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The New York Times Counts the Ways, with Recipes
It had been a banner season for field tomatoes at Chicago region farmers markets. Nichols Farm and Orchard of Marengo, Illinois may get the artistry prize for the above cherry tomato display at Chicago's Green City Market on Wednesday (August 28), but you could hardly throw a rock without hitting a tomato at several of the stands (not that you'd want to and you'd probably be escorted off the market grounds if you did).
Nichols also had a wide variety of heirloom tomatoes.
And still more tomatoes, these grown by Mick Klug Farms of St. Joseph, Michigan.
So it was timely for the New York Times to publish an article earlier this week headlined, "How Healthy are Tomatoes?" It's a leading question, because the Times quickly answered resoundingly that tomatoes are in fact very healthy to eat (we already knew they were delicious).
The top lines of their three explanations of tomatoes' health qualities are as follows:
They're hyrdrating.
Their lycopene may help protect against cancer.
They're abundant in vitamins and minerals.
The Times also provides five handy recipes from their New York Times Cooking archives. I'll interject here that while there are many excellent recipe sites on the web, the NYT Cooking site has been my go-to for years, with several of my favorite recipe authors contributing. I get their daily newsletter and enjoy cherry-picking (or is it cherry tomato-picking?) from among the recipes.
Click the link below to check out the article.
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