Walnuts, almonds and other large scale nut growers have a nasty secret that not too many consumers know about. Along with spraying the trees and ground with chemicals, the nut meats, after shelling, are also sprayed with fumigant to prevent moth worms and beetles from infesting their massive storage bins full of years worth of nuts. Raid is a fumigant just to get a picture of what I'm talking about here. I do not know about you, but that just does not work for me or my son or my clients that trust me to feed them real food. Alternatively you can get your nuts at a farmers' market and be sure after discussing growing techniques with the farmer what is going on with your nuts. Besides the fact that you aren't poisoning yourself, nuts bought in season from a local grower really taste awesome. Almonds actually taste like almond milk, sweet and creamy. You start to realize that marzipan made with almonds like these could actually be really tasty. Walnut have less of a furry tongue tannin coating leaving a less harsh acidic after taste and a downright full flavor after toasting in a nice hot oven for a few minutes. Pecans return to the place they belong as a seasonal nut addition to very special baked goods and treats. Do your own taste comparison and see what you think and remember that if you absolutely can not get to a farmers market to pick up your nutritionally packed super food nuts and have to get them at a grocery store, unless the nuts specifically state organic on the label they are probably sprayed with fumigant. Talk to your farmer and ask them how they treat their nuts and see if this is the way you would treat yours, if you grew them.
Catalan Tomato Sauce
This sauce is especially appropriate for this time of year as it uses the end of season tomatoes, fresh almonds and fresh dried grapes (raisins). These raisins can be found only at the farmers’ markets and are made from the current crop of grapes. The difference in flavor of fresh, current crop almonds and raisins is astounding. Do you own sample test and get in on this well kept secret. You will never buy almonds or raisins from the store again!
6 to 7 large tomatoes of your choice
5 cloves of fresh garlic, peeled and chopped
1 red onion, chopped
3 tablespoons good olive oil
½ cup fresh almonds, toasted and then chopped
2 tablespoons capers
¼ cup fresh raisins
juice and rind of 2 oranges
1 tablespoon fresh chopped thyme
kosher salt and fresh ground pepper
Heat a large pot of water to boiling. Core the tomatoes and drop into the boiling water for about 10 seconds each. Remove from the water and peel tomatoes when you can comfortably touch them. Cut peeled tomatoes in half and squeeze out the seeds. Chop tomatoes and pulp. Set aside.
In a sauce pan heat the olive oil. Sauté garlic and onions in oil until opaque and slightly caramelized.
Add tomatoes, capers, almonds, raisins and orange juice and rind and simmer for 10 minutes.
Add thyme and season to taste with salt and pepper.
This sauce can be used for pasta but tastes great on grilled chicken or grilled salmon.
Makes about 2 cups.
Walnut and Basil Tapenade
Tapenade is a Mediterranean relish that can be used for chicken or fish and this particular tapenade is very good on pasta as well. I always use the rind of the lemons before I juice them no matter what I am making. Toasting the walnuts first will leech out some of the tannic acid so prevalent in walnuts and give them a nice golden hue. You can toast your bag of walnuts all at once and store the unused portion in an air tight container in the freezer.
2 cups fresh basil leaves, in season
1 cup fresh parsley leaves
½ cup toasted walnuts
1 6 ½ oz. jar pitted Greek olives (found at Trader Joe's)
3 cloves peeled fresh garlic
juice and rind of 2 lemons
¼ cup good olive oil
I tomato of your choice, chopped
Kosher salt and fresh ground pepper
In a food processor fitted with a metal blade, place the olive oil, lemon rind and lemon juice.
Add the herb leaves a little at a time, pulsing after each addition.
Add the olive and pulse more to fully incorporate.
Season with salt and pepper and remove from processor to a bowl.
Stir in tomato.
Makes about 2 cups.
Apple season is here again filled with an amazing array of apple varieties to choose from. We had an apple festival at the Diablo Valley Farmers market last weekend and it was a blast. Apple comparison tasting and apple cooking demo along with Rainbow Farms hot, spiced apple juice. The clown formerly known as Twee Twee, now Cesare Menedez, balloon man extroedinare, was there and I found out that I have the dubious honor, along with Oprah, Brittany, Liberace and more, of my face on one of his kiddie stools. I actually got to sit on my own face! You can too! Yippee and thank you Cesare.
