What’s In Season: May, and Homemade Tomato Soup

On April 26, 2011

Here’s what’s in season this month. If you have been following along, Bolded items are new from last month.

Most Popular Fruits	Less Popular Fruits	Most Popular Veggies	Less Popular Veggies
Apples	Artichokes	Asparagus	Belgian Endive
Avocados	Cantaloupes	Broccoli	Lima Beans
Bananas	Papayas	Cabbage	Okra
Cherries	Tangelos	Carrots	Radishes
Cranberries		Celery
Grapefruit		Corn
Lemons		Green Peas
Limes		Lettuce
Mangoes		Peppers
Oranges		Spinach
Pears		Potatoes, White
Pineapples		Tomatoes
Watermelons

*May is the last in season month for Artichokes, Pears, Belgian Endive, Broccoli and Spinach*

My In-Season item pick of the month: Tomatoes!

What to look for when purchasing tomatoes?
Tomatoes should be allowed to ripen
on the vine in order to have the best flavor.
Try to buy locally to ensure they are picked at the proper time.
Smell = Should be aromatic and garden fresh
Touch = Firm, no bruises

So what will you make this summer with your fresh tomatoes?
Try this delicious Homemade Tomato Soup recipe adapted from Michael Chiarello:

Homemade Tomato Soup
{from Michael Chiarello}
Printable Recipe

1 (14-ounce) can chopped tomatoes
(or use 2 cups fresh chopped tomatoes, now in season)
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves
1/2 cup heavy cream, optional

Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.