Heirloom Tomatoes

Summer is most definitely the best season at the Farmer’s Market. The stalls are packed with vegetables and fruits, the vegetables look bigger than earlier in the year, lots of berries, followed by the peaches and plums and then there are two of our favourites, heirloom tomatoes and basil!

Each tomato tastes different, some sweet, some slightly acidic, but all bursting with flavour. This is our favourite way to eat them, chopped, tossed with some olive oil, fresh basil and kosher salt.

Wikipedia on Heirloom Tomato : http://en.wikipedia.org/wiki/Heirloom_tomato

Spinach Apple Salad with Fennel

Ingredients

• 1/2 a packet of baby spinach
• 1 apple, sliced
• 1 grapefruit, cubed
• 1 cup toasted walnuts
• 1/2 a fennel bulb
• 1 tbsp gouda cheese, cubed

Dressing

• Juice of 1 lemon
• 2 tbsp extra virgin olive oil

Preparation

• Prepare dressing by lightly whisking the lemon juice with olive oil.
• Toss salad with the dressing.

Our meal consisted of this salad with a boiled cob of corn.