I’m not one to boast, but the scores (hordes, legions, truckloads) of plump, ripe, succulent tomatoes that I’ve been picking from my little garden have afforded me bragging rights.
Never–and I really mean NEVER–have I had such success.
Biggest Juiciest Tomatoes EVER!
Check it out—this handful is more the norm than the anomaly.
My friend Kimmie, an avid gardener who follows the Farmers’ Almanac, tells me that it is because I planted them in alignment with the full moon.
I checked back on the calendar, and why, yes, I did. Unintentionally.
Bill speculated that it is because our winter was extra cold, killing off the destructive insect larvae and/or fungus-mold-rot starters hidden in the soil.
I figured the damp spring got our plants off to a terrific start in making blooms, and now that the hot summer days are here, they are bearing beauteous fruits.
And, maybe, it was just time.
Bill’s dad, who was a dedicated farmer by profession, always said you could count on 1 great growing year in 7. Maybe this is that year.
Whatever the case—and I suspect it is a serendipitous confluence of all these factors—I am the happy harvester of Cherokee Purples, Lemon Boys, Sun Golds, Black Krim, Amish Paste, Bradleys, German Pinks, Teardrops, and one other heirloom variety whose clever name escapes me.
We’ve been eating them all ways—caprese, savory tart, pasta sauce, on sturdy bread swiped with mayo—but this salad, a featured recipe in my cookbook, has been favored both at the dinner table, and in my cooking demonstrations.
Cornbread Panzanella is a Southern take on the much loved Italian bread salad. The season’s bounty of ripe sweet tomatoes, crisp cucumbers, and sharp red onion are at the heart of each version. But, instead of using hunks of leftover, stale rustic bread, you make cornbread croutons. (Hint: the cornbread is the only part of this dish that requires turning on the oven. Everything else is either chopped or whisked!)
Instead of tossing the vegetables and bread cubes in a red wine vinaigrette, you make a tangy buttermilk ranch to coat the mixture.
It works beautifully.
After chopping the tomatoes, you put the chunks into a bowl and sprinkle them with salt to coax out their juices. When you toss the mixture with the herbed buttermilk ranch,(enlivened with lemon, flat leaf parsley and scallions) those juices meld with the dressing, creating a luscious rose-tinged sauce.
That soaks into the cornbread croutons, which you’ve toasted to a toothsome crunch. There’s a marvelous combination of textures and tastes.
You could add bits of bacon or pancetta, shavings of parmegianno-reggiano, or a good sharp white cheddar, if you wanted to make it “meatier.” But this big tomato salad makes satisfying summer meal, just as it is. The bread salad theme can be expansive: this BLT version from Cooking Light is mighty tempting.
It has been fruitful outside the garden too–busy promoting the Third Thursday Community Potluck Cookbook. It’s been getting great reviews, I am happy to report, and I’ve been compiling the blogpost and articles here. I appreciate everyone’s kind words and support.
1 1?2 cups cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
2 large eggs
1?2 cup (1 stick) butter, melted
1 cup milk
Preheat the oven to 350 degrees. Butter a baking sheet.
In a large bowl whisk together the cornmeal, flour, sugar, salt, and baking powder. Whisk in the eggs, melted butter, and milk until well incorporated. Do not overbeat. Pour onto the baking sheet.
Bake until set—golden brown—about 20 minutes.
Allow to cool. Cut into cubes and spread out onto a lightly oiled baking sheet.
Toast for about 15 minutes. Allow to cool.
Makes 2 cups.
HERBED BUTTERMILK RANCH DRESSING
1?2 cup buttermilk
1?2 cup mayonnaise
2 tablespoons fresh lemon juice
2 green onions, chopped finely, tops included
1 heaping tablespoon chopped fresh flat-leaf parsley
1?2 teaspoon granulated garlic
1?4 teaspoon salt
Pinch of black pepper
In a medium bowl combine the buttermilk, mayonnaise, lemon juice, green onions, parsley, garlic, salt, and pepper. Whisk until smooth and creamy. Taste for seasonings and adjust. This will keep, refrigerated, for a week.
Makes 1 generous cup.
1 1?2 cups diced Bradley tomatoes
1?2 cup peeled, seeded, and cubed cucumbers
1?2 cup sliced red onion
1?2 cup chopped fresh basil
Salt and black pepper to taste
In a large bowl combine the tomatoes, cucumbers, onion, basil, salt, and pepper. Add 2 cups of cornbread croutons. Pour the Real Ranch Dressing over the croutons and toss well. Serve immediately.