TOMATO TIME

We dream of them all winter, yearn for them all spring, cherish them in the summer and turn wistful as they wane in the fall. Now is prime time for tomatoes.

And you can do so much with them! Sauce ‘em or stuff ‘em; salsa or slice ‘em. Sprinkle a few cherry tomatoes in with green beans or eggplant. Our farmers are bringing many types and colors and varieties. Take your pick. Try something new. You know you can’t get tomatoes like this at the chain grocery store.

This short, sweet season defines summer joy. Indulge and celebrate.

Special Event

 Our friends from Lynnhaven River Now will be on hand. Join your neighbors and sign up to be a Pearl Home. You, too, can protect our watershed. And they make it easy.

Recipe:

Tomato Gazpacho

 An abundance of farm fresh veggies makes this a perfect time of the year to make gazpacho.

And many folks may be surprised to know this delightful chilled soup – wonderful in the summertime – has strong Virginia roots.

In fact, an early recipe called “Gaspacha-Spanish” appeared in Mary Randolph’s The Virginia Housewife cookbook in 1824; she may have heard about the dish from her sister who lived in Spain.

Take one halved and seeded cucumber, one halved and cored/seeded red bell pepper, one halved and cored/seeded yellow bell pepper, one large tomato, and one small sweet onion and roughly chop. Along with 2-3 cloves of garlic and one small bunch flat leaf parsley with stems trimmed, add to a food processor and pulse until vegetables are chopped coarse; do not chop too fine or puree.

Add chopped vegetables to a large bowl with 3 cups tomato juice, 1/4 cup red wine vinegar, 1/4 cup extra virgin olive oil, 1/2 tablespoon kosher salt, 1 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper. Mix well, cover and refrigerate at least three hours before serving. Just before serving, drizzle on the juice of one lemon and garnish with additional finely chopped flat leaf parsley.

Ladle into bowls and garnish with Bay Seasoned Cornbread Crouton (email me at PatrickEvansHylton@gmail.com for the recipe). Yields 4-6 servings.

From Chef Patrick Evans-Hylton

(www.PatrickEvansHylton.com)

Author of “Dishing Up Virginia”

(www.tiny.cc/BuyDishingUpVirginia)

VENDORS

Artisan’s Bakery & Cafe

The Bakery at Riverside Farm

Bergey’s Blossoms

The Creative Wedge

Croc’s 19^th Street Bistro

Cromwell’s Produce

Fresh Batch Jams

Fruitive

Full Quiver Farm

Give Treat Love

Grace and Gratitude

Hashi Food Truck

Heads Up Hydrogreens

Jubilee Seafood

Mattawoman Creek Farms

My Vegan Sweet Tooth

New Earth Farm

Pasta e Pani

Pelon’s Baja Grill

Pennacock Peppers

Shady Goat Farm

Speedy’s Hot Sauce

Tasha’s Own Goats Milk Soap

Three Ships Coffee

Vy’s Pies

Whole-ly Rollers

Zinnia Girls