Tomato abundance time is definitely here! San marzanos (romas), rebelskis (slicers), and sakuras (cherries) are all ripening steadily now. It's that time of year when we're astounded daily by the bounty of our harvest. We're bringing in hundreds of pounds of tomatoes, cucumbers, summer squash, cabbages, carrots, peppers, and more every harvest day. Plus we have a huge variety of fresh herbs at their prime (wishing we could have scratch and sniff for you on the computer screen).
At home, we're on the tomato toast train - a simple meal of buttered toast topped with basil and sliced tomatoes, prepared while snacking on fresh cucumbers. Another simple dish? This chopped salad with romaine, scallions, cherry tomatoes, eggs, and a drizzle of Powerkraut Brine as a gut-healthy substitute for the lemon juice. We also love this kale salad with chopped cucumber, zucchini, sweet peppers and fresh herbs like dill and mint.
Simple is the key word here. Think meal assembly, not so much cooking. While we love cooking more complex meals in the winter, in the heat of summer with so much going on, it's the quick and fresh that wins out every time.
