guy who makes the mozzarella, the tomoatoes and the basil are in the 'hood.

Although we have local tomatoes, can't wait for the Jersey 'maters to make their way down here: Nothing like juicy Jersey tomatoes grown in real dirt. (We can enhance our sand but real dirt makes a big difference)