Fresh corn and heirloom tomatoes are two of late summer's most prized foods, a true highlight of farmers' markets and farmstands in late August and early September.
Heirloom tomatoes are older, noncommercial varieties of tomatoes that are more flavorful and more diverse in color and shape. For this peak-of-the-season class we'll use at least a dozen varieties, including low acid fat yellow tomatoes; interesting stripped varieties; green, orange and purple tomatoes; and extra sweet cherry tomatoes in a variety of colors and shapes.
We'll have fresh local corn and you'll learn our instructor's favorite way of cooking it. In this hands-on class, we will make hobo vegetable soup with fresh corn, tomatoes and other farm stand veggies; fresh corn and tomato salsa; mozzarella, basil and tomato salad; deluxe BLT's; and cherry tomatoes stuffed with local smoked bluefish pate. Come hungry!