A weekend of Tomatoes! Last night we pasta from the @evanfunke Veggie box. Some corners of the internet will tell you that puttanesca sauce earned its name because prostitutes could easily and quickly cook it up between clients. Made from Tomatoes, Olives and Capers, its name roughly translates to “Lady of the Night.” (Puttanesca is supposed to have originated in Naples, Italy’s third-largest city, the birthplace of pizza, Elena Ferrante’s Neapolitan novels, Paolo Sorrentino’s films, and the stomping grounds of sirens so seductive that the only way to resist them is to fill your ears with beeswax and have someone tie you to your ship’s mast.) My version of puttanesca is made by combining Tomatoes, anchovies, Capers, Olives, Garlic, and Red Pepper. In my early twenties — when I lived in Italy — it was the only sauce I could really afford to make (and knew how to cook). Comforted by the Italian proverb “You should eat red when you are feeling blue,” I ate a lot of Tomatoes. THANK GOD this week’s farm box is full of tomatoes: Mountain Magic Tomatoes, Yellow Grape Tomatoes, and Piña Heirloom Tomatoes. Courtesy of @evanfunke who is (a) the curator of this week’s box, and (2) could be the villain (or hero) in any Paolo Sorrentino film, and (3) makes a much better Puttanesca sauce than me. We are SO GRATEFUL to Chef Evan. We will be making “Lady of the Night” pasta all weekend, if anyone has some “time between clients” x Richard