Cool Carrot Gazpacho

Roasted Okra

Courtesy of Capay Valley Farm Shop

1 pint (or more!) okra, sliced in 1/2 inch rounds
1/2 tablespoon Extra Virgin Olive Oil
salt and pepper to taste
fresh tomato, chopped (optional)


Tales of Tomato Season


As I drive around the valley, everywhere I look tomato plants are quickly growing larger. Watching them grow is torture because tomatoes have been on my mind since they went out of season early last fall. The funny thing is, I didn’t even like tomatoes until I moved to the Capay Valley last August.

Spaghetti With Cherry Tomatoes of  Capay Valley Farm Shop

1 pint of cherry or saladette tomatoes (any variety), halved
1 large shallot or small onion, minced
1 tablespoon of extra virgin olive oil
small pinch of chili or pepper flakes
enough spaghetti for two
1/4 cup of loosely packed fresh basil (optional)
salt and black pepper to taste

Fresh Tomato Penne

tomato-mix-transRecipe by Rebecca Dienner for The FruitGuys

1 1/2 cups tomatoes, diced (regular, roma, or cherry)
2 tablespoons fresh basil or parsley, or 1 tablespoon fresh oregano, minced
1 clove garlic, finely minced
1/4 cup olive oil
1–2 tablespoons balsamic vinegar
Salt and pepper to taste
1/4 teaspoon chili pepper flakes (optional)
1/2–3/4 cup fresh “fior di latte” mozzarella, chopped, or 1/4 cup freshly grated Parmesan cheese
1 pound penne pasta

Homemade Bruschetta

Caprese Salad

Recipe courtesy of Capay Valley Farm Shop

3 vine-ripe tomatoes, sliced in 1/2-inch rounds
1 pound fresh mozzarella, sliced 1/4-inch rounds
1 bunch fresh basil, leaves removed
Extra-virgin olive oil, for drizzling
Coarse salt and pepper


Easy Baked or Fried Green Tomatoes!

Slice green tomatoes in 1/4 to 1/2-inch slices, and sprinkle lightly with salt and pepper. Coat both sides well in cornmeal.

”¢ Baked: Preheat oven to 375 °F; place tomatoes on a nonstick or lightly greased cookie sheet; bake until golden-brown and crispy, about 25–35 minutes.

Carolina Gold Tomato

Chocolate Cherry Tomato