Thursday I harvested the first of my rosalita heirloom tomatoes — one bunch of five perfectly proportioned pink grape gems.

After popping a fruit into my mouth, I noted the flavor was softer and sweeter than the wild cherry tomatoes I’d previously picked. And, by-the-way, I plucked multiple clusters of that heirloom from its plant that day, as well.

While I love the intimacy of my small balcony garden, I must admit to occasionally indulging in some rather big dreams. I fantasize about living sustainably with a garden large enough for a fruit orchard and row after row of vegetables and other edibles.

For now, though, I have to admit I’m proud of the variety of edibles I managed to work into my compact space. Most had to do double duty and contribute to the aesthetic construct as well as provide their tasty bounty.

Besides the three heirloom tomato plants, I have nasturtium (top photo) with its edible flowers and leaves; my jalora jalapeno, which looks a little like a miniature Christmas tree with yellow bulbs; four different types of basil and multiple other herbs; flavorful chives, and my grand experiment — Thai eggplant (second photo).

That translates into numerous salads — from heirloom tomato to caprese to whimsical creations with colorful nasturtium blossoms mixed in; salsas with a kick of jalapeno; pesto, pasta sauces and herb vinaigrettes; seasoned butters and flavored oils, and ethnic-inspired entrees that marry my sole veggie (the eggplant), tomatoes and Thai basil (which I also grew for the first time this year).

And while it’s not exactly living off the land, what happens in this small space is enough to keep the larger dream fertile.