The tomatoes are peaking here in my Maryland zone 7 garden.
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The tomatoes are peaking here in my Maryland geographical zone 7 garden . A week or so of cool temps slowed them down a bit … however we are pluck and eating them everyday – and sharing them . I know there are infinite ways of eating tomatoes . Besides just slice with freshly ground salt and pepper , here are a few ways that I am enjoying these mouthwatering fruits .
Juicy , dripping , moist , tasty , dead - ripe , delicious , delectable , yummy , succulent , scrumptious , sweet , acidic and lemony are just a few apt descriptions of a homegrown , summertime - advanced Lycopersicon esculentum . Sliced on a plateful and seasoned lightly with new ground ocean saltiness and smuggled pepper is all one needs to go with any repast . Alongside a repast or used in compounding with other impertinent green groceries , they go well with every individual summertime food .
I ’m not going to mount poetical abouttomato sandwicheshere , because I have done that antecedently . However , the tomato sandwich pictured here , which I train and devour yesterday , was perhaps one of the best ones I have ever use up . It was perfect … although I might say this more often than I know .
Ratatouilleis a elementary summertime stew made from onions , garlic , peppers , squash , eggplant and tomato . Saute onion with sliced summertime squash racquets , eggplant and a ship’s bell pepper or a chile pepper if you wish it blistering , and I put in a fresh alcove leaf or two . cut across and cook over intermediate rut until crisp tender . Add chopped ail and a tomato plant or two and season with salt and pepper , stirring well . Cover and ready another 5 proceedings or so . Add your choice of herb : chopped basil , Italian parsley , oregano , and/or marjoram , pass over and remove from heat .
There are many variations on this theme , which can be served as a side dish antenna or an entree with pasta or couscous , Timothy Miles Bindon Rice , quinoa , or other grains . This ragout can be made forwards and eaten hot , warm or at elbow room temperature .
Tomato , cucumber and onion saladis a summer staple . For a quick , refreshing summertime salad , throw out sliced tomatoes with sliced cucumbers , onion and perhaps a little bit of chop herb like Basil of Caesarea , oregano , estragon or Anethum graveolens . Drizzle with a trivial supererogatory - vestal Olea europaea oil and time of year with table salt and capsicum . bring a splash of balsamic or herbaceous plant acetum if desire . Sometimes I add feta cheese .
Do n’t forget gazpacho , oven - roasted Roma tomato , cherry or baby pear - shaped tomatoes on your kabobs , fresh tomato pizza andtomato tarts . Make a cornmeal or whole - wheat Earth’s crust and pre - broil it , when chill , smear generously with pesto , tapenade , or sun-dried tomato spread and cover with incisive cheddar cheese , smoked gouda or fresh mozzerella . wrap up the top with fatheaded slices of ripe tomatoes seasoned with saltiness and pepper . Bake in a hot oven until the cheeseflower is melted , about 15 to 20 minute .
Last though not least , make yourself aWelsh rabbit(rarebit ) and top it off with slices of fresh tomato plant . This flavourous , creamy Malva sylvestris and beer sauce is such a loyal and easy smasher – and quite satisfying – I do not bed why folk music don’thave it in their regular recipe repetoire . It is especially good when heighten with slices of heirloom summer tomatoes . I will be team up up with supporter Tina Marie Wilcox to prepare this formula in just 10 minute at the one-year IHA conference in Michigan in September – we have 10 debut for a hops cookoff!www.iherb.orgI’ll post the recipe at that metre .
Meanwhile , enjoy the tomato harvest now while they are ripe and plentiful !
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Recommended daily summer dosage: eat at least 1 tomato sandwich a day–take anytime–for breakfast, lunch, dinner or in between meals.Photo/Illustration: susan belsinger
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