Thursday = The Smoke Leaving, at Last

This Thursday brings a double helping of rejoicing, if the meteorologists are correct and if you've been one of the millions of people trying to decide if it's better to die in your house of heat stroke or to open a window and die of smoke inhalation. (We broke down and went for smoke inhalation. But we tried to buy ourselves more time by doing the build-your-own-air-filter, buying the last four smoke-filtering air 16x20x1 air filters at Home Depot.)

[Photo by  Jaroslav Devia  on  Unsplash ]

[Photo by Jaroslav Devia on Unsplash]

At least we were able to provide some Schadenfreude for the rest of the country, to the tune of, we may have to deal with humidity/crazy temperatures/hurricanes/thunderstorms, but at least we can breathe our air. Not to mention how Beijing must feel: See? You try to put on an Olympics with air like that!

No. Thursday our blue skies will begin to put in an appearance, and I doubt a single complaint about the temperature dropping to 70F will be heard anywhere in the region. And where better to rejoice than at the Market?

All that smoke in our lungs makes us yearn for something crisp and healthy.


Or how about...


Bring it.

Have you noticed it's tomato time? And temps in the 70s mean you could even have a warm tomato soup and a grilled cheese sandwich and salad for a perfect meal. And don't forget your homemade pico de gallo with Niño Blanco tortilla chips!

See everyone tomorrow, mask-free and breathing more easily.



Tomato Heaven


Ripe blackberries everywhere you look and kids going back to school can only mean one thing in the Pacific Northwest: tomato season.

For you visual thinkers, that's:

Photo by  Nick Sarro  on  Unsplash

Photo by Nick Sarro on Unsplash


Photo by  JJ Thompson  on  Unsplash

Photo by JJ Thompson on Unsplash


Photo by  Thomas Martinsen  on  Unsplash

We've been among the overgrown hedges, scratching ourselves up and gathering berries, and we've also been enjoying tomato season. This year we have some deer sharing our tomato crop with us (blast them to smithereens!), but there's still enough to go around.

If you didn't grow any tomatoes yourself, the Market is enjoying the bounty, and it's always fun to mix up a tomato salad plate with different colored fruit. The Market also has the basil and baguette you need to make bruschetta. Or the jalapenos and onions and cilantro for pico de gallo. Or the goat cheese to top your Tomato, Goat Cheese and Basil Pizza.



But for us, this week we went for fresh, Summer Tomato Soup, courtesy of Deborah Madison's recipe.

Summer Tomato Soup

5 lbs fresh tomatoes, destemmed and cut in chunks (no need to peel if you have a food mill)
1 cup diced shallots
2 Tbsp butter
1/2 cup water
1 tsp salt
Over medium heat, melt the butter and cook the shallots a few minutes. Then add the tomato chunks, water, and salt. Simmer, covered, for 1-2 hours. Pass the mixture through a food mill to remove the peel and seeds. Serve!

The soup tastes like pure summer in a bowl. We opted not to accompany it with the traditional grilled cheese sandwiches this time, but rather with Black Bean Tacos. Delicious.

Celebrate back-to-school with a Tomato Hurrah this week. We'll see you at the Market.