Tomato Water

This is "Tomato Water." It was served at Frog Hollow Farm, at a dinner honoring Alice Waters.

By placing chopped heirloom tomatoes in a cheesecloth and allowing them to hang, bundled, all night over a bowl, you get the essence of tomato flavor in the lightest of liquids.

That's my pink dessert plate, part of a set of Kri Kri from a designer in Seattle. I call them my Pee Wee Herman plates: each one is a different color with different hand-painted designs. Anyone who can help me find more wins a prize.

In starting this blog, I realize I have a backlog of good stuff related to farms that I can start to highlight. And today is Saturday, when the farmers market at Cabrillo College happens. By now, the plant lady has tomato seedlings that are a foot tall, and the musicians have come back from their bad-weather break. It's not as pretty weather as it was yesterday, but it should be nice. Come to think of it, looking at a farmers market would be the perfect way to launch this blog.

© 2005 Tana Anderson Butler, all rights reserved, period.

Comments

[Greg]

Brava! Congratulations on your maiden voyage. I am waiting in anticipation for more inspired writing on Small Farms. Your passion is writ in every word.

[Deb]

Beautiful photos! You're off to a grand start here!!

[max]

By the way, there's a "recipe" for tomato water in Paul Bertolli's cookbook. Not a huge fan of Oliveto, but the pages on tomatoes in the cookbook are among the best things I've read on the subject.