Nature’s candy. Cherry tomatoes have 23 mg Vitamin C per cup, and about one calorie per tomato. The free radical fighting antioxidant lycopene is tomato’s gift to you. Cooking concentrates the lycopene, but no one will fault you if you can’t wait.
Cherry Tomato
Preparation Tips
Cut tomatoes for salads using a serrated knife. Serve sliced tomatoes with fresh mozzarella, olive oil, basil leaves, some capers, salt, and pepper for a wonderful salata caprese. They cook quickly and break down quickly for fresh tomato sauce.Storage Tips
Who could blame you if the cherry tomatoes are eaten out of hand and don’t make it to the table? Store at room temp for best flavor and use within a few days.
Cherokee Heirloom Tomato
The Cherokee was one of the first “black” tomatoes and the first to be popularly recognized as an heirloom. This tasty tomato was mistaken as over-ripe when first compared to hothouse versions. Indeed, the purple skin absorbs the suns rays voraciously.
Recipe Links
Heirloom Tomato RecipesPreparation Tips
Wash tomatoes in cool water before using. Slice and sprinkle heirloom tomatoes with sea salt, drizzle with olive oil, and enjoy; add to salads, sandwiches, salsas, sauces, or pasta bakes. Let the colorful palette and flavors of heirlooms be the life of your next party!Storage Tips
Store (display) heirloom tomatoes on the counter stem-down in a cool spot, out of direct sunlight. Use when slightly soft and aromaticBrandywine Tomato
A well established heirloom passed down by the Sudduth family to master tomato grower Ben Qusenberry of Ohio. The Brandywines are descendants of the Mikado from the Henderson seed company and the Turner Hybrids from the Burpee Seed Company.
Preparation Tips
Tomatoes should be sliced with a serrated (or super-sharp) knife. To de-seed, slice through the meridian and gently squeeze out juice and seeds. To peel, make a few superficial slices in the skin, toss in boiling water for 30 seconds, drain, cool, and peel.Storage Tips
Tomatoes are best ripened at room temperature and held in the fridge once desired ripeness as been attained. Then they keep in the fridge for 2–3 days.Big Beef Tomato
Big Beef are a variety of beefsteak tomato, which are the largest of the tomato cultivars – some weighing up to a pound. In the 1890′s beefsteaks were bred by Johann Muster on his farm in Marathon NY. His triumph earned him honors from President Grover Cleveland.
Beefsteak Tomato
Beefsteak tomatoes are the largest of the tomato cultivars – some weighing up to a pound. In the 1890′s beefsteaks were bred by Johann Muster on his farm in Marathon NY. His triumph earned him honors from President Grover Cleveland.
Preparation Tips
Tomatoes are best sliced with a serrated (or super-sharp) knife. To de-seed, slice through the meridian and gently squeeze out juice and seeds. To peel, make a few superficial slices in the skin, toss in boiling water for 30 seconds, drain, cool, and peel.Storage Tips
Tomatoes are best ripened at room temperature and held in the fridge once desired ripeness as been attained. Then they keep in the fridge for 2–3 days.Tomato, Spinach, and Caramelized Onion Omelet
Recipe by The FruitGuys INGREDIENTS (For 1 omelet) 2 eggs, beaten 2 tablespoons milk 1 tablespoon butter 1/4 cup onion, thinly sliced 1/4 cup mushrooms, gently rinsed and chopped 1/4 cup tomatoes, diced 1/2 cup (packed) spinach, washed and chopped 1/4 cup sharp cheddar cheese plus more for garnish (optional) Salt and pepper to taste [...]
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Tomato Eggplant Spread
Recipe courtesy of Delilah’s Farm INGREDIENTS 1 cup fresh tomato (for cherry tomatoes, cut in half; for larger tomatoes, remove seeds and cut in 1-inch dice) 1 cup eggplant, peeled and cut in 1-inch dice 1/4 cup thinly sliced shallot 1 or 2 cloves garlic, minced 1 1/2 tablespoons olive oil 1 tablespoon balsamic vinegar [...]
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Greek-Style Green Beans, Squash, and Tomatoes
Adapted from nytimes.com INGREDIENTS 1 pound fresh green beans, trimmed 2–3 crookneck or other summer squash 1–1 1/2 cups tomatoes, chopped (peels optional) 2–3 shallots, finely chopped 2 large garlic cloves, minced 1/4 cup chopped fresh mint, parsley, or dill Olive oil Salt and pepper to taste 1–2 tablespoons fresh lemon juice (optional) PREPARATION Heat [...]
