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It wasn’t until Kevin Clark opened Home Grown GA that he came to like this Southern classic, which can easily turn thin and soggy. What’s his secret?
The Baltimore native’s love for vegetables began on summer vacations to her grandparents’ tiny farmhouse deep in North Carolina tobacco country. On the linen-covered dinner table, collards typically shared space with just-picked corn, tomatoes, and the beans and peas she and her siblings had shelled and snapped that morning. Meat, other than as seasoning, was often absent, and rarely missed.
Judith Winfrey is the co-owner of Love Is Love Farm at Gaia Gardens and the executive director of leadership and hospitality at Resurgens Hospitality Group, which includes Restaurant Eugene and Holeman and Finch Public House.
It's a known fact that you just can't have too many tomatoes. And by "tomatoes," I mean real tomatoes—the kind that ripen in the sunshine, spend no more than an hour or two in captivity, and, when sliced, display their jewel tones all the way through. The kind you can only get locally … because good tomatoes just don't travel all that well. If they're hardy enough to survive a refrigerated truck ride across the country at the bottom of a produce box, chances are pretty good they were never worth eating.
When corn and tomatoes are at their peak and super fresh, you don't really have to cook this side dish—you just warm up the ingredients a little. For full summer-veggie effect, I like to serve it with grilled eggplant slices and a green bean salad.
Really good, really fresh tomatoes at the peak of the season need little adornment, and this pasta dish from my all-time favorite cookbook, 'Field of Greens' by Annie Somerville honors that premise.
"As more and more commercial salsa pours into the marketplace (heavy on pineapple and fire-roasted mangoes), there is something doubly pleasurable about just-diced onion and tomatoes carefully cut into bright squares," writes David Tanis in "A Platter of Figs and Other Recipes."
The Attack of the Killer Tomato Festival returned to JCT Kitchen yesterday. The crowds were convivial, the heat was blazing, and the cocktails were cold. 5 Bone Rack, the all-chef band that includes Ford Fry, Zeb Stevenson, Ted Lahey, Jamie Adams, and Gary Mennie, turned out to be not that bad. (Who knew that Ford Fry could almost play the solo for "American Girl?") Oh, and there were truckloads of ripe tomatoes in most every variation imaginable.