Knowledge V. Wisdom & Garden Variety #11

The Husband thought I'd enjoy this quote posted by one of his FB friends:

Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad

I'm not using tomatoes for fruit salad today--I'm using them for chicken salad.

Growing up, almost every Saturday during tomato season my dad and I made tuna salad stuffed tomatoes for lunch. 

My dad prepped the (Creole!) tomatoes while I whipped up my famous (to my dad) tuna salad.  My secrets: no, not love...pickle juice and lots of Tony's.

Come to think of it, Dad also had me make my "famous" Lipton Lemon Sugar Tea.  Can't believe I fell for all that buttering-up!
After staying away from tuna while pregnant, I never could go back to it.  So my tomatoes get stuffed with other salads: chicken, crab, shrimp, couscous, orzo.
My chicken salad, like my tuna salad has pickle juice for some of the moisture and lots of Tony's.  I also like to add fresh thyme.

But I'm not going to give a recipe for chicken salad.  Like deviled eggs and potato salad, I find that most people have their favorite versions.  Often what they grew up with. 

This is more of an idea for when you think you can't possible come up with another use for all those beautiful ripe tomatoes.  Scoop, stuff them with something (anything), and call 'em in for lunch. 

My tomatoes are about done for the year--pulling them out this weekend.  A little sad, but we had a good crop.  We tried about 10 different types, mostly heirloom...
and promptly forgot to take notes on which we liked or didn't. 
Guess we'll have to do it all over again next year!

Tomatoes used for the chicken salad:
clockwise from top left
Beefsteak, Brandywine, Better Boy
Printer friendly

Chicken Salad Stuffed Tomatoes
from Ms. enPlace
your favorite chicken salad, chilled
1 tomato per person
salt & pepper

Cut a thin piece off the bottom of each tomato to keep them from rolling on the plate.  Next, using a small paring knife, "core" the tomato.  You can cut the top flat and keep the lid for garnish if you'd like.  Scoop out the middle of the tomato.  (I like to slurp the goop then and there.)  Sprinkle salt in the inside of each tomato.  Set the tomatoes upside down on paper towels or a baking rack.  Allow to drain for about 15 minutes.

Turn the tomatoes right side up, season with more salt and pepper.  Fill with chicken salad and serve.


Ms. enPlace


~ Made a dish with something you nurtured in your garden?
~ Maybe a neighbor stopped by and shared some of his/her harvest?
~ Have baskets of goodies from a pick-your-own farm?
~ Found some treasures at your local farmer's market?
Share them here!

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Garden Variety Wednesday schedule:August 17 & 31
September 7...last one and maybe on to something else...

Linking this week with:
Make a Food-"e"-Friend Monday @ The Saturday Evening Pot
Tuesdays at the Table @ All The Small Stuff
Tasty Tuesday @ Naptime Creations
Hearth and Soul vol 59 @ A Moderate Life
Delectable Tuesday @ Home Sweet Farm
Made it on Monday #20 @ Lark's Country Heart
Let's Do Brunch @ The Life and Times of the 21st Century Housewife and My Sweet & Savory
Turning the Table Thursday @ Around My Family Table
What's Cooking Thursday @ Feeding Four
Potluck Friday @ EKat's Kitchen guest hosted by girlichef
Foodie Friday @ Little Brick Ranch
Fresh Food Friday @ la bella vita
Friday Food @ Mom Trends
Simply Delish @ KB & Whitesnakes Home