August 6, 2017
Delicious Tomatoes
By Linda Dansbury

The time we all eagerly wait for is finally here - the height of the tomato season! No other part of the country anticipates this season like we do - and Anchor Run farmers do it as well as anyone. Delicious, juicy, colorful heirloom tomatoes, field grown hybrids and yummy cherry tomatoes. I didn't cook much this past week due to a death in my family, but I did eat a lot of tomatoes. Here are a few things I did prepare.

Tomatoes, garlic, herbs - made one of the Uncooked Tomato Sauce recipes from this site. This is so colorful, simple and delicious. The heat from fresh cooked pasta barely cooks the tomatoes. Make the sauce at least an hour ahead for best flavor.

Green beans, garlic, scallions, hot pepper - made a string bean stir fry. Mince garlic and finely chop hot pepper to taste. Heat a wok or large skillet with a little peanut or other neutral oil. Add garlic and hot pepper and stir fry until just barely turning brown. Add beans and keep moving them around, letting them char in the wok a little. Add a bit of water and cover, allowing beans to steam for a few minutes. Remove lid, add chopped scallions, stir in soy sauce and sesame oil. Plate and top with sliced Thai basil and a squeeze of lime.

Eggplant, summer squash, peppers - as usual I grilled them and ate one night. The new thing here is that I had a lot leftover and I put them in the fridge for a few days. The next time I cooked I put the leftovers back on the grill to heat them up and they were as delicious as they had been the first night.

Please share how you enjoyed your harvest by emailing me at lindadansbury@comcast.net.