English Peas, Spring Onions and Roasted Almonds
Just cooked English peas, sautéd spring onions and roasted, salted almonds are a delicious combination of tender sweet, sweet pungent, and crunchy just salty. You can set this side dish next to grilled fish or chicken or mashed potatoes and a roast. It's...
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Corn-Tomato Casserole
Corn and tomatoes together are just about as natural a combination as Nature could deliver up. That’s why they come to harvest at the same time.
Sliced tomatoes are a perfect replacement for a green salad when corn on the cob is on the menu. A baked tomato stuffed with succotash is another great corn-tomato combination.
Here is a corn-tomato casserole that is hearty and easy to prepare. The four major ingredients of this casserole—corn, tomato, green pepper, and onion—can be picked right out of the garden or easily picked up at the farm market this week.
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Tomato Types
Yes, in the kitchen there are three major tomato categories based on use: cherry or miniature tomatoes used for salads and snacking; slicing and eating tomatoes used on sandwiches and hamburgers as well as eaten out of hand, and cooking tomatoes for canning and sauces.
But at the farm market, you are apt to see tomatoes labeled in a multitude of ways. And since there are more than 1,000 varieties of tomatoes, what do all these labels and names mean?
Here is a short guide to the tomato labels and names you are likely to find in the market:
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Tomato
Tomatoes! Oh my!
There are more than 1,000 varieties of tomatoes. This week at the farm market in Sonoma, I counted more than 40 locally grown varieties on sale. Just wait until the tomato season gets up to speed.
The peak season for fresh tomatoes in the Northern Hemisphere is June through September. Tomatoes are at their absolute best vine-ripened towards the end of summer.
The tomato is a fruit used as a vegetable in savory dishes for its juicy texture and mildly sweet, rich taste. There is nothing like vine-ripened tomatoes used in appetizers, soups, salads, sauces, stews, and side dishes.
Try a just picked tomato quartered and add to a mixed green salad or halved and stuffed with egg salad or shrimp salad. A tomato sliced and layered on a sandwich is a summer standard. In my part of the world, we mince tomatoes with onions, cilantro, and chiles to make salsa almost every day during the summertime.
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