It arrived. The first tomato of summer from the farm. Big and purplish, slightly sweet and the perfect texture I should have sliced it, sprinkled it with salt and gobbled it up as quickly as possible. But there was only one. One beautiful specimen.
So I diced it up and scattered it over port and mushroom tortellini which was served on top of spinach pesto, also from farm. Delicious. Point, counterpoint.I also made a summery cucumber salad for the side. A simple combination of English cucumbers sliced pretty thick, some onions sliced pretty thin (also from the farm), a little sour cream, a little sherry vinegar and the best dried dill you can buy from Penzey's spices. All it needs is a little salt, and perfection. More on cucumber salad later...
Mangez!