Chilled Heirloom Tomato Soup with Watermelon, Basil, Habanero


It’s almost the end of September and yet I find myself holding on to the heels of summer. Feeling like I was running out of precious time I loaded up on heirloom tomatoes, corn and peppers from the farmer’s market last weekend. Feeling inspired by the produce I wanted to keep things very simple but unique at the same time. I tried out the combination of tomato and watermelon. I had felt hesitant about this pairing when I’ve seen it on menus before but I knew with sweet heirloom tomatoes it would be delicious.


I skinned and pureed reddish hued heirloom tomatoes and seasoned it with fleur de sel and freshly cracked black pepper and placed it in the fridge to chill. I plated cubed watermelon in a soup bowl with basil, minced habanero, lemon oil and freshly cracked black pepper.

Figs in Salad


Maggie’s Farm winter mix of salad greens along with fresh figs, fourme d’ambert, toasted walnuts, and walnut oil & sherry vinegar dressing. Pungent, sharp, sweet, nutty, pleasantly acidic.