Tomato season is officially in full swing, and we aren't mad about it!! 😆 In fact, this is probably my favorite time of year.
Every night when I come home from the Bakehouse, I smooch my two little girls and run straight to the garden to see if there are any cherry tomatoes that are ripe and ready to be picked.
If there are, I know who gets them… and it's not me. It's Vivienne, our 3-year-old.
(If you aren't growing tomatoes in your own backyard this summer, you can find gorgeous ones down at the farmers markets. My personal favorites are RJ's Organic Heirloom Tomatoes.)
So what exactly to do with all these tomatoes that ripen quickly this time of year? The answer is simple...
Eat them every day! To start, try making these 3 dishes: Panzanella Salad, Bruschetta, and the best BLTs.
And when you do, make them with our brand new Mixed Herb & Roast Garlic Sourdough for an absolute treat.
Let's talk about this new bread real quick.
I'm extremely excited to present this new bread to you because it features herbs from Tundra Grove Food Forest, a local startup food business.
It just so happens that one of our Voyageurs team members, Tyler Delsart, founded and owns this business.
Tundra Grove Food Forest is a developing urban homestead that mimics forest ecology in Green Bay, Wisconsin. Its mission is to promote biodiverse habitats in agricultural systems and to encourage edible landscape design.
Tyler grows some absolutely gorgeous and unique herbs, so of course we had to incorporate them in a featured loaf.
This loaf is a blend of 6 herbs: sage, thyme, oregano, rosemary, bee balm, and lavender. These herbs are dehydrated at the Bakehouse, blended together, and then mixed with roasted garlic.
And this loaf is most certainly best enjoyed with homegrown or local tomatoes. Which brings us back to our 3 favorite dishes of the season: Panzanella Salad, Bruschetta, & BLTs.
All three of these dishes are on constant rotation in our house during this time of year!
A Panzanella salad is a simple dish, but it’s a true show-stopper on the table next to any summer meal. You can find our classic Panzanella Salad recipe here (along with 2 other summer favorites). Lately, we've been loving the addition of creamy goat cheese to our Panzanella salad.
Bread salads are a great way to enjoy your bread on day 3, 4, or 5 of its loaf-life. Simply slice your bread into 1-inch cubes and toast with olive oil and salt. Then add to your favorite seasonal veggies.
PRO TIP: Make sure to add a generous amount of fresh herbs. Fresh herbs like parsley, basil, tarragon, dill, or lovage go perfect with this type of bread salad, and will instantly elevate your dish to feel more gourmet.
Now it’s time to get tomato salad crafting!