Posts tagged ‘Tomatoes’
Join us this Saturday for Atherton’s official Tomato Tasting Day! We’ll have a wide variety of sustainably grown Heirloom favorites for you to sample… from Calf’s Heart to Green Zebra, Lollipop, Principe Borghese, Large Red Cherry and Big Rainbow, just to name a few.
You can slice them for an amazing sandwich made on Dukes Bread, pair them with our flavorful sweet peppers + Proffitt Farms grass fed beef for a delicious pepper steak, or pick up a JW’s Farm exclusive, hand-folded origami bowl of cherry tomatoes to pop in your mouth while you make your way around to see the other market vendors!
As always, we’ll also have lots of other freshly harvested veggies and herbs to tempt your tastebuds… Swiss chard, yellow squash, zucchini, carrots, sweet Genovese basil, onion bunches, mini garlic braids, cucumbers, and more!
This Saturday at Atherton Market… we can help you beat the heat with lots of cool veggies you don’t have to cook to enjoy!
Come see us for heirloom tomatoes in all shapes, sizes, & colors; cucumbers galore; fresh cut salad mix; and sweet bell and banana peppers.
And if you must cook – grill out… incl. squash, zucchini, okra, green beans, Swiss chard (Yes! Google it!) and season your menu with our garlic, onions & basil!
These aren’t the dog days of summer, they’re the DELICIOUS days of summer! Can’t wait to see you!
Who says salsa has to include cilantro and be served with tortilla chips? Check out this refreshing “salsa-alternative” we had tonight and you’ll be wishing there was an all-night farmers market where you could get fresh basil, even in the wee hours!
Serve it over pasta or as a topping for bruschetta. Like traditional salsa, it tastes best after an extended rest, (which allows the flavors to meld more thoroughly) and served at room temperature. You can rest it in the fridge overnight and then take it out at least an hour before service. Make sure the tomatoes are fully ripe.
Italian Salsa Recipe
- 5 ripe tomatoes – chopped (we prefer heirlooms, of course)
- 3-4 cloves of garlic – minced
- 20 small black olives – chopped (optional)
- 1/2 cup pine nuts or walnuts – chopped (also optional)
- 2 tablespoons coarsely grated Parmesan cheese
- Basil – chiffonade*, to taste
- 1 tablespoon extra virgin olive oil
- 1 1/2 teaspoons balsamic vinegar
- Salt and pepper to taste
Combine the tomatoes, garlic, olives, nuts, Parmesan, and basil. Pour the oil and vinegar in a bowl and whisk it until an emulsion is formed. Pour this over the tomato mixture and add salt and pepper to taste.
* Chiffonade = a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.
DECLARE YOUR FOOD INDEPENDENCE by buying fresh, healthy, sustainable, local produce for your Fourth of July Celebrations, this (and every) weekend!
After taking a week off, this week’s harvest is going to be HUGE!
Look for lots of tomatoes, yellow squash, zucchini, cucumbers, kohlrabi, swiss chard, beets, onions, garlic, green beans, sweet peppers, along with limited amounts of cabbage, eggplant, carrots, and okra.
…Just in time for your fabulous Fourth of July celebrations!!!
We’ll be in the garden well after dark, and again first thing Saturday morning, to bring you the freshest, healthiest, tastiest local produce around!
This picture doesn’t begin to tell the story!! Come see us at Atherton Market between 9:00 am – 2:00 pm!
Taking a week off from the Market this Saturday. Lots of good stuff growing in the garden though… so look forward to heirloom tomatoes & more deliciousness next week!
Just got in from the garden and we’ve got lots of great produce for Saturday! Plus, tonight we tried a new recipe for Squash Bread… and it just came out of the oven! (Wish you could smell it – it’s divine!) So we’ll have yummy samples (and the recipe), while they last.
As for the produce: try to come early to get the best selection of heirloom tomatoes (slicing & cherry varieties) and cauliflower (limited quantities), colorful Swiss chard, gourmet micro-greens, plenty of squash and zucchini (so you can try the new recipe, too!), beets, basil, onions, kohlrabi, garlic bulbs. a few sweet peppers, and some butterfly weed seedlings & herb plants, just for fun!
Looking forward to seeing all of our loyal Market friends & to making new ones. Know your farmer! 🙂