The Taste of Local Heritage Tomatoes

Wow were did the time go? It seems like only yesterday we were starting seedlings in the greenhouse and now it is harvest time. Fall is a good time for routines to start again, and it has been a while since an update about life at our market. So here goes!

As most know it was a crazy year for all local farmers – the lack of rain was hard on our crops. In every challenging year though, some things do seem to thrive: this year our hot peppers and heritage tomatoes seem to have came out ahead. This is the first year in 4 that blight did not ruin the tomatoes. So we will have lots of sauces, salsas, hot sauces, chilis, and stewed and canned tomatoes for everyone during those winter months when we all wish for the taste of summers again. We will also be saving some of these dynamo tomato seeds to start new plants over the winter. 

There are so many things to do with tomatoes. Here is a simple salad that lets you enjoy the full spectrum of colourful heirloom tomatoes.

Have a great week.

Rick & Wendy & Leigha
Thanks for supporting local Farmers  ​

Recipe of the Week
Heirloom Tomatoes with Zucchini and Blue Cheese

1 1/2 lb of mixed heirloom tomatoes – Wendys Country Market
1 medium yellow or green zucchini – Corn Acre Farms
2 ounce blue cheese crumbled – Glengarry Cheese Company
1 green onion sliced – Corn Acre Farms

Vinaigrette Dressing

In a screw top jar combine and shake well:

2 tbsp apple cider vinegar – Halls Apple Market
1 clove garlic minced –   Frontier Farm (Organic)
2 tsp fresh thyme –  Wendy's Country Market
1 tsp mustard – Cressy Mustard
1/3 cup sunflower oil  – Kricklewood Farm

• On a large platter, arrange thickly sliced tomatoes.
• With a vegetable peeler thinly slice zucchini lenghthwise into ribbons. Tuck zucchini ribbons around tomatoes. Top with cheese and onions. 
• To serve, sprinkle with salt and pepper  and a little vinaigrette. 

Makes 6 servings