Apple Sauce
This will make about 4 to 5 cups depending on your apple choice. Also if you use a sweet variety you may want to use water instead of juice and adjust the lemon juice. The lemon juice has the added effect of keeping everything a nice color as well. You can store unused sauce in a jar with a tight fitting lid in the reefer and use within the week. Be sure to make it up and down the aisle at your farmers market to sample your perfect tasting apple or combination of apples!
6 large apples, peeled, cored, rough chop
¼ cup white grape juice or apple juice
ground cinnamon
a couple drops good vanilla
Juice and rind from a lemon
Place apples, juices and lemon peel in a large saucepan and bring to a simmer on medium heat. Cover and cook until apple are soft enough to mash. Serve warm with a sprinkle of cinnamon.
Apple, Onion and Squash Gratin
This is a perfect Thanksgiving side dish that I created because I am not overly fond of marshmallow sweet potatoes and needed to fill that void for fear of getting in trouble with my Dad. It has been a family and friend favorite since that first time!
2 apples of your choice, get sweet if you like sweet and tart if you like tart, cored and sliced thin
1 red onion, sliced thin
2 Delicata squash, peeled, seeded and sliced thin
4 sprigs fresh thyme
2 cloves garlic
1 cup grated Gruyere cheese
1 pint cream
Spray a large baking dish and layer apples, onions, garlic, squash and cheese in dish. Drizzle cream over and sprinkle fresh thyme, salt and pepper. Bake in a hot *400 oven covered for 30 minutes and remove foil and cook for 20 minutes more until browned on top. Serves 4.
Autumn Greens w/ Apples, Walnuts and Citrus Dressing
Autumn is a great time for greens of all kinds as they love the cooler weather and thrive in it. Crisp, sweet and full of flavor they are good in any combination anytime! This is especially good as apples and walnut are in season and abundant at the farmers’ markets. Blue cheese is a great addition too.
½ head of romaine lettuce, washed and torn
½ head of red leaf lettuce, washed and torn
2 cups of arugula, cleaned
1 apple of choice, sliced
½ cup fresh toasted walnuts, chopped
½ cup crumbled blue cheese
2 tablespoons lemon oil
2 tablespoons seasoned rice vinegar
Salt and pepper to taste
Mix greens together in a salad bowl. Toss in apples and walnuts. Sprinkle on oil and vinegar, salt and pepper and toss. Garnish with cheese. Serves 4 to 6.
My Version of a Waldorf Salad
I do not like the taste of mayo and mini marshmallows messing up the flavors of amazingly crisp, sweet, juicy autumn apples so I use yogurt and a drop of vanilla instead. Current crop carrots, raisins (dried grapes) as well as fresh almond and walnuts make this a great salad on the merit of the ingredients alone! When they are in season in early autumn you can also add fresh grapes into the mix for an amazingly sweet, crunchy addition.
3 crisp, sweet apples of your choice, cored and sliced thin
½ cup toasted almonds, chopped
½ cup toasted walnuts, chopped
2 carrots, peeled and grated
2 ribs celery, sliced
½ cup dried grapes of your choice
1 cup plain yogurt
2 tablespoons local honey
1 lemon, juice and peel
¼ teaspoon sea salt
Lettuce leaves
In large salad bowl, mix together yogurt, peel and juice from lemon, honey, vanilla and salt. Add in apples, nuts, raisins, carrots and celery. Serve on a lettuce leaf. Serves 4 or 5.
Fresh Fruit Crisp
6 cups fruit
1 cup wheat flour
1 cup brown sugar or turbinado sugar
½ cup butter, melted
2 T vanilla
1 t cinnamon
½ c oats
1 T salt
Preheat oven 350*. Butter baking dish. Place fruit in dish. Mix flour, sugar butter, vanilla, cinnamon, oats and salt in bowl. Crumble onto fruit. Bake 1 hour until fruit bubbles and top is crunchy and lightly browned. Serve warm with vanilla ice cream or cold the next day for a very decadent but sensuous and utterly fulfilling breakfast. Serves 6.
