Tag Archives: tomatoes

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Ground Cherries

About a month ago, I became obsessed with ground cherries, members of the nightshade family.  Looking like tiny golden cherry tomatoes wrapped in the papery husks of tomatillos, these tasty little bites have a flavor profile reminiscent of pineapple and other tropical fruits.   Ground cherries are a good source of Vitamins A and C, and a cup contains only about 75 calories.  Some people turn them into pie or jam.  I prefer just to turn them inside out and pop them in my mouth.

Ground Cherries

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Hold the Sauce

During the cold winter months, we make homemade pizza almost every Sunday evening.  This time of year, however, the heat of summer generally keeps us from cranking up the oven to the necessary 550 degrees Fahrenheit.  Of course, there’s an exception to every rule, and the surplus of ripe, miniature tomatoes at the farmers market these days triggers the exception to our No-Homemade-Pizza-in-Summer rule.  Fresh mozzarella, sharp garlic, sweet onion, and minty basil are almost mystical compliments to the sweet and savory little tomatoes.  But, please, hold the sauce.  With tomatoes like these, sauce would only interfere with the magic.

Hold the Sauce

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Breakfast Outside the Box

Compared to much of the rest of the world, most Americans eat a fairly limited variety of breakfast foods.  Cold cereal or a bagel on weekdays, and eggs and bacon on the weekends, seem to be typical breakfast menus for most of us — if, that is, we bother to eat breakfast at all.

We recently found ourselves breaking our own breakfast rut by expanding our repertoire to include earthy truffled pecorino cheese, spicy capicola cured meat, and cured tomatoes, all from our friends Jody and Luisa Somers of Dancing Ewe Farm in upstate New York.  It was absolutely delicious, and we weren’t hungry again until dinner.

Of course, we kept the coffee on the menu.  It’s irreplaceable.

Breakfast Outside the Box

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Surprise!

I was away from home last week, working on the other side of the country.  When I returned, a visit to my farmers market was very near the top of my “To Do” list.  Once there, I found the summer produce season at its peak, and amaranth, corn, lemon cucumbers, sweet onions, green garlic, chilis of every variety, baby eggplant, carrots, zucchini, okra, edamame, sugar snap peas, English shell peas, cranberry beans, watermelon, cantaloupe, peaches, cherries, blueberries, and countless varieties of tomatoes, all found their way into my cart.

I still have no idea what I will do with most of it, but I can hardly wait to find out.  I love a surprise!

Surprise!

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A Farewell to Tomatoes

Of all the summer fruits and vegetables I love so much — and there are many — perhaps the hardest to say goodbye to in the fall is the tomato.  While I can still get wonderful tomato sauce at my farmers market all winter, there’s nothing quite like a vine-ripened heirloom tomato, sprinkled with a bit of salt.  So I say goodbye to the tomato with sadness, balanced by the happy memories of the wonderful tomato salads I ate all summer and the eager anticipation of those to come next year.  

Rainbow Heiroom Tomatoes

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Cherry Tomatoes

During the summer, it is not uncommon for us to eat cherry tomatoes — and their various “cousins,” including grape, pear, and other heirloom varieties — three or four or more times a week.  How could we not?  Their myriad shapes, sizes, colors, and flavors make them harder to resist than a bag of Halloween candy in kindergarten!

Cherry Tomatoes