One of the quintessential flavors of summer: a tomato fresh off the vine, bursting with tomato-ey flavor. Off the vine this week we have big beef and yellow persimmon varieties...we can eat an embarrassing amount of them, bite into them just like an apple or slice them up and sprinkle them with a little bit of salt. They don't need much embellishment.
A few notes on how to store tomatoes - if you plan on using them within a day or two, just leave them in a single layer (they can be delicate) at room temperature. You might also think about covering them with a light dish towel to keep the fruit flies away.
If you aren't using them right away and they are at the max-desired ripeness you can place them in a single layer in the refrigerator - if you are not cooking them allow them to come to room temperature before enjoying them to get the full deliciousness of the tomato's flavor!
What will you do with your first tomatoes of the season? The possibilities are endless - click here for a few simple ideas to get you started, and we'll share ideas and recipes as they come along.
See you at market this Saturday - we'll have fresh bread, carrots, beets, summer squash, tomatoes, onions, garlic, potatoes, and cucumbers.