King Size Apple Cake
This cake is best served the day after it is made to let the flavors mellow. It is moist and dense and is great for in the morning with coffee or tea or dressed up with a Lemon Glaze
1 cup (2 sticks) butter at room temperature
2 cups sugar
3 large eggs
2 2/3 cups all purpose flour
3 tablespoons good quality unsweetened cocoa
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground allspice
2 teaspoons baking soda
¼ cup hot water
3 cups grated fresh apple (about 2 ½ medium sized apples)
1 cup raisins
1 cup chopped walnuts
1) Preheat oven to 350*F. Heavily butter and flour a 10 inch bundt pan.
2) Cream the butter and sugar together in a large mixing bowl, or in the bowl of an electric mixer, until pale yellow and light. Add the eggs one at a time, mixing well after each addition. Beat the mixture until it is light and fluffy.
3) Sift the cocoa, flour, salt, cinnamon and allspice together onto a piece of waxed paper.
4) Add the baking soda to the hot water and mix until it is dissolved. Add the dry ingredients to the butter mixture alternately with the soda and water mixture beginning and ending with the dry ingredients.
5) Stir in the apples, raisins and nuts. Spoon the batter (which will be very thick) into the prepared pan. Bake until the cake is deep brown and springs back when lightly touched, about an hour and 10 minutes. Cool on a wire rack for about 10 minutes, then unmold from the pan and allow to cool thoroughly before serving.
1 10 inch cake (10 to 12 servings)
Monday, October 12, 2009
Monday, September 14, 2009
a ripe Brown Turkey fig
She stood looking at the tree, eyes squinting against the blazing sun; hand over them, shielding the glare so she could see the luscious purplish black, sack like orbs, stem bent just at a perfect angle for twisting off the tree. Late summer heat waves radiating off the ground as well as from an impossibly blue sky and every other angle were quickly coaxing the figs to perfect ripeness. White milk gushes from the stem as it is separated from the tree, sticky nectar on her willing fingers. Gently splitting open the fig with her thumbs always steals her breath momentarily at the sight of the shades of deep magenta, illegal reds and soft green, a flower unfurling in her hands. With quickening heart and racing pulse she moves the fig closer to her mouth, imperceptibly, shaking with anticipation of the smooth, slippery texture that will move through her lips and onto her tongue, willing the assault of sugar, chocolate and berry onto her taste buds. Trembling slightly she closes her eyes and with a will of their own her hands bring the fig into her warm, waiting mouth and once again she is shocked, dazed as bliss over takes her and she slowly releases a held, exotically perfumed breath, her first taste of Burt’s amazing, ripe, Brown Turkey fig, of a long Brown turkey fig season filled with every concoction she can imagine in her fig wild head.
Honey thickened and rosemary scented balsamic syrup drizzled over a fig half, gently, lovingly stuffed with a pinch of fresh goat cheese. Placed on a fig wood fired grill just long enough to let the cheese believe it is melting. Pushed into a thin, soft layer of hard wheat dough, showered with prosciutto, Manchego and caramelized onions, breathing in intoxicating smells as the pizza bakes only to be dusted with fresh picked thyme and sea salt out of the raging oven.
Another one out of hand, she is still profoundly, physically affected by the texture, smell and taste of that Brown Turkey.
Honey thickened and rosemary scented balsamic syrup drizzled over a fig half, gently, lovingly stuffed with a pinch of fresh goat cheese. Placed on a fig wood fired grill just long enough to let the cheese believe it is melting. Pushed into a thin, soft layer of hard wheat dough, showered with prosciutto, Manchego and caramelized onions, breathing in intoxicating smells as the pizza bakes only to be dusted with fresh picked thyme and sea salt out of the raging oven.
Another one out of hand, she is still profoundly, physically affected by the texture, smell and taste of that Brown Turkey.
