Produce
Killer Tomatoes
As a little kid, I thought of tomatoes as just this red, round vegetable (or fruit) that was used to make spaghetti sauce and ketchup. Once I grew up, I learned how to incorporate tomatoes in tons of stuff, including brushetta, buffalo mozzarella & basil appetizer, etc. Alas, I have realized that I am still a light weight after checking out this NPR story. Even if you don’t have time to read the whole article with helpful hints on tomatoes, check out the recipes at the end. I’m even contemplating getting into the kitchen to try out the Tomato & Watermelon Skewer (pictured here) and the Gazpacho recipes.
Additional note: though I’ve always thought of tomatoes as fruit because of the seeds, I recently heard that some food agency (maybe the FDA?) has definied tomatoes as vegetable. Despite this, I think the debate will continue for a long time to come.
By Pauline (see more of her posts).
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For me, summer is one long tomato fest. I pig out on them until they’re out of season and off the shelves sometime in late September.
Most of the time, with heirlooms, I don’t do anything to them. I just pick them up and eat them like an apple.
What you really need, though, is a garden. The heirlooms that you see in the stores are sadly, not some of the better varieties that you can get as plants.
Some of the better ones that I’ve grown are Lemon Boy, Marvel Striped (if you see Marvel Striped tomato plants anywhere, email me!), and Black Cherry.
Fancy food styling! Yum.