A Garden in a Glass

Tomatoes! So many possibilities (or pasta bilities, depending on your vibe). I’m eating them at nearly every meal right now. Tomato sandwiches on Big Fresh Bakery sourdough with mayo and flaky sea salt (you can find their bread at the Sunday farmers market at Agawam Park or the Green Thumb stand) gazpacho, sungold and roasted corn salad, caprese; all of it. I can’t stop.

That’s what I love about seasonal eating. Right when I’m on the cusp of getting tired of eating the same thing every day, something new pops up at the farm stands and suddenly I’ve got a new obsession. It’s just so easy to eat well and simply this time of year. The produce speaks for itself.

We’ve had a neighbor dropping off his fresh catch every weekend, which the boys and I look forward to. They’re out running around with their farmer tans and sun-kissed freckles, and we’ve even been making our own ice cream at home, sweetened with honey instead of sugar, to tame our nightly Buddha Berry cravings.

And while I’ve been sober for over a decade now, I’ll admit my favorite thing to do with summer tomatoes is make Bloody Mary mix. I only make it this time of year, so it feels like a real treat. Heirlooms make it naturally rich and sweet, and once you’ve tried it fresh, you’ll never go back to the bottled stuff. I just throw everything in a blender and that’s it. No fuss.

The ingredients in this version are a little specific, but worth it. Here’s where to find them. Greenpoint Spices, especially the lemon pepper, are stocked at North Sea Farms, Comers and Peconic Prime Meats. All of their blends are fantastic. Holy Schmitt’s Long Island horseradish is available at the Green Thumb and Serene Green farmstands. And tomatoes? You can get them just about everywhere right now. I picked up the ones for this recipe at Hank’s in Southampton. Since we live in the village, I love being able to pop over. They’ve got beautiful produce, pantry staples, baked goods, and even a cute little farm-themed toy section for the kids.

So here it is. My bold, earthy summer favorite. It makes about a quart and a half, enough to share with friends or keep cold in the fridge for a few days of spicy sipping. Whether you spike it or not is entirely up to you.

Heirloom Bloody Mary Mix

Makes about 1½ quarts

Ingredients:

3 pounds large, juicy heirloom tomatoes (about 5)

Juice of 1 lemon

3 tsp Greenpoint Lemon Pepper

2 tsp sriracha

¼ cup green olive juice

3 tbsp Holy Schmitt’s horseradish (squeezed)

Instructions:

Quarter the tomatoes and place them in a large blender.

Add all remaining ingredients.

Blend on high until completely smooth.

Refrigerate for at least 1 hour.

Shake well before serving. Pour over ice and garnish as desired.

Notes: For less heat, reduce horseradish, lemon pepper, and sriracha by half.

Serve as-is for a bold nonalcoholic brunch drink, or spike with vodka, mezcal, or aquavit for a proper cocktail.