TOMATO
Tomatoes drive me nuts. They are awesome when they are in season, but are horrible from a grocery store or in a restaurant. Why?? Because if they are not harvested ripe, the flavors and textures and nutrients never fully develop. Any tomato that is shipped is harvested unripe (when it is green). But have no fear the farm is here...to provide amazing tomatoes of all shapes, sizes, and colors. The heirloom varieties are the best tasting, but have more water in them.
QUICK IDEAS: slice an heirloom tomatoes onto a grilled cheese sandwich; add salt and eat a tomato like an apple; chop into a fresh salsa
Tomato Panzanella w/Corn, Cucumbers and Herb Salad
From Ruffage
4 ears corn (2 cups kernels)
1/4 cup olive oil
Salt and freshly ground black pepper
1/2 loaf crusty bread
2 tbsp butter (optional)
1 qt cherry tomatoes, halved (or 3-4 large slicing tomatoes, cut into large dice)
1 cucumber, cut into half-moons
2 cups herbs (basil, parsley, mint, chives, lemon balm, borage, chervil, tarragon, lemon thyme, rosemary), stemmed, leaves left whole
Directions:
1) Heat the oven to 400 degrees F. Toss the corn with a glug of olive oil, sprinkle of salt, and grind of pepper. Spread the dressed corn out on a baking sheet and bake until cooked through and caramely, 12 to 15 minutes.
2) Cut or tear the bread into pieces and toss with a large glug of olive oil and salt and pepper. Bake the bread pieces until golden brown, about 10 minutes.
3) Toss the hot croutons with the butter so it melts and coats them.
4) Toss the croutons with the roasted corn, tomatoes, cucumbers, and herbs and a bit of salt and pepper. Taste the seasoning and adjust the salt, or add a splash of vinegar.