Ah...Tomatoes!

Not only was today distribution day at the farm, but I also received the latest issue of Everyday Food Magazine. Today is all about tomatoes...5 lbs of fabulous summer fruit from the farm and fresh tomato recipies to try!

Italian Panzanella - serves 4
Everyday Food Magazine

1/4 c red wine vinegar
1/4 c olive oil
coarse salt and pepper
2 cans (15.5 oz each) cannellini beans,
drained and rinsed
3 cups large cubes country bread (5-6 oz)
1 pound plum tomatoes, cut into small pieces
1 cucumber, thinly sliced crosswise
1/4 medium red onion, thinly sliced
4 oz provolone cheese, diced
1/4 c fresh basil leaves, torn

1. In a large (handthrown!) bowl, whisk together vinegar, oil, salt and pepper.
2. Add beans, bread, tomatoes, cucumber, onion and cheese. Toss to combine. Cover and refridgerate at 2-8 hours. Just before serving, stir in basil.

Big Blue Bowl for Salad...

Strawberries: last of the month

Of course, there is nothing better than a strawberry eaten on the day it was picked, but here's an idea to extend that taste. We've started freezing ours in small batches to use in smoothies. Plug in your blender, throw in a handful of frozen strawberries, some vanilla yogurt and some milk. Blend, pour and sip through a brightly colored straw... now that a summer treat that can be made year round!

Click on the jam jar photo to find a delicious strawberry jam recipe.

Painting a "strawberry" bowl...