I spent most of my childhood in suburban Virginia and I have a lot of vague and dreamy memories of my backyard–a strawberry patch, a plastic horse on springs, a crabapple tree, sweet plums, a swingset, and tomatoes. I don’t remember the tomato plants but I remember the tomatoes themselves–big red beauties, sliced and served with a pinch of salt at dinner. Perfect peak flavor, homegrown and picked at just the right moment; this was summer. [Read more…]
tomato and cherry panzanella
So, here we are nearly halfway through August. After spending so much time thinking of nothing but July! July! I am a little unsure of how to conduct myself in this post-July world (not to mention the whole newborn thing – though it’s going pretty well). Time marches on, and the things we were waiting for, counting down to, somehow happen.
Happening also are all the tomatoes, cherries, plums, apricots, peaches, and corn I could want. I love that we can take produce for granted this time of year. Just grab a handful of fruit and eat it up, or pick the tomatoes right off the vine with no worries – there’s more where that came from. [Read more…]
Crushed Canned Tomatoes
A recipe for simple canned crushed tomatoes.
blt’s, repeat after me
Maybe you should have a BLT.
I am always amazed that something so simple can be so delicious. We picked up some thick cut bacon from the meat guy at the McCarren Park farmer’s market on Saturday, and paired it with a couple heirloom tomato slices, lettuce, and some ciabatta from the Bedford Cheese shop. Add mayonnaise and yum.
Brian really heightened the deliciousness by singing Michael Jackson’s PYT with some alternate lyrics praising the BLT. The only downside is it’s a real brain worm, so be careful.
it’s the (second) most wonderful time of the year
Dear tomatoes, I love you.
We have been on a small vacation to the beaches of Delaware. And, thanks to a well-timed stop at a farm stand on the way home, we have tomatoes. And blueberries, cantaloupe, and peaches, all perfectly ripe.
This amazing produce was the inspiration for my lunch yesterday. I had mozzarella, salted orange tomatoes, smashed fresh garlic, and garden basil on a toasted baguette drizzled in olive oil. This is also what we had for dinner the night before. And the night after. It is one of my favorite meals. I love the food of summer because the are ready to eat. If you don’t want to cook, you don’t have to. So simple and so, so good.
To accompany my lunch I also made a cantaloupe salad with salt, olive oil and basil. It was pretty good, but the basil I used was too strong for the delicate cantaloupe. I’ll let you know if I get the recipe worked out.
I had hoped that, upon returning to Brooklyn, my own tomatoes would have ripened in time for the unofficial start of tomato time, July 4th. I did get a few cherry tomatoes off of my Tiny Tim plant (pictured), but the heirloom still have a way to go.
