Just when we’re starting to get tired of hot days, tomato season is here to remind us of summer’s sweetness. Fresh, seasonal tomatoes from the garden are a top-tier vegetable (okay, okay, fruit!), and our residents love growing them as well.
“Getting to see how much they have grown—it’s like having a child.”
–a resident on trellising tomatoes on Gardens Crew
Last week, residents harvested a barrel of sweet, bright cherry tomatoes and served them up with fresh mozzarella, balsamic, and the Ranch’s homemade pesto for an afternoon snack. The Kitchen also whipped up some Heirloom Tomato Pico de Gallo (recipe below).
Tomatoes are not just delicious; research also suggests that there could be a connection between nutrient-rich tomatoes and mental health. Another reason this garden favorite is a joy to eat!
Heirloom Pico de Gallo
(all ingredients are to taste)
Heirloom tomatoes, any color, but especially Cherokees (the Ranch’s preferred ‘mater): chunky diced
Onions, mostly white and some red: diced small
Jalapeno, seeded: diced small
Fresh cilantro: minced
Fresh-squeezed lime juice
Salt
Chop veggies, combine all ingredients in a bowl, refrigerate one hour.
Life Hack: Mash three avocados, dice one big clove of garlic, combine with two heaping spoonfuls of pico de gallo, add a pinch of cumin and cayenne, and you have really great guacamole!
