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.

Grilled Eggplant Stacks w/ Random Herb Pesto
Cheese and herb options are really up to the cook, I shared what I used in italics but left the ingredients quite vague in the recipe.

1 large eggplant sliced in 1/2 inch rounds
2-3 tomatoes, thickly sliced (make sure you have the same amount of eggplant and tomato slices)
sliced melting cheese (Brie)
olive oil, salt and pepper
Random Herb Pesto: grind up fresh herbs, toasted nuts, chopped garlic and olive oil in a food processor and season with salt and pepper.  Adding a hodge podge of herbs is a good technique to use when your basil is getting low. (basil, chives, parsley, walnuts)

Sprinkle both sides of the eggplant with salt and let rest in a strainer or drying rack for 15 minutes.  Dab moisture away with paper towels.  Brush both sides with oil and place on a preheated grill and put the cover down.  After a few minutes check for grill marks and flip.  Spread the pesto on the gilled side and add the tomatoes to the grill.

Once the tomato slices are quickly grilled on both sides add them to the eggplant and cover with a piece of melting cheese.  Turn the grill on low and shut the cover until the cheese is fully melted.

These eggplant stacks go great with some grilled bread and a garden salad.  If your kitchen isn’t a bazillion degrees then I would also suggest making some couscous as a side.

For the main bit I made Mo’s Sauce-y Vodka Sauce- although I had no heavy cream so I improvised with a  whole milk/cream cheese combo that did the trick less a few cream cheese lumpules. So good! I have never been able to master the thick/richness of a store bought sauce, but this one didn’t need it. It was especially good as leftovers the next day as the liquid had soaked into my al dente noodles.

I had no lettuce, but a good array of fresh salad veggies- plus an avacado to boot! Along came the inspiration for this delicious summer side salad that rounded the meal out perfectly.

Bright Summer Salad

1 cup blanced sugar snap peas

2 inches paper thin sliced English Cucumber

1 shaved carrot (done with the veggie peeler)

1 can cannellini beans rinsed, drained

1 small red gypsy pepper

paper thin sliced onion, to your liking

1 very large yellow heirloom tomato, cubed

Avacado- Cilantro Sauce

1 whole avacado

the top part of a cilantro bunch (about 1/4 cup)

1 clove garlic

juice from 1 lemon

Salt & Pepper

a few T Olive Oil

Milk- as needed

In a blender (or it fits perfectly in 1 of the cup shaped parts to the magic bullet) combine all the ingredients minus the milk. Blend until smooth. Open, taste for further seasoning. If you want a more watery sauce use milk to thin it out.  Toss with veggies and serve immediately.