Can you ever get your fill of tomatoes at their summer peak ripeness? We sure can’t! Although tomatoes weren’t commonly cultivated in the United States until the Civil War, they have since evolved into America’s most popular vegetable. According to a USDA report, we each consume nearly 20 pounds of fresh tomatoes a year.
As markets and farm stands now offer an abundance of tomatoes from classic beefsteak to a plethora of heirlooms, we love trying new preparations to highlight the love apple’s flexibility. Though it’s hard to surpass a slice of tomato, still dripping juice, sprinkled with a few fl akes of sea salt, it’s also fun to dress up a platter of multicolored beauties with some surprising twists (peaches or plums? lemon juice and parsley??) to unleash new dimensions of flavor.
No one knows tomatoes better than the folks who grow them and the chefs who create with them. We invited some of our favorite farmers and cooks to share their takes on summer-ripe tomatoes. Laura Olsen and Mari Omland started Green Mountain Girls Farm in 2007. This thriving diversified farm in Northfield has become a destination for hands-on food-centric farm stays. Emily MacLure revived the Craftsbury General Store in 2012, and Kit Basom heads the talented team in the kitchen. The bustling shop is a go-to for to-go creative meals in the Northeast Kingdom.
Who knows, consumption of tomatoes may double thanks to these recipes!
Green Mountain Girls Farm | @green_mountain_girls_farm
Craftsbury General Store | @crafstburygeneralstore
Heirloom Tomato, Peach & Basil Salad
Smoky Roasted Tomato & Gremolata Caprese Salad
