We have lots and lots of cherry tomatoes right now—little bursts of sweet flavor you can pop in your mouth. They're also great in salads and other recipes. (See two recipes below.) It won't be long till cooler weather will slow down the tomatoes, so enjoy them while you can!
In other news, the cooler weather and more rain are helping the salad greens. We have a few bags of romaine lettuce this week, and are on track to offer salad mix next week. New on the list this time are nasturtiums—edible flowers to add to your salads or to garnish your special entrees. And the fall crop of red raspberries is beginning! We only have a few half-pints this week, but will have more coming up.
Marinated Cherry Tomato Salad
4 cups quartered cherry or grape tomatoes
¼ cup vegetable or extra virgin olive oil
3 tablespoons apple cider vinegar
2 teaspoons Italian seasoning
½ teaspoon salt
1½ teaspoons honey or sugar
Fresh chopped basil
In a small bowl, combine together oil, apple cider vinegar, Italian seasoning, salt, and honey. Pour the dressing over cherry tomatoes in a serving dish, and gently stir to coat well. Chill in the refrigerator for at least 2 hours. Just before serving, gently stir from bottom to top, coating all tomatoes. Garnish the salad with fresh chopped basil and sprinkle with kosher salt and fresh cracked black pepper. Enjoy!
Green Beans with Cherry Tomatoes
1 pound fresh green beans, trimmed and cut into 2-inch pieces
1 cup water
3 tablespoons butter
3 teaspoons sugar
1 teaspoon dried basil
¼ teaspoon garlic salt
Dash of salt and pepper
1½ cups halved cherry tomatoes
Place beans and water in a saucepan and bring to a boil. Reduce heat. Cover and simmer for 12-15 minutes or until crisp-tender. Meanwhile, melt butter in a skillet. Stir in sugar, basil, garlic salt, salt and pepper. Add tomatoes and sauté until tender. Drain the beans and top with tomato mixture.
