Plus: Make sure to get to the Rockmart Farmer’s Market this week to pick up fresh produce
August has arrived and fresh juicy tomatoes are stars of the vegetable show at Rockmart Farmers Market from 2 to 6 p.m. Thursdays in Downtown Rockmart.
Shoppers are invited to look for several varieties of tomatoes including roma and heirloom, along with several types of squash, zucchini, and green beans. Okra and a variety of field peas are in full bloom. Cucumbers, potatoes, onions, eggplants and many varieties of peppers from sweet to spicy can also be found alongside the first of the sweet potatoes.
Don’t forget to fill your basket with available fruits. These include peaches and blueberries. There are also a few watermelons. Additionally, there are local meats - chicken, pork, beef, and lamb - and canned goods, fresh baked goods and local honey.
A number of people have stopped by the Community Booth sponsored by Polk Medical Center and picked up a re-usable shopping bag and in-season recipes.
Tomatoes are the most iconic summer vegetable. It is not really summer time until the first local tomatoes are available at the farmers market. In the south you can almost track temperature and rainfall amounts by the availability of the first tomatoes!
Tomatoes originated in Central and South America. The first varieties were small and most likely not red. Although they were first thought to be poisonous, the people of Europe soon cultivated the tomato in their native countries. At first the tomato was not widely used because early varieties did not bear much fruit. Luckily the tomato was easily improved through selective breeding and by the end of the 18th century it was used in cooking daily all over Europe.
Tomatoes have always been a popular vegetable for year-round consumption. This is due in part to its ability to be easily canned and stored for winter.
Tomatoes do not require a pressure canner to be stored safely. This means that they can be processed at a lower temperature than other some other vegetables. For these reasons tomatoes make a heavy appearance in winter dishes as well as summer dishes.
Tomatoes in general are very nutritious being high in vitamin A and Potassium. Here are just a few recipes that will help you incorporate this flavorful veggie into your weekly meal plan. Marinated Tomatoes This makes flavorful Tomato Vinaigrette for adding to all types of salads. Yield: Makes about 4 cups Ingredients: 2 pounds assorted tomatoes, roughly chopped, 1 small shallot, minced, 3 garlic cloves, crushed, 1/ 2 cup red wine vinegar, 3 tablespoons extra virgin olive oil, 1 1/2 teaspoons kosher salt, freshly ground black pepper, 1 cup loosely packed fresh basil leaves, 1/4 cup loosely packed Italian parsley leaves,
Preparation: Gently stir together tomatoes, minced shallot, crushed garlic, vinegar, olive oil, salt, and pepper, and set aside for 1 hour and 45 minutes, tossing occasionally. Stir in basil leaves and Italian parsley leaves. Serve immediately.
Tomato Pie Perfect for a filling weeknight meal!
Ingredients: 1 pie crust, unbaked, 4 large tomatoes, peeled and cut into thick slices, 2 Tbsp fresh minced basil, kosher salt, fresh ground black pepper, garlic powder, 3/4 cup plain greek yogurt, 1 1/2 cups sharp cheddar cheese, shredded.
Instructions: Lay your peeled tomato slices out on paper towels. Cover with more paper towels and gently press to absorb some of the moisture. Let sit while you prepare the crust.
Preheat your oven to 375 degrees. Bake your piecrust for 10 minutes, remove from the oven, and reduce oven temperature to 350 degrees.
Layer the tomatoes in the piecrust, sprinkling each layer with salt, pepper, garlic powder, and fresh basil.
Combine the Greek yogurt and cheddar cheese. Spread the mixture over the top of the tomatoes. Bake at 350 degrees for 35 minutes or until golden and bubbly. Let stand for 5-10 minutes before slicing and serving. Grilled Asian
Eggplant Fresh Tomato Sauce 3 Asian eggplants, sliced in half lengthwise, 4 tbl olive oil, divided, salt and pepper, 1 cup ricotta cheese, ½ cup fresh basil leaves, 1 small onion, chopped 3 cloves garlic, minced, 5 - medium tomatoes, chopped grated parmesan cheese.
Pre-heat a grill to medium- high heat. Drizzle halved eggplants with 2 tbl olive oil and salt and pepper.
Place eggplant on grill and cook for 10-15 minutes or until interior is cooked through. Meanwhile make the tomato sauce by combining onion, garlic, tomatoes, 2 tbl olive oil, basil, and salt and pepper and let sit until eggplants are done.
Place eggplants on plate and top with tomato sauce, a dollop of ricotta cheese and a sprinkle of parmesan.