|
||
|
I wish I had a nice glamor shot of the finished soup to show you. I wish I had more than just these images of of tomatoes ready to be roasted on baking pans, but that’s not the way it worked out.
It was cold. And rainy. We were hungry and tired. We’d been shopping for Bosnian food in Astoria all day (Klas flour!). What’s more, this soup was really, really good.
I’ve been on a tomato kick recently. It’s the end of summer (actually summer pretty much exited stage left the moment September came into view) and I’m trying to cram as many fresh tomatoes into our diet as I can.
I first made this pie over a month ago, and while we loved it then, it was so juicy that the pie plate was flooded the moment you cut into it. It wasn’t a huge problem, we just drained it off and continued eating, enjoying the bright taste of the fresh tomatoes and corn.
Yesterday, at the farmers market, I went to visit the pickle man, to try the pickled green beans and he said it was nice to finally talk to me because “he sees me there every day.” It’s true, I am there all the time. I love it, I don’t love the crowds in Union Square, but I do love meandering through picking out perfect fruits and vegetables.
I’m usually there by myself, I prefer it that way, it allows me to move at my own pace and go back and forth as many times as I like. I’m very picky about whom I buy from. There are only two farmers I buy tomatoes from, Tim Stark, (I call him heirloom Tim in my mind) who has some of the most beautiful tomatoes in the market (his are the little cherries pictured above) and Leni’s farm who are there Mondays, Fridays and Saturdays and are usually at the southern end of the market (theirs are the striped plums in the wooden bowl).
Have you ever made clafouti? Clafouti is a French flan-like desert traditionally made with cherries, though you can toss all number of fruits into the custard. I first made one ages ago, when I was a teenager, from a recipe in Martha Stewart Living. I remember at the time being surprised at how quickly it came together and how simple it was to make. I decided the time was ripe to make clafouti again, so I dusted off my old Mastering the Art of French Cooking.
I used the rest of my sour cherries, two fresh peaches and a handful of beautiful, jewel-like red currants. It was a perfect mix of sweet and sour, with little shots of the uber-tart currants. We liked it so much I had to make another two days later when we had some friends over for dinner. Try it and see how long it lasts in your house.
I just finished moving and while I could complain about how much I hate moving, what a drag it is, how tired my feet are, and how much I really wish I were eating popcorn right now, I will instead show you pretty pictures of flowers.
When I find an empty Tuesday I like to fill it at the Brooklyn Botanic Garden (see? Admission is free on Tuesdays).
The last time I had one that was delightfully blank was weeks ago and I’ve been storing up these pictures, meaning to post them on a rainy day (or not so rainy, or perhaps rainy in my mind, from all the sweat dripping off my brow).
So here they are, lovely Brooklyn flowers, perhaps not in their prime, not as crisp as they could be but who is in middle-of-August heat? |
|
|
|
Copyright © 2010 the honey eater - All Rights Reserved |
||
