The first time I strolled through our weekly farmers market in Balham, I was immediately drawn to the beautiful stall from Isle of Wight tomatoes.
All through the dreary London winter, the folks from Isle of Wight would show up each week with their bounty of fresh tomatoes in shades of yellow and red as well as a bevy of products from the farm, such as passata, ketchup, slow roasted tomatoes with spices and organic oak roasted tomatoes.
When I marvelled at finding fresh tomatoes in London in January, they explained that the Isle of Wight is positioned to get more sun then the mainland of England. The farm is located in the Arreton Valley, an area that has produced tomatoes for quite some time in the rich, loamy soil there. The tomatoes are vine-ripened in large greenhouses and nourished with compost produced on-site from all the spent plants and other growing material. Upwards of 200 varieties are grown throughout the year by both organic and conventional methods and Isle of Wight uses biodynamic principles to curb pests, pollinate the plants and promote natural habitats around the farm.
Lately the stall has had padron peppers, those petite, piquant capsicums popular at Spanish tapas restaurants.
They are dead easy to prepare and lip-smacking good to eat. Simply heat a pan and add a generous splash of really good olive oil. When it’s shimmering, toss in the padrons. Stir them frequently in the hot oil until they blister and get browned then turn out on a platter and serve with salt – I used Hawaiian red salt.
Another inspiring product, the oak smoked tomatoes, featured this week in a bastardised Caprese salad for lunch. Smoked and fresh tomatoes were mixed with chunks of ripe avocado and creamy, fresh mozzarella then showered with fresh basil and splashes of Tuscan olive oil; each bite transported me to Florence in the early summer when tomatoes and basil have just returned from winter break. The smoked tomatoes contributed intense bursts of flavor with a haunting backbeat. Tonight I’m thinking of adding them to a cheesy pasta dish with asparagus but they’d also be great with other starchy ingredients like potatoes or rice or in egg dishes.
Suffice it to say the products at Isle of Wight Tomato Farm really get my creative juices flowing. And I’ve been nourished in health and spirit by a little taste of summer even when a cold rain is falling outside.
During a recent trip to the Le Marche region of Italy in the Apennine Mountains, I had the good fortune of crossing paths with some fresh truffles. The white ones (on the left sitting on the white napkin in the above photo) have a distinct yet subtle flavor and tender texture while the black ones are stronger and firmer. White truffles are lots more expensive than their black cousins at about $260 per ounce vs. $35 for the same volume of black ones.
We visited the village of Acqualagna, the tartufo (truffle in Italian) capital of the area and went to a store that specialized in fresh truffles and products made from them.
Black truffles were at the end of their season; they are mostly harvested in Le Marche in the late summer months. It was just the beginning of white truffle time, which will last until December. The store had truffle sauces, salts, oil, even chocolate infused with the aromatic fungi; it was quite a treat to experience such a place.
Next we drove to Urbino, a classic Renaissance town with a thriving university. Amongst the ancient buildings and religious art were restaurants celebrating tartufo in all their glory.
Although this plate of pasta doesn’t look like much, shaved white truffles were scattered in its buttery midst, creating one of the best dishes I’ve ever eaten.
Many restaurants in the states will be hosting truffle dinners this fall. Check in your area and do partake if the opportunity arises. Here is a Yelp link to places in San Francisco that may have white truffles in the coming weeks:
As a fan of Yotam Ottolenghi’s cookbooks “Plenty” and “Jerusalem”, I couldn’t wait to eat at one of his brick and mortar establishments on a recent trip to London.
The one I went to in the Belgravia neighborhood was a deli of sorts with lots of salads, main dishes and desserts beautifully displayed on platters and baskets across a long counter.
It was hard to choose but eventually we selected grilled eggplant smeared with parsley yogurt, roasted peppers tossed with fresh peas and basil, quinoa and basmati rice with broad beans and a shower of herbaceous dill and crispy cauliflower fritters with a creamy dipping sauce.
Everything was sensually appealing from the bright colors of each dish served on tomato red plates to the flavor explosions in every mouthful. Leaves of parsley, dill, basil, mint and chives added to the liveliness of the presentation and taste of each salad.
We couldn’t pass up dessert after viewing the mini mountains of raspberry and black currant meringues and salted caramel brittle. Delicious!
Check out the Ottolenghi cookbooks for inspiration; they have unusual ideas and interesting flavor combinations that will make you a fan too.