Hot weather returns, and makes the farm’s tomato plants very productive! We have a double helping of ripe red tomatoes this week (hooray). We also have basil, sage, garlic, Swiss chard, radishes, multicolor carrots, and yellow (wax) beans.
We are certainly cooking tomato gratin as often as we can: this is the essence of summer. Other possibilities include:
- pasta with beans, potatoes, and pesto
- yellow beans with garlic and herb butter
- tomato beef (a fake stir-fry)
- roasted tomatoes stuffed with Parmesan risotto (look for formatted recipe soon!)
- classic pesto
- cucumber & tomato salad
- pasta with Brie & tomatoes
- summer vegetable tian, a Provençal classic
- stuffed chard leaves (look for formatted recipe soon!)
- tea sandwiches with radishes & cucumbers