Flourish Magazine

Flourish Fall 2013

Flourish Magazine, the North Bay's Guide to Sustainable Living. Serving Marin, Sonoma and Napa counties and sharing the stories of local people working towards sustainable living, organic foods and eco-conscious lifestyles.

Issue link: http://www.ifoldsflip.com/i/175158

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Page 35 of 55

Heirloom Tomato Bruschetta with Herb Oil and Blue Cheese. Savor Seasonal Bounty Three Local Chefs Share Luscious Recipes for Heirloom Tomatoes, Zucchini and Sweet White Corn by leslie harlib photos by stuart lirette A perfect ingredient is like a one-note samba to make your appetite dance. And there's no better time of year to swing into the harvest with a wide range of perfectly fresh produce, than early Each is easy to cook with. Each is packed with vitamins. Here's how three of Marin's veteran chefs weigh in on tomatoes, zucchini and corn. autumn. If the Bay Area is a cornucopia of produce, Marin is where the abundance seems greatest. From our vibrant farmers market scene Heirloom Tomatoes At Tavern at Lark Creek in Larkspur, chef Aaron Wright cel- to a multitude of restaurants to savvy supermarkets, exquisite sea- ebrates heirloom tomatoes all summer and most of the fall, though sonal ingredients are being worked into creative, healthy recipes the Tavern holds a special heirloom tomato festival for the month that tempt as well as nourish. of September, when farmers market tomatoes are featured in a Among the giants of this season's produce are heirloom tomatoes, zucchini and corn. Each ingredient can go sweet or savory. 36 FLOURISH • FALL 2013  wider-than-usual variety of dishes. Wright loves heirlooms because "They're one of the few gems

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