Thank you!
Your support is sustaining the future of local news in our communities.

Celebrating tomato days

There’s nothing better  on a hot summer day than biting into a fresh tomato. I highly recommend it.

July through September is the best time to eat fresh tomatoes. They might be sold year round, but they just won’t have the same kick, in say, December. That’s probably because in winter you’re eating tomatoes trucked considerable distances to the supermarket.

A sweet fresh tomato is good for your soul and for your health. But I recently found out that cooked tomatoes are actually better for you than raw ones. When you cook them, tomatoes release a phytochemical called lycopene (which is what gives them their color) that makes them super powerful at fighting heart disease and many different kinds of cancer.

When you make a tomato sauce or toss together a stew for dinner, you’re actually boosting the health benefits of your meal by adding cooked tomatoes.

On the downside, cooking tomatoes may lower the vitamin C content, and vitamin C is one of the most powerful antioxidants you can get from food.

So here’s an idea: Eat a lot of tomatoes, raw and cooked. It’s OK to sit down with a bowl of spaghetti every now and then and let the phytochemicals do their work. And it’s great to eat a tomato over the sink, letting it drip like a fresh peach. Tomatoes are, after all, a fruit.

Which is one reason why they lend themselves so well to cobbler. Yep, tomato cobbler is fantastic. To make it, roast two pounds or so of cherry or grape tomatoes at 225 degrees for about an hour; sprinkle some thyme or basil on them first, and a little bit of sugar, some good olive oil and some coarse salt and fresh pepper. When they’re roasted and fragrant, take them out of the oven. Drain some of the juices off if they’re really swimming in liquid. And then top the roasting pan with a good biscuit dough, like this one adapted from Ina Garten, the Barefoot Contessa.

                                                             Cobbler dough for tomatoes

2 cups plus a handful of all-purpose flour;  1 tablespoon baking powder;  

1 1/2 teaspoons coarse salt;  12 tablespoons (1 1/2 sticks) cold butter;   

1/2 cup cold buttermilk, shaken;  1 cold extra-large egg;  1 cup grated extra-sharp cheddar;  Snipped chives;  1 tablespoon milk

Preheat the oven to 425 degrees. Combine two cups flour,  baking powder and salt in the bowl of a food processor. Pulse a few times to mix them, then add the butter and process until the you have pea-sized bits.

Combine the buttermilk and egg in a glass measuring cup, turn on the food processor and add them to the flour/butter mixture.

Mix only until moistened.

Toss together the cheddar and chives with a  small handful of flour, and add to the mixture in the food processor. Mix only until roughly combined.

Dump out the dough and knead lightly about six times. Add in lumps to the top of the tomatoes, so it creates a cobbled effect.  Brush with the milk.

This recipe makes enough dough for a very large baking pan. If you have too much, you can also make biscuits with the leftovers.

Bake until golden brown. Serve hot or warm.

Latest News

Van strikes utility pole, closes Route 112 for hours

Van strikes utility pole, closes Route 112 for hours

Traffic was diverted near Wells Hill Road after a crash closed part of Route 112 Friday afternoon.

By James Clark

A van crashed into a utility pole on Route 112 near Wells Hill Road Friday afternoon, leaving the driver hospitalized in serious condition and forcing the highway to close for several hours.

The crash was reported at approximately 3:20 p.m., according to Connecticut State Police Troop B.

Keep ReadingShow less
Voices from our Salisbury community about the housing we need for a healthy, economically vibrant future

Renee Wilcox

If you’ve ever wandered through Paley’s Farm Market, you probably know Renee Wilcox. For thirty years, she has been greeting you with unmistakable warmth—always ready with a smile. Renee grew up in Millerton, but it was in Salisbury that her family found something they’d never had before: a true sense of home. In 2003, she and her husband Bill were living in Millerton, but Bill—a volunteer with the Lakeville Hose Company—was already part of Salisbury life. When the Salisbury Housing Trust finished eight new homes on East Main Street (Dunham Drive), Renee and Bill were the first to sign on.

The story of those houses is really a story about the best parts of our community. Richard Dunham and his wife, Inge, along with the Housing Trust board, poured years of energy and hope into the project. Renee can’t help but light up when she talks about the people who helped her family settle in. Digby Brown came by to install appliances and bathroom cabinets; Barbara Niles spent hours painting; Carl Williams assembled bunk beds for the kids. Rick Cantele, at Salisbury Bank, helped them with their finances so they could qualify for a mortgage, while neighbors arrived at their door with fruit baskets and welcoming words.

Keep ReadingShow less
Trade Secrets: a glamorous garden event with a deeper mission

Heavy stone garden ornaments, a specialty of Judy Milne Antiques from Kingston, at Trade Secrets 2025.

Christine Bates

Tucked away on Porter Street in downtown Lakeville, Project SAGE is an unassuming building from a street view. But cross the threshold a week before Trade Secrets — one of the region’s biggest gardening events, long associated with Martha Stewart and glamorous plants of all varieties — and you’ll find a bustling world of employees and volunteers getting ready for the organization’s most important event of the year.

“It’s not usually like this,’ laughed Project SAGE director Kristen van Ginhoven. “But with Trade Secrets just around the corner, it’s definitely like this.”

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

Two artists, two Hartford stages, one shared life

Caroline Kinsolving and Gary Capozzielo at home in Salisbury with their dogs, Petruchio and Beatrice

Provided
"He played his violin, I worked on my lines, we walked the dog, and suddenly we were circling each other perfectly."
Caroline Kinsolving

Actor Caroline Kinsolving and violinist Gary Capozziello enjoy their quiet life with their two dogs in Salisbury, yet are often pulled apart to perform on distant stages in far-flung cities. Currently, the planets have aligned, and both are working in Hartford, across Bushnell Park from one another. Bridgewater native Kinsolving is starring in “Circus Fire,” the current production of TheaterWorks Hartford, while Capozziello is a violinist and assistant concertmaster of the Hartford Symphony Orchestra. While Kinsolving hates being away from home, she feels the distance nourishes their relationship.

“We are guardians of each other’s confidence and self-esteem,” she said.

Keep ReadingShow less
Local filmmaker turns spotlight back on Hollywood’s Mermaid

Esther Williams in “Million Dollar Mermaid” (1952).

Provided

For decades, Esther Williams was one of Hollywood’s brightest stars, but the swimming sensation of the silver screen has largely faded from public memory — a disappearance that intrigued Millerton filmmaker Brian Gersten and inspired him to revisit her legacy.

As a millennial, Gersten grew up largely unaware of Williams’ influential career. His teen years in Chicago were spent with friends who obsessed over movies, spending hours at their local independent video store,and watching anything that caught their eye. Somehow, though, they never ventured into the glossy world of synchronized-swimming musicals of the 1940s and ‘50s.

Keep ReadingShow less
Summer exhibition opens at Wassaic Project

Nate King, “When I Was Younger And Now That I’m Older,” 2026, Digital projection, digital animation, photography.

photo courtesy Nate King

The Wassaic Project, the 8,000-square-foot, seven-story former grain elevator transformed into a vibrant arts space, opens its 2026 Summer Exhibition, “Because, now is the time of monsters,” on Saturday, May 16, from 3-6 p.m. at Maxon Mills, launching a season-long presentation featuring 39 artists working across installation, performance, video and sculpture.

The opening celebration will include an afternoon of exhibitions and live programming throughout the historic mill building and its surrounding spaces. Gallery and Art Nest hours run from 12-6 p.m., with special presentations scheduled throughout the day.

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.