The perfectionist in me wants to start with a complex and impressive recipe or, at the very least, something unique. However, the truth is that one of the main reasons I want to start this project is to express my gratitude for the produce available to me here in the Bay Area. So, these heirloom tomatoes are a great place to start the celebration of local and seasonal food.
My other goal in creating this site is to connect with other foodies and home chefs while having a place to share my own creativity through food and photography. Many friends have flattered me with suggestions of starting a food blog or writing a cookbook. I think I’ll start with this simple page and see where it goes.
I’m thinking that some of these tomatoes will end up in a breakfast panzanella salad and the rest will be roasted with some golden wax beans and dill. What would you do with 3 lbs. of these beauties?