Summer Tomatoes

I love stopping at the local farmers market after church on Sundays. There are all sorts of plants for sale, seeds and a large variety of bird houses, fountains, statues, etc… But what I like best is to create our Sunday dinner with the local vegetables for sale. I’m talking about the vegetables the supermarket chains rarely sell and vegetables which are in season.

I love creating a medley of fava beans, Roma beans, fresh peas, wax beans, shallots and garlic with fresh oregano or basil and small, juicy tomato varieties.

I’m doing some Research & Development to better understand how growing tomatoes in my greenhouse compares to growing in the garden.

And I always make my own, heirloom tomato seeds by saving some of the seeds when I prepare dinner with tomato varieties.

This year, the small, orange zebra tomatoes are excellent. I’m looking forward to tasting the Brandywine and San Marzano tomatoes in a few weeks.

Today I sauteed Japanese style eggplant and created a ratatouille style dish with hot chile peppers, fresh herbs, golden zebra tomatoes and shallots from my garden.

Warm Summer vegetables saute

Half a Japanese eggplant, score the flesh side in a ‘criss cross’ pattern. Season with salt and pepper and let sit for a few minutes. The eggplant will produce moisture so pat the eggplant with a paper towel to dry.

Brown lightly in olive oil on both sides; eggplant generally soak up more oil than other vegetables. Using a spatula, take the eggplant from the pan and hold warm on a plate.

Add a little more olive oil and gently sauté shallot halves, whole chili peppers and an assortment of cherry and small plum tomatoes. When the vegetables have wilted, season and add basil.

Spoon over the eggplant and enjoy summer!