Recently Farmscape teamed up with Ray Garcia, Executive Chef at FIG, Surfas a restaurant supply and gourmet food store, and A Sustainable Kitchen, a community based organization whose mission is to bring people together to learn, share, and discuss sustainable strategies for everyday life. Together we hosted a cooking demonstration using a variety of our garden-fresh tomatoes. We were excited to work with Chef Ray because his food philosophy is, "Fresh, simple, unassuming, sustainable, and organically grown" which we thought fit perfectly with our mission. He is a big advocate of locally grown ingredients and "wants the ingredients to stand out on their own." No better vegetable to give him than our homegrown, flavorful tomatoes! 

I know, I know. Lasagna without noodles or ricotta cheese seems like it should be illegal. I say…don't knock it 'til you try it! This is a surprisingly mouth-watering recipe that will satisfy anybody's cravings for salty, cheesy, carbohydrate-rich lasagna. It's low-calorie, low-carb, low-fat, and it's delicious! I make this dish when I have either an overgrown zucchini I don't want to go to waste, or just a couple garden zucchinis I want to use up.

As the first cherry tomatoes begin to ripen on the vine, we savor each one, relishing in their exceptionally sweet and delightful flavor, but by the end of the season, little tomatoes are taking over Farmscape kitchens all over Los Angeles.

As that time of the season approaches, we'll keep you equipped with simple ways to use every last one! The first dish, from Gourmet.com, is one of my favorite ways to use up a bounty of cherry tomatoes. The recipe was adapted originally from LA's own Evan Kleiman.