Tomatoes for dessert? Indeed, Clyde Common’s love affair with the tomato runs deep. So, as we bid adieu to Executive Chef Chris DiMinno’s summertime tomato salad, we transition into fall with a perfectly inspired seasonal dessert from another Clyde star – Pastry Chef Danielle Pruett.

Food & Wine’s popular blog, Mouthing Off, just published a roundup of their five favorite restaurant dessert trends for Fall, and included in the mix is Pruett’s tomato upside-down cake. Writer, Kate Heddings mentions a few popular takes on this classic American dessert, but notes that “the most interesting fruit in rotation has to be tomato, seen at Clyde Common in Portland, Oregon.” This local gastropub has a way of creating some of the most unique and delicious creations with the use of local and seasonal Northwest ingredients, and sure enough, people are taking note.

Click here to read the full article: http://www.foodandwine.com/blogs/mouthing-off/2011/9/27/top-5-trends-in-restaurant-desserts

Wednesday morning it is a tradition for team LAD to head to the Downtown Farmers Market for fresh fruits and other assorted goodies.

Our mission on this (HOT) day: tomatoes and peaches.

We strolled through the bustling booths, all filled to the brim with fresh fruits and vegetables. The atmosphere was alive with enchanting smells and a symphony of voices.

After picking up two bags of tomatoes – there was no shortage! – we set off in search of the perfect peach. We enjoyed several samples before tasting Sweet Sue from Baird Family Orchards. We learned they are a family farm located in Dayton, Oregon and they grow a variety of fruits including cherries, peaches, nectarines, apples, and even pluots (a blend between a plum and an apricot). The energetic salesman offered a pretty good pitch, but the true selling point was the crisp, smooth texture and refreshingly sweet taste.

The Wednesday Downtown Market runs through October 28 and is located in the South Park Blocks at Shemanski Park between SW Salmon & SW Main. Hours are 10 a.m. to 2 p.m. Visit the website here!

Northeast 28th was full of the sweet aroma of tomatoes today as 200 pounds of organic heirloom tomatoes from Red Truck Farm on Sauvie Island got washed, milled, cooked, seasoned and canned by the kitchen at Tabla Mediterranean Bistro.

These cooks crave a closer connection to the season and now guests will be able to enjoy house-preserved fresh tomatoes in dishes well into the rainy winter season.

Gorgeous raw product from Red Truck Farm.

The dirtiest part of the job involved squishing tomatoes in this old-fashioned food mill that Anthony has had in his family forever!

Umm, Umm Good

It was off to the stove top for heat and reduction…

Steaming boiling reduction

Anthony was one of the go-to cooks who got really into the preserving part of the festivities

We can’t wait to try a fantastic inventive dish with one of these wonderful tastes of summer.