Tomato season is here!

Tomato season is here!

Yahoo!!! Tomato season is here! We asked for recipes using CSA vegetables, and you answered. Here are the first two recipes, courtesy of CSA member Dawn Beckman.

Got a great CSA-focused recipe? Send it (with photo is best, if possible) to farm@hampshire.edu. Can’t wait to hear what you’re cooking up!

tomato salad in bowl

Tomato salad


Tomato Salad (vegan, gluten-free)



1 quart of cherry tomatoes, halved

3 scallions, chopped (use the white portion and about 1 inch of the green portion)

1 tablespoon fresh basil, chopped

3 tablespoons olive oil

1 tablespoon red wine vinegar

Salt and pepper to taste

Feta cheese or chunks of fresh mozzarella – optional



Put tomatoes, scallions, and basil into a shallow bowl.

Drizzle with oil and vinegar.

Season with salt and pepper.

Stir gently.

Add cheese while stirring or serve on the side.


Gazpacho (vegan, optionally gluten-free)

This traditional Italian cold summer soup takes about 15 minutes to make and a few hours to chill – the longer, the better the flavors will meld.  Yields 4 to 6 servings.



2 pounds ripe tomatoes – plum or small round tomatoes are best. Halve and core the tomatoes, no need to peel. (To core, remove seeds and any white core.)

½ cucumber peeled, seeded, and roughly chopped

1 green pepper, cored and quartered

½ small red onion, peeled and roughly chopped

1 clove of garlic, peeled and chopped

3 tablespoons olive oil

2 tablespoons wine vinegar

1 teaspoon salt

½ teaspoon pepper

½ teaspoon ground cumin

1 slice white bread with crusts removed, softened by running under the faucet, and gently rung out – optional for thickening



Combine all ingredients in a blender or food processor, or chop finely. If you have a blender or food processor, puree for a minute or more depending on desired consistency.

Taste and correct seasoning.

Chill before serving, at least 2 hours.

The gazpacho is good topped with any leftover tomatoes, cucumber, pepper, and/or finely chopped  fresh herbs. You can also add croutons, a drizzle of olive oil, or some sour cream or plain yogurt.

Reeve Gutsell is the Food, Farm, and Sustainability Program Coordinator at Hampshire College. She has a Master's degree in Resource Management and Conservation, as well as a long-term interest in the intersection of agriculture, environmental issues, social justice, and food systems. She enjoys the walking around the farm in all types of weather, and almost always finds something beautiful or interesting to explore.

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