It's the most delicious time of the year, when tomatoes turn into a sliced piece of heaven, punctuated by kosher salt and freshly ground pepper, maybe a little good olive oil sprinkled on top. Ah, I'm a purist.
I try to boycott those strange, sawdusty things they sell in the grocery stores the rest of the year, although I give in occasionally to those faux tomatoes on the vine they sell in the chill of the winter. But last week, with the purchase of my first heirloom Cherokee purple tomato, it's all so good again. Yum. Cherokee purples taste like they're infused with wine. Don't ask me to reveal which stall sells the Cherokee purples. You have to discover it on your own. Only hint: look for the purple potatoes.
Wednesdays are my favorite days to trek to the Norman Farmers Market. It's not so crowded. The best farmers are still there in good numbers. And if you arrive at 10 a.m., it's not so picked over that you might not score some of the fresh eggs or Cherokee purples.
The best underappreciated item is purple potatoes. The outsides are nearly black and they don't look so appetizing. My advice: just cut them and expose that beautiful purple flesh of the potato. And then cook them and enjoy something really special.
One of my favorite farmer/vendors at the NFM is Charlene Perry of Goldsby, not just because she always tries to put forth the best offerings of her awesome garden, but she also offers up recipes. Hit Charlene up for her Perry's Farm recipe for Unfried Green Tomatoes ... they're really great and if she'll let me, I'll share the recipe on my blog. I'll ask.
This week my NFM haul included Porter peaches (Porter is in the same neighborhood as the more famous Stratford, Okla.), flying saucer squashes, purple potatoes, Cherokee purples, and some OM Garden mushrooms -- golden oyster for salads and Maitake that I'll slice up, cook in a little red wine and serve aside some righteous Oklahoma beef.
Life is good. Eat well and live well. NFM will help you do that.
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