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Fair Foods'

Weekly Digestibles

Like a fiery foghorn, there is no fruit-disguised-as-a-vegetable that screams summertime quite like a tomato.

Scientifically classified as a fruit, yet typically treated like a vegetable for culinary purposes; if tomatoes had personalities, they would need some serious behavioural therapy to sort out that mess.
But it creates little confusion for us eaters. There’s just something about tomatoes. They taste amazing any way they come: cooked, raw, grilled, baked, stuffed, dried, pureed and liquefied. It’s all good!
And after our long and woeful parting, we can now reunite with our beloved and bold Solanums for a summer of food-love. But don’t forget the long Winter just passed! Enjoy your tom-toms to the max, but make sure you get your nearest and dearest together to reenact a favourite Mediterranean summer pastime: saucing days!
That way you can enjoy the best homemade tomato sauce / salsa / passata all year round. There’s nothing quite as warming on a cold Winter’s evening as cracking open a jar of something you and your loved ones made together to share.
Your glasshouse tomatoes are grown with care by Labertouche Organics in Labertouche, Gippsland (100km from Melbourne).
Happy Fair Food Feasting!

Our weekly member recipe

Italian Bruschetta
with tomato and basil
(serves: 4-6, time: 30mins)

  • 6-8 ripe medium sized tomatoes
  • 1 baguette/loaf of white bread
  • Salt and ground pepper to taste
  • 6-8 fresh basil leaves, chopped
  • 1 tsp balsamic vinegar
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
Tomato Bruschetta Recipe

  1. Boil tomatoes in water for a minute in order to remove the skins more easily.
  2. Be careful not to burn your fingers (you might want to let them cool for a little while), and with a small sharp knife carefully remove their skins.
  3. Preheat your oven to 220˚ Celsius.
  4. Cut peeled tomatoes into quarters and remove the internal seeded/juicy part of the tomatoes. Chop tomatoes finely. Mix tomatoes, basil, Tbsp oil and vinegar in a bowl. Add salt and pepper to taste.
  5. Slice the bread on the diagonal into slices about half an inch thick. Using a brush, coat the slices with olive oil.
  6. On a baking tray lined with non-stick baking paper, place the bread slices with the oiled sides facing down onto the baking sheet. Toast in the oven for 5 mins or until lightly toasted brown.
  7. When toasted, place the toasted bread oiled side up on a serving platter. Rub a little minced garlic into the oiled side of the slices.
  8. Use a dessertspoon to place tomato and basil mix on top of the toasted bread slices.
  9. Serve immediately or the bread may get a bit soggy.You can order these and other ingredients from our webstore.
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