Summertime is truly wonderful for a tomato lover like me. Tomatoes are everywhere, I even saw some on a billboard boasting of "robust" summer taste or something like that. Magazines and seasonal sections of cookbooks are filled with receipes for cooking tomatoes and incorporating them in simple dishes too. But most of my tomatoes don't even make it into dishes. Only after a second or third one can I exercise some self-control pair them with some feta cheese or drizzle them with some extra virgin olive oil.
I had bought so many yellow tomatoes at the Old Town Newhall Farmer's Market on Thursday that two of them got to meet the Cherokee heart variety from Sunday's Ventura County's Certified Farmers market at College of the Canyons Parking Lot 8. They looked very happy tossed with some fresh basil and young onions and eating them I felt what grizzly bears must feel when they eat their first salmon after a long season of hybernation.
Sometimes a quick tomato fix from the supermarkets near my place will suffice, but the heirlooms or the picked-after-they're- ripe tomatoes from a few miles away are really worth it. Judging by how many tomatoes are left by 9:30 am at the organic produce stand across from Beylik farm stand, one can deduce that many Santa Claritians are with me on this one.
