A tomato actually worthy of its name — luscious, red and ripe, absolutely bursting with both fragrance and flavor — comes from the garden, not the grocer’s. And a tomato that meets these requirements is just about as easy to come by as a pocketful of hen’s teeth.
Even so, some do somehow manage to raise this eat treat successfully. Which brings us to this dandy letter/recipe combo from Bothell gardener/cook Jill Henrikson.
“Judy,” she writes, “my dad and I are just enjoying a summertime tradition of a bacon-cheese-tomato sandwich with our first tomatoes of the season.
“Since most people eat a BLT, I wanted to share our recipe for a BCT. You only get to make this in the summertime, with homegrown tomatoes that are vine ripened.”
And a different garden goody comes to us courtesy of Cathrine Emerson of Arlington.
“I agree with your reader who said rhubarb grows well in this area,” she says. “For people tired of the heat, but who still want to use up rhubarb, this recipe for strawberry-rhubarb ice pops is a winner.
“I think kids will enjoy the cool, creamy sweetness of these popsicles. It’s quite a different flavor from the ones sold in stores. I got the recipe from a flyer enclosed in a copy of Light &Tasty Magazine.”
HENRICKSON FAMILY’S BROILED BCT SANDWICHES
For each sandwich, butter one side of a slice of bread and lightly toast under the broiler. Turn toasted side down and spread mayonnaise on the unbuttered side. Cover with slices of cheddar cheese. Return to broiler and slightly melt. Remove from broiler. Cover with slices of vine-ripened, homegrown tomatoes. (You only get to make this in the summertime.) Broil slightly. Microwave bacon until almost done. Cut bacon slices in half and put 3 halves on top of each sandwich. Broil again until bacon is done, tomatoes are broiled and cheese is melted.
STRAWBERRY-RHUBARB ICE POPS
3cups chopped (1/2-inch pieces) fresh or frozen rhubarb (see note)
1/4cup sugar
3tablespoons water
1carton (8 ounces) strawberry yogurt
1/2cup unsweetened applesauce
1/4cup finely chopped fresh strawberries
2drops red food coloring (optional)
In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; simmer, uncovered, for 10 to 15 minutes or until mixture is blended and thick. Cool. Set aside 3/4 cup (save remaining rhubarb for another use). In a large bowl, combine the yogurt, applesauce, strawberries, reserved rhubarb mixture and, if desired, food coloring. Fill molds or cups with about 1/4 cup fruit mixture; top with holders or insert a popsicle stick into each cup. Freeze.
Makes 8 ice pops.
Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday’s Time Out section.
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