We’re trying not to waste anything at the market if we can help it. So any tomatoes featured in last week’s Tomato Show that weren’t reclaimed by their owners were “re-homed.” “Would you like them?” asked Carrie Richter, proffering two impressive knobbly heirlooms, each weighing about a pound? After a full day’s duty at the Tomato Show table, under unrelenting […]
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Next time scup is on offer at the dock, make fish tacos. Plenty for 2 flour tortillas: ½ cup finely shredded red cabbage 1 lime (half for squeezing, rest for wedges) salt 4 – 5 small cherry tomatoes, quartered 2 tsp. chopped red onion ½ tsp. minced jalapeno pepper 2 tsp. chopped cilantro, plus a few extra leaves 2 Tbs. […]
Read moreOne final tomato recipe before summer tomatoes peter out – a creamy tomato soup, using just a few spoonfuls of cream. Potatoes give this soup its smooth, soothing texture. Add some crisp cheesy croutons and you have yourself a warm bowl of comfort food. Serves 4. Tomato soup with cheese croutons 1 large white onion, finely chopped ¼ (quarter) cup […]
Read moreSummer is waning. The autumnal equinox falls on September 22. Make salad while the sun shines. Here is an easy-going chopped vegetable and bread salad called fattoush. If you can find powdered sumac, a tart, deep-red, Middle-Eastern spice, dust it over the finished salad. Similarly if you can forage some purslane, put that in, too. Both add a refreshing, authentic […]
Read moreSue Bourque returns this week for another Buy Fresh Buy Local food demo. Sue is a registered dietician and nutrition educator with the Cape Cod Cooperative Extension, Those of you who’ve seen Sue in action before, will also know she’s an accomplished cook. This time, she’ll be giving a tomato tutorial, and Gazpacho soup is on the menu—an American-style Gazpacho, […]
Read moreIt’s time to think of putting by some tomatoes for the fall. If ripe tomatoes inspire you to can, canning supplies are available at Eastman’s Hardware Store, just down the road from Peg Noonan Park. You can also purchase jars of already preserved tomatoes and sauce from Da Silva Farms, made from home-grown tomatoes. Salsa may also appear this week. […]
Read moreIn late summer thoughts turn to ratatouille, the classic French dish made with eggplant, tomato and zucchini. Tian, another Provencal classic, uses the same vegetable trinity. Why isn’t it better known? Is it the challenging name: Tian? (Say tee-on to get a very approximate idea.) Look for vegetables similar in diameter: a slim Italian (not Asian) eggplant, a medium zucchini […]
Read moreIn keeping with our tomato theme, here’s a recipe for tomatoes with watermelon and a sweet-salty dressing. Use tomatoes of all shapes and colors, not too large, and employ a sharp knife to slice them thinly, crosswise if tomatoes are round, and lengthwise if they’re elongated. If mint is running amok and flowering in your yard, nip it in the […]
Read moreHere’s another no-cook recipe, for a white gazpacho. We tend to associate gazpacho with tomatoes, but white gazpacho-like soups are beloved in parts of Spain. The usual garnish is grapes, and when local grapes arrive at the market late summer, that’s a wonderful classic to try. Here’s another idea: make a light meal of white gazpacho accompanied by little dishes […]
Read moreTomatoes, fresh basil, garlic and olive oil…. All are available now at our market. Together they form the basis of many a great summer dish. Including this one for baked tomatoes, which delivers great flavor with a minimum of fuss. Tomatoes stuffed with basil and garlic 4 medium-large firm ripe tomatoes 2 fat cloves of garlic, halved lengthways 4 large […]
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