After months of anticipation, we are finally approaching high tomato season at the Hollywood Farmers' Market! Tomatoes are one of those fruits we learned to appreciate on a whole new level once we started shopping at the farmers' market (and growing our own). With their myriad shapes and colors and complex flavors, choosing and eating farmers' market tomatoes can invigorate the senses. Click through for more market pictures and a recipe...
One of the market's premier heirloom tomato growers is Elsers Country Farm from Yucaipa, California. This week, we selected several varieties from their stand, including the Black Krim, Paul Robenson, and Gary Ibsen's Gold. Sun-warmed and nearly bursting with ripeness, our tomatoes were carried home very carefully and stored at room temperature. We found the perfect recipe to highlight each tomato and incorporate other summer produce:
• Stuffed Tomatoes with Peaches, Corn, Cucumbers, and Basil from Martha Stewart
We made a couple of adaptations, substituting white nectarines for peaches and using a combination of Kirby and lemon cucumbers. We also went light on the salt because the Black Krim tomatoes have a saltiness of their own.
This is the only time of year we regularly eat fresh tomatoes (eating foods in season makes them so much more special, not to mention flavorful), and we'll be savoring it to the fullest. Here are some other tomato recipes recently featured on The Kitchn:
(Images: Gregory Han and Emily Ho)