Did you know …
That growing tomatoes is an act of patience?
Tomato seedlings that are started in mid-March through early April will grow better if you wait until at least June 1 to transplant them. As our days start to get longer and warmer, the urge to get tomatoes in the ground is strong. But wait. Warm air does not necessarily mean warm soil. Plants placed in the ground after June 1 will soar.
In the meantime, though, you can still enjoy fresh hydroponic grown tomatoes in this inventive tomato and beet salad. Pattie Garrett and Himanee Gupta-Carlson have adapted this recipe from Cooking Light magazine so that it can be made with produce currently available at the Saratoga Farmers Market.
Tomato and Beet Salad
Ingredients
• 2-4 beets
• 3 Tablespoons chopped fresh chives, if desired
• 2 Tablespoons chopped fresh tarragon, if desired
• 2 Tablespoons chopped shallots
• 3 Tablespoons olive oil
• 2 Tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 3-5 cups tomatoes, sliced
Instructions
1. Preheat oven to 400 degrees.
2. Trim roots and stems from beets. Pierce beets with a fork and wrap in foil. Bake at 400 degrees for 45 minutes or until tender. Cool. Peel beets and cut into ¼ inch slices.
3. Combine and whisk in a small bowl herbs, shallots, olive oil, vinegar, and mustard.
4. Add tomatoes. Toss gently to combine.
5. Plate beets on serving plates, and top with tomato mixture.
