July 24th, 2021

What to do with all the heirloom tomatoes on your window sill?
Make a big bowl of panzanella salad and call it dinner!

This rustic "peasant" salad made with stale bread and tomatoes is a staple in Italy but every nonna has her way of making it her own. In this Bon Appetit recipe, for instance, Chef Ben Jackson fries up thick slices of bread in olive oil on only one side, achieving a magical combination of crisp and soft that soaks up all the tomato juices without getting too soggy.

Or, you could make a lovely Provençal style tomato tart. Again, there are many variations but most use Dijon mustard in the filling as in this tomato tart with an interesting story. Both Cooperstown and McGrath Cheese Co. can help you with the cheese for this recipe. Serve with a bitter escarole salad from Stoneberry Farm, if you want to go all out French.

If you've made a crust for a savory tart you can hand over the rolling pin to Noble Pies for dessert. They are bringing their classic peach pie this week and an heirloom tomato pie, too, should you decide to let them do all the cooking. A reminder that a pie is not a tart... but that's a whole other story.

Some of our rotating vendors this week include Arlotta Food Studio (try their basil oil instead of mayo on a tomato sandwich), Freefall Sangria, SOVA Farms, Two Birds Provisions (pre-order from them if at all possible), OM Champagne Tea and Silvia's Kitchen with her addictive alfajores and dulce de leche cake.

See you at the market!