The Farmers Market and Great Eating
It’s tomato time! The Farmers Market is filled with all kinds of ripe heirloom tomatoes. These are sometimes funny looking, varied-colored tomatoes but picked with their full flavor intact. If you have tried heirlooms in the grocery stores only to be disappointed, don’t dismiss them. The stores’ are necessarily picked before they fully ripen; these are field-ripened, a whole different story. Heirloom tomatoes do not have a long shelf life, so plan to use them quickly.
I mostly frequent the Carrboro Farmers’ Market, 
but there is likely a similar market close to you whether you live in Chapel Hill (Fearrington, Southern Village, University Mall), Hillsborough, Pittsboro or Durham. Many of the farmers travel to more than one – make sure you are purchasing these special tomatoes from a local grower to get the best flavors. They are usually picked no more than 24 hours before arriving at market!
The Best Way to Serve HeirloomTomatos (imho)
Here’s a favorite recipe from my personal kitchen, endorsed by many dinner guests!
Tomato Napoleons
- Make a dressing by combining:
- chopped fresh basil
- minced garlic and
- Italian seasoning herbs (you can use a prepared mix or blend your own – usually some combination of (some or all) oregano, basil, marjoram, rosemary, sage, thyme, and/or savory. I make mine without salt and pepper, but of course, season to your taste.
Mix in a small bowl and add enough high quality (first cold pressed extra virgin) olive oil to more than cover the dry mixture. Set aside so their wonderful flavors can blend while you build the Napoleon.
- On a small plate arrange a nice bed of local leaf lettuce, layer a slice of tomato (choose one with the widest diameter), a slice of fresh mozzarella, another slice of tomato (medium diameter), another slice of mozzarella, ending with a third slice of the smallest tomato. I like to start with a Black Krim or Purple Cherokee, follow with a yellow tomato such a Lemon Boy, and finish with a Green Zebra. This gives a great blend of flavors as well as a colorful stack.
- Dress your salad by spooning the prepared basil dressing over the stack. The chopped ingredients can sit on top, then allow the oil to run down the sides. Finish by drizzling the stack with a teaspoon or so of high quality balsamic vinegar. There are now are specialty oil and vinegar shops such as Blue Sky and Southern Season with specialists to help guide you in your choices to make your own unique dressing.
Thank a farmer soon, then enjoy this delicious and beautiful way to get great nutrients and several colors in your meal!