fresh tomato, basil and bread soup

A tomato grown in New Jersey just tastes like a Jersey tomato. ~ tomato grower David Shepherd

What’s so special about a Jersey tomato? I’m not sure. I’m now on my second season of Jersey tomatoes, and I have to admit when I first tasted one late last summer, a memory revived with a tiny shock.

It reminded me of another lifetime ago; maybe the time I tasted my first garden tomato from my friend Jeanne’s grandfather’s backyard, or when I lived in the very southern part of Florida where tomatoes were abundant and at their prime in December, when I’d last cut into a heavy, ripe tomato that was still warm from the sun, deeply red all the way through. There was that taste of TOMATO that I can’t find the exact words to describe – somehow sweetly meaty and delicately tart, fruity and savory all at once. That flavor has nothing to do with the greenhouse-grown tomatoes I buy – we all do – all year round, that look red and perfect and lovely but taste like … not much.

Could be it’s marketing and hype at work  -  yes, the term  “The Jersey Tomato” has been trademarked – and also the fact that my attempts at growing tomatoes tend to end badly.

The cute and beautifully colored cherry tomatoes I cultivated by the back deck became snacks for hungry squirrels, and the fancy heirlooms I planted in a raised bed produced more sprawling foliage than fruit. It’s been a while since I’ve had a super-fresh, home grown tomato that actually made me pause. [Read more...]

raw tuscan vegetables and olive oil

Pinzimonio might be the epitome of simple Tuscan-style eating. It’s just fresh vegetables, served raw, with nothing else but olive oil, salt and pepper.

Are you thinking about those raw “veggie” arrangements that show up at book readings, potlucks and professional meet and greets? Because I was.  [Read more...]

italian summer country cake

I’m eating a piece of cake, remembering when my kids had birthday parties…the clearing of the table right after the cake, just before the presents, and all those paper plates with beheaded cupcakes on them.

Little cakes in paper liners with their fancy frosted tops chewed right off. I know some grown-up children who still consider cake a mere delivery vehicle for cream, fudge or frosting, but for me it’s always been the opposite.  As a girl, I’d scrape off the frosting and go all in for cake.  [Read more...]