What would your life be like without homegrown tomatoes? Maybe not as delicious. Though technically a fruit, the USDA labels the tomato as a vegetable. As a âvegetableâ? itâs the second most popular in the nation, as the U.S. consumes over 5 billion dollars worth of them per year. This next hour weâre devoting entirely to the tomato; as we talk about its presence in backyards, at summer festivals, and in the supermarket- as well as its perks and its flaws.
Guests:
- Mary Hudson (Reynoldsberg Tomato Festival)
- Debra Knapke (Ohioâs âGarden Sageâ?)
- Barry Estabrook (author and investigative food journalist)
Read More:
- Reynoldsburg Tomato Festival
- Eggplant Casserole, from the kitchen of Debra Knapke In a 9â? x 13â? pan layer:
- 1 med.           eggplant, cubed ½â? or so
- 2-5 cloves      garlic, sliced or diced,
- 1-2 med.        onions, sliced
- 1-2                red pepper, ½â? pieces
- 1                   green pepper, ½â? pieces
- lots               olives (I use 1 c. or so... pitted kalamata or mixed olives; use canned only if you donât have ârealâ? olives)
- 1 15 oz. can   white beans--cannelini (white kidney beans) are the best
- 1 28 oz. can   diced tomatoes (my favorite is Muir Glen) fresh tomatoes are even better: 6-7 large tomatoes cubed
- 1-3 tsp.          Greek Seasoning from Penzyâs (or: 1 tsp. oregano, ½ tsp. thyme, ½ tsp. rosemary, salt, pepper, lemon zest) as always.... to taste
- Pour over the above: ¼. c. good olive oil Bake at 350º covered for 1 to 1 ½ hours
- Top with feta cheese, crumbled .... how much? ..... 8 oz..... to your taste
- ¼ c.              fresh lemon juice       ¼. c.             good olive oil      pour over the feta
Bake uncovered ½ hr.; should be very bubbly. Serve over bread (La Chatelaineâs 6-grain is perfect). Superb with a medium bodied red wine: Sangiovese or Merlot or a Belgian Witbeer or Double. NOTE: this recipe is very flexible⦠no eggplant, use summer squash; use green beans cut into bite-sized pieces; add one or two diced jalapeño chilies; put a layer of basil leaves in the middle; put a layer of collards or kale in the middle⦠limited only by your garden and your imagination.