Okay the longer I put off posting this the less seasonal/applicable it will be.

Greta and I have been hitting up the farmer’s market every Sunday morning to scoop some goodies for the week. Including an iced coffee from Zeke’s for me and fruits/veggies for Greta. This child still doesn’t have any teeth but she can somehow consume all foods. Her latest favorites are this tofu and this broccolini.

It’s a pretty nice routine and every Sunday I think it will be the last one for heirloom tomatoes but I have been excited to see them in their misshapen glory each week. The GS has reached a point similar to the homemade pasta one where he said he no longer wants to consume regular tomatoes (or boxed pasta) because the heirlooms are so good.

I’ve been eating them plain with a little olive oil, flaky salt and basil, and making a basic white pizza (olive oil, garlic, mozzarella) and then slicing them thin and throwing them on top.

And I made this tomato tartare, which is essentially bruschetta, but was inspired by an app on the Sally O’s menu up the street. I know it looks summery but the tomatoes are SO GOOD right now so eat them raw while you still can. Soon we’ll be all about the sauces and soups.

Tomato Tartare

3 large heirloom tomatoes

1/2 small red onion, minced

2-3 cloves garlic, minced

1 tablespoon capers (and a little bit of the juice!)

1/2 cup chopped basil

olive oil, salt & pepper

bread, toasted

Pretty straight forward. Chop everything, mix it, drizzle with olive oil and season to taste, and then let it sit. This is best made an hour or two ahead of time. If you don’t like the raw garlic taste, I will occasionally simmer it in olive oil until it’s just barely golden, let it cool, and then use that olive oil.

Drizzle the bread (got an enormous sourdough loaf at the market) with olive oil, sprinkle with salt and pepper and toast. Then top with the tomato mixture. Something about the capers makes it feel different and fancy.

It’s good for any meal of the day. We had it alongside some steaks and arugula salad for dinner, and then I ate the leftovers for breakfast the next day with fried eggs.

Put a mask on and hit up that farmer’s market.