Today, we’re serving tomatoes and bacon all day, as we invite you to our summer favorites!
- Our cohosts discover deals and fresh finds at their favorite farmers markets and reveal the go-to markets in the OBX and New England. (1:10)
- Tomatillos, anyone? The ladies update us on their latest home garden discoveries. (3:10)
- If you listened to our pizza podcast (Episode 14), then you know we’re nuts about pesto! The earthy condiment returns to your speakers – tune in for Chris’ and Brooke’s original remixes, featuring not-so-seedy substitutions for traditional pine nuts. (5:01)
- Chris breaks down the Mayacoba bean. Mixed with pesto, chopped sage, and a drizzle of Bellucci EVOO, this meaty Peruvian mainstay is delectable atop a toasted baguette. (7:44)
- What’s better than a BLT? A BLT+ just might be! Whether it’s light as lettuce or locked and loaded, we’ve got all the goods on preparing this classic summertime sandwich. #tomatobacondays (10:51)
- Speaking of goods, the ladies trade tips on storing your fresh or partially-used tomatoes (HINT: refrigerator not included). (13:43)
- We’re diving into dessert with a delicious berry crumble. Check out our July newsletter for the full recipe. (14:44)
- This jam-packed episode ends with a summer staple: corn. Brooke reveals an easy trick to extend its sweetness well into autumn, and Chris shares a versatile recipe for corn stock. Don’t forget to compost those cobs! (18:35)
