Let’s start with the bad news. A blight has hit tomato crops throughout the mid-Atlantic and the Northeast. The word “blight” sounds so, well, drastic- and indeed it is. Apparently this is the same blight responsible for the 1840s Irish potato famine.
Now for the good news. When I went to pick up my farm share on Tuesday afternoon, I got 5 pounds of beautiful red and orange (persimmon) tomatoes. Five pounds! I guess some farmers, like mine, acted fast enough to battle the blighty fungus. So, if you have access to lovely, delicious tomatoes - celebrate them!
I did just that by making a Roasted Tomato Soup featured in this week’s Washington Post, along with many other tomato-based recipes. Check them out.
The soup recipe says it yields 4 servings, but hubs and I ate it all for dinner along with a seasonal mixed salad and one of our all time favorites – Grilled Cheddar Cornmeal Cakes. These tasty little cakes are cheesy, crusty, yummy goodness – the perfect companion to tomato soup. Enjoy!