Wednesday, September 9, 2009
aahhh......butternut squash
Butternut squash has always been a pivotal vegetable for me. The presence of this squash in the garden and at the market indicates a rising level of excitement in the air. My heart starts to race and I always get a little dizzy and out of body when I think about the risottos and lentils to be concocted out of this smooth amber, elongated treasure. It is hard to imagine that it was almost a year ago that I made butternut squash and orange soup and the pristinely cubed and roasted squash that my son refers to as butternut candy. Just cut the ends off and peel the squash with a vegetable peeler. Slice lengthwise and scoop out the seeds. Cut into small cubes and toss with good olive oil and kosher salt and roast at 400* for about 20 minutes. The sugars all get released and start to caramelize and it is a fine little addition to any salad, sauté or just eaten by itself it will give you goose bumps.
It never ceases to amaze me that as soon as my eyes come in contact with the butternut squash, the weather starts to become a ruling factor in my life. All of the sudden we go from the take it for granted hot, to a daily weather event. I find myself saying over and over again how much I adore this time of year around here. The shadows at any given time of day are amazingly different than they were last week. The garden is perking up and losing the washed out look of late summer heat. The air is crisper and I find myself sighing with a smile when the slightest breeze touches my skin. It makes me feel celebratory and I usually throw a party this time of year.
The cooler season vegetables are saying the same thing. The lettuces are sweeter and perkier. The colors and hues are brighter and more pronounced. One can start to imagine the salads that can be created with the baby arugala and frisee, the red leaf Lola Rosa and romaines. The thought of current crop olive oil and new cheeses make me want to sing out loud. Add some fresh walnuts or almonds and pears or apples and well let’s just say it is something that is to be shared with a special one or twenty.
When I am hiking in Briones or the Laffayette hills the colors that come out at you are astounding. On the top of a high ridge I sat down to have a luscious snack of some Alhambra Valley Bartlett pears and blue cheese and after I had taken a few bites and I was able to focus, I looked around and I was sitting in the middle of the orb weaver spider’s commune. There were literally hundreds of these tiger eye colored, huge spiders, one to each web just hanging out probably wondering which one had invited me to their party. The sight of it and the realization of their numbers actually stopped me from eating for a minute.
Pomegranates are in the markets and the fuyu persimmons are already here. I always love to see the scarlet orbs of the pomegranates hanging in a tree next to a persimmon tree. Such contrasts are special to me and never fail to keep me looking in people’s back yards when I am out walking in the neighborhood. What....you don't look in peoples back yards...liar!
Starting to be a nice time of year....my favorite!
It never ceases to amaze me that as soon as my eyes come in contact with the butternut squash, the weather starts to become a ruling factor in my life. All of the sudden we go from the take it for granted hot, to a daily weather event. I find myself saying over and over again how much I adore this time of year around here. The shadows at any given time of day are amazingly different than they were last week. The garden is perking up and losing the washed out look of late summer heat. The air is crisper and I find myself sighing with a smile when the slightest breeze touches my skin. It makes me feel celebratory and I usually throw a party this time of year.
The cooler season vegetables are saying the same thing. The lettuces are sweeter and perkier. The colors and hues are brighter and more pronounced. One can start to imagine the salads that can be created with the baby arugala and frisee, the red leaf Lola Rosa and romaines. The thought of current crop olive oil and new cheeses make me want to sing out loud. Add some fresh walnuts or almonds and pears or apples and well let’s just say it is something that is to be shared with a special one or twenty.
When I am hiking in Briones or the Laffayette hills the colors that come out at you are astounding. On the top of a high ridge I sat down to have a luscious snack of some Alhambra Valley Bartlett pears and blue cheese and after I had taken a few bites and I was able to focus, I looked around and I was sitting in the middle of the orb weaver spider’s commune. There were literally hundreds of these tiger eye colored, huge spiders, one to each web just hanging out probably wondering which one had invited me to their party. The sight of it and the realization of their numbers actually stopped me from eating for a minute.
Pomegranates are in the markets and the fuyu persimmons are already here. I always love to see the scarlet orbs of the pomegranates hanging in a tree next to a persimmon tree. Such contrasts are special to me and never fail to keep me looking in people’s back yards when I am out walking in the neighborhood. What....you don't look in peoples back yards...liar!
