- I like the huge variety of tomatoes. We grow 13-15 varieties-which seems like a lot-but it's absolutely endless. Even the names are good: Sungold, Green Zebra, and-my favorite-Nebraska Wedding (isn't that just a great name for a tomato?).
- I like endless tastes of tomatoes and how they change from season to season. Tomatoes are the closest thing we have to grapes around here. Considering on the soil, climate, weather, you get different tastes...terroir for you foodsnobs out there :) A real dry year produces vibrant sweet flavors. We've definitely had the heat, but we've been a bit wet, so let's see on taste this year.
- I like harvesting tomatoes. Things like carrots are just some you go out and harvest-there's no allure-but tomatoes are like a gold digging expedition. I crawl around under this big canopy of foliage, prospecting for big tomatoes, colorful tomatoes, ones with crazy shapes and so on. It's also a big harvest, which I have to approach as "hitting it hard" when the time comes, like a fisherman in high season. It's a great feeling pulling cases upon cases into the packing shed.
Wednesday, July 28, 2010
Friday, July 23, 2010
Friday, July 16, 2010
Friday, July 09, 2010
This could also be good without the cabbage.
2-3 black Spanish radishes, scrubbed and grated
3 cups finely shredded cabbage
1 cup coarsely grated carrots, any color
1/2 cup thinly sliced green or red onion
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
2 tablespoons olive oil
2 tablespoons finely chopped fresh parsley, cilantro, or mint leaves
In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herb, and salt and pepper to taste.