Holy tomato Batman! This week we had several pounds of perfectly ripe and delicious tomatoes - they're nothing like the bland, stiff and orange tomatoes that you find at most grocery stores. These are deep red all the way through - the red that only comes from vine ripening. They are juicy and tender. Finally comes the flavor - the perfect expression of summer's bounty.
This weeks basket includes:
- Celery
- Tomatoes
- Yellow Onions
- Japanese Eggplant
- Spinach
- Baby greens
- Green peppers
- Yukon Gold Potatoes
This week I made a couple of pastas - I slow roasted the tomatoes for about 2 hours at 250 degrees with dried oregano, garlic and olive oil. Then tossed with pasta for a very simple sauce. I also had some left overs from last week's basket that I used in a pasta - cipollini onions, parsley and fava beens were quickly cooked. I then added roasted tomatoes and eggplant and tossed with some left over pasta. This dish worked out amazingly well. Finally, I used celery, onions and potatoes in simple chicken soup with wild rice.
That does it for now! Week 15 just arrived and it is the largest basket of the season!
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