August 10, 2008


It's raining--enough to drip off the roof, even!  This hasn't happened for a month or more, and it is amazing and desperately needed.  Likely it won't last much longer than it takes to type this, but it's good to remember it can rain.  Yesterday at the market, it poured and hailed briefly--enough to soak all the vendors and our displays.

I got Chioggia beets from another vendor for Mom, and she gave me some cukes to make potato salad with.  That recipe I will dig out and post later.  The beets (pretty red & white striped ones) are lovely just steamed and eaten with a bit of lemon juice and butter.

The first of the currant tomatoes are coming on, and they taste better even than I thought they would: intense tomato flavor, with a savory sweet aftertaste.  I will definitely grow these again!

Here's a dinner dish using them:

Currant Tomato Pasta Salad

  • Currant tomatoes about 1/2-2/3 cup, fresh picked & rinsed
  • egg noodles, cooked & drained--about 4 cups cooked
  • sour cream & crumbled feta cheese, equal parts--about 1/2 cup
  • ranch style dressing mix powder (I use that made by one of the vendors at our market, Barb Hansen)--2 Tbsp
  • dab of butter

Toss noodles with butter.
Blend sour cream, feta and dressing mix; stir into noodles.
Add currant tomatoes, stir together, and serve.

The translucent golden-orange tomatoes are like flavorful jewels in this fast summer salad.  Enjoy!