What To Do With A Box Of Tomatoes



My stash of organic plum tomatoes

One of the things I look forward to most during the summer is the supply of tomatoes at our local farmer's market.

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7 Reasons To Eat A Healthy Breakfast

Warm Red Quinoa with Berries and Toasted Pecans

Most of us have probably heard at some point that breakfast is the most important meal of the day.  But why?  Here are 7 reasons to start your day off with a healthy breakfast:

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The Kale Challenge: You'll Be Hooked in a Week!

I love kale (or any leafy green vegetable), sauteed in olive oil and leeks, cooked until just done, still bright green. Then, splash with some ume plum vinegar (already salty, so no additional salt needed). Kale tossed well with avocado (smashed up), cherry tomatoes, a little extra virgin olive oil, some lemon juice, salt and pepper is also a favorite. Finally, as a snack, "cheesy" kale chips are highly addictive.
Read the Article at HuffingtonPost

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Another Homemade Soup Recipe

With the threat of a storm as Hurricane Earl made its way up the East Coast,  it was a good day to stay inside and make some homemade soup for my friends with cancer, “B” and “J.” 

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From Farm To Table



Chef Ubaldo and Lucia

I was taking my son out for ice cream the day before school started, when I spotted a new restaurant across the street called Farmer's Table. I knew immediately that this would be a great spot for my friend's birthday lunch since she had started eating more healthily this summer.

Chef Robert Ubaldo and his partner, Lucia, opened Farmer's Table in New Canaan, Connecticut, with the vision of serving a menu using fresh, locally-grown farm products, including vegetables from his own garden, as well as poultry from his brother's farm (John Boy's Farm). In addition to preparing everything from local foods where ever possible, Chef Ubaldo bakes his own breads at the restaurant, and sells local farm produce.

Heirloom  tomatoes from Chef Ubaldo's farm



Today, I treated my friend, Nancy, to a birthday lunch at Farmer's Table (of course, I really wanted to check the place out myself!). The space was welcoming and warm, with a comfortable at-home feel. On the table next to us was a tray of heirloom tomatoes waiting to be sorted (whatever isn't purchased is made into sauce).

Baby Spinach Salad

 For lunch, we both ordered the Baby Spinach Salad, which was tossed with heirloom tomatoes, toasted pinenuts, goat cheese and balsamic vinaigrette. The salad was light, fresh and tangy, great for a hot day. Lucia was a gracious hostess, and served us some fresh lemonade, just slightly sweetened, and a sample of the Butternut Squash soup, which was creamy, smooth, with hints of spice.

Chef Ubaldo's Fresh Baked Ciabatta Bread

 Before leaving, we bought a loaf of Chef Ubaldo's fresh ciabatta bread (topped with fresh tomatoes and rosemary), roasted beets, heirloom tomatoes and a container of seafood chowder.


I can't wait to see how this little restaurant blossoms.  Nestled amongst trendier restaurants, it's a refreshing change.  With the recent growth in farmer's markets (up 16% since 2009), and focus on buying local, the opening of Farmer's Table is timely.


I can already envision Farmer's Table as a local hangout, where people gather for a farm fresh meal or just to buy Chef Ubaldo's fresh baked breads.

Japanese Cucumbers from Chef Ubaldo's Farm



Bruschetta I made using Farmer's Table Ciabatta

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