Farmer's Market Finds

One of the things I miss most about our current location is the absence of a local farmer's market. This past weekend, though, hubby and I happened to be traveling the backroads through west Texas, came upon one, and stopped.

We left about $27 poorer -- and three pounds of locally-grown squash, one pound of okra, three pounds of vine-ripened tomatoes, two vidalia onions, two pounds of shelled crowder peas, one pound of dried apples, and one pound of dried tropical fruit richer.

These treasures (of the non-dried variety, at least) will be used sparingly over the next few days to add the first tastes of summer to our meal. Today's lunch boasted two of those oh-so-red vine-ripened tomatoes in salad form.

Marinated Tomato Salad

• Two medium tomatoes
• Herbamare, RealSalt, or sea salt and onion powder
• Basil Italian seasoning
• 1 clove fresh garlic
• 1 Tbsp. Olive oil
• 1 Tbsp. Apple cider vinegar
• 1 Tbsp. water
• Gorgonzola or Blue cheese (optional)
• Kalamata olives

Mince one clove of fresh garlic into 1 Tbsp. of olive oil. Add vinegar and water, and set aside.

Thinly slice tomatoes. (A serrated knife is perfect for this task.) Sprinkle slices w/ salt and basil.

Arrange tomato slices on a plate. Whisk oil-and-vinegar dressing together and drizzle over tomato slices. Garnish with kalamata olives and, if desired, crumbled gorgonzola or blue cheese. Refrigerate until just chilled and serve.