I simply couldn’t resist picking up some of the beautiful heirloom tomatoes that were available from the Spring Kite Farm stand at the farmers market last Saturday. They had such a variety, it was hard to choose. My kids were reluctant to believe that some of them were tomatoes. Honestly, they were so pretty, I was almost as excited to photograph them as I was to cook with them.
Now, if you’ll indulge me for a moment before I get on with the recipes. I did visit the farmer’s market this weekend, and was grateful I was able to do so. But because of the recent flooding in Colorado, many of the usual vendors were noticeably absent.
All things considered, we were pretty lucky here in Fort Collins, but many in the rest of the county, and in neighboring Weld and Boulder counties, didn’t fare so well. Please keep them in your prayers.
One of the things I love about Colorado are all of the local farms and their delicious produce. These heirloom tomatoes were no exception. I added a few “regular” tomatoes from my own garden to this bread salad, and let me tell you, the results were stellar. Truly one of the tastiest salads I’ve enjoyed in a long time.
If you don’t have heirloom tomatoes, any tomato will do. Although the heirlooms do have their own unique flavor and definitely add to the visual appeal of this delicious salad. This salad is best eaten right away.
I had enough tomatoes left to make some Heirloom Tomato Butter with Tarragon. I’ve really got to stop making butters that are good enough to eat right off the spoon. This butter was definitely that good. It’s delicious on fish or chicken, but we most enjoyed spreading it on some crusty bread, sprinkling with garlic and Parmesan cheese, and toasting under the broiler for a savory garlic bread.
Heirloom Tomato Butter with Tarragon
- 1/2 pound (1 large or 2 medium) heirloom tomatoes, seeded and coarsely chopped
- 1/2 cup unsalted butter, softened
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 teaspoons finely chopped fresh tarragon