{"id":5175,"date":"2015-09-02T05:17:01","date_gmt":"2015-09-02T05:17:01","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5175"},"modified":"2015-09-02T05:17:01","modified_gmt":"2015-09-02T05:17:01","slug":"tomato-salad-with-red-beans-celery-feta-mint","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5175","title":{"rendered":"tomato salad with red beans, celery, feta, mint"},"content":{"rendered":"

\"tomato_salad_red_beans\"<\/a><\/p>\n

When I was growing up, Friday was fish day. \u00a0We were in the midwest, far from the sea, but we were surrounded by the Great Lakes, and\u00a0it\u00a0was the 40’s,\u00a0so the great and the less great waters were still able to support, just for starters, perch, bass, pike, white fish, lake trout, lake herring, smelt, sturgeon, and all kinds of bass.<\/p>\n

I now live in New York and, because of the glorious ocean bounty of the fisher folk who set up\u00a0stalls in my local greenmarket, fish day is now\u00a0Monday, Wednesday, Friday, and Saturday, every week of the year, except for those days on which\u00a0I’m unable to get\u00a0to Union Square.<\/p>\n

On the days in between, while I will sometimes\u00a0serve meat, I\u00a0prefer to put together a dish in which\u00a0vegetables have a chance to shine, although usually assisted by some form of pasta, eggs, rice, or other sympathetic medium.<\/p>\n

This Tuesday evening the medium\u00a0was bread, or toast, to be precise, and it was very good toast. \u00a0I had a chance to try a recipe which had originally attracted me because of its tempting, and very seasonal ingredients, and also, at this time, because it would include\u00a0a good number\u00a0of the heirloom tomatoes I had been recently accumulating on the north windowsill. \u00a0There was also the added attraction, on a very warm evening,\u00a0of\u00a0the fact that it could be assembled\u00a0with no heat whatsoever.<\/p>\n