Starting to be a nice time of year....my favorite!
the eat in and other school food related stuff
The Slow Food Eat In, Delta Diablo Chapter style was a success by our standards meaning that there were not hundreds of people but the ones that did show signed up to join our Slow Food chapter and become involved in some action! Yay! We had a nice crowd and some delectable offerings and the big shade trees at Las Lomas provided awesome lazing about on a hot day atmosphere. I will say that I am disappointed that Las Lomas felt that they had to charge us a rental fee to use such a small area of a public school for a school related cause. Andy at C and M party Rentals gave us the use of tables and chairs for our event FREE! Whole Foods and Frog Hollow Farms donated some amazing Frog Hollow peaches and Kristie Knoll from Knoll Organic Farm donated the biggest treasure of all, her incredibly sought after figs. So why the school felt the need to force us to dip into our meager funds and pay them almost 400 bucks that would have otherwise been spent on our Diablo Community Day School Garden. This is the school in the area where the students attend that have been expelled from all other schools. Sort of a last ditch effort and we have built, with the students help as well as funding from Kaiser, Slow Food and Orchard Nursery, an amazing garden! That money should be there instead of in the coffers of the school district. After all we had our own insurance....http://www.slowfoodusa.org/index.php/campaign/time_for_lunch-detail/slow_food_delta_diablo_eat_in/
Anyway we got a whole of signatures for the Child Nutrition Act petition http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/
Gail Wadsworth is the muscle behind our chapter and maintains the blog and without her and her husband Peter as well as head tabler Lucy, this event would not have been possible. Thank you!!!
Anyway we got a whole of signatures for the Child Nutrition Act petition http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/
Gail Wadsworth is the muscle behind our chapter and maintains the blog and without her and her husband Peter as well as head tabler Lucy, this event would not have been possible. Thank you!!!
Wednesday, August 26, 2009
Slow Food helps with school lunches
Join us for a community pot-luck picnic at Las Lomas High School in Walnut Creek.This event is free!We are gathering in support of healthy school lunches. This is one of over 200 eat-ins being staged across the US on September 7 this year to send a message to Congress. As a national day of action, Slow Food is hoping to persuade our members of Congress to increase funding to school lunches and make a commitment to improving the quality of food served to our children every day.Bring your friends and family! For the month of September only,new donations to Slow Food at any level will provide a one-year membership in Slow Food USA. This is a wonderful time to join Slow Food and support good, clean and fair food.So gather with neighbors and others who share your views on feeding our children and have fun at Las Lomas on September 7.
Tuesday, August 25, 2009
Sex in the kitchen and other summer treats
Peach and Lavender Jam
5 cups of ripe peaches, peeled and crushed up
2 tablespoons lavender blossoms, crushed
Finely grated peel from 1 large lemon
Juice from said lemon
4 cups sugar
1 3 ounce package of low sugar pectin
1 tablespoon of butter
Mix together the peaches, lemon juice and lavender blossoms. Measure out 5 cups and place in a large, non reactive heavy bottom pot.
Mix ¼ cup sugar with the pectin and stir into fruit. Throw in the butter. Bring to a hard rolling boil and add the rest of the sugar. Bring to a hard rolling boil and boil 1 minute more. Place in sterilized jars with new lids and process in water bath for 10 minutes. Whenit is particularly hot, which is most of jamming season, I like to close all the curtains, turn on all the fans and don my apron and nthing else to make my jam in a comfortable, non binding atmosphere.....yum.
Fresh Corn and Tomato Risotto
2 tablespoons olive oil
1 red onion, chopped fine
4 cloves of garlic, chopped
2 cups Aborio rice
1 cup white wine
7 to eight cups vegetable or chicken stock
2 cups fresh corn cut off the cob
1 cup chopped fresh heirloom tomatoes, your choice
½ bunch chopped fresh basil
Kosher salt and freshly ground pepper to taste
Manchego cheese for grating on top
In a medium saucepan, heat the stock. Heat olive oil in a wide heavy pan. Add the onion and garlic. Sauté for a few minutes and add the rice. Sauté the rice until opaque in color. Add the wine and let simmer for a minute. Add the stock a ½ cup at a time allowing it to absorb after each addition stirring constantly. The rice will become creamy. Taste occasionally to check for tenderness. Add tomatoes and basil and season with salt and pepper. Garnish with cheese. Serve at once.
