I grow organic heirloom tomatoes (about 3,000 pounds a season!) and herbs for
Arrange the tomato slices in a circular pattern on a platter. Place the herbs in the bowl of a food processor fitted with a metal blade. Drizzle the olive oil over the herbs. Using a citrus zester or paring knife, peel thin strips from the skin of the lemon and set aside. Cut the lemon in half and squeeze the juice from half into a bowl. Measure out
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