I received the email today that my CSA starts this week and I am ecstatic. For those of you that do not know, a CSA, or Community Supported Agriculture, is a chance for us city folks to make buying local a much easier process. For the third year, my partner David and I are buying a share from Radix Farm, a local farm in Upper Marlboro, Maryland.
Every Tuesday we will receive a bag of fresh veggies picked that day, and you, my faithful readers, will get to witness our experiments with this excellent local produce.
In anticipation of all the fresh tomatoes in my future, I thought this would be an excellent way to open the season. This week's recipe comes to you from my partner's mother, Delfia. I have been making this for years now and my friends always love it.
It is best when the tomatoes are in season, but since the recipe calls for canned tomatoes, it can be made year round. There is also plenty of room for experimentation, and every batch I have made has come out slightly different, but amazing. It is also best chilled over night so the flavors have time to meld. Enjoy.