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Baked Eggplant with Feta Cheese & Tomatoes
Modified from Vegetarian Cooking for Everyone by Deborah Madison, courtesy of Capay Valley Farm Shop INGREDIENTS 1-1 1/2 lbs eggplant 1/3 cup extra virgin olive oil (EVOO) Salt and freshly milled pepper 4 ripe tomatoes, peeled, seeded, and chopped 2-3 oz feta cheese 1/2 teaspoon dried oregano PREPARATION Preheat the oven to 375°F. Slice eggplant [...]
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Classic Fried Green Tomatoes
Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 2–3 green tomatoes, medium-size, firm, cut in 1/4- to 1/2-inch slices 3–4 tablespoons olive oil 1/4–1/2 cup cornmeal 1–2 eggs, whisked until yolks are incorporated into whites, in a shallow dish Salt to taste Hot sauce (optional) PREPARATION Place tomato slices in egg wash, turning to coat them completely. [...]
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Roasted Tomatoes
Recipe courtesy of Delilah’s Farm INGREDIENTS 2–3 large tomatoes cut in quarters; 3–4 medium tomatoes cut in half; or 1 1/2 cups cherry tomatoes left whole 2–3 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon pepper Pinch of red pepper flakes (optional) 1–2 teaspoons dried oregano, thyme, or rosemary; crumbled (fresh herbs burn and turn [...]
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Heirloom Tomato-Cucumber Salad
Recipe by The FruitGuys INGREDIENTS 1 cup heirloom tomatoes, chopped in bite-size pieces 1 cup cucumber, chopped in bite-size pieces (cuke peel is optional) 1/2 cup sweet bell pepper, diced 1/4 cup fresh basil leaves, chopped Salt and pepper to taste 1/4 cup crumbled feta cheese (optional) PREPARATION Toss salad ingredients together and drizzle lightly [...]
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Avocado-Feta Salsa
Adapted from keyingredient.com INGREDIENTS 1 avocado, pit and peel removed, chopped 1/2 cup tomatoes (plum or cherry), chopped 1/4 cup finely chopped red onion 1 clove garlic, minced 1–2 tablespoons fresh parsley leaves, chopped 1 tablespoon olive oil 1 tablespoon red or white wine vinegar 4 ounces feta cheese, coarsely crumbled Pita bread or tortilla [...]
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Panzanella (Bread Salad)
Courtesy of Capay Valley Farm Shop INGREDIENTS 1/2 loaf day-old sourdough or baguette (or other bread) 2 tomatoes, cut into 1/2 inch cubes 1/3 cup Extra Virgin Olive Oil (EVOO) 1/4 cup red wine vinegar salt and freshly ground pepper to taste 3-4 small cucumbers, cut into 1/2 inch cubes 1/2 small red onion, peeled and [...]
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Potato-Tomato Pairings (2 recipes)
Recipes by The FruitGuys You say Potato, I say…Tomato! These phonetically friendly items also pair well in recipes. Here are a couple of our favorites. (NOTE: Quantities below serve 2; recipes may be doubled.) Potato-Tomato Gratin INGREDIENTS 3–4 small or fingerling potatoes Tomatoes, sliced (approximately the same quantity as potato slices) 1 garlic clove, minced [...]
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Hybrids vs. GMOs
Dear FruitFriends, In the following article, Heidi Lewis writes about genetically modified organisms (GMOs), and more specifically what they are (and are not) relative to food. The FruitGuys has always held the policy that we will never include GMOs in our fruit or vegetable mixes. We support the drive to label GMOs that is wending [...]
Mick Klug Farm, Saint Joseph, MI
By Heidi Lewis The USDA classifies family farms as “any farm organized as a sole proprietorship, partnership, or family corporation.” But a cold definition is never the whole story, is it? Mick Klug grew up on his family’s farm. His parents established their 40-acre farm in the 1930s. The reason you often hear of farms [...]
Heirloom Tomatoes
After decades of living under the thumb of cookie-cutter Hothouse Tomato Rule (or even worse, the tasteless, mealy, commercially produced varieties), America has been liberated by heirloom tomatoes—hundreds of varieties, rolling in from local growers in a multitude of shapes, colors, and taste attributes. However you slice them, tomatoes are an excellent source of vitamins [...]
