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Tomatoes

It’s been a tough year for tomatoes around here. Many crops were lost to blight. But the folks who managed to nurture their plants have produced delicious fruit.

In the winter months, I stick to canned San Marzano tomatoes for cooking. In the spring and early summer, when we get better although not stellar fruit, I’ll risk them in salads. These days though, when they are ripe, firm and luscious, I slice them thin, fan them on a plate, drizzle some olive oil, and sprinkle salt and a little pepper. Voilà. A little heaven on earth.

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