Although the autumnal equinox arrived several weeks ago, right now we are enjoying a short spate of Indian summer weather. The perfect time to reminisce about summer produce. This year’s New Jersey corn, tomatoes, and peaches were the absolute best in recent memory.
Corn made its first appearance on our table during our July 4th barbecue (blog post here). After that, we overdosed on corn throughout the summer. I prefer white though we sometimes had bi-color. I don’t like grilled corn. Probably in the minority there. Instead, I cook it briefly in boiling water. So sweet, no need for added salt or butter.
The majority of the tomatoes we had were from the Clayton Family Farm, in Freehold.
They are the only farmers in our area who grow heirlooms. (I did a post about them and their heirlooms back in 2011.) This year’s crop was even better than last year’s. Plus, there was a wider variety all of which were fantastic. What’s more, the price remains ridiculously reasonable for heirlooms: $3/lb! Their regular tomatoes, Early Girls, and green ones were also excellent. The cherry tomatoes at Stattl’s were fabulous. And I also bought regular and plum tomatoes at Battleview Orchards and Delicious Orchards.
Heirloom Cherry Tomatoes
Heirlooms, Basil, and Extra-Virgin Olive Oil
Tomatoes, Fresh Mozzarella, Arugula, Red Onion, Olives, Basil, Balsamic Vinegar, and Extra-Virgin Olive Oil
Heirlooms, Fresh Mozzarella, Basil, Balsamic Vinegar, and Extra-Virgin Olive Oil
Capellini with Cherry Tomatoes, Basil, EVOO, and Parmesan Reggiano:
This Tomato Tart is one of my all-time favorites. The recipe is from Pierre Franey Cooks With His Friends.
I’d never made pickled green tomatoes before. So easy! And they turned out great!
I love eggplant! EMP’s summer menu (Post here) included an eggplant course. They used a variety I was not familiar with — fairytale. It totally bowled me over. So, imagine how excited I was to discover tiny fairytale eggplant at the Clayton Farm. I didn’t do anything complicated with them. Just split them in half, brushed them with olive oil, and grilled them on the barbecue. Yum!
Grilled Fairytale Eggplant, Zucchini, and Tomato
Peaches are my favorite fruit. The ones I like best are carried by Wegmans which gets them from a farm in South Jersey. This year, I discovered that Whole Foods had local peaches similar to those at Wegmans (I don’t know what farm they were from), so I bought some there as well. Sweet and juicy, they were truly luscious. For breakfast, I like to cut them up and top them with cottage cheese and sour cream. They’re great in a salad. And, of course, they make for splendid desserts.
Peach and Tomato Salad with Feta, Red Onion, and Basil
Peaches and Breyer’s Vanilla Ice Cream
Peaches, Breyer’s Vanilla, and Warm Fox’s U-bet Chocolate Syrup
New Jersey corn and peaches are long gone. But last week, Delicious Orchards still had some local field grown tomatoes. I bought three and let them ripen further. I have one left. It will be, regrettably, the last taste of summer 2015.
The complete set of Summer Produce 2015 photos can be seen on my Flickr here.