Last order cycle I got a couple of pounds of my favorite big beefy slicing tomatoes, Cherokee Purples, from The Bountiful Sprout. The first two nights we made hubby's favorite Caprese Salads, alternating thick slices of tomato with a few slices from a ball of fresh mozzarella, then drizzling them with a bit of really good olive oil and a splash of aged balsamic, and finishing with a grind or two of coarse salt and pepper, and a shredding of freshly picked basil. Mmmmmm.
The following night we had old fashioned tomato sandwiches. Hubby opted for one on toasted bread, with bacon! Me, I'm a tomato sandwich purist. Nothing but home-grown tomatoes, mayo (which I almost never eat on anything else), salt and pepper. Plus, it has to be on soft, mushy bread!
I'm hoping the selection will still be plentiful when I return from helping out a sister who's had a really rough time with a knee replacement surgery, for there are still soooo many things to be crossed off of my tomato checklist, such as...
- pasta with Jewell's or Jamie's raw tomato sauce
- tomato pesto tarts
- baked cherry tomatoes with goat cheese, scooped up with chunks of warm, crusty bread
- Greek salads, with cucumber, red onion, kalamata olives, and feta cheese
- Salade Provençal
- Lago's roasted tomatoes, served over warm pasta, or on toast crusts with chevre, or in sandwiches
Know what else is back is season? Shrimp. In particular, the Sunday night Cajun Shrimp Boils at Hays City Store.
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| One order is enough for two! |
Now them's some good eats, I gar-on-tee!
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