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Farmer’s Market Bounty: October 5, 2008

October 7, 2008

Ten pounds for ten dollars. Bargain bulk pricing on glorious heirloom tomatoes, all with more wrinkles and character than John McCain, means only one thing: “shoulder season.” So proclaimed the Wife as we strolled down overflowing stalls of fruits and vegetables at this Sunday’s Hollywood Farmer’s Market. We had been out of town and missed the Market for the last two weeks, and the end of summer and beginning of fall were very apparent. Gone were the parades of stone fruit, bushels of summer corn, and piles of ole rhubarb, while new hints of fall squashes started blooming. I had been forced to resort to the grocery store in the interim, buying produce shipped from thousands of miles away and stinking of wasted fossil fuels. It was great to be back at the Market bumping into to old friends and new.

In addition to our overflowing box of heirloom tomatoes and a basket of little sungolds, we picked up raspberries, grapes, an avocado, a pomegranate, peaches, nectarines, apples, radishes, fingerling potatoes, leeks, cauliflower, haricot verts, shallots, zucchini, bi-color corn that has probably passed its peak, garlic, thyme, oodles of basil, baby spinach, some flowers, and of course our favorite Soledad Goat Cheese.

I know I’ve said it before, but we really welcome your ideas about what to make this week since we have tomatoes coming out of our ears. We’ve already whipped up some pizza from scratch with thinly sliced tomatoes a la Christy’s old suggestion, so please send in your new ideas. We’re especially hoping for some tips on making and freezing/preserving tomato sauce for the tomato-less months ahead. Who knows, you might get a dish named after you.

The “Farmer’s Market Bounty” series is a weekly, typological photo essay of my Market shopping, which charts the possibilities of seasonal eating.

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2 Comments leave one →
  1. October 7, 2008 4:27 am

    Glad to see you back! Oh, I love tomatoes, so I have been roasting tomatoes, eating them raw, throwing them in any pasta dish & making fresh tomato sauce. Basically eating as many as I can before the season here ends!

    I just purchased Mark Bittman’s “How to Cook Everything Vegetarian” and came across a yummy looking recipe. Baked Goat Cheese with Tomatoes: Thick slices of seasoned tomatoes topped with one or two slices of goat cheese. Bake at 350 degrees until tomato slices are soft. Sprinkle with fresh herbs.

    I think that I’ll have to get some more tomatoes tomorrow at the Farmer’s Market, so I can make this!

  2. Christy permalink
    October 8, 2008 7:54 pm

    I can’t suggest anything to do with all those tomatoes, except this: Slice ’em. Drizzle with fancy extra virgin Olive Oil. Sprinkle with sea salt and and torn bits of basil.
    I am looking at this photo from Tucson and am SO jealous.

    Grace’s idea sounds like very good.

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