At this time of year, after Labor day, when the nights are much cooler and the days are sunny and dry, we drift into the end of tomato season on Cape Cod. Like many, I anticipate the arrival of tomatoes ripened on the vine, warmed by the sun, so juicy they sometimes crack open at the touch. I cannot wait to make a tomato sandwich with slices stacked so high, I can barely get my mouth around it. Tomato and cucumber salad, tomatoes with just salt and pepper as a side dish, tomato tarts and tomato pies. The possibilities seem endless for this versatile fruit. Until they don’t. Until I get tired of all of the tomato recipes I cannot wait to make while I pine away thinking about them during cold winter months. But I also cannot stand to see any go to waste. That is why I now make tomato jam. It’s fast, easy and works with all types of tomatoes even those sad looking store bought cherry tomatoes on supermarket shelves in February. But the best tomato jam is made and devoured right now in September. Continue reading
Before I ever saw this recipe, I could never imagine treating fresh from the garden green beans this way. Aside from quickly blanching them until bright green, adding a plop of butter and sprinkling them with sea salt, I never did much else before putting them on the table. Then, last summer I came across this recipe that implored in the head note for readers to just try it at least once considering that the longer cooking time and high heat was against the current popular way of preparing fresh summer vegetables with as little interference to their natural state as possible. I dared to dive in. Continue reading
What to do with all of the local tomatoes that I have been waiting so long for? I wish they ripened a little at a time so that I didn’t feel rushed to enjoy them all! But here we are in mid August when the tomatoes seem to be ripening faster than anyone can possibly eat them all. This recipe for tomato pie helps. The whole wheat crust lends a bit of cracker type texture which keeps the crust from getting soggy from too much tomato moisture. And who doesn’t love some sharp cheddar cheese with tomatoes? I cannot resist. Make this pie as a side to go with dinner, for lunch to go with a green salad or for breakfast as it is the perfect accompaniment to softly scrambled eggs. I also like it cold right out of the refrigerator the next day, if there is any leftover, like a slice of super fancy cold pizza.