It’s September 1st and the first screech of school bus brakes echoed outside of my cozy suburban court this morning, but I’m not quite ready to let go of the summer flavors. After all, it’s 90ºF and muggy outside, and I have six whole days until Labor Day. Isn’t that the unofficial end of summer anyway? The week after that my little family packs into our car and we head to the beach for one last hurrah. It’s occurred to me that the big push for the fall season is mostly fabricated by the media. My crop share hasn’t quite caught wind of fall yet, and I would think they would know the changing of the seasons best. We’re still getting cucumbers, sweet peppers, okra, and glorious tomatoes in our weekly crop share. So don’t be surprised when you see summer lingering on for a couple weeks on Simple Seasonal. Besides, who would want to trade in the fleeting heirloom tomatoes before it’s necessary for pumpkins and apples that store well for months?
Today’s recipe is a healthy and light celebration of heirloom tomatoes. It’s eaten chilled for those hot days that are still lingering, with a polenta crust and light farmer’s cheese to tie the dish together. It’s a perfect appetizer for a warm night, or you can serve it at your next brunch or luncheon. The beautiful arrangement of unusual tomatoes is sure to make a great conversation piece for your guests!
Heirloom tomatoes, like many old things have an element of both beauty and ugliness to them. I believe their beauty definitely wins out, but I have often heard them referred to as “uglies,” “ugly tomatoes,” or “pretty uglies.” I have to say, it was a lot of fun slicing into and arranging these pretty uglies. I’ll let you and your guests decide; beautiful or ugly? Whatever your opinion, this recipe is sure to make you think twice about giving up on summer just yet!