My Daddy's Tomatoes: Happy Father's Day

Me and Daddy. Happy Father's Day, I Love You!

My father is a food lover and tomato farmer....and it's about time I brag about his latest project... deltatomatoes.blogspot.com. He has created a blog about his tomato obsession. I have begged for years to get him to write a diary or a tomato log so that I could have a record of his tomato knowledge to pass down the 5th generation of tomato growers, my son, my father's namesake, Webb Playford. In January 2011, my father logged on to tell his tale and share his 50 plus years of tomato knowledge. I'm thrilled to read (and edit) every single word.

I'm pretty sure I got my love of food from my father. The man will eat  anything...he's had duck eyes, monkey brains and pairs spaghetti with catfish on Fridays. Some of my best food memories were when my mother would take a week with the girls to Florida and Daddy was left in charge!

My Father in the tomato patch, 2002.

Daddy made eating FUN. Breakfast was a hamburger with mayonnaise, mustard and pickles and dinner...a choice between sardines or Chefboyardee ravioli. For years I chose the ravioli...since Daddy served this dish by opening the can and sticking a spoon in it, we discovered that if you added a squirt of yellow mustard, it would take the "can taste" out of the ravioli. (I'm serious, it works) As time passed I finally got brave enough to try the sardines and you know...they aren't so bad. Saltines, sardines, a little wooster and lemon. (Usually eaten for lunch the day my mother throws a big party...he has to fix his own plate!) From that point on I've become more adventurous and willing to try anything.

Thanks Daddy, your enthusiasm and love for eating food is the reason I have my hobby...this blog. I love you. Happy Father's Day

To honor him on this special day...I give you delta tomato recipes.
Want to learn how to plant and grow your own tomatoes? Follow deltatomatoes.blogspot.com!


Webb Franklin's Tomato Recipes

Home-grown tomatoes
Balsamic vinegar
Extra-virgin olive oil
Salt
Pepper
Fresh basil

SLICED TOMATOES
Thick, sliced homegrown tomatoes are my favorite summer delight. Dipping them in boiling water for 8 seconds takes the skin right off and doesn’t effect the flavor. All you need is salt and pepper and you are good to go.

Sprinkle balsamic vinegar over tomatoes with a drizzle of extra virgin olive oil and garnished with fresh basil. Lots of salt and pepper…these babies are real good.

Wait until just before serving to put the dressing on and never put the dressed tomatoes in the ice box.

CHUNKED TOMATOES
Cut tomatoes into bite-sized chunks. Use the same dressing above, but use more. I like to spoon them on the salad plate with lots of juice on a bed of lettuce. No need to toss these in a salad. Tomatoes are all you need!

Future Tomato Grower, Webb Playford

Mayonnaise. The Real Sauce of the South

Homemade mayonnaise.

This Southern ice box must is something you just have to try! I'm not kidding.

As usual, Di's was the first homemade mayonnaise I ever experienced...a smooth, creamy, salty, tangy sauce that will make your mouth water. It's like nothing you've every tasted, not even mayonnaise! (Hellmanns OR Duke's)! Here's Di's no-fuss recipe:

Diana Dubard Cooper's Homemade Mayonnaise

2 eggs, yes the whole eggs
4 tablespoons lemon juice
2 cups vegetable oil
salt and red pepper to taste, I like a lot of both

Blend eggs, lemon, salt and red pepper in a blender and slowly add oil while blender is on high. That's it! You can add more lemon, salt and red pepper to your liking by dumping the blender mayo into a bowl and mixing the additions with a spoon until just right for you. Every Southerner has their OWN method of creating homemade mayo, this is mine and to me there is nothing better. It's just damn good!

Store-bought mayo, goodbye. Your vegetables, french fries and the obvious chicken salad, potato salad, egg salad and BLT's will thank you.

Dill Pasta with Peas

Who doesn't need a make-ahead side dish?
Pasta salad was my first thought...easy. I have neglected the kitchen for far too long, so I was itching to create, not just make. Now...how to make it different? Dill seems fresh and summery? I went for it. Here's a recipe for a great, different pasta salad.

Dill pasta with peas

Pool Party Pasta with Peas

1 box angle hair pasta
1/3 cup plus 2 tablespoons olive oil
5 tablespoons mayonnaise
1 4oz package Hidden Valley Ranch Salad Dressing Mix
6  tablespoons lemon juice
3-4 tablespoons dill weed
salt and pepper to taste
5 oz frozen green peas

Cook pasta as directed and drain. Combine next five ingredients and pour over hot pasta. Mix well and put in ice box until chilled. Add frozen peas once cold.

This is a winner and your guests will love it. Hope for left overs!