Serves 4 to 6.
Eggplant, Summer Squash and Heirloom Tomato Tian
4 Japanese eggplants, peeled and sliced lengthwise and grilled
4 yellow squash, sliced lengthwise and grilled
4 large heirloom tomatoes, sliced crosswise
1 pound chevre, sliced
1 tablespoon chopped fresh rosemary
2 tablespoons extra virgin olive oil and 2 tablespoons balsamic vinegar
kosher salt
On 4 separate plates, arrange a slice of tomato. Follow with a slice of squash and then a slice of eggplant. Sprinkle with a bit of rosemary and add a slice of chevre. Repeat w/ remaining slices of vegetables and cheese. Sprinkle w/ olive oil and vinegar and season w/ salt. Serves 4.
Grapes w/ Fresh Pecorino and Basil
2 pounds assorted grapes, washed and cut in half
1 pound fresh Pecorino cheese, cut into small cubes
1 bunch of basil, chiffonade
3 tablespoons good olive oil
kosher salt and freshly ground pepper
Toss all together in a bowl and season w/ salt and pepper. Serves 4 to 6.
5 cups of ripe peaches, peeled and crushed up
2 tablespoons lavender blossoms, crushed
Finely grated peel from 1 large lemon
Juice from said lemon
4 cups sugar
1 3 ounce package of low sugar pectin
1 tablespoon of butter
Mix together the peaches, lemon juice and lavender blossoms. Measure out 5 cups and place in a large, non reactive heavy bottom pot.
Mix ¼ cup sugar with the pectin and stir into fruit. Throw in the butter. Bring to a hard rolling boil and add the rest of the sugar. Bring to a hard rolling boil and boil 1 minute more. Place in sterilized jars with new lids and process in water bath for 10 minutes. Whenit is particularly hot, which is most of jamming season, I like to close all the curtains, turn on all the fans and don my apron and nthing else to make my jam in a comfortable, non binding atmosphere.....yum.
Fresh Corn and Tomato Risotto
2 tablespoons olive oil
1 red onion, chopped fine
4 cloves of garlic, chopped
2 cups Aborio rice
1 cup white wine
7 to eight cups vegetable or chicken stock
2 cups fresh corn cut off the cob
1 cup chopped fresh heirloom tomatoes, your choice
½ bunch chopped fresh basil
Kosher salt and freshly ground pepper to taste
Manchego cheese for grating on top
In a medium saucepan, heat the stock. Heat olive oil in a wide heavy pan. Add the onion and garlic. Sauté for a few minutes and add the rice. Sauté the rice until opaque in color. Add the wine and let simmer for a minute. Add the stock a ½ cup at a time allowing it to absorb after each addition stirring constantly. The rice will become creamy. Taste occasionally to check for tenderness. Add tomatoes and basil and season with salt and pepper. Garnish with cheese. Serve at once.
Serves 4 to 6.
Eggplant, Summer Squash and Heirloom Tomato Tian
4 Japanese eggplants, peeled and sliced lengthwise and grilled
4 yellow squash, sliced lengthwise and grilled
4 large heirloom tomatoes, sliced crosswise
1 pound chevre, sliced
1 tablespoon chopped fresh rosemary
2 tablespoons extra virgin olive oil and 2 tablespoons balsamic vinegar
kosher salt
On 4 separate plates, arrange a slice of tomato. Follow with a slice of squash and then a slice of eggplant. Sprinkle with a bit of rosemary and add a slice of chevre. Repeat w/ remaining slices of vegetables and cheese. Sprinkle w/ olive oil and vinegar and season w/ salt. Serves 4.
Grapes w/ Fresh Pecorino and Basil
2 pounds assorted grapes, washed and cut in half
1 pound fresh Pecorino cheese, cut into small cubes
1 bunch of basil, chiffonade
3 tablespoons good olive oil
kosher salt and freshly ground pepper
Toss all together in a bowl and season w/ salt and pepper. Serves 4 to 6.