Preparation Tips
Wash tomatoes in cool water before using. Slice and sprinkle heirloom tomatoes with sea salt, drizzle with olive oil, and enjoy; add to salads, sandwiches, salsas, sauces, or pasta bakes. Let the colorful palette and flavors of heirlooms be the life of your next party!Storage Tips
Store (display) heirloom tomatoes on the counter stem-down in a cool spot, out of direct sunlight. Use when slightly soft and aromatic.Bok Choy en Provence
Adapted from Gourmet INGREDIENTS 2 tablespoons olive oil 2 large garlic cloves, minced 1/4 teaspoon dried thyme 1 bay leaf 1 teaspoon orange zest 2 heads baby bok choy, bases removed, rinsed well, and cut into 2-inch pieces 2 medium tomatoes, chopped 1/4 cup Kalamata olives, pitted and chopped Salt and pepper to taste PREPARATION [...]
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Tomato Gala
By Heidi Lewis The glittering gates to the Summer Tomato Gala have opened wide, the red carpet has been rolled out, and the scent of jasmine wrist corsages fills the air. An exhalation escapes from the mouths of the refined guests as the pumpkin coach pulls up. “The Heirlooms are here!” they cry. Making himself [...]
The Rhythm of Fall
By Paul Muller of Full Belly Farm, courtesy of Capay Valley Farm Shop The farm is sliding into the rhythm of a welcome fall. Last week’s rain was a signal to slow down, breathe deeply, and remember crisp, clean October color. Damp air permeated even the driest of spaces and the moisture washed everything clean. The [...]
Roasted Tomatillo Sauce
Adapted from Joy of Cooking, 75th Anniversary Edition INGREDIENTS 3–4 tomatillos, husked, rinsed, and halved 2–3 tomatoes, halved 1 jalapeño pepper, halved and seeded 2–3 shallots, halved 6 cloves of garlic Several collard leaves 1/3 cup chopped fresh cilantro 3/4 cup vegetable broth, more as needed Salt and pepper to taste PREPARATION Preheat oven to [...]
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Tomato and Greens Soup
Courtesy of Delilah’s Farm INGREDIENTS 2 cups whole tomatoes 2 teaspoons olive oil 1/4 cup onion, in 1/4 inch dice 2 tablespoons celery, in 1/4 inch dice 2 tablespoons carrot, in 1/4 inch dice 1/2 teaspoon salt 1/2 teaspoon pepper 2 cups vegetable or chicken broth 1 tablespoon red or white wine vinegar 1 bunch [...]
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The Love Apple
Tomatoes Inspire and Nourish By Heidi Lewis The French called the tomato the pomme d’amour, or The Love Apple, for their belief that the exotic tomato had aphrodisiac powers. Tomatoes might not be responsible for romance in people, but eating tomatoes does seem to spark a lust for more tomatoes. Tomatoes are a member of [...]
Lycopene is Super Antioxidant
Tomatoes: In Season and In Health By Rebecca Taggart Echoing fall colors to come, the luscious red, yellow, and purple hues of heirloom tomatoes are at their height now, epitomizing the best qualities of summer, when ample sunshine causes tomatoes’ flavors to reach their zenith of sweet tartness. It is hard to imagine Mediterranean cuisine [...]
Now and Latah Tomatahs
Fresh or frozen, tomatoes make great sauce! By Gretchen Bay During last year’s tomato season, we had a surplus of organic Early Girl tomatoes in The FruitGuys office from a local farmer, and I was lucky enough to head home with a very big bag of them. Organic Early Girls are some of the sweetest, [...]
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Pino’s Pasta
By Pia Hinckle My Calabrian friend Pino made this dish during a visit to California in 1999. This is a traditional southern Italian pasta made with fresh tomatoes, olives, capers, and basil. Now I make it every summer during the height of tomatoes season. INGREDIENTS 1 pound spaghetti or linguine 10 medium ripe fresh tomatoes [...]
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Heirloom & Cucumber Salad
Recipe courtesy of Capay Valley Farm Shop, included in the Capay Valley FarmShares case INGREDIENTS 1 pound heirloom tomatoes 1 pound cucumbers 3 tablespoons balsamic vinegar 3 tablespoons extra virgin olive oil (EVOO) 1 teaspoon salt 1/2 bunch fresh basil, diced (optional) PREPARATION Trim and cube tomatoes. Skin cucumbers if desired, quarter lengthwise & slice thinly. [...]
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The Rural Measuring Stick
By Paul Muller of Full Belly Farm, courtesy of Capay Valley Farm Shop The measuring sticks that gauge the success and survival of a farm have been whittled upon and brandished both as tools and as blunt cudgels. For many years, those sticks have prioritized and shifted investments for success by measuring the efficiency of [...]
