August 2017

Ready, Set, Tomato!

Here in the Northern United States, a few seasonal foods are more eagerly anticipated than others. Among the most celebrated produce items are sweet corn, watermelon, and peaches. But August brings us another crop deserving of accolades — the humble tomato. They may be ubiquitous, but they’re certainly not created equal. It’s only during a short window each year that we enjoy access to fresh, ripe, never-frozen, local tomatoes. There are those among us who hold out all year, largely abstaining from the imported disappointment available all year round.

It’s a Tomato-portunity

In a few weeks, amazing tomatoes will be available everywhere, for a limited time only! So dig out your immersion blender, collect your canning supplies, and get ready to celebrate everyone’s favorite nightshade. And, should you find yourself in the envious position of having an overabundance, make use of this list of 28 things to do with too many tomatoes.

And Now for the Gazpacho

Ingredients:

• 2 lbs Fresh Tomatoes
• 1 Onion, Finely Chopped
• 1 Cucumber, Finely Chopped
• 3 Bell Peppers, Various Colors, Finely Chopped
• 3 Stalks Celery, Finely Chopped
• 1/2 Cup Tomato Juice
• 2 TBSP White Vinegar
• 1 TBSP Olive Oil
• 1 TSP Crushed Garlic
• Salt & Pepper to Taste

Instructions:

Combine onion, cucumber, bell peppers, celery, tomatoes, tomato juice, vinegar, olive oil, and garlic in a large bowl. Blend with an immersion blender until mostly smooth. Season with salt and black pepper. Chill in refrigerator to blend flavors, at least 2 hours.