Tomatoes are kind of a big deal. They have a short season and are only really, really good for that period. This is why they are coveted and celebrated when they are in their prime. Recently there have been tomato festivals and events at most farmers’ markets. The best advice I’ve gotten about using these heirloom varieties, which I will expand a little as it was told to me much more succinctly and in a less appropriate for public way, is this: these tomatoes are naturally very delicious on their own so don’t do anything to take away from that. So with that in mind, and hopefully staying true to it, I made this corn and tomato salad. I used the bright yellow/orange “Goldie” variety because I was taken by the color and I wanted something a little sweeter, but any of the varieties would work great and look beautiful.
There is a lot going on in this salad – in addition to the beets, bacon, and the egg it also has spiced pecans and croutons. It makes for a very satisfying salad with that breakfast for dinner vibe. It does have a lot of steps but some things like the croutons, beets, and nuts can be made a day or so ahead of time or made in larger quantities for use later in the week. I usually will roast and marinate all of the beets I have for the week, using part for the salad and some to snack on or use as a side over the next couple days, same thing goes for the spiced nuts.
There have been a lot of beautiful cucumbers in my share lately so I have been trying them out in dishes as the featured ingredient, which can be a lot of pressure for the mild cucumber. This pretty salad is a little bit sweet and spicy and a lot colorful. I served it as a side to spicy carnitas tacos (recipe coming soon!) and they went together very well – the sweetness of the mangos really complimented the pork, but I think it would be a good side for a grilled meat or fish dish as well.
This Kohlrabi Slaw is light, tangy and refreshing. I think it’s a great side dish to accompany Saturday grilling or your weekly standbys. You can make it ahead if you’re attending or hosting a party. It will keep it in your fridge for a couple days; dinner side one night- lunch snack the next day. This slaw uses 5 items from my share this week- which is great to get so many products from the share into one dish- and I love that all of the produce in this dish is directly from the farm, no supplements needed.