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

I love My Local Community Supported Agriculture (CSA)

I’m the teary-eyed girl you see picking fresh flowers, the one you see lost in gaze at the array of culinary herb beds. Not because of allergies or contact issues, but because I can’t believe I get to pick all the herbs and flowers I want. I feel like it’s a crime some days. Ok, there is usually a “2 cup” rule on the basil, but I was making basil, nettle, kelp pesto that week and who is going to tell the crybaby she can’t have 4 cups of basil?

And the flowers, I get to smell them and admire them all week long. They hold nicely in a simple quart mason jar in the center of my small, round wooden kitchen table and they literally make me smile almost every time I look at them. And sunflowers… rows of them, deep yellows, brown, reds, all tall and strong. They are my favorite flower.

Photo by Shelly Nester - Quillisascut Farm

I am seriously sad that the season has come to an end.
In a typical week in September, I would get: a head of lettuce, a bunch of beets, carrots, turnips, kohlrabi, 6-8 squash, head of Chinese broccoli, onions, pumpkins and free pickings of the Swiss chard and kale fields. Again, I feel lucky.

So I should back up… what exactly is a CSA?

I like the way The Root Connection CSA states it, “A CSA is of a community of individuals who pledge support to a farm. Members purchase "shares" in the farm's bounty from June to October, and get the satisfaction of reconnecting to the land and participating directly in the food that they eat. “

Pretty simple. You typically pay up front at the beginning of the season covering some of the initial growing cost. Shares might range from $20-$35 a week depending on the CSA. Once a week, I drive to the farm and stuff a couple of bags with fresh vegetables that were harvested that morning. The people that work there are nothing short of awesome and these people know all things gardening, farming and cooking --- thank God someone told me what the heck to do with kohlrabi.

….I mean have you seen kohlrabi? Maybe this is a Northwest thing, but this Virginia girl has never seen nor heard of this pale green, alien-octopus looking veggie until this past summer. It's kind of like a turnip meets a cucumber. It's crisp, sweet and perfect julienned in salads.

Ok, so once I load up on the vegetables, I then have free reign out in the “u-pick” fields to get fresh herbs, greens and flowers. I bring these babies home and enjoy them all week long. One share is usually enough for a family of 4.


This is hands down the highlight of the week. Not only do I love my CSA because I know the food I am eating is coming from rich, pesticide-free, healthy soil, that I am supporting local farmers and sustainable farming practices, but it’s because I get re-centered there.

I walk through aisles of red, yellow and magenta chard and am in awe of how these brilliant colors occur naturally.

I smell the eclectic variety of mints: ginger, pineapple, chocolate and fantasize about what dishes they might find a home in.


I get inspired here.

I reconnect and my stress from the week melts away. I feel peaceful, clearheaded and present. A sense of gratitude sweeps over me, gratitude for fresh air, for the open sky, for the ground beneath my feet and for the privilege of knowing where my food is coming from. Being at the farm reminds me to keep life simple, and who couldn’t use that gentle reminder every once in a while?