{"id":144193,"date":"2025-08-04T16:51:52","date_gmt":"2025-08-04T20:51:52","guid":{"rendered":"https:\/\/www.thevalleyledger.com\/?p=144193"},"modified":"2025-08-04T16:53:34","modified_gmt":"2025-08-04T20:53:34","slug":"under-the-fork-spotlight-the-tomato-by-joe-scrizzi","status":"publish","type":"post","link":"https:\/\/www.thevalleyledger.com\/?p=144193","title":{"rendered":"Under the Fork | Spotlight: The Tomato – By: Joe Scrizzi"},"content":{"rendered":"

Under the Fork | Spotlight: The Tomato<\/strong>
\nBy: Joe Scrizzi<\/strong><\/p>\n

\"\"<\/a><\/p>\n

\n

For the last 2 – 3 weeks garden fresh tomatoes have been hitting the farm stands. I was able to get a quart late June. A few of them in the box, were underripe, however they went on the windowsill for a couple of days.<\/p>\n

\"\"<\/a>Tomatoes are perfect just as is, each type has a flavor all its own! Simply sliced or quartered, they are a tasty treat!<\/p>\n

Lettuce & tomato sandwiches have been a long time staple in my family.<\/p>\n

Every couple days, I cut up a few, dress them with balsamic vinegar, olive oil, salt\u00a0& pepper and sit in the fridge for a day. This allows the flavors to blend, and they are perfect as a salad topper, alongside a bunless burger, or warmed up with pasta.<\/p>\n

Endless possibilities with tomatoes!<\/p>\n

Bon Appetite!<\/p>\n

 <\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Under the Fork | Spotlight: The Tomato By: Joe Scrizzi For the last 2 – 3 weeks garden fresh tomatoes have been hitting the farm stands. I was able to … Continue reading Under the Fork | Spotlight: The Tomato – By: Joe Scrizzi<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":144196,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[69,2360,482],"tags":[],"class_list":["post-144193","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-in-the-valley","category-joe-scrizzi","category-press-release-2"],"jetpack_publicize_connections":[],"acf":[],"jetpack_featured_media_url":"https:\/\/www.thevalleyledger.com\/wp-content\/uploads\/2025\/08\/under-the-fork.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts\/144193"}],"collection":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=144193"}],"version-history":[{"count":0,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/posts\/144193\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=\/wp\/v2\/media\/144196"}],"wp:attachment":[{"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=144193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=144193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thevalleyledger.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=144193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}