Wednesday, August 12, 2009
Sun Gold cherry tomatoes promote world peace
Bright orange with a tiny radiating green tinge at the stem, tasting of summer memories while running a length of wet, slippery plastic on crabgrass, Sun Gold cherry tomatoes are the closest taste to a real tomato I have had the pleasure of savoring in recent years. Hands down first choice in the ground in spring and always the first variety to pop up volunteer style in my garden. Initial little yellow babies harvested never make it past the outside branches of the plant. Savored in the garden, hot, with long, guttural sighs, they will not make it into the house for a couple of weeks.
Once inside they grace everything we eat for as long as they produce well into fall. Lucky recipients of my food always wonder at the origin of the luscious little yellow tomato. Uninitiated ignorantly wonder at the ripeness or readiness of the yellow tomato. I laugh in private. Not to be confused with the yellow pear tomato, oh no. Sorry for you if you make that mistake at the nursery. It is like having your baby switched. Pears are mealy and watery, resembling a store bought Mexican tomato in winter no matter how ripe they get on the vine. I also planted a green grape cherry tomato along with a host of others this year. Green Grape runs a close second to the Sun Gold. Visions of big, fat heirloom tomatoes come to mind while devouring the succulent cherry Green Grape.
After you have had enough little cherry tomatoes sucked directly off the vine, it is time to tote in having some fun in the kitchen toying with your tasty little muse. Halve tomatoes and toss with cilantro, chopped jalapeño, tiny bit of garlic, some finely chopped red onion and lube up with some really good olive oil and rice vinegar, crack the salt and use this for grilled fish or chicken or silky marinated grilled tofu.
Tossed with some nice sheep’s milk feta, chiffonade basil, and a very good olive oil with a few cracks of sea salt, this base can used to flavor hot or cold pasta or quinoa, spread on croutons or lusty hunks of great bread or just spread on your body to be licked off by a willing partner. Add Greek olives, lettuce, pita chips and cucumbers tossing with mint, cilantro, lemon, cumin and olive oil for an astounding salad. Awesome by itself or with a sizzling spiced chicken breast, pulled off the grill with all the juices soaking into your salad creating this hot/cold yin/yang breathtaking, demanding a moment of silence, physically stimulating entrée. Be sure to share with a very close friend as the sun sinks and the crickets commence with the concert.
Just my thoughts on the dazzling little Sun Gold cherry type tomato.
Once inside they grace everything we eat for as long as they produce well into fall. Lucky recipients of my food always wonder at the origin of the luscious little yellow tomato. Uninitiated ignorantly wonder at the ripeness or readiness of the yellow tomato. I laugh in private. Not to be confused with the yellow pear tomato, oh no. Sorry for you if you make that mistake at the nursery. It is like having your baby switched. Pears are mealy and watery, resembling a store bought Mexican tomato in winter no matter how ripe they get on the vine. I also planted a green grape cherry tomato along with a host of others this year. Green Grape runs a close second to the Sun Gold. Visions of big, fat heirloom tomatoes come to mind while devouring the succulent cherry Green Grape.
After you have had enough little cherry tomatoes sucked directly off the vine, it is time to tote in having some fun in the kitchen toying with your tasty little muse. Halve tomatoes and toss with cilantro, chopped jalapeño, tiny bit of garlic, some finely chopped red onion and lube up with some really good olive oil and rice vinegar, crack the salt and use this for grilled fish or chicken or silky marinated grilled tofu.
Tossed with some nice sheep’s milk feta, chiffonade basil, and a very good olive oil with a few cracks of sea salt, this base can used to flavor hot or cold pasta or quinoa, spread on croutons or lusty hunks of great bread or just spread on your body to be licked off by a willing partner. Add Greek olives, lettuce, pita chips and cucumbers tossing with mint, cilantro, lemon, cumin and olive oil for an astounding salad. Awesome by itself or with a sizzling spiced chicken breast, pulled off the grill with all the juices soaking into your salad creating this hot/cold yin/yang breathtaking, demanding a moment of silence, physically stimulating entrée. Be sure to share with a very close friend as the sun sinks and the crickets commence with the concert.
Just my thoughts on the dazzling little Sun Gold cherry type tomato.
Subscribe to:
Posts (Atom)
