Many many thanks to everyone who donated. Day 2 was much better–a further 86 miles on to Provincetown with some sun and only a few sprinkles. Instead of our usual alfresco celebration that night on team member Marcy Jackson’s lawn, everyone huddled inside, eating off paper plates and drinking red wine, trying to dry out and stop shivering. PanMass Challenge Update: Team Rialto-Trade’s intrepid cyclists raised over $128,000 from this year’s ride! Day 1 opened in Sturbridge with a 5:30 departure in the pouring rain that didn’t let up over the next 108 miles. 2014 NYT articles that use the word “tomatoes”: 435. In fact we should all stop talking about red you-know-whats right now before we suffocate in newsprint. On top of perfect fresh tomatoes, well, I’d tell you how great they taste together, but tomatoes don’t need my help. Our daughter swears by it in grilled cheese sandwiches. But we remain dedicated fans–it’s rich, it’s salty, it goes great with craft beer or anything else you care to drink outside and, God help me, it’s good for you. In an age of candied pork belly tapenade can seem like a hayseed who wanders out of the olive grove into an alfresco candlelit dinner on his way to the barn. Yet, judging by the tubs of green and black versions of it I’ve seen in every southern French market I’ve visited in the last couple of years, including one in Cahors a month ago, the French still consume it in quantity. Tapenade has long been elusive on menus, except as a kind of chunky alternative to the olive oil that some restaurants serve with bread, perhaps because it’s so easy to make at home restaurateurs clients won’t order it.
A quick search using the Times Chronicle tool shows that this chunky olive paste only showed up in a handful of New York Times articles before 1970, and even in the following decade, only a few annual blips on the oscilloscope, husbanding its resources until that glorious year 1996, when it appeared in a whopping 36 articles. Until the late 1980’s tapenade barely registered in the culinary sensibility of Americans. As Jody explains in her notes, this tuna tapenade’s for you. Is anything more summery than the crazy quilt of tomatoes just ripening in New England, along with an herby tapenade, basil and olive oil? If you’ve never sat down at a table with tapenade because you’re afraid it might once have dated an anchovy, then fear not. And we use preserved lemons in everything, so this week we’re giving tomatoes a turn, and tapenade. The photographer in me was dying to speak up: Don’t you want to sneak a little preserved lemon into that? Some extra visual pop? Truth be told, my wife has always been a member of the “flavor first ” camp, with visual appeal a distant second. I had to bite my tongue while Jody prepared this week’s Tomato Salad with Tuna Tapenade.
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