Heirloom Tomato Bruschetta - And the Lovesick Italian Girl

“Pomodori fanno pulsare il mio cuore”

That is Italian for “tomatoes make my heart throb.”  It’s true. It’s true.   When I think of the summer, I long for the day when fresh, heirloom tomatoes are in season.  The summer has been practically non-existent here in Seattle so the anticipation for homegrown tomatoes is leaving many tomato lovers weary and wanting --- until today.  Finally, a couple of my Dorthy’s Delight heirloom tomatoes have ripened and are ready for harvest.  And thank goodness.  How much more can one tomato-loving Italian girl take?! 

Still waiting for the others... those are my tears.

Come on and say it with me, “pomodori fanno pulsare il mio cuore,”… with oomph, animation and while talking with both hands (and throw some hip into while you’re at it). 

Doesn’t that make you smile?  

Dorthy's Delight, just picked and sliced

I’m growing about 5 different types of heirloom tomatoes right now, but you know what captivates me about this particular variety?  Dorthy’s Delight is an heirloom seed that has been passed down for 90 years.  Isn’t there something special to be said about that?  Despite the lack of hot weather that tomatoes need to flourish, still this one fought through.  I am in awe when I think of the vital force within this plant, the extraordinary life of these tiny seeds that have been passed down from many generations.

So what does heirloom mean?

Heirloom and open-pollinated are terms that can be used interchangeably.  When these seeds are saved and re-planted, they will return in the same form.  You can essentially save the seeds and keep on growing tomatoes without having to buy new seeds every year.

If seeds are not heirloom or open-pollinated, they are likely hybrid or genetically-modified.  I’m not going to go into this massively controversial topic right now (since I am writing about love and not war), but just know this type of seed doesn’t yield the same form of plant and often dies out after one use; they are genetic dead heads.

Truly, heirloom tomatoes are second to none.  In my book, no fruit is more charming or unique than the textures and shades of vibrant color that grace these beautiful summer gifts.  They are often bursting at the seams and cracked in unusual places; no one ever really looks like the next. They are perfect.

Some are proudly yellow; some have a mix of lime green stripes with forest green while others are blushing with pink and purple; others have the familiar red, though are still your typical-looking tomato.  Heirlooms ooze with personality and beauty.  They are meaty and full-flavored.  They are worth waiting for.  If you don’t grow them, hit up your local farmer’s markets or natural foods markets in the summer.

These tomatoes are not just a pretty face.  They are rich in vitamin C and the carotenoid lycopene, especially known for its cancer-fighting properties and anti-oxidant effects which support healthy heart function and protects our cells from oxidative damage.  And since carotenoids are fat-soluble, they are better absorbed when eaten with fats (good fats).  Between the tomatoes, olive oil and garlic in this dish, well, who knew bruschetta could be so nourishing to the heart?

To read more about the benefits of garlic, click here. 

And what better dish to highlight the juicy, fresh taste of tomatoes than bruschetta?  I’ve been making bruschetta all summer and the tomatoes have been okay.  Made with heirlooms, it’s not just okay; it’s divine.  I’m not sure if it’s the wild colors that serenade me, the familiarity and comfort that I associate with garlicky bruschetta or my heartsick condition for these summer treasures.  Perhaps all.  None the less, I’m delighted to share my version of this simple, traditional recipe with you.  Take a bite, close your eyes and savor every bit of bursting flavor that dances in your mouth. 

Is it just me or does your heart throb too in the anticipation of summer heirloom tomatoes?

Visit my business website, www.trephowellness.com for the recipe to Heirloom Tomato Bruschetta.

Sources:

http://lpi.oregonstate.edu/infocenter/phytochemicals/carotenoids/

http://whfoods.org/genpage.php?tname=foodspice&dbid=44

Lemon Peppered Fiddlehead Ferns

I spotted these vibrant green, rustic, whimsical cuties at my local natural foods market and I couldn't resist.  Now that spring is in swing, I've been itching to get outside and wild forage for my meals like a true wilderness girl, which I like to pretend I am in my nonexistent spare time --- hence the purchase of wild foraged foods FROM the market.  

I sautéed them in olive oil, fresh minced garlic, sea salt and pepper (which you can never go wrong with, right?).  I squeezed some fresh lemon on at the end for a little jazz.  The taste reminds me of a cross between asparagus and the stalk of broccoli.  I'm liking it.    

Which by the way, just because they were at the grocery store looking all sexy on the shelf doesn't mean they don't come with some precautions.  Fiddleheads may be toxic if consumed raw.  It's a good idea to give them a good rinse, then steam them for about 15 minutes and finish them with a sauté.  Make sure they no longer taste bitter and are thoroughly cooked, tender yet still with a little crisp.

