When you’ve got fresh heirloom tomatoes fresh off the vine and bursting with summer time goodness, there isn’t much needed to improves them.

ingredients:

• 3 lbs assorted meaty heirloom tomatoes, cored
• 12 oz farfalle pasta
• 1/2 cup extra-virgin olive oil
• 8 garlic cloves, thinly sliced
• 1/4 teaspoon hot pepper flakes
• 1/2 cup chopped flat-leaf parsley
• 1/2 cup fresh basil leaves, torn
• 2 tablespoons chopped chives
• 1 1/2 teaspoons salt
• 1 teaspoon grated orange zest

Set up a large  bowl of ice water.

Bring a large pot of water to a boil. Add the tomatoes, a few at a time, and cook for 10 seconds until the skins loosen. Scoop them out with a slotted spoon and transfer to the ice water. (let the pot of water stay at a boil) Peel the tomatoes, halve them, and squeeze juice and seeds through a fine-mesh sieve set over a bowl. discard the seeds. Coarsely chop the tomatoes and add them (and any juices) to a bowl.

Salt the boiling water, add the pasta to the pot, and cook according to package directions, drain.

Meanwhile, in a small skillet, heat the oil, garlic, and hot pepper flakes over medium-low heat until the garlic is tender, about 5 minutes. Whisk the oil mixture into the tomatoes until well combined. Add the pasta, parsley, basil, chives, salt, and orange zest and toss again. Adjust salt if necessary.

Baskets are ready for pick up now if anyone would like to pick up early. And its a very heavy baskets this week too.

What we have for you and your creative kitchens….

• cucumbers
• summer squash
• garlic
• shallots (gourmet onion great for saute)
• sausuma plums
• large assortment of tomatoes( heirloom and reds)
• peppers (assorted)
• red onion
• other misc veggies
• basil
• apricots (I promise this is the last week of them)

One quick idea that’s great for an appetizer is using one of your heirloom tomatoes and basil to make a beautiful, colorful, caprees salad or Pico De Gallo or a salsa