I picked up about a dozen tomatoes from one of my favorite farms here in CT as I was heading home from an early morning walk at the beach today. I am happy to go out of my way to see what’s being offered at Stahursky Farm.
Single words burnished into weathered plaques inform passersby about what has been picked from the field that morning.
The long time owners of Stahursky Farm are octogenarians (maybe older). The 10 acre farm has been in their family in Westport, CT. since 1927.
Less than a quarter of a mile down the road, traffic whizzes by as shoppers pull off the Post Rd. to buy “local” tomatoes at the mega Super Stop and Shop.
I deposited my $7.50 after weighing the perfectly ripe tomatoes and rainbow colored peppers.
This is the same scale I’ve weighed my veggies on since I made the best wrong turn down this road 25 years ago. These gents keep the same cash box on the same rickey table since I can remember.
The honor system survives.
The farmer doesn’t look up from his work to check on my weighing or paying.
A few weeks ago, I was worried that these old timers were no longer with us. They were late in opening their farm stand this season. Today’s sign indicated that they only had tomatoes and peppers to sell.
They’ve slowed down, but I’ll continue driving to the other end of town to deposit my singles in their cash box for as long as they keep on keepin’ on.
By the time I pull into my driveway I’m already dreaming of this gazpacho recipe. It’s the easiest and most delicious one I know. If it’s time for chilled soup, the summer’s heat is on.
It’s time to keep the prep simple.
Stahursky Farm is located at 42 Maple Avenue North, near the Long Lots School in Westport, CT. Hours are variable, as you might imagine.
Thank you Alison Richman and Tonya Monti, Rabbit’s Garden in Aspen, for keeping us well fed and healthy while visiting our Rocky Mountain dream a few weeks ago.
Here's THAT easy gazpacho recipe you've been looking for. Be sure to use the very best, peak of the season, farm fresh tomatoes.
Thank you Allison and Tonya, Rabbit's Garden, Aspen, CO., for this recipe.
This recipe is vegan, raw and pareve (non-dairy).
- 1 English cucumber, rough chopped
- 3 medium Heirloom Tomatoes, rough chopped
- ½ each red & yellow bell pepper, rough chopped
- ½ red onion, rough chopped
- 1 Jalapeno pepper- seeded and chopped (adjust to taste)
- 2 cloves garlic, rough chopped
- 4 scallions, rough chopped
- handful basil-chopped
- handful cilantro- chopped
- ½ C balsamic vinegar
- 3-4 limes, juiced
- ¼ C red wine vinegar
- ¾ C good quality, extra virgin olive oil
- salt and pepper to taste
- Water, tomato juice or V8 juice*
- Chop all ingredients and marinate with balsamic, lime, olive oil & red wine vinegar for at least a day.
- Pulse in blender, food processor or VitaMix.
- Season with salt and pepper.
- Add water or tomato juice to achieve texture you like (or eat thick).
- Chill and serve in bowls topped with chopped basil, cilantro or scallions.
*Allison likes to use V8 juice as it makes it a bit spicier. She only adds it after blending.