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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It’s summer, and busy. This quick recipe takes advantage of high-summer corn.

Corn and Tomato Salsa

2 large ears of shucked corn
1 tsp. corn or other vegetable oil
1/8 tsp. cumin seeds, toasted
1 medium to large tomato, seeded and diced
1 large scallion, sliced
1 jalapeno chili, de-seeded and finely chopped
¼ tsp. finely chopped garlic
2 Tbs. chopped cilantro
1 Tbs. honey
2 Tbs. lime
salt
to finish: trickle of good olive oil

Soak shucked corn in salt water for half an hour. Brush with oil, rotate ...
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This week’s recipe was inspired by a countertop bowl of rapidly ripening tomatoes, a need for supper in a hurry, and last week’s fortuitous purchase of Peachtree Circle Farm’s coriander seeds. It’s based on the Greek idea of grating red-ripe tomatoes and making a pulp to form the basis of quick fresh sauces. With the addition of a little extra tomato water, you can make yourself a nice little soup. (The tomato pulp, by the way, can also be frozen in small Ziploc bags. If you find your...
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We have tomatoes on the brain this week. They’re irresistible sliced and fanned on a platter with salt and pepper and olive oil, or interleaved with mozzarella slices and basil for a simple Caprese salad. Right now, though, we especially crave gazpacho, one of summer’s great soups. Everyone is familiar with the American version; this recipe is for a Spanish gazpacho. It was one of the recipes we presented last Friday at Highfield Hall’s class on locally grown food. Make plenty - a big j...
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