{"id":18044,"date":"2018-07-19T22:36:40","date_gmt":"2018-07-19T22:36:40","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=18044"},"modified":"2018-07-19T22:36:40","modified_gmt":"2018-07-19T22:36:40","slug":"cheese-tortelloni-tomato-spring-onion-jalapeno-dill-flower","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=18044","title":{"rendered":"cheese tortelloni, tomato, spring onion, jalapeno, dill flower"},"content":{"rendered":"

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Our first home-cooked meal since last Wednesday!<\/p>\n

But it wasn’t really about cooking, only assembling<\/em>, using the simple ingredients indicated in this recipe<\/a> suggested on the pasta maker’s own site. I chose it because I happened to already have everything it asked for, even though we had been away 4 days.<\/p>\n

Also, with this meal I can confirm that tomatoes actually can be stored in the refrigerator, although only under certain circumstances, and with certain important provisos: A few days before we were to leave on a long weekend trip, one of the farmers I regularly visit in town slipped\u00a0 4 beautiful New Jersey tomatoes into my canvas market bag without my knowing it. I tried really hard to include them in meals before we left, but without any success, so the night before we left I looked on line to see what I might do to give them a chance of surviving until we came back. I quickly pulled up on the screen,\u00a0the advice<\/a>,\u00a0‘How to Keep Tomatoes Fresh for Longer”, on the Food52<\/a> site. I followed it, and, after waiting a day for the fruit to recover from the refrigerator, as it warned, I found it worked like a charm.<\/p>\n

Actually, it turns out that the question of how or where to store tomatoes may be still more complicated, as suggested by this Serious Eats article<\/a>.<\/p>\n

Still, the refrigerator worked for me this time, and in fact on the next day as well, when I cooked with the remaining 2 tomates.<\/p>\n