Living in an urban environment makes it hard to feel really connected to the food you eat. When I first moved to Boston, I frequented Haymarket, rain, snow, or shine. Haymarket filled a great void for cheap produce in my early years of cooking, but now that I have a little more money to spend, and am not always feeding 20 hungry college aged south park watchers, I can spend a little more on quality ingredients.   I don’t understand the people who criticize Haymarket, produce liquidators play an important role in the reduction of waste in our food system. Ideally, we would not over produce produce, but because we do, places where nearly spent, mass produced goods should be sold a a reduced price for those willing to schlep through the mess of it all.

The Roslindale Farmers market is one of the best farmer’s markets I’ve ever been to. In terms of accessibility, affordability, and quality, I would say it is better than many of the larger and more famous markets (like Seattle’s Pikes place or San Francisco’s Ferry Building) in large cities. California has a long growing season, that’s not in question, but I really love being back in the great food culture of New England. I feel that quality goods are appreciated, and better tasting, when everyone knows there is such a short production period. This year, I am trying my best to overbuy from the market, and bring the ingredients home to preserve. So far, I’ve only had time to blanch & freeze. I hope to can by seasons end.

Last week I discovered the true gem of the Roslindale market at the Allendale Farm stand.  All of the stands have started producing some really quality heirloom tomatoes. My personal favorite is, I think, the Cherokee Purple. I love all of the tomatoes with dark green and purple skin, and thick red flesh with minimal seeds inside. Not so hidden on the back table of the Allendale stand are $5 bags of tomatoes. For the past several weeks I have assumed that these were the second rate duds, probably over ripe, ugly, or just plain boring vine or patio tomatoes. Boy was I wrong! What I found was a nearly 5 lb bag of beautiful Heirlooms, all at different stages of ripeness- perfect for planning my weekly meals. The second week I went to check out this deal, there were still heirlooms, although this week, a little too overripe for my needs.

After an awesome lunch of Wedged lettuce, sliced heirlooms, and homemade blue cheese dressing, I started brainstorming what I would do with the rest of the lot. On Sunday night, I made a tart. Next time I make this, I think I will either just bake the crust, and not the ‘maters, or roast the ‘maters before baking off the tart as a whole. I would also add the mozzarella for the last 20 minutes, rather than have it on there the whole time. Nobody likes dehydrated mozzarella. The basic ingredients are below.

Summer Tomato Tart

Crust
2 cups flour
2 T parmesean
1 t crushed black pepper
6T cold butter, in cubes
Ice water

Mix in the usual pastry crust manner. Refrigerate for 1/2 an hour.

Filling
Sliced heirlooms
red onion
Fresh Mozarella
Basil Leaves, whole
Salt & Pepper
Olive Oil

Slice everything to the same thickness, and arrange within the crust as a sprial.

Bake at 375 for 1 hour.