Tomatoes

Tomatoes are surprisingly delicate, we've discovered! Harold McGee in his book On Food and Cooking explains that refrigerating tomatoes damages the membranes inside the fruit walls, causing the tomato to lose flavor and develop the mealy texture we associate with mid-January grocery store tomatoes.

So the best place to store tomatoes is, indeed, on the counter top at room temperature. They actually continue to develop flavor until maturation peaks a few days after picking.

What to do with too many tomatoes?  If you find yourself with just too many gorgeous tomatoes, they can be frozen and accumulated for future sauce making or jamming.

Sautéed baby squash with basil and feta: 

This simple preparation yields delicious results in a versatile side dish. If baby pattypan squash are not available, substitute four cups of thinly sliced zucchini or yellow squash.