Saturday, July 24, 2010


Here are a couple recipes that celebrate the incredibleness of Josh's heirlooms.  Enjoy

Tabouli: (recipe from an old friend that I've had forever.)

Add 2 cups of water to 1 cup bulghar.  Let sit for 2 hrs of more until soaked up
1/2 tsp cumin, mint (more if fresh), oregano, pepper
1 tsp salt
2 large tomatoes, chopped
1 bunch green onions
1/4-1/2 cup parsley

And, below:  Watermelon and Tomato salad.  Had a version of this at Shelburne Farms once.  Because of the heirloom tomatoes, it was one of the best concoctions I have ever tasted, seriously.  (I haven't tried this version, yet.  Plan to this week. Let's hope it will be half as amazing.  I know Josh's tomatoes are just as tasty.)

4 cups watermelon cut in large dice
4 cups tomatoes (about 5 medium) cut in large dice
1 cup thinly sliced red onion
2 tablespoons thinly sliced (chiffonade) basil, divided
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon kosher salt

1. Place the watermelon, tomato, onion and half the basil in large mixing bowl. Drizzle with oil and vinegar.

2. Season to taste with salt and pepper, toss, sprinkle with the remaining basil, and serve.



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