august 2, 2018


Tomatoes, tomatoes and more tomatoes

What is it about the tomatoes this year? They are so flavorful. It’s like they sucked up all the sunshine that’s been doled out so sparingly this summer. Do thunderstorms make them thrive? No matter the reason, buy lots and eat as many as you can while you can.

I’ve been slicing Sun Sprout Farm’s cherry tomatoes and layering them on a slice of Wave Hill’s sliced French country bread that’s been slathered with McGrath’s Cheese Co.’s queso fresco. Top with mint or arugula instead of basil for something different.

quesoLove a good BLT but don’t do bacon anymore? Try an “ELT” – replace the bacon with a sliced hard-boiled egg from Letterbox Farm. Make sure to use head lettuce from Black Creek Farm and make this sandwich on sliced pain de mie from Bien Cuit for extra deliciousness.

I like to slice heirloom tomatoes, along with local shallots or onions, and lemon rounds atop salmon, or hake or cod from Pura Vida before baking. Finish for a couple of minutes on broil to caramelize the lemon and onion. The sweet tomatoes, especially, seep so much flavor into the fish. Another great way to use your basket of cherry tomatoes? Blister them in garlicky olive oil then ladle them over a juicy Stone & Thistle steak.

tomatoes8218Or, make a simple salad of smashed cherry tomatoes with cucumber lime and mint. Melissa Clark’s cherry tomato Caesar salad is also a winner.

Marti Wolfson, our resident demo chef, has two great recipes for tomatoes in her last newsletter. Head to and look for her velvety gazpacho recipe as well as her easy tomato zucchini tart recipe. Marti will be back at the market on August 18th.

Jessical Mullens of Found Herbal will be here this Saturday with her line of detox and turmeric tonics, too.

See you at the market!

Pascale Le Draoulec
food writer/ farmer’s market director
author: “American Pie:Slices of Life (and Pie) from America’s Back Roads” (HarperCollins)