OK, this tomatoe recipe started out as one of my improvisations. But it’s so tasty, that I decided to codify it. Besides, it’s the very last of the tomatoes. I got these muli-colored heirlooms at Taft Farms in Great Barrington. The Lacinato Kale came from Left Field Farm in Middlefield. The potatoes could of been local, but I ran out of steam after trying for forage them from several stores and farm stands. But the andouille sausage is acutally made in Massachusetts at ________.
So this idea started out because I’ve developed a serious intolerance to milk and I wanted to bring an appetizer to our monthly film night for our little club. Three members are don’t eat meat, except for sausage, strangely enough. And as I’m trying to keep away from cheese, that limited my creativity. But Asian is always a safe bet for the lacto-intolerant, and andoille is a perfect substitute for chinese sausage.
This antipasto is colorful, a snap to make and celebrates the season. I got a fine baguette sliced at Richard Bourdon’s Berkshire Mountain Bakery, which I toasted. Then I assembled the flavorful toppings on an attractive platter, made by my mom, Vera Lightstone, who taught pottery in Manhattan for many years.
Toasts, Shredded Lacinato Kale Salad, Tomatoes with Beans and Pickled Tomatoes, and New Potatoes and Andouile with Swecthan Salt and Pepper, the latter influenced the the late great Barbara Tropp.
