It's tomato season here in New England and there is nothing like a fresh picked tomato for lunch or dinner. Our plants have grown to about 8 feet and it is all about soil quality. We tested our soil in early spring and added organic calcium, fertilizer, and nitrogen/manure to our compost from our compost pile. The soil testing made all the difference this year as well as a generous amount of rain. I still watered nearly daily from our rain barrels.
Tomato Salad Recipe
by Suzanne Luby Ahrens
3 fresh garden tomatoes, heirloom, chopped
1/4 cup cannellini beans, room temperature
1/4 cup finely chopped vidalia onion
tiny clove of minced garlic
1/2 avocado chopped
1/2 cup arugula
1 tablespoon fresh oregano chopped
1 tablespoon basil chopped
1 tablespoon avocado oil
2 teaspoons red wine vinegar
salt and fresh ground pepper to taste
Enjoy!
Verde Cosi will be at Sowa Open Market Sunday September 15, 2019.
We will be selling our garden, home, fashion textiles and fine art.
Add some pomagrants to this salad and Pinole nuts and your taste buds will sing
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