Farm-to-Fork Friday: How to make the best use of your ripe summer tomatoes
FRIDAY, WE ARE AT SPIT AND LARDER IN DOWNTOWN SACRAMENTO, RIGHT ALONG CAPITOL MALL. WE HAVE THE CHEF DE CUISINE, JASON SHEPHERD, JOINING US, AND EVEN THOUGH WE ARE TECHNICALLY STILL IN SUMMER, OF COURSE WE HAVE THE UNOFFICIAL END OF SUMMER WITH LABOR DAY, BUT WE’RE TECHNICALLY STILL SUMMER AND WE STILL HAVE TOMATOES IN SEASON. ABSOLUTELY. SO WHAT ARE YOU GOING TO SHOW US HOW TO MAKE TODAY? TODAY I’M GOING TO MAKE A LATE SUMMER TOMATO AND BEAN SALAD. WE’RE GOING TO ALSO FEATURE SOME OF OUR LOCAL SUMMER SQUASH. WE’RE GOING TO TOSS THAT ALL TOGETHER WITH A SUN DRIED TOMATO TAPENADE AND FINISH IT OFF WITH SOME FRESH HERBS. ALL RIGHT. SO FIRST OFF WE’RE GOING TO START WITH THE CALABRESE COULIS. SO JUST RIGHT ACROSS THE PLATE. HOW DO YOU MAKE THAT. AND THIS IS BASICALLY STEWED CALABRESE PEPPERS THAT HAVE BEEN COOKED DOWN WITH GARLIC SHALLOTS WHITE WINE A LITTLE BIT EXTRA VIRGIN OLIVE OIL. YEAH. THANK YOU. A LITTLE BIT MORE. ALL RIGHT. IT IS A HAPPY SERVER. A LITTLE SPICY. NOT TOO NOT TOO BAD, BUT I THINK THAT’LL BE JUST THE RIGHT AMOUNT. AND THEN WE’RE GOING TO TOSS TOGETHER A LITTLE SALAD WITH SOME ITALIAN FLAT BEANS, WHICH ARE REALLY TASTY. THEY’RE VERY CREAMY, VERY CREAMY. AND SO DO YOU JUST BOIL THE FLAT BEANS? YES. WE SIMMER THEM IN FLAVORED. STOCK WITH GARLIC, THYME, BAY LEAF, BLACK PEPPERCORNS. WE’RE GOING TO TOSS A LITTLE BIT OF THIS SUN DRIED TOMATO TAPENADE TOGETHER. AND THAT. AND THAT LOOKS DELICIOUS. WE’LL FINISH OFF WITH SOME OF THESE. HOUSE DRIED RAISINS OR GRAPES IF YOU WILL. SO YOU DRIED YOUR OWN GRAPES. THAT’S CORRECT. THAT’S HOW YOU HAVE RAISINS. SIMPLY PLACE JUST ON BOTH SIDES. THAT LOOKS BEAUTIFUL. TOMATOES. TO SHOWCASE THESE PETITE HEIRLOOMS. AND THEN YOU’VE GOT YOUR DRESSING ON THE BOTTOM ALL MIXED IN. ALREADY GOT OUR DRESSING ON THE BOTTOM. WE’VE GOT OUR TAPENADE TOSS TOGETHER WITH THOSE BEANS. AND THEN WE’RE GOING TO FINISH IT WITH A NICE LITTLE GLUG OF EXTRA VIRGIN OLIVE OIL. SOME MALDON AND SOME FRESH HERBS. IT LOOKS DELICIOUS. PARSLEY. I REALLY AM A FAN OF CELERY LEAVES. YEAH, A LOT OF PEOPLE THINK THAT THEY’RE USELESS, BUT I THINK THEY’VE GOT THEIR OWN PUNGENT, WONDERFUL FLAVOR. DON’T THROW THEM AWAY. USE THEM UP. AND THEN SOME BASIL. IT LOOKS DELICIOUS. JUST TO TIE EVERYTHING TOGETHER. PERFECT WAY TO USE ALL THOSE TOMATOES YOU HAVE IN THE GARDEN. STILL LOVE THIS. IT’S A LATE SUMMER TOMATO SALAD. CHEF JASON, T
Farm-to-Fork Friday: How to make the best use of your ripe summer tomatoes
As we start to switch seasons, late summer tomatoes are ripe and ready to eat!On this week’s Farm-to-Fork Friday, KCRA 3’s Lisa Gonzales visits Camden Spit and Larder to learn how to make a sweet and savory late summer tomato salad. See more coverage of top California stories here | Download our app | Subscribe to our morning newsletter | Find us on YouTube here and subscribe to our channel
As we start to switch seasons, late summer tomatoes are ripe and ready to eat!
On this week’s Farm-to-Fork Friday, KCRA 3’s Lisa Gonzales visits Camden Spit and Larder to learn how to make a sweet and savory late summer tomato salad.
See more coverage of top California stories here | Download our app | Subscribe to our morning newsletter | Find us on YouTube here and subscribe to our channel