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Harvest time: tomatoes

Sunday, August 28, 2011 Leave a Comment

Originally uploaded by StapletonLiz

This is one days harvest from two tomato plants growing in pots in my backyard. They are mouth-wateringly delicious.

We cut them up, cut some basil leaves and drizzle with olive oil. Add some mozzarella... Caprese salad!

Try this recipe for roasted corn and tomato pasta salad from Whole Foods... their iPad recipe app is my go-to cook book. Just search on your ingredients, and up comes something good.

Roasted Corn and Tomato Pasta Salad

4 ears corn, shucked, kernels removed
6 medium tomatoes, coarsely chopped
2 cloves garlic, finely chopped
2 cups chopped spinach
1 cup crumbled blue cheese
1/2 pound dried penne or fusilli pasta
Juice of 1 lemon
1/4 cup extra virgin olive oil
1/2 cup toasted pumpkin seeds or walnuts
Salt and pepper to taste

In a medium skillet, dry-roast corn over medium heat, stirring frequently, until lightly browned in spots, about 5 minutes. Place in a large mixing bowl with tomatoes, garlic, spinach and blue cheese. Set aside. Cook pasta according to package directions and drain thoroughly. Add hot pasta to bowl with corn mixture. Stir to wilt spinach and blend ingredients. Drizzle with lemon juice and oil. Toss with pumpkin seeds, season with salt and pepper and serve.

Did you know most off-season (that's October through June)tomatoes in our grocery stores are grown in either California or Florida? The ones from Florida get doused in 8 times the pesticides - Florida's damp, humid, sandy, buggy climate is not exactly ideal for growing tomatoes.

So eat em up while they're in season and local, with no nasty pesticide residue. Share your favorite farmer's market recipe!