Today, we’re serving tomatoes and bacon all day, as we invite you to our summer favorites! Our cohosts discover deals and fresh finds at their favorite farmers markets and reveal the go-to markets in the OBX and New England. (1:10) Tomatillos, anyone? The ladies update us on their latest home garden discoveries. (3:10) If you listened to our pizza podcast (Episode 14), then you know we’re nuts about pesto! The earthy condiment returns to your speakers – tune in for Chris' and Brooke’s original remixes, featuring not-so-seedy substitutions for traditional pine nuts. (5:01) Chris breaks down the Mayacoba bean. Mixed with pesto, chopped sage, and a drizzle of Bellucci EVOO, this meaty Peruvian mainstay is delectable atop a toasted baguette. (7:44) What’s better than a BLT? A BLT+ just might be! Whether it’s light as lettuce or locked and loaded, we’ve got all the goods on preparing this classic summertime sandwich. #tomatobacondays (10:51) Speaking of goods, the ladies trade tips on storing your fresh or partially-used tomatoes (HINT: refrigerator not included). (13:43) We’re diving into dessert with a delicious berry crumble. Check out our July newsletter for the full recipe. (14:44) This jam-packed episode ends with a summer staple: corn. Brooke reveals an easy trick to extend its sweetness well into autumn, and Chris shares a versatile recipe for corn stock. Don’t forget to compost those cobs! (18:35)
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[Episode 7]