Food 03 Aug 2006 05:32 pm
local food: tomato salad
The tomatoes in the farmers markets are starting to look pretty good! Unless you’re a tomater-hater like Josh, that is, in which case they look about the same.
For a One Local Summer late lunch, I cored and chopped three different kinds of tomatoes (I’ve forgotten their vendor), then added a handful of Appel Farms cheese curds and some cubes of toasted Microbakery roasted-garlic bread. Drizzled the lot with olive oil and ground a little pepper over it. Tasty!
I had a good chat with Larry of Microbakery this afternoon. He’s as clued in to locavory as anybody I could name; he strives to use local ingredients as much as he can. Larry gets all his flour from the Fairhaven organic flour mills, and the grain is originally from Eastern Washington and Montana. It’s tough to find hard organic wheat that’s more local than that, but there are a few places popping up. I hope my expression of interest encouraged him to check out a farm/mill in the Methow Valley.
on 04 Aug 2006 at 5:27 am 1.Joy said …
Tomatoes simply need to be thoroughly beaten into submission and well cooked before they are consumed. *grin*
[Madness! --Cam]
on 04 Aug 2006 at 8:16 am 2.Rebecca said …
Next time add a tiny bit of balsamic vinegar to your tomato salad. Yum.
on 04 Aug 2006 at 9:26 am 3.Cam Sculpin said …
I thought about it, but the acid balance of those tomatoes was, yum, just right. Maybe just a tiny bit, though… and I do have some tomatoes left…