On Saturday I bought approximately 8 pounds of heirloom tomatoes at the Mount Pleasant farmer's market for $12. This amounted to 17 tomatoes!
Hooray for tomatoes and their myriad uses! Here's what they've gone into so far:
~sliced and eaten with Gouda cheese and bread
~mixed with diced cucumbers for a quick salad
~gazpacho
~salsa fresca
~enchilada sauce!
That last entry was for a dish that we based on one from Diana Kennedy's Tortilla Book. Made them last night and served with black beans (made in the crockpot from dried beans) on the side. I'd been craving enchiladas since my Friday late night 'snack' at Haydee's. We basically filled corn tortillas with a mixture of sauteed grated zucchini, roasted, diced peppers (sweet and poblano) and mozzerella cheese, and topped them with the aforementioned enchilada sauce, made from tomatoes, garlic, white onion and chipotle chiles in adobo. The sauce was so sweet from the tomatoes, it didn't need any added sugar! We weren't entirely satisfied with the recipe (needs a little tweaking), so I'm not going to post it in its entirety, but I did make a double batch of the enchilada sauce and froze half of it for later when the bounty of tomatoes is no more.
Farmer's market record for this week:
17 tomatoes
5 summer squash of several varieties
3 cucumbers (my mistake; they proved to be old and tough. They looked nice enough!)
2 more young cucumbers from a different vendor
dozen eggs
1 bunch leeks
2 sweet red peppers (so good!)
3 gorgeous poblano chiles
6 peaches from Reid's orchard
1 package (about a pound) ground buffalo from Cibolla farms
1 package (about a pound) ground pork from Cibolla farms
garlic, two varieties: German white and Kazakhstan
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