Inside My Fridge - July 31, 2011

Tomato Season

I have oodles of sweet little cherry tomatoes, so that spells soup with some of my newly-dried dill. The skins are no problem if you have a sieve and a blender. I'll make a batch of icebox pickles to add to sandwiches or eat as a side dish (or snack). Tonight's plan is a fresh corn/tomato salad and some leftover ham. Later this week, I'll roast free-range chicken and make my 4-year-old's green been/potato recipe as a main dish.

We tend to eat light in the summer. Besides the leftover ham, the chicken will be the only meat cooked this week, although I do admit to having bacon in there that my husband plans to use for BLTs. I like BLTs but can't justify eating them as often as I eat tomato sandwiches -- nearly every day until the end of tomato season. We end up with several different types of tomatoes and I never get tired of a simple sandwich with mayo and basil. Since I rarely even buy tomatoes out of season, it's a lunch I will only be able to gorge on enjoy for another few months.

Everything spoils so quickly in the summer! Once the bananas reach their perfect spot of ripeness, I put them in the fridge. They will stay at that perfect spot much longer; they'd only last another day or two on the counter before being too soft for me. Even apples transform into a magic cooling treat if kept in the fridge.

Uploaded by www.cellspin.net