These organic cherry tomatoes are bursting with flavour. I recommend using them to accentuate a dish of pasta al olio. Often regarded as a good test of cooking ability by Italians of discriminating taste, pasta al olio is both delicious and deceivingly simple to prepare. The key is to not over complicate things. You just want to use a few quality ingredients and allow them to shine through. In this case, I think that the addition of the cherry tomatoes works well.

When you start cooking your pasta (a quality bronze dyed fettuccine is recommended), add the halved cherry tomatoes, some thinly sliced garlic, a sprinkling of kosher salt, and a generous amount of olive oil to a second pan. The tomatoes will start to break down while your pasta boils.  Be careful to cook at a low temperature, ensuring that the slices of garlic do not brown. When your pasta is al dente, the tomatoes will be ready. Toss to combine and, if needed, add some of the reserved pasta water to bring it all together.  Finish with some torn basil leaves, a little freshly grated Parmesan Reggiano and a few cracks of pepper if you like.  Simple and very, very good.

There will be a greater selection of heirloom, field-ripened tomatoes at the market this week; they may still even be around if you wake up at 11. A variety of peppers including Hungarian hot bananas and a Spanish delicacy called padrones will also be available.  Apricots, an early apple variety or two, and maybe even some peaches will make an appearance. Superstar and Walla Walla onions, both fresh and cured garlic, several varieties of basil, zucchini, cucumbers, and a selection of beans should also be among the offerings from the friendly folks at Klippers Organic Acres.