Speaking of basil...

...one can never have enough. The leaves are great on turkey sandwiches, with good mozzarella and vine ripened tomatoes and of course in pesto on pasta. With just a few dollars left and a sack full of strawberries, blueberries, peaches, plums and apricots at the farmer's market Saturday, I picked up another basil start and a green bell pepper. The grower said an average bell will produce between a dozen and fifteen peppers. Since these are one of my youngest son's favorites I figure if we want any for cooking we needed another one. I placed the basil and pepper in the spots where I had attempted to start two watermelon varieties. The seeds were old and only one of each variety sprouted but within days of emerging the tender seedlings were plucked and disappeared. I blame the mischievous scrub jays that nest in the Redwood trees in our backyard. After contemplating I decided the location was probably not sunny enough for watermelons anyway.