Viva Tomatoes and Farmers Markets!
Open Thread Thursday: All Things Locally Grown
By Susan Lovenburg
A recent trip to the Davis Farmers Market reminded me of one reason I love living in Davis. It’s not only that we are home to America’s Favorite Large Farmer’s Market, having recently won, hands down, a competition hosted by American Farmland Trust.
No, there’s more. Tomatoes are at peak perfection: red, orange, yellow and green, ranging in sizes from miniscule to gigantic. Their abundance reminds me it’s time to make gazpacho. Never mind that my children are adverse to tomatoes. It’s a cool, healthy meal for a hot summer night and I make it once a year.
My favorite is the Moosewood version. This recipe showcases the tomatoes and recalls memories of days living in Ithaca, New York and dinners at the founding nation of cooperative vegetarian cookery, the Moosewood Restaurant.
For me, the only other gazpacho experience that comes close is Melon Gazpacho created by Pru Mendez of Tucos Wine Market and Cafe. This one is nothing like the tomato version, but an incredible experience in its own right and melons are also plentiful at the farmers market right now.
By the way, if your Wednesday and Saturday market days in Davis are not enough, you can visit the Winters Farmers Market every Sunday from 8 am to noon in Rotary Park.
This is an open thread conversation. I invite you to share your own thoughts on tomatoes and farmers market.
heirloom tomatoes are the hot new mixed drink ingredient.. and not just for bloody mary’s, although we added a fresh heirloom from my garden to our homemade bloody mary’s on sunday and… que magnifique!
http://www.nytimes.com/2009/08/30/fashion/30shake.html
One of our favorite tomato recipes is simple and delicious.
Tomato Bruschetta
I love that this dish is all about personal tastes. If you like lots of garlic – add more. You get the idea.
This is how we do it: Preheat the oven to 375 degrees. Slice the bread, giving a nice coating of olive oil and season with salt and pepper. I like to toast only one side; cooking until golden brown. Cut the cherry tomatoes in half, chop garlic super fine, chop basil add all ingredients, mix and drizzle with Olive Oil , Salt and Pepper. Place mixture on top toasted bread and eat.
We’re certainly lucky here in Davis that we are not in the middle of a tomato blight as they are on the east coast. The fact that our farmer’s market is a not big box retailer helps keep our produce fresh, green and disease free.