Pomodoro al Forno. Roasted tomatoes. Unbelievably simple. Unbelievably good. I don’t know about where you are, but here in Colorado we don’t have much in the way of locally grown anything right now. In fact, the term locally grown won’t be applicable for several months. Sigh. My available options are the supermarket or small specialty grocery stores, and it’s a toss-up which is better. Small store has prettier displays and produce that’s shined and placed just so, but is it better than what you get in the supermarket? Maybe marginally. It’s this time of year that I start to miss the Farmer’s Market, and with each passing week my longing will grown until I’m counting the weekends until it will open. Even tho’ I know they won’t have much produce out, and it’s too early for the local signs to come up, the sight of the booths and tents will calm me. Until then, I use an organic fruit and produce vendor that delivers each week right to your door. It’s a pretty cool concept, and it keeps you cooking and eating your fruits and veggies ’cause they’re right there in front of you. Imported from all over, my veggies certainly weren’t picked 20 miles away, but it’s easy and priced reasonably. Each week you have a selection of what they have available, and it can be fun. Kind of like the mystery box. This is what you get, now, what are you going to make. Which brings me back to tomatoes. You thought I’d never get there, didn’t you?
A Plate Full 