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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Right now your favorite market has an abundance of peas, so here’s a recipe for peas in all their seasonal variety. The dressing is very light but packs a big flavor punch, with a nod to South-East Asia. This is for 2, double up for 4 servings.
 
Three pea salad (with peanuts)
2 packed cup pea greens, also called pea shoots or tendrils
1 cup sugar snaps, trimmed
½ cup shelled English peas
1 Tbs. finely chopped fresh mint
1Tbs. crushed dry-roasted peanuts
 
For the dressing:
1Tbs. seasoned rice vineg...
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Shaved Fennel Salad with Citrus Dressing
4-6 servings

2 medium fennel bulbs
juice of 1 lemon (2 Tbs. or so)
1 tsp. fresh orange juice
Sea salt, fresh ground black pepper
3 Tbs. extra virgin olive oil, such as Fattoria Il Lago, plus extra to drizzle
¼ cup Parmesan cheese shavings (or more, to taste)
2 Tbs. chopped parsley
Optional: handful of baby arugula or tender field greens, rinsed and dried

Wash fennel; cut the stalks from the bulbs where they meet. Trim bulbs at their root end. Cut each bulb i...
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