This summer, in the wake of so much grocery store-visit-induced-anxiety, food supply uncertainty, and let's face it - time at home - I decided to plant a small garden. A coronavirus "victory garden", if you will. I say victory garden in reference to the movement that began in WWI when Americans were called upon to plant in any and all available spaces they had to supplement food supply for the nation. There was a resurgence of victory gardens during WWII, and so many Americans took the charge to heart that it's estimated that these gardens produced 40% of the country's fresh produce at the time. While the 2020 gardening trend may not quite be at that level, it's certainly on the rise.
I have a very small garden, a 12'x 4' raised bed. While I have planted a variety of seeds and seedlings, I am most excited for my tomatoes! I planted four different types - none of which I can fully remember since the cute signs I made for them have long since faded. It's been a comfort to watch them grow when so much has felt at a standstill. They aren't quite ready yet but I am already eagerly planning everything I intend to make with the heaps of yield I hope to receive, as tomatoes reach their peak season towards the end of this month.
As such, please find below the recipes I'll be making first. To my fellow tomato lovers - please note that there is no no garden prerequisite for any of the amazing recipes below.
A simple Greek-inspired breakfast best made with peak tomatoes.
Is there anything more essential to tomato season than bruschetta? Simple, easy. This recipe takes it up a notch with the addition of pesto and Toscano.
Roasted tomato jam > all other jams.
If it's tomato season, it's also pasta season, right?
Ultimate crowd-pleaser, minimal effort.