My favorite time of year. The CSA starts sending us multiple varieties of tomatoes and we get sweet corn.
I had to take the picture on the island as the counter by the window is full of my heirloom tomatoes. Between them and the CSA I am officially in canning and freezing mode. What did we get today? Eleven items this week, all certified organic
6 Ears Bicolor Sweet Corn
1 Bag Purple Majesty Potatoes, 3 pounds
1 Bag Red Tomatoes, 2 pounds
1 Italian Eggplant
3 Green Zucchini
1 Bunch Fresh Red Onions
1 Pint Jumbo Cherry Tomatoes
1 Bunch Red Beets
1 Bunch Italian Parsley
1 Bag Heirloom Mixed Tomatoes, 1 pound
2 heads Garlic
The heirloom tomatoes were particularly beautiful this week.
They are destined for a salad with some chevre, just like the one I made the other night. As for tomatoes, the 2 pounds of red tomatoes went into the pot to be blanched and are already peeled and sliced in half and in the freezer.
I also blanched and froze the last of the green beans left from an earlier delivery, and oven roasted some of my yellow plum, yellow pear and green grape tomatoes to make an oven dried sauce that is bagged and frozen for use this winter.
And, it wouldn’t be summer without gazpacho. I made gazpacho yesterday with my orange blossom tomatoes, augmented by a few from the Catonsville farmers market, a white bell pepper, scallions, shallot, lemon cucumbers and eight pieces of Wegmans Italian bread soaked in water. It all goes into the blender with white wine vinegar, olive oil, salt and pepper. A cup for dinner last night.
Doesn’t get any fresher than that.