Savor the bounty of local and heirloom tomatoes and everything that goes with them.
Sweet cherry tomatoes tossed into your spicy arugula salad with homemade red wine vinaigrette. Fried green tomatoes for an appetizer. Chopped plum tomatoes for a homemade pico de gallo.
This week, select from local tomatoes grown at Silverwood, Tangerini and Medway Community Farms.
And try heirloom tomatoes, on sale thru 8/24, from Ward’s Berry Farm in Sharon. Heirlooms – with names such as Pink Brandymaster and Red Zebra – boast more eclectic shapes and colors than their modern counterparts and typically taste sweeter and more complex.
Combine sweet, juicy tomatoes and creamy, salty mozzarella into a homemade Caprese Salad.
Visit our cheese shop for mozzarella, made in store. We begin with fresh curds, sourced in Vermont and made from milk that is free of antibiotics and hormones. We break up the curds, add it to lightly salted boiling water, and gently stretch it by hand to transform it into fresh mozzarella. Also try luscious, cream-filled, handmade burrata from Maplebrook Farm.
Slice up a few varieties of heirlooms and fan them on your plate, alternating with slices of cheese. Add leaves of fresh, local basil.
Dress the salad with Mancardi Balsamic Vinegar of Modena, mixed in wooden casks of chestnut, cherry and mulberry, or 10-Year Aged Lucini Grand Reserve Balsamic Vinegar, on sale throughout the month of August. And drizzle Pio DelRamo Organic Extra Virgin Olive Oil on the plate, with a blend of royal, pictual, and arbequina olive varieties.
Get creative in your own kitchen with other great ways to enjoy fresh mozzarella:
- Layer slices of cheese with tomatoes on ficille loaf.
- Marinate mozzarella in your favorite combination of fresh herbs and oil.
- Slice and melt on your homemade pizza with basil and crushed red pepper.
- Stir into your pasta.
- Cut into sticks or slices, batter and fry, and serve with marinara sauce.