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If you love books, you've come to the right place. Here's where you'll find great books and more that our tomato reviewers have read and think other tomatoes will love too. Happy reading.
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The Three Tomatoes Book Shelf
Recent Reviews
Editor’s Note: Our book reviews can not be bought. We only review books that we and other tomatoes have read and think you’ll enjoy. And while this section may occasionally be sponsored by a publisher or author, it does not guarantee that the book will be reviewed here, unless it stands on its own merits.
The Homesteader's Kitchen
Reviewer: The Three Tomatoes
Listen in to our interview with Robin Burnside
Our guest yesterday on Tomatoes in the Trenches, was Robin Burnside, chef and author of a terrific new cookbook, The Homesteader’s Kitchen Recipes from Farm to Table. But her cookbook is so much more than just her great recipes. She chatted with us about how the food we buy and eat, and prepare, not only affects our well-being, but how we can help create a sustainable future for generations to come.
The cookbook is easy to follow, with great recipes including kale and edible flowers too. And you'll love the first two chapters on getting started and what you need in your kitchen.
Check out her fresh salsa recipe below. Then rush out and buy the book.
Salsa Fresca
Chips and salsa is always a great item to serve at parties or a yummy appetizer while you are waiting for the main course to come off of the grill at your summer cookouts. If you have been using bottled salsas at your events – throw that bottle out! The Salsa Fresca recipe from The Homesteader’s Kitchen is an easy and tasty way to break the store-bought salsa habit – and it is healthy, too.
When the tomatoes are heavy on the vine and the farmers markets are overflowing with all the beautiful heirloom tomatoes, choose several varieties and sample them throughout the coming week to know what you like and what to buy the next time you shop. Celebrity, Brandywine, Black Krim, Green Zebra, Big Rainbow, Jubilee, and bi-colored Pineapple tomatoes are some of the more common varieties you will find in farmers markets and natural food stores.
Using a sharp knife, as well as carefully cutting the tomatores with the skin side down, will help the delicate vine-ripened tomatores hold their shape. Serve this enzyme-rich condiment as a dip with corn ships, a garnish for grilled meat, fowl, or fish, or put a scoop in an avocado half and enjoy a fresh and healthy snack.
•2 cups (1/4 to 1/2-inch pieces) assorted heirloom, or other variety, tomatoes
2 cups (1/4 to 1/2-inch pieces) assorted heirloom, or other variety, tomatoes•1/2 cup dried red onion
1/2 cup dried red onion•1 fresh jalapeno, minced
1 fresh jalapeno, minced•1 fresh serrano chile, minced, optional
1 fresh serrano chile, minced, optional•1 tablespoon minced fresh garlic
1 tablespoon minced fresh garlic•1/2 teaspoon toasted and ground cumin seed
1/2 teaspoon toasted and ground cumin seed•1/2 teaspoon sea salt
1/2 teaspoon sea salt•1 tablespoon fresh lime juice
1 tablespoon fresh lime juice•1/3 cup chopped fresh cilantro, packed
1/3 cup chopped fresh cilantro, packedCombine all of the ingredients in a bowl, gently stir, cover, and let sit at least 10 minutes to marry and deepen the flavors before serving. Makes 2 1/2 cups
