Okay, some information I just don't want to know. There are things I don't care about, like Tom Cruise's latest film debacle or which celebrity's boob job just imploded. Then there's the stuff that makes me want to cover my ears and chant, "I can't hear you!" over and over.In the latter category, I got an e-mail from Linda Shively at Farmington Gardens today saying that, earlier this season, they had 140 varieties of tomatoes for sale. That's right, one...four...zero. (If that doesn't bring out the OCD tremors in you gardeners, I don't know what will.) And they'll be offering more than 70 of them to taste at their 5th Annual Tomato Festival on Sept. 1. In addition, there's a Tomato Talk so you can get the latest on humiliating the neighbors with your superior tomato-growing skillez, samples of tomato dishes cooked up by Chef Dan Brophy and lunch prepared by grillers from Gaston High School.
And, as a magnanimous gesture to readers of GoodStuffNW, Chef Dan is sharing one of his recipes with us:
Tomato Ginger Chutney
3 lbs. heirloom tomatoes, peeled, diced and drained
2 lbs. apples, peeled and diced
3 garlic cloves, minced
1 1/2 Tbsp. ginger, grated
1 tsp. red pepper flakes
1/2 c. sugar
1/2 c. apple cider vinegar
2 Tbsp. fresh cilantro, minced
1 tsp. ground cumin
1 tsp. kosher salt
In a large nonreactive saucepan, combine the tomatoes, apples, garlic, ginger and red pepper flakes. Bring to a simmer over medium heat and cook, stirring frequently, until almost dry, about 15 minutes. Stir in the sugar, vinegar, cilantro, cumin and salt. Simmer until thick, about 5 minutes. Remove from heat and let cool.
Details: 5th Annual Tomato Festival at Farmington Gardens. Sat., Sept. 1; 11 am- 3 pm; free (lunch is extra). Farmington Gardens, 21815 SW Farmington Road, Beaverton. Phone 503-649-4568.
My brother has a recipe for tomato paste that involves using all those tomatoes threatening to crush the house, the dog, and random small children that comes from growing too many that ripen all at once. I won't go into here but lets just say it involves using the industrial-strength sun that they get in Sacramento AND your driveway. He's a clever boots. If any of you find yourself staggering under the weight of too many tomatoes, let me know and I will send the solution.
ReplyDeleteYow...sometimes I'd love to have that much sun to do some industrial-level drying. Pretty cool. I'm working on a too-many-tomatoes post, so send the solution and I'll include it!
ReplyDeleteAnd speaking of tomatoes, you might want to check this out:
ReplyDeletehttp://www.sweetnapa.com/2007/08/11/cherry-tomatoes-are-meant-to-be-peeled.html
Cheers!
Thanks, Tommy! For those of you who'd like to visit the site but find it got cut off in mid-URL, click here. Though I have to say I'm more the pop-it-in-my-mouth-and-burst-it type of cherry tomato fan!
ReplyDelete