Tomato Day: Saturday July 21 at WWFM
Photos by William Jones, Walter and Lionel & Heidi.
Cary. NC – The Western Wake Farmers Market in Cary is having their first Tomato Day on Saturday July 21, 2012 and you’re invited.
Tomato Day at WWFM
According to the Western Wake Farmers Market, there are more than 4,000 varieties of tomatoes, ranging from the small, marble-size cherry tomato to the giant Ponderosa that can weigh more than 3 pounds. Folks usually choose their favorite varieties by some combination of flavor, texture, and appearance.
On Saturday, July 21, 2012, WWFM will celebrate the tomato, humble and sublime, with tastings, education, recipes and more.
Not the Tomatina
Just to put it all in perspective, Tomato Day at the WWFM is about savoring one of summer’s favorite foods.
This is not to be confused with the Tomatina, a Basque festival which involves a giant tomato food fight.
Maybe next year.
Recipe: Tomato Corn Pie
This recipe, courtesy of the WWFM, sounds like the perfect North Carolina home-grown treat.
- 3/4 cup whole-wheat pastry flour
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/3 cup extra-virgin olive oil
- 5 tablespoons cold water
- 3 large eggs
- 1 cup milk
- 1/2 cup shredded sharp Cheddar cheese, divided
- 2 medium tomatoes, sliced
- 1 cup fresh corn kernels (about 1 large ear; see Tip)
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper
- To prepare crust: Combine whole-wheat flour, all-purpose flour, 1/2 teaspoon each salt and pepper in a large bowl. Make a well in the center, add oil and water and gradually stir them in to form a soft dough. Wrap the dough in plastic and chill in the refrigerator for 15 minutes.
- Preheat oven to 400°F.
- Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie pan, preferably deep-dish, and press into the bottom and up the sides. Trim any overhanging crust. Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dry beans. Bake for 20 minutes. Remove the foil or paper and weights. Let cool on a wire rack for at least 10 minutes or up to 1 hour.
- To prepare filling: Whisk eggs and milk in a medium bowl. Sprinkle half the cheese over the crust, then layer half the tomatoes evenly over the cheese. Sprinkle with corn, thyme, 1/4 teaspoon each salt and pepper and the remaining 1/4 cup cheese. Layer the remaining tomatoes on top and sprinkle with the remaining 1/4 teaspoon salt. Pour the egg mixture over the top.
- Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes. Let cool for 20 minutes before serving.
Western Wake Farmers Market
Saturday, July 21, 2012
8am – 12 noon
Morrisville-Carpenter Rd. between Davis Dr. and Hwy. 55