Enjoying this season’s farm-fresh foods during the off-season

I am not sure about others, but I know I have this inner ticking clock that drives me to prepare as many fresh dishes as possible, at home, and when I am cooking. The local family I cook for eat it up, raving, and never complain about all the salad variations they are served, in a week, that revolve around the tomato. The mom’s/wife’s personal favorite is a fresh gazpacho, where I take overripe, tomatoes (ask for these from Big Ranch Farms’ stand at the St. Helena’s Farmers Market), blend them, salt them and allow them to strain in a cheese cloth that I place in a strainer. In a large non-metal bowl I strain the array of flavored juices, from the various tomato varieties, allowing them to strain in the fridge. Read Article

By Amanda Tuttle