Though they come with a small warning, definitely don't run away from them.  They have too much goodness to offer!  Fiddlehead ferns are packed with minerals and vitamins, especially vitamins A and C; and the minerals calcium and potassium.  They also contain omega 3 and omega 6 fatty acids. Bonus.  


They are known for boosting the immune system and for having cancer-preventative properties.  They are highly regarded as a delicacy item across many cultures and are typically only available in markets in the early spring, April thru May.  If you spot them, don't pass them up!

Growing in the wild (photo via)

When selecting fiddleheads, look for a bright green color, firmness, small ones with a nice tight curl, since they are best harvested in development before the curl uncoils.  Enjoy them as soon as possible and don't let them hang out in the fridge too long. 

If you're feeling spunky and want to harvest your own, I recommend doing a little research first (as with any wild edibles).  Here's one site that has a few quick tips for picking fiddleheads.

What do you think?  Do they look like something crazy Tim Burton might serve you for dinner or are they totally adorable?

Call Me Miso

One of my teachers handed me a jar full of broth and 2 containers of miso today, followed by “You look like you could use this…”

Um, thanks? Actually, yes, THANK YOU! Miso is exactly what I need to boost my system right now. I can hardly spell S L E E P let alone get enough of it. I’m feeling run down. My brain is cramping and my eyes scream how tired and overwhelmed I feel. Clearly, it’s finals week.

As I write this, I am sipping on a cup of miso soup. I’m taking a break and just reminding myself to slow down and breathe.
I always keep miso in my fridge. It’s straight up, a medicinal powerhouse. 


Here’s the 101 on miso…


What is miso?
It’s a fermented, thick soy bean paste. It’s typically made of soy beans, rice and/or barley, salt and a bacterial culture called, koji. It’s a staple in Japanese cooking and has been around for about 2000 years because of its belief in promoting longevity through strengthening the body and preventing disease.


How is it made?
The legumes are cooked and then mixed with salt and a cultured grain (rice or barley with the koji bacteria). The mixture is allowed to ferment and typically aged in a wooden vat at ~90°F, from 2 months up to 3 years.


What does it taste like?
There are several varieties of miso that range in color from tan to dark browns; the darker it is the longer it has been fermented. The darker misos (reds, browns) are saltier, more robust and complex in flavor; more savory and pack more nutritional value. The white misos are more mellow, light, sweet and mild tasting and are probably a good place to start.

What are its benefits? 
- excellent source of protein, vitamins and minerals- contains living enzymes and friendly bacteria that aid digestion
- intensely nourishing to the gut (a good probiotic source)
- detoxifies heavy metals
- high in anti-oxidants and protects against free radicals
- anti-carcinogen
- alkalizing and helps promote resistance to disease
- strengthens blood and lymph
- strengthens immune system
- may help lower LDL cholesterol
- it’s very grounding and comforting
- slows signs of aging- low in fat and calories
- protects against environmental toxins and exposure to radiation
(microwaves, cell phones, x-rays, CT Scans, nuclear, etc.)
***Research Dr. Shinichiro Akizuki and his studies from the 1945 atomic bombing victims in Japan.


Where do I buy it?
Check the cold section of your local natural foods market. Be sure it’s organic and unpasteurized. If it’s refrigerated, it’ll keep for several years.


How do I use it?
Energetically, the darker misos are better in the colder seasons and the lighter misos are better in the warmer seasons. You can use miso in place of salt or soy sauces; you can add it to marinades, dressings, spreads and dipping sauces.

The most common way is to use miso is to add it to soup or broth: place a tablespoon of miso in the bowls the soup will be served in and add the soup. Stir in to dissolve. Be sure to NOT cook miso over the high heat as this will destroy the beneficial enzymes and health promoting properties. If you desire to add miso to the whole pot of soup, then reserve a ½ cup of the soup in a small bowl and add your miso to that; mix until miso is dissolved and then add the mixture to the pot of soup; only allow to cook over low heat for a minute or so and then remove.

Here is a recipe by Cynthia Lair that I love, Rosemary Red Soup. It has miso in it and is hands down the most gorgeous-colored soup I’ve ever seen! It serves as a lovely entree soup or appetizer. 

Here’s a very basic recipe for miso soup by Heidi Swanson as well. I like to add ginger, garlic and toasted sesame oil to mine and serve over brown rice, which makes for a fabulous breakfast during the colder months.

You can call me miso because I am having a cup of this magic every morning and evening for the next week or so.

Note: Miso can be high in sodium so if there are health concerns, always consult your health provider.