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This time of year, it’s ALL about Michigan tomatoes … ripe, juicy Michigan tomatoes. In every color, and in every size … we search for every heirloom name we can find: Brandywine, Cherokee Purple, Oxheart, Rutgers, Amish Paste,\u00a0Currant Gold Rush, Currant Sweet Pea, Cherry Roma and Austin Red Pear … just to name a few. These are so delicious, all you need is a little olive oil and salt.<\/p>\n
Best of all, we enjoy growing our own … on patios, on windowsills, in window boxes … the more rows of tomatoes, the better!<\/p>\n
At Wickwood Inn, we gleefully feature Michigan tomatoes throughout our complimentary Farm To Table Brunch and Evening Sips & Small Plates. Wickwood\u2019s Roasted Tomato & Asparagus Frittata may be your start at brunch.\u00a0 You may nibble on a cherry-sized tomato or two from convenient snack bowls at the Inn. We serve roasted Michigan tomatoes in our Tomato, Basil & Brie Strata as well as on our Cheese & Charcuterie Board. Enjoy them in Wickwood\u2019s Bruschetta Atop Ricotta Crostini, PLT\u2019s (Prosciutto, Aioli & Roasted Tomatoes Wrapped In Bok Choy), in the soups\u2014<\/span>Pomodoro and Gazpacho\u2014<\/span>plus on our Margherita Flatbread.\u00a0WE\u2019RE SO TOMATO CRAZY THAT WE SERVE THEM EVERY CHANCE WE GET … AS LONG AS THEY’RE FULL OF \u00a0NATURAL JUICY TOMATO FLAVOR!!\u00a0Reserve your seat at our table for all of this goodness; there are still a few summer reservations open, so call or reserve online today<\/a>.\u00a0<\/span><\/span><\/p>\n Our enthusiasm for tomato season extends from our kitchen to yours. A longstanding favorite originally featured in The Silver Palate Cookbook<\/em>, here’s a staple in our summer repertoire that we know you’ll enjoy. Gather those tomatoes and fire up the grill. It’s summer time!<\/p>\n Gazpachos vary from M\u00e1laga to C\u00f3rdoba to Segovia to Seville, and the recipes for them have consumed more conversations than all the El Grecos, Zurbar\u00e1ns, cathedrals, and museums combined. (But not more than the bullfights.) Actually, we understand that in Spain gazpacho is eaten mostly by Americans\u2014and some say its origin is a Polish chlodnik<\/em>, a Turkish cacik<\/em>, or a Greek tarata<\/em>.\u00a0<\/span><\/p>\n Wherever it truly originated, gazpacho in an icy mug is a great way to begin a summertime grilled menu. We’ve made this favorite\u2014which appears in our first book<\/span>\u2014for years, and have been known to add a bit of vodka to our mugs so that it becomes a Spanish Bloody Mary. Ol\u00e9!<\/span><\/p>\n Makes<\/strong>: 8-10 portions<\/p>\n Ingredients<\/strong>:<\/p>\n 1\/2 cup red wine vinegar Directions<\/strong>:<\/p>\n This time of year, it’s ALL about Michigan tomatoes … ripe, juicy Michigan tomatoes. In every color, and in every size … we search for every heirloom name we can find: Brandywine, Cherokee Purple, Oxheart, Rutgers, Amish Paste,\u00a0Currant Gold Rush, Currant Sweet Pea, Cherry Roma and Austin Red Pear … just to name a […]<\/p>\n","protected":false},"author":17,"featured_media":10394,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[56],"tags":[79,184,183,78,76,25],"class_list":["post-10360","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-drink","tag-farm-fresh","tag-food-at-wickwood-inn","tag-gazpacho","tag-local-food","tag-recipe","tag-recipes"],"_links":{"self":[{"href":"https:\/\/souciehorner.com\/wickdev\/wp-json\/wp\/v2\/posts\/10360","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/souciehorner.com\/wickdev\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/souciehorner.com\/wickdev\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/souciehorner.com\/wickdev\/wp-json\/wp\/v2\/users\/17"}],"replies":[{"embeddable":true,"href":"https:\/\/souciehorner.com\/wickdev\/wp-json\/wp\/v2\/comments?post=10360"}],"version-history":[{"count":13,"href":"https:\/\/souciehorner.com\/wickdev\/wp-json\/wp\/v2\/posts\/10360\/revisions"}],"predecessor-version":[{"id":17064,"href":"https:\/\/souciehorner.com\/wickdev\/wp-json\/wp\/v2\/posts\/10360\/revisions\/17064"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/souciehorner.com\/wickdev\/wp-json\/wp\/v2\/media\/10394"}],"wp:attachment":[{"href":"https:\/\/souciehorner.com\/wickdev\/wp-json\/wp\/v2\/media?parent=10360"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/souciehorner.com\/wickdev\/wp-json\/wp\/v2\/categories?post=10360"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/souciehorner.com\/wickdev\/wp-json\/wp\/v2\/tags?post=10360"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Gazpacho<\/strong><\/h3>\n
\n1\/2 cup extra virgin olive oil
\n6 large ripe tomatoes, coarsely chopped, with their juice
\n1 cup roasted tomatoes
\n1 1\/2 cups canned tomato juice
\n2 red bell peppers, cored, seeded, and coarsely chopped
\n2 onions, coarsely chopped
\n2 large shallots, peeled and coarsely chopped
\n2 large cucumbers, coarsely chopped
\n1\/2 teaspoon Spanish smoked paprika
\nPinch of cayenne pepper
\nSalt and freshly ground black pepper, to taste
\n1\/2 cup chopped fresh dill<\/p>\n\n
“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.”
\n~ Lewis Grizzard<\/em><\/h4>\n","protected":false},"excerpt":{"rendered":"