Tomatoes with a Homegrown Taste
by Carol Ann Kates
"Home grown tomatoes, home grown tomatoes
What would life be like without homegrown tomatoes
Only two things that money can't buy
That's true love and home grown tomatoes."
So go the words from a John Denver song written by Guy Clark. But, apparently, neither of them had ever eaten a tomato from 2 R's Farm. As a new patron to the Boulder Farmers Market, I stopped by their booth last Saturday and found the most beautiful tomatoes I have seen in a long time.
The tomatoes from 2 R's Farm are grown only for sale in farmers markets from April through November. Regan and Randy Waddle raise these gorgeous Dutch beefsteak tomatoes hydroponically in a 14,500 square-foot greenhouse. Beefsteak is the name given to large, meaty tomatoes.
Regan maintains all the produce from 2 R's Farm is naturally grown. No pesticides or chemical fertilizers are used, and they pick their fruit when it is red ripe, the day before they take them to market.
Having tomatoes ready for market in April is no easy task, but this year the Waddle's had tomatoes for sale at the first market. They started the seeds in early December and moved the plants to their final spot in the greenhouse the first week in January. They heat their greenhouse with propane, an expensive proposition. And, Regan explains that every season the winter sun can be unpredictable, so they never know if their crop will get enough sunlight to be ready for market in April. How lucky we are that the science of hydroponics brings us these perfect tomatoes so early in the season.
If you are looking for absolutely delicious tomatoes, stop by 2 R's Farm where money can buy naturally grown tomatoes with a homegrown taste. Following are a few recipes using this amazingly tasty fruit.
Gnudi with Tomatoes and Basil
Serves 1
Gnudi are also called ricotta gnocchi. Gnocchi is the Italian word for dumplings. Normally made from potatoes and flour, gnocchi are shaped into little balls and cooked in boiling water, but they can also be baked or fried. Gnudi, or ricotta gnocchi, are made from ricotta cheese and are my favorite preparation.
1 pound (16-ounces) whole milk ricotta cheese
2 extra large egg yolks
¾ cup all-purpose flour
½ cup shredded Parmesan cheese
1 teaspoon salt
Freshly ground black pepper to taste
Flour for forming gnudi
In a large bowl, combine ricotta cheese, egg yolks, flour, cheese, salt, and pepper and stir well to make a sticky dough. Divide dough into 4 pieces. Dust hands with flour and roll each piece into a ¾-inch rope on a lightly floured surface. Cut each rope into ¾-inch pieces and place on a parchment-lined baking sheet that has been dusted with flour. Cover with a dry kitchen towel and let sit until ready to use, no more than four hours.
1 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
4 teaspoons minced garlic
2 large (about 2 pounds) red tomatoes, chopped into ½-inch pieces
¼ cup fresh basil, slivered
Sea salt to taste
Freshly ground black pepper to taste
⅓ cup shredded Parmesan cheese
In a large, heavy, nonstick skillet, melt butter over medium heat until it forms. Add olive oil and gnudi and sauté gnudi, turning carefully with a spatula, until golden brown on all sides and cooked through, about 5 minutes.
Add garlic to the skillet and cook for 1 minute. Add tomatoes and basil and toss with the gnudi for 1 to 2 minutes or until tomatoes are heated through. Do not overcook tomatoes. Season with salt and pepper to taste.
To serve: Divide gnudi into 4 shallow soup bowls and sprinkle with Parmesan cheese.
2 R's Farm Green Tomato Relish and Goat Cheese Bruschetta
Serves 6 to 8
This makes a great appetizer to enjoy with a glass of Sauvignon Blanc. Pick up a loaf of bread from Udi's® and stop by Haystack® for the goat cheese.
Water for blanching tomatillos
1 pound tomatillos, husked
1 tablespoon extra virgin olive oil
2 pounds 2 R's Farm Green tomatoes, peeled, seeded and cut into ½ inch pieces
1 teaspoon white balsamic vinegar
¼ cup fresh basil, slivered
Sea salt to taste
Freshly ground black pepper to taste
12 to 16 slices baguette, cut on the diagonal and toasted
4 ounces Haystack® goat cheese
Fill a large saucepan with water. Bring water to a solid rolling boil over high heat. Add tomatillos and cook 2 to 3 minutes. Fill a large bowl with ice water. When tomatillos are done, immediately immerse in ice water to retard cooking and set color. In a blender, process tomatillos to a smooth purée.
In a large, heavy nonstick skillet, place olive oil over high heat, add tomatoes and sauté for 1 minute. Add balsamic vinegar and the tomatillo purée and stir to combine. Place a fine-mesh sieve over a medium bowl and strain the mixture. Transfer the tomato mixture from the sieve into another bowl and return the strained juices to the skillet. Cook juices over high heat until reduced to syrup, about 5 minutes. Remove from the heat and cool slightly. Add syrup and basil to the tomato mixture and season with salt and pepper.
To serve: Spoon the tomato mixture onto toasted baguette slices and garnish with slices of Haystack® goat cheese.
Shopping: Select firm, plump tomatoes. Do not buy pale, spotted, or mushy fruit. Avoid tomatoes with blemishes or cracks. Color is a good indicator of freshness. Pick brightly colored tomatoes. My father taught me to shop with my nose. Smell the stem end of the tomato. If it's ripe, it will smell like a tomato. When ripe, this fruit should give slightly when pressed.
Storing: Always treat tomatoes gently. Only place ripened tomatoes in the refrigerator. Cool temperatures slow the ripening process. To ripen this fruit, place it at room temperature stem side down. If you need to ripen your tomatoes quickly, place them in a paper bag at room temperature.
Carol Ann Kates is the author of award-winning Secret Recipes from the Corner Market, selected in the top ten favorite cookbooks by the Denver Post Food Staff. For more information, visit www.cornermarketsecrets.com.
