portrait of a tomato

With knowledge comes responsibility. I’ve been known to tout the old adage, “ignorance is bliss” but in reality I really should proclaim that my own ignorance is often a reflection of laziness. Once you’ve gained knowledge is hard to sit comfortably without action.

Today I’m acting out against slavery. Along with The Giving Table, International Justice Mission and 50 other bloggers across the Internet we’re shedding light on the horrific slavery that still exists within the U.S. tomato industry. In partnership with The Coalition of Immokalee Workers and The Fair Food Standards Council (FFSC), IJM is removing our ignorance by revealing the mis-treatment of thousands of migrant workers (including children) who earn less than $0.01 per pound they pick.

You should know that not all tomatoes are treated equal and not all are grown under these circumstances. Slave-free tomatoes can be purchased as places such as Whole Foods, Trader Joe’s and from many local farms. Not only are tomatoes purchased from these places guaranteed to be grown under much better circumstances – without abuse – they taste much better.

With the knowledge of this tragic mis-treatment comes responsibility. There is much you and I can do to change these conditions. In fact, I have no doubt that collectively we can completely abolish slavery in the tomato industry. First of all you can purchase all your tomatoes from places that buy slave-free tomatoes. As I mentioned above these places include Whole Foods, Trader Joe’s, Farmers Markets and direct from the farms. Your purchase is power. Secondly, send a letter to the markets who have not yet adopted the policy to buy slave-free tomatoes.  The form in the link provided makes it very simple. Just add your name and send. These markets depend on you to survive so don’t underestimate your power in making this change a reality. Thirdly, inform others of these conditions. No one should be treated in this manner and with this knowledge it’s our responsibility to shine light onto the darkness of ignorance.

 

There are few things more beautiful than a tomato. Ragged and jewel toned, tight skinned and fragrant with a scent that to me is the perfume of gardening. In fact I wish it came bottled so I could wear it year round. But nothing makes these nearly perfect orbs more beautiful than knowing that no person was treated improperly in the process of getting to my table.

 

Tomato Toast with Basil Butter // Tomatoes with Blue Cheese

Tomato Toast with Basil Butter With a beautifully grown tomato I argue that very little should be added to it. A thick slice with salt is the perfect way to enjoy a sun-ripened tomato. This recipe has only a few more ingredients and has quickly become my favorite late-summer lunch. This butter is summer's condiment. On grilled corn it's magic.    1 Tablespoon chopped basil 4 Tablespoons butter, softened 1 piece of rustic bread, toasted 3 slices of thick-cut, slave-free tomatoes sea salt   In a small bowl combine the basil and butter. Spread a bit on the warm toast. Top with tomatoes then sprinkle with salt.   Tomatoes and Avocado with Blue Cheese dressing inspired by Ina Garten With so few ingredients use the best you can afford. I used Rogue River's Flora Nelle and I'd do it again. Pungent without smacking you in the face. This salad has no need for lettuce. Simple and stunning.   Blue Cheese Dressing 4 ounces blue cheese, crumbled 1/2 cup mayonnaise 1/2 cup sour cream 1/4 cup whole milk 1/2 teaspoon kosher salt   Combine everything in a bowl and stir to combine keeping large chunks of blue cheese intact. Arrange thick cut slices of slave-free tomatoes and avocados onto a platter. Generously top with blue cheese dressing. Finish with fresh ground pepper. Serve immediately. Leftover dressing can be refrigerated for one week.

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White chocolate covered cherries

 

It’s nearly impossible to return from the market without baskets and baskets of berries in various forms this time of year. I’m not the only shopper in the family who falls for their brilliant hues and sweet perfume that lures you in from yards away, my husband is easily wooed too – I adore that about him.

Last week it was blueberries. He had just returned home from the store when I spotted a heap of large, tight-skinned berries on my counter. My immediate thought was cake. No, wait – pie! No. A crumble! Yes. A crumble. Hmm. But a cobbler would be nice too. Then I ate one thinking it may further help seal their fate. It did, but not in the way I was expecting. I stood there in the kitchen eating those berries until there were only a few left, stopping for the sake of my berry-loving children.

It is often my instinct to see something like a pint of fresh berries and to immediately concoct an elaborate plan. Most likely these plans involve butter, a lot of butter. But as I stood there in my kitchen shoving blueberries into my mouth I couldn’t have imagined a better way of enjoying them. Covered in a smooth, firm skin, crowded with little leaves and soft stems, still warm in a just picked sort of a way with an endearing tartness that I adore.  Sure, a pie would have been nice but often simplicity has a way of showing off one’s true character. It’s honest, unpretentious and gratifying. There will still be cakes, pie, crumbles and crisps but it is great to be reminded that sometimes eating berries straight out of their green composite container is really the best recipe.

Days later a large wooden crate of cherries arrived at my doorstep (a gift from a local farm). I’m not (too) embarrassed to say that I took the crate in its entirety with me to the couch where I sat there and stopped just shy of eating its entire contents. This time is was the fear of not sharing these beauties with you people that caused the cherry feasting to end. I didn’t think you’d be satisfied with a recipe that instructed you to eat cherries alone on a couch (or in bed – I ate them there too). But I couldn’t bring myself to poach, roast, bake or even pickle these berries. They were far too perfect in shape, flavor and color. The best way to enjoy them was just out of the crate.

That is until I decided to give them a bit of a dip in melted white chocolate blended with a fragrant vanilla bean. Still simple but dressed up enough to be called dessert. Everything I loved about these cherries remained intact – a crisp bite of a pinkish skin that yielded to a bright, tart interior. As a young girl in a dress suddenly stands up taller with a bit more confidence and grace as she instantly feels more like a princess so were these cherries in their sweet, vanilla scented dress. A gentle and subtle addition to accentuate their honest beauty and simplicity.

 

 

Classic Amaretto Sour

Newly married, Amaretto Sour was our drink of choice. I think it made us feel grown up then. Now we drink them because they taste so darn good. We’ve matured in many ways over the years with one of them being the banishment of pre-made sweet and sour. With only two ingredients this cocktail mixes together (a little too) quickly and easily. These vanilla and white chocolate cherries add a layer of sweetness and invade your senses before you even taste the cocktail. Each drink really should have two – one for eating immediately and the other for lingering until the last sip.

1 ounce Amaretto

juice from 1/2 a lemon

2 white chocolate dipped cherries

 

Rim an old fashioned glass with lemon and dip into sugar. Shake the amaretto and lemon juice then pour over ice. Garnish with cherries.

*These cherries were gifted to me. I received no payment or had no obligation to tell you about them – I just couldn’t help it. Cherries this good must be shared.
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White Chocolate Covered Cherries

White Chocolate Dipped Cherries with Vanilla Bean The cherries I dipped were a rare type called Orondo. Darker and sweeter than a Rainier, lighter and tangier than a Bing. Really, the perfect cherry. If you can't get a hold of these beauties I'd take Rainier over Bing any day.  This recipe is quite rough. Essentially you melt white chocolate, stir in vanilla seeds and dip cherries. I gave rough numbers for those who like them.   6 ounces white chocolate, chopped 1 vanilla bean, split with seeds scraped 1 pound cherries   In a small bowl melt chopped chocolate in a microwave or over a bowl of simmering water. If using the microwave only heat for 20 second intervals, stirring in between each. Once melted, stir in vanilla seeds. Reserve the bean to add to you sugar jar or simmer in simple syrup for cocktail or lemonade making. Dip the clean cherries into the melted white chocolate. Place on a parchment covered tray and refrigerate until firm or ready to eat.

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