By Heidi Harrabi

Farmers’ Market

We are in the heart of tomato season, and there are a large variety of them available at the market.

Are tomatoes a part of your regular diet? They should be.

Here is why:

One of the most well known benefits of tomatoes is its Lycopene content. Lycopene is a vital anti-oxidant that helps in the fight against cancerous cell formation as well as other kinds of health complications and diseases.

Free radicals in the body can be flushed out with high levels of Lycopene, and the tomato is so amply loaded with this vital anti-oxidant that it actually derives its rich redness from the nutrient.

Scientific studies have proven the benefits of eating tomatoes are not only in preventing cancer, but in preventing heart disease as well as high cholesterol.

Tomatoes are by far one of the healthiest of the fruits and vegetables with the power to ward off some of the worst known diseases to man. Some of the varieties available at the market include: Roma, Brandywine, Early Girl, Cherry, Applause, Beefsteak, Big Boy, Mountain Fresh, Rocky Top and Sunrise.

The Market is open 3:30 to 5:30 p.m. Mondays at the Oak Park Mall, 3:30 to 6 p.m. downtown Thursdays, on First Street Northeast, just east of the Mower County Justice Center, and 9:30 to 11:30 a.m. Saturdays at Oak Park Mall.

All major credit cards and EBT accepted.

GRILLED TOMATO AND PESTO PIZZA

An easy, flavorful way to combine two summer classics: grilling and tomatoes. Choose tomatoes in contrasting sizes, shapes and colors for the most visual appeal. For the crispest pizza, make sure you roll your dough out thinly and evenly and don’t overload the top with tomatoes.

1 pound frozen whole wheat or white pizza dough, thawed

4 teaspoons extra-virgin olive oil

8 tablespoons prepared basil pesto

1 to 1 1/2 pounds mixed heirloom or other seasonal tomatoes, very thinly sliced

1/2 teaspoon fine sea salt, divided

1/2 teaspoon freshly ground black pepper, divided

3/4 cup crumbled feta cheese

Divide pizza dough into four equal balls. On a lightly floured surface, roll each ball out to a rough circle about 9 inches in diameter; brush each side of the circles with olive oil and place on baking sheets.

Prepare a grill for medium heat cooking. Working with one piece of dough at a time, place it on the grill rack and cook, rotating the crust frequently with tongs to help it cook evenly, until darkly browned on the bottom and air bubbles form on top, 3 to 4 minutes. Transfer browned-side up to the baking sheet; spread the browned side with 2 tablespoons pesto. Top with a few slices tomato (don’t cover the entire surface or the pizza will end up soggy), sprinkle the top with 1/8 teaspoon each salt and pepper, and dot with goat cheese. Slide or lift the pizza back onto the grill, close the grill cover and cook, rotating the pizza every now and then, until the bottom is deeply browned and the cheese begins to melt, about 3 minutes. Slide or lift the pizza back onto the baking sheet. Repeat with the remaining dough.