The ubiquitous but necessary Tomato Caprese. Here with Black Russian and Green Zebra Heirloom tomatoes from the Worthington Farmer's Market, sold to me by a nice man who apologized that he was selling tomatoes with dirt on them. Add some fresh mozzarella, aged balsamic vinegar, good olive oil and sea salt and consume until you can't possibly stand to look at another heirloom tomato, just so that next March, when it's cold and rainy in Ohio, you can pine for them, and yearn to do it all over again next August.
