this and that

This and That July 2008

A good tomato is hard to find, and we’ll go to great lengths to grow one. As Bill Alexander so aptly describes in his book, The $64 Tomato, we’ll battle “groundhogs, webworms, heat and weeds.” Gary Ibsen (see story page 6) is equally obsessed with tomatoes, spending his time growing heirloom varieties and celebrating them at the NatureSweet Carmel TomatoFest. Feelings grow equally as passionate when it comes to the best way to eat a tomato. While we love BLTs, ragu sauce and fresh salsa,we especially love the tart on the cover. It’s super easy to make, yet impressive at the same time.

What isn’t hard to find? More great tomato recipes at relishmag.com/tomatoes. What’s your favorite way to eat a tomato? Let us know at our blog, relishmag.com/blogs
-Jill Melton, Editor

An ear of fresh corn is a thing of beauty, but some ears are more healthful than others. When choosing corn, go for the yellow. Although yellow and white kernels can taste the same, yellow have the edge. They’re filled with lutein and zeaxanthin, pigments that are important in protecting against macular degeneration, the leading cause of blindness in elderly Americans.
—Source: Environmental Nutrition

Tomatillos
Used while green, tomatillos, are also known as Mexican green tomatoes, because they’re found in Mexican food. Tomatillos (tohm-ah-TEE-ohs) are covered with a thin parchment-like husk, which should be intact when you buy them. They’re tart and firm, making them perfect for salsas and for roasting. Try them in our Tomatillo Salsa recipe from page 13 in the magazine.

Tomato Tip: Never put a tomato in the fridge.

ICE CREAM IN A BAG

Remember making butter in Girl Scouts? Everyone passed around the jar of cream and gave it a good shake. After a few rounds, the cream had magically turned to butter. Here is a similar feat that not only yields dessert but exercise for the kids—ice cream in a bag. Here’s how it works.

Place 3 tablespoons sugar, 1 cup light cream (half and half) and ½ teaspoon vanilla in a quart-size heavy zip-top plastic bag and seal.

Place that bag in a gallon size heavy zip-top bag. Layer ice and rock salt in the gallon bag and seal.

Toss the bag back and forth for approximately 10 minutes, and voila, it’s ice cream. Serves 2 hot kids (or adults).