Flight of the Monarchs
ON A SUNNY FRIDAY AFTERNOON in late August last year—not too hot, with just a hint of a breeze, the radiant blue sky streaked with a line of feathery clouds
Summer
Strawberry Margarita
Valley Table Staff
Marnie MacLean, Thompson-Finch Farm / Photo by Margaret Rizzuto Ingredients 1 quart frozen strawberries, 2 cups lemonade or lemon juice A little bit of sugar Tequila (the amount is a
Rhubarb Collins
Valley Table Staff
Agnes Devereaux, Village Tea Room The Village Tea Room mixes organic sparkling lemonade with this syrup and gin to make a Collins. You can also use lime or lemon juice
Frozen Lemon Souffle
Valley Table Staff
Chef Leonard Mott, Le Chambord Ingredients 5 egg whites 1 cup granulated sugar 1 1/2 cup almonds, lightly toasted, finely chopped 2 cups granulated sugar 1 cup water 10 egg
Thai Tomato Cocktail
Valley Table Staff
Amy Goldman, “The Heirloom Tomato” Serves 8 Ingredients 4 pounds yellow or orange tomatoes, coarsely chopped 1 tablespoon salt 2 teaspoons sugar 4 strips lime zest, 2 to 3 inches
Berry Flag Cake
Valley Table Staff
Agnes Devereux, Village Tea Room Makes 1 three-layer cake Ingredients Sponge Cake 6 egg yolks 6 egg whites 7 1/2 ounces sugar 1 1/2 teaspoons vanilla bean paste 6 ounces
Roasted Beet Salad
Valley Table Staff
Vincent Ricciardelli, Harvest / Photos by Margaret Rizzuto Serves 4-6 Ingredients Roasted Beets 3 cups kosher salt 5 to 6 medium sized beets 1/4 cup canola oil White Balsamic Vinaigrette
Tomato-Olive-Caper Compote
Valley Table Staff
Robert Horton, An American Bistro / Photos by Margaret Rizzuto Ingredients 2 tablespoons extra-virgin olive oil 1 tablespoon chopped garlic 2 cups chopped plum tomatoes 1/4 cup dry white wine
Sour Cherry Preserves
Valley Table Staff
Liz Johnson and Greg Weber, Sour Cherry Farm Makes 12 (4-ounce) jars Ingredients 4 pounds (about 4 1/2 to 5 quarts) sour cherries 2 1/2 to 3 cups sugar (depending
Me-Oh-My’s Plum Pie
Valley Table Staff
Debra Every, The Me-Oh-My Café & Pie Shop Ingredients 3 pounds red or black plums, with peel 6 tablespoons quick cook tapioca 1 1/4 cups sugar 1 1/4 teaspoon ginger
Tomatoes
Robin Cherry / Photos Margaret Rizzuto
THE LORE, LEGENDS AND LEGITIMACY surrounding the tomato are about as varied as the environments in which it is found. Used in Central American cooking since at least 500BC, it was
