Tasty tomatoes and
peachy peaches STORY, PHOTOS AND RECIPES BY ROBIN FANNON
T
here is positively nothing better than a juicy vine-ripened tomato in peak season. Unfortunately, those beautiful displays of the bright red fruit (yes, tomato is classified as a fruit) are deceiving. For the most part, commercially grown tomatoes are sprayed or gassed with a chemical called Ethylene, which causes them to turn bright red and actually changes the components, to raise the sugar content and lower its natural acidity. The reason is that tomatoes are highly perishable and delicate once ripened, so the process of packing, transporting and storing results in loss and waste. Hence the use of chemicals to give the appearance of a ripe fruit when basically underneath the color is an unripe product. It’s a good business model for growers, but bad for our health and our taste buds. Nothing beats the flavor of a naturally grown, organic tomato, as God intended them to be. Seek them out at farmers markets (know your Farmer!) or farm stands. Better yet, grow them yourself. They are easy to cultivate and do well in pots on your patio or deck.
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| AUG 2021 | OCALAMAGAZINE.COM
Moving on to peaches, or stone fruit in general. When the temperatures warm up, I immediately start craving these delectable goodies. A sweet, perfectly ripe, juicy peach is heavenly. Nectarines and plums run a close second. Stone fruit has many health benefits like helping the body to create collagen (wait, what?), improving eyesight and encouraging healthy digestion. Wow, all that and you feel like you’re cheating on your diet? There are so many wonderful recipes, both sweet and savory, to choose from. I love to simply add them to salads, cut them up and freeze for smoothies or use them in baked goods. Grilling them lightly also brings forth these juices and intensifies their flavor. So, get out there and forage for some summer produce, then get in the kitchen and experiment with some creative recipes. Or, you can keep it super simple, like a good ol’ fashioned southern tomato sandwich on white bread with mayo (the jury is still out whether Duke’s or Hellmann’s is the better choice) and sprinkle on a little salt and pepper. Throw a dill pickle on the plate, pour some sweet tea and head on out to the porch swing. Heavenly indeed!
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