November 13, 2013
Re "The toil in Mexican tomatoes," Nov. 11 The United States is the land of liberty, opportunity and happiness. In complete contrast are parts of Mexico. Last year, $1-billion worth of vegetables was exported from the state of Sinaloa, including nearly half the tomatoes Americans consume. The people who pick those vegetables should live like kings, yet they live like peasants. We contribute to their destitution. They produce their most prized resource for us, and we cheat them by not ensuring that they receive proper wages.
September 1, 2013 |
Making pies in the heat is only for the bold pie maven. Enter Evan Kleiman, who has been madly making pies for several years now, starting with a summer of daily pies. These days she's got an online pie class going, and she's the head honcho for an annual pie contest. Pie crust dough is not happy in the heat, so Kleiman was lucky that Sunday at The Los Angeles Times The Taste was a little cooler than the previous day for her demonstration of a cherry tomato and cheese pie with onions and garlic.
August 31, 2013 |
At this point, it's hard to imagine Californian and Mediterranean cuisines without tomatoes. But that was the case until the tomato plant was discovered in Mexico by Spanish conquistadors in the 16th century, and from there it disseminated to the rest of the Americas and the Mediterranean. In some climates, New Jersey, say, the tomato season is short. Not so in Southern California. We'll be enjoying our heirlooms and beefsteaks well into November. Right now, the season is at its height, and tomatoes play star roles on menus, from the BLT to haute cuisine.
August 26, 2013 |
If you're someone who hates, hates, hates to see the end of tomato season, you may be the perfect candidate for this fest celebrating the height of the season in Napa Valley. Held Sept. 20-22, Tomatoville is a weekend celebration of the love apple. Actually, it's the second annual such event, hosted by Lucy Restaurant & Bar at the quietly luxurious, LEED-certified Bardessono hotel in Yountville. The weekend kicks off on Friday, the 20 th with a winemaker dinner prepared by Lucy's chef Victor Scargle, with winemakers Doug and Ryan Hill of Hill Family Estate on hand to talk wine.
June 22, 2013 |
It doesn't matter how sunny it might be right now, it takes a month or so of that much heat to get most tomatoes to that perfect, juice-dripping ripeness we all crave. But until then, look for little grape or cherry tomatoes. They're smaller, so they ripen earlier and they are bred to be high in sugar. Late-summer flavor without a long wait. How to choose: Tomatoes should be vibrantly colored with taut, shiny skin. There should be no soft or wrinkly spots. How to store: Never refrigerate tomatoes -- it kills the flavor.
June 17, 2013
Garden Corn and Tomato Salad Active Work and Total Preparation Time: 25 minutes * Vegetarian 5 ears corn 2 pounds tomatoes, diced 1 1/2 cups sliced green onions 1 cup chopped celery 1/4 cup chopped fresh basil 1/4 cup rice vinegar 1 teaspoon salt Lettuce leaves, for serving Bring a large pot of water to a boil. Add the corn and cook 3 minutes. Remove the corn from the pot and plunge into cold water to cover. Drain the corn, then slice the kernels from the cobs: Place each cob, stem end down, on the counter and, with a sharp knife, cut down on the cob. You'll have about 4 cups of corn.