And it is ending on a sad note. As of now, there aren’t any truly fabulous tomatoes. There are some pretty good ones, but the weather has taken its toll. Let’s hope that this is not the new normal. Recapping Pat Smith’s (of Kirklin Farms) experience, the spring was so wet she couldn’t get into the field to transplant the tomatoes she had started and they stayed in the greenhouse and became pot bound and leggy.
It's here, all the great food of summer. I have heard reports of really good corn this year so get cracking! Get out there and get some either directly from a farm or farmers market. Forget about grocery store corn (unless that's the only choice in which case it is better than none) Of course the Kalamazoo Farmers Market has a great selection of corn and all the other myriad of fruits and vegetables of this time of year. Eat it or cook it the day you buy it, when it is creamy and tender.
Guess what? I saw my first two Heritage tomatoes from Kirkland Farms last Saturday. So we know that very soon we will be serving BLTs. We only serve BLTs when we have beautiful, fabulous, tasty tomatoes. So from sometime next week until shortly after the first frost you will be able to get the magic combination of Sarkozy Oatmeal Bread, Pat Smith Heritage Tomatoes, and Carlson Farms Bacon.
This heat is going to stay for a while so we are serving cold soups at lunch time starting with everyone’s old standby, Gaspacho. My theory is that when the tomato arrived in Andalusia, it was added to their traditional bread soup consisting of bread, olive oil, garlic and water. Everyone who tasted it said “We’ve been waiting hundreds of years for this!” and it became an instant hit. Anything that good, spread quickly around the world or at least to Michigan.