Bumper Crop

Bumper Crop is my attempt to celebrate the intersection of the garden and the kitchen — an intersection at which many of us love to linger, I think.  This week’s Bumper Crop is tiny, adorable tomatoes.

Tiny, adorable, plentiful

Tiny, adorable, plentiful

How grateful I feel, in late September, to have lovely little tomatoes practically bursting off the plants.  The tomatoes in the photo are a mix of Jaspers and Sun Golds from Johnny’s Selected Seeds.  I have been so pleased with these tomatoes.  They are both prolific and delicious.

Almost too pretty to eat . . . almost

Almost too pretty to eat . . . almost

We consume a lot of these little guys while harvesting.  Many of them I pitch over the fence into the chicken yard, and the birds have a great, squawky time snapping them up.  The tomatoes that make it to the house, I put on a glorious Rebecca Wood Pottery platter (which was a very generous wedding gift years ago).  That color contrast — glossy shiny red and yellow against glossy shiny dark swirly blue — I love it.  It makes the tomatoes look all the more appetizing, and so I eat a lot of them one-by-one or in small handfuls as I’m mousing around the kitchen.

But this wouldn’t be a true Bumper Crop unless there were almost too many tomatoes to use up, right?   Luckily, no matter how many of these I eat au naturel, there are plenty left to make one of my favorite things: Flatbread with Schmeer and Salad.

Flatbread with Schmeer and Salad

Tomatoes, hummus, flatbread, basil - ready for yummy action

Tomatoes, hummus, flatbread, basil – ready for yummy action

First, prepare the tomato salad: slice small cherry tomatoes in halves, julienne a few leaves of basil, sprinkle with salt and pepper.  Using a spoon, measure out the olive oil and red wine vinegar:  5 spoonfuls of olive oil to 2 spoonfuls of vinegar.  Mix.

Now, the flatbread or naan: sprinkle one flatbread lightly with water.  Toast in the oven for just a few minutes to make it warm and tender.

The final ingredient you’ll need is some good, creamy hummus.  I would like to tell you I make my own hummus from scratch, but I have wasted too many fine chick peas and expensive jars of tahini and never got a hummus that I love as much as this prepared brand.  Life is too short–I just buy hummus so I can really enjoy it.

Now for assembly: Tear off a piece of flatbread, schmeer on some hummus, spoon on some tomato salad and munch.  This part is messy, as the tomato-ey, vinegary oil dribbles down your hand and chin, so have a napkin handy.

Now it's really ready for yummy action

Now it’s really ready for yummy action

My two wishes for you today: that you have tomatoes still spilling out of your garden in September, and that you make and enjoy this dish as much as I do.  Bon appetit!

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