Ode to Tomatoes
ODE TO TOMATOES
BY PABLO NERUDA
The street
filled with tomatoes
midday,
summer,
light is
halved
like
a
tomato,
its juice
runs
through the streets.
In December,
unabated,
the tomato
invades
the kitchen,
it enters at lunchtime,
takes
its ease
on countertops,
among glasses,
butter dishes,
blue saltcellars.
It sheds
its own light,
benign majesty.
Unfortunately, we must
murder it:
the knife
sinks
into living flesh,
red
viscera,
a cool
sun,
profound,
inexhausible,
pop ulates the salads
of Chile,
happily, it is wed
to the clear onion,
and to celebrate the union
we
pour
oil,
essential
child of the olive,
onto its halved hemispheres,
pepper
adds
its fragrance,
salt, its magnetism;
it is the wedding
of the day,
parsley
hoists
its flag,
potatoes
bubble vigorously,
the aroma
of the roast
knocks
at the door,
it's time!
come on!
and, on
the table, at the midpoint
of summer,
the tomato,
star of earth,
recurrent
and fertile
star,
displays
its convolutions,
its canals,
its remarkable amplitude
and abundance,
no pit,
no husk,
no leaves or thorns,
the tomato offers
its gift
of fiery color
and cool completeness.
Scenes from the farm: Tammy with the biggest eggplant ever, Taylor with the beets. pepper bounty, watermelon bounty, Duma and breezy at the end of the day, the PYo flowers.
The share:
Arugula
Cucumber
Summer squash
fennel
cabbage
tomatoes
cherry tomatoes
sweet peppers
hot peppers
eggplant
shishito peppers
beets
carrots
potatoes
basil
scallions
onions
watermelon! (yes it has seeds. eat them, spit them out, have a contest, it’s good for you!)
Watermelon & Fennel Salad
https://food52.com/recipes/37077-watermelon-fennel-salad
Ingredients send grocery list
3 cups cubed watermelon
3 cups cubed yellow watermelon
1/2 cup thinly sliced fennel bulb
1/4 cup diced roasted red peppers
1/3 cup crumbled goat cheese
2 tablespoons minced fresh mint
1/2 teaspoon pepper
Combine all ingredients in a large serving bowl. Refrigerate at least 1 hour before serving.