National Tomato Eating Week Proclamation

Proclamation

Tomato Eating Week

August 28- September 2nd

Whereas,  It has been a very good tomato year on the Urban Homestead; and

Whereas,  All over the country, gardens and kitchen counters are bursting with tomatoes right now; and

Whereas,   A vine-ripened, home-grown sun-warmed tomato is not the same fruit as those pink balls of mealiness that you can find in winter and so must be eaten immediately; and

Whereas, Winter is long and Tomato Season is short; and

Whereas,   We have all made enough salsa, sauce, chutney, and oven roasted tomatoes to last through the winter. 

I, Charlyn Ellis, Urban Homesteader,  do hereby proclaim  the last week in August National Tomato  Eating  Week, thereby giving every gardener in America permission to eat tomatoes and eggs for breakfast, tomato and mayo sandwiches for lunch, and tomato cobbler for dinner until they are all gone.

Tomato Cobbler

3T butter

1 onion, chopped

2 cloves of garlic

1t thyme

3 large tomatoes as well as 2 cups of cherry tomatoes (six cups total)

1t sugar

3T flour

Sautee the onion, garlic, thyme, and chopped tomatoes until soft. Toss in the flour and stir, then add cherry tomatoes.

If you are going to eat it all in one sitting, leave the mixture in a cast iron rying pan (the colors are lovely). If not, transfer the mixture into something that will not alter the flavor of the leftovers.

Scoop the topping  onto the tomato mixture and bake until brown and bubbly.

Topping:

1 c flour

.5 c cornmeal

1.5 t BP

1 t sugar

6 T butter

2/3 c milk

2 t mustard

1 t thyme

Combine dry, work in the butter, then add the wet. Stir lightly. It’s a wet mixture.

.