Homegrown Tomatoes, Assorted Beets & Roasted Shishito Pepper Salad with Aioli topped with Fair Share Farm Radish Sprouts 

— from the TowniesWS Test Kitchen by Chef Harrison Littell 

Breakfast, lunch, dinner, we’re eating tomatoes. During this glorious time of year, these juicy, flavorful (not really a vegetable) fruits fill our southern gardens and Winston-Salem farmers market stands capturing our attention in bright hues of red, orange, green, purple and gold. Fresh tomatoes are only really good in the summer, you know. The rest of the year we are stuck with the dull, lifeless flavor of a cold shipped standard stock. Pass. We are savoring the season right now, and when it is through, we will eagerly wait until the calendar lands on the summer solstice once again. I am not always the patient type but these nightshades are certainly worth the wait.

Other seasonal recipes ideas –

Tomato Stack Salad from Eating Well Magazine

Tomato Watermelon Salad from The New York Times

The Perfect Tomato Salad from The Kitchn

Tomato Caprese Salad from Mrs. Happy Homemaker (local blogger)