Tomato, tomahto

Normally, I’m skeptical of farmers’ markets. True, they are local and sustainable and organic, but they can also be extremely expensive. Last summer I spent $40 on a bag of gorgeous produce only to use it all in one meal. But this is Massachusetts Farmers’ Market Week, so I decided to take a lunchtime bike ride to BU’s on-campus farmers’ market, in hopes of procuring peaches for some ice cream action this weekend.

I had the most lovely visit with the folks from Wards Berry Farm in Sharon. And I scored. Big time. For $6, I biked away with gorgeous tomatoes, peaches and garlic:

All this for $6!

The kind gentleman running the stand noticed my means of transport and noted that the farm is only three miles from the commuter train. A weekend visit to the farm may be in the future…

I’ll get at least two meals out of these tomatoes:

I wanted to gobble these at my computer this afternoon. Hooray willpower!

Like I’ve said, stock a good pantry, and you’re good to go. Tonight I made an easy pasta with the fresh tomatoes and garlic, then tossed in some artichoke hearts and olives.

This reminds me of that Skittles commercial. A rainbow of flavor!

(The husband, who normally hates tomatoes of the grape or cherry varieties, snarfed up dinner so fast that I didn’t get a chance to photograph it.)

I also set some chickpeas up to soak overnight for a quinoa, chickpea and tomato salad for Shabbos dinner tomorrow night.

Chickpeas in a pressure cooker: 11 minutes to perfection.

Friday is my neighborhood farmers’ market. I’m definitely biking by on my way home to see if I can get some fresh basil for my basil-peach ice cream. My plant’s on its last leaves at this point in the summer.