I ate them in so many different ways: sliced and sprinkled with salt, piled high on sandwiches, roasted, and cooked into sauces. I even made tomato jam.
And then there were the salads. Lots and lots of salads.
Here’s one I made recently that I love. It features heirloom tomatoes and homegrown cucumbers, and the dressing gets a spicy kick from homegrown chile pepper. It’s good on it’s own, but feel free to toss in some cooked chicken or tofu for protein…the addition of cooked rice noodles would also be nice.
Thai-Inspired Tomato and Cucumber Salad Recipe
Adapted from Melissa Clark; Serves 2
- 2-3 teaspoons Thai fish sauce
- juice of 1 fat, thin-skinned lime
- 1 teaspoon pure maple syrup
- 1 large garlic clove, minced
- 4 tablespoons minced fresh basil (or use a combination of basil and cilantro)
- 1/2 hot red chile pepper, seeded and minced
- about 1 cup tiny tomatoes (I used a combination of cherry, sungold and yellow pear tomatoes, and sliced the bigger ones in half)
- about 1 cup chopped tomatoes, preferably heirloom (any color you like)
- 1 kirby cucumber, chopped
- handful or two of raw cashews- optional
- Whisk together the fish sauce, lime juice, maple syrup, garlic, basil and chile pepper.
- In a larger bowl, mix the tomatoes and cucumbers. Add the dressing and mix again. Taste and adjust the amount of fish sauce and/or maple syrup, if necessary.
- Spoon the salad onto plate(s) and garnish with raw cashews, if you like.
–Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.
Photo credits: Winnie Abramson