Peachtree Circle has been growing at least half a dozen tomato varieties this year at its Sippwissett farm. They include sweet small Sun Golds, Lillian’s Heirloom Yellow, orange Kellogg’s Breakfast, beautifully lobed red Soldacki, Eva Purple Ball (reminiscent of Brandywines) dusky Cherokee Purple and some amazing long tomatoes with crooked tips that look like hot red peppers. Real tomatoes in all shapes and sizes, with loads of personality! (If you’ve read Tomatoland, Barry Estabrook’...
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Tomatoes, fresh basil, garlic and olive oil…. All are available now at our market. Together they form the basis of many a great summer dish. Including this one for baked tomatoes, which delivers great flavor with a minimum of fuss.

Tomatoes stuffed with basil and garlic

4 medium-large firm ripe tomatoes
2 fat cloves of garlic, halved lengthways
4 large basil leaves
sea-salt
olive oil

Preheat the oven to 350 F. Find an ovenproof dish that will hold tomatoes snugly – you want a tight fit. Core...
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The French for garlic is ail, and this week’s recipe if for aioli, a thick emulsion of garlic, oil, and (usually) egg from the Mediterranean. Nowadays you see the name used for all sorts of flavored mayonnaises – wasabi aioli, pomegranate aioli, that sort of thing -- but if it’s not thick as butter and redolent of garlic, it’s just not aioli. 

Aioli

2-5 peeled cloves of garlic, depending on size, pungency, and how much you like garlic
sea-salt, pepper
1 tsp. fine white breadcrumbs (made ...
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Here’s a twist on guacamole that adds colorful summer vegetables from the market. Call it guacamole loco.

Farmers’ Market Guacamole

1 small ear of fresh corn, husk and silk removed
olive oil
large pinch each cumin seeds and dried oregano
1 peeled, very fresh garlic clove
salt, ¼ tsp. red chili flakes
2 ripe avocados, halved, pits removed
¼  cup finely diced onion (preferably red)
¼ cup each seeded, finely diced tomato and green bell pepper
squeeze of lime juice
1 Tbs. chopped fresh cilantro
warm ...
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Tina Fey (as Liz Lemon) once said on 30 Roc: “ I believe that all anyone really wants in this life is to sit in peace and eat a sandwich.”  We are looking forward to sitting on a bench by the Peace Rock in Peg Noonan on Thursday and eating a sandwich made with market ingredients. Maybe a tomato-mozarella-basil sandwich, or an egg-salad sandwich with pea tendrils or arugula. Or maybe, if we fancy something a little fancier, this sandwich made with hickory-smoked salmon from Dave’s Cape C...
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