Sunshine for Dinner

Tomatoes
Blackberries
Peaches ‘Harken’
Potatoes
Rosemary ‘Tuscany’
Garlic
Farm fresh eggs
Sweet Corn ‘G-90’
Green Beans ‘Kentucky Wonder’
OR
Sweet peppers – Bell and banana

If you did not get green beans this time, I will give you some next time – if they are still producing well.

I only have one row of green beans, and I had not intended them for the veggie deliveries, only for my personal use.  But they are growing so prolifically that I thought I would share!  However, they are hard to pick, and I can only get enough at a time for half of the delivery list.

I am hoping this works out!  Next year I will plant more rows if I can come up with the trellising.

Slicing Tomatoes and ‘Sun Gold’ Cherry tomatoes

It is that time of year, tomato season, and that means it is time for the annual reissue of the
Sunshine Tomato Salad recipe!
Here it is:

For a platter salad, use slicing tomatoes and cut very thin.  Lay in a single layer, and top with a drizzle of olive oil, salt to taste, finely minced garlic and fresh basil.  Serve either chilled or room temp.

For a layered salad in a pretty clear glass container, do the same but stack the tomatoes with each layer dressed with the seasonings.

To use cherry tomatoes, just cut each one in half and dress with the seasonings.  Serve as a side dish.

Leftovers (if there are any!) are wonderful on a sandwich.

If you lack fresh basil, just leave it out – the salad will still be delicious.  Do not, under any circumstances, attempt to replace with dried basil!

About ‘Sun Gold’ tomatoes – these are an orange or gold color when ripe.  They are the variety that is all the rage this year, and I think they are a winner.

I packed them in clamshell to prevent crushing in the bag, but they need ventilation, so open the shell as soon a possible.  Conventional wisdom is to store tomatoes at room temp and not in the fridge, and I find that this is true.  But these sugary little cherry tomatoes need to be eaten up rather promptly.