For Week 7 of One Local Summer, I wanted to highlight the beautiful and tasty heirloom tomatoes that are in season right now. Between the box of fancy heirlooms I bought at the farmer’s market last weekend, and the overflowing bounty of Black Prince and Roman Candle tomatoes from my patio garden, I had to find a creative way to use the tomatoes. I was inspired by Sher’s Angel Hair Pasta with Fresh Tomatoes, so I decided to use her recipe. I served it with some chicken breast that I sprinkled with salt, pepper, and herbes de provence, and sauteed in a bit of olive oil. Absolutely delicious!
For the breakdown of sources – the chicken breast is from OMC Farms at the Worthington Farmer’s Market, which is also where I got the fancy heirloom tomatoes (can’t remember which vendor at the moment). The cream is Smith Dairy, and I got that and the Parmesan cheese at Carfagna’s Market. The angel hair is also Carfagna’s fresh. The butter is from Hartzler’s Dairy, which I got at Whole Foods, I believe. Some of the tomatoes and the basil come from my patio garden. I don’t know if the shallots are local are not.
For dessert, we had peach cobbler, made with beautiful Ohio peaches that I also got at Carfagna’s. More about that later.