Spirit of Cabot July 2016READ ONLINE
FlavorUpdated 12:00 a.m., Thu August 25, 2016
Now is the time of summer when, everywhere you turn, it seems that fresh sun-ripened tomatoes are plentifully in sight. Farmers-market stands are piled high with them, from big beefsteak tomatoes to all sizes, shapes and colors of heirloom varieties to tiny cherry tomatoes. Home gardens, too, are filled with tomato plants supported by cages or trellises and heavily weighted down with crops just begging to be picked. So, what do you do with all those tomatoes? Of course, I’m eating them in lots of salads right now. I’m also slicing them to go in sandwiches or on top of pizz... READ MORE
Even people who love to cook may find themselves shying away from the stove in mid-August. When temperatures soar, and humidity isn’t far behind, who wants to put up with the heat of the kitchen?