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This has got to be my favorite time for local food.  Farm stands are everywhere.  Right now there’s a lot of sweet corn, eggplant, zucchinis (what to do?), and tomatoes.  I have been eating tomatoes everyday for the past two weeks.  I’ve made tomato omelettes, tomato and cheddar cheese sandwiches, tomato sauce on pasta, tomato salad, BLT’s, fried tomatoes and salsa so far.  Do you have any suggestions on how else I could possibly enjoy them?   The giant heirloom tomato (on the next page) was the size of three fists.  I used it to make a huge batch of salsa.RECIPE

Heirloom Tomato Salsa Ingredients 
  •  2 c. diced tomatoes
  • 1 large clove of garlic
  • 1/4 of an onion
  • 1/3 lime wedge
  • 1 small jalapeño pepper
  • cilantro
  • salt

Dice the tomatoes.  Press the garlic. Chop the pepper and onions into small pieces.  If you want it less spicy, discard half or all of the jalapeño seeds.  Mix everything in a bowl.  Squeeze the lime into the bowl, add some chopped cilantro, and some salt to taste.  Eat!  I would suggest a really cold bottle of Spotted Cow beer to wash it down.  Ahh, the tastes of summer.  

Giant Heirloom tomato, Sungolds, and Black Tomato from Shooting Star Farm  

  

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CC BY-NC-SA 4.0 This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.