Keeping It Real

Contributor Jim Dixon of RealGoodFood has been waiting, just like all of us, for his garden to get in gear this year. But that's not stopping him from enjoying some simple end-of-summer pleasures.

It’s been a strange summer, but not as bad as some I remember when the sun never seemed to shine at all. Still, the vegetables I look for have been slow in coming as they wait for the heat they need to ripen. I’ve yet to pick a ripe tomato (other than a few Sungolds) from my garden.

Fortunately, better growers than me will have ample offerings at the market this week, including lots of tomatoes. Celebrate the last weekend of August by eating as many as you can. Make some panzanella, toss together a salad of tomatoes and cucumbers, or layer them with fresh mozzarella and basil for a Caprese platter. I’ll make at least one meal out of my favorite, the deconstructed sandwich.

Deconstructed Tomato Sandwich

Slice several ripe tomatoes (if they’re big, cut the slices into manageable bites), and toast some good crusty bread. Hold a piece of bread in one hand, add a single bit of tomato to the edge nearest your mouth, dollop on a bit of mayo (make your own if you like, but I like Best Foods—Hellman’s to those east of the Mississippi), top with a pinch of flor de sal and eat. Repeat.