Grilled Vegetable Marinade
Adapted from food.com INGREDIENTS Mixed vegetables: zucchini, shallots, tomatoes, etc. 2/3 cup olive oil 1/3 cup balsamic vinegar 1/4 cup minced shallot 1 tablespoon chopped fresh basil 1 teaspoon minced garlic 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper PREPARATION Prep vegetables for grilling, keeping pieces large enough to work on grill or [...]
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Ch-Ch-Ch-Cherry Toms
By Heidi Lewis Get your scorecards ready! Sharpen your pencils, polish your forks, and pull up a chair—the tomato season is upon us, as evidenced by the basket of ch-ch-ch-cherry toms in our TakeHome cases this week. Cherry tomato bushes are usually the first to produce, and since they keep producing, their season lasts the longest—and so is [...]
Roasted Tomatillo Sauce with Greens
Adapted from Joy of Cooking, 75th Anniversary Edition INGREDIENTS 3–4 tomatillos, husked, rinsed, and halved 2–3 tomatoes, halved 1 spicy pepper, such as jalapeño or Anaheim chili, halved and seeded 1 yellow onion, quartered 6–12 cloves of garlic Several leaves of chard 1/3 cup chopped fresh cilantro 3/4 cup broth (vegetable or chicken), more as [...]
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Romano Beans and Tomatoes
Recipe courtesy of Delilah’s Farm Report INGREDIENTS 1 pound Romano beans, trimmed and cut into approximately 1 1/2 inch pieces 1/2 medium onion, diced 3 cloves garlic, sliced thin 2 tablespoons olive oil 1 large tomato, peeled, seeded, and chopped, or 1 cup cherry tomatoes cut in half Salt and pepper to taste PREPARATION Blanch [...]
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Portobello Mushroom and Heirloom Tomato Bruschetta
Adapted from Gourmet Ingredients 1 cup heirloom tomatoes, seeded and diced (4 to 5 small- to medium-size tomatoes) 1 teaspoon balsamic vinegar 2 portobello mushroom caps, cut into 1/4-inch-thick slices 2 garlic cloves, minced 2 tablespoons olive oil 1 tablespoon red wine 2–3 slices crusty Italian bread Salt and pepper to taste Parmesan or goat [...]
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Spinach and Heirloom Tomato Salad
Courtesy of Delilah’s Farm Report INGREDIENTS 1 bunch of spinach 2 large tomatoes, cut into bite-size chunks 4 tablespoons olive oil 2 tablespoons sherry vinegar 1 tablespoon honey 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon smoked paprika Chopped nuts or croutons (optional) PREPARATION Thoroughly wash spinach and place in a [...]
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Zucchini Chard Gratin
Courtesy of Delilah’s Farm Report INGREDIENTS 1/2 medium onion, chopped 1 tablespoon olive oil 2 cloves garlic, chopped 1 bunch chard, coarsely chopped 1 green zucchini, cut in 1/4 inch slices 1 yellow zucchini, cut in 1/4 inch slices 3–4 plum tomatoes, cut in 1/4 inch slices 1 tsp chopped thyme 1/4 cup grated Gruyère [...]
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Spaghetti with Roasted Garlic, Tomatoes, and Mushrooms
Courtesy of Delilah’s Farm Report INGREDIENTS 1 head of garlic, peeled but left whole 6 tomatoes quartered lengthwise 12 mushrooms, halved 3 tablespoons olive oil 1/4 cup chopped mixed fresh herbs—parsley, basil, dill, thyme, oregano, marjoram—whatever you like. But use oregano and marjoram sparingly so as not to overpower the other flavors. 1 pound spaghetti [...]
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Brussels Sprout Salad with Lemon Mint Vinaigrette
Courtesy of Delilah’s Farm Report INGREDIENTS 2 cups of Brussels sprout leaves, separated 1/2 cup finely chopped carrot 2 cups finely chopped celery 1 teaspoon canola oil 1 tablespoon finely chopped scallions or red onion 3 heirloom tomatoes, cored and cut crosswise into 1/4-inch slices Lemon Mint Vinaigrette: Zest of 1 lemon 1/4 cup lemon [...]
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Roasted Eggplant with Feta and Tomatoes
Adapted from Bon Appétit Ingredients 1 eggplant, washed, peeled, and cut into 1-inch cubes 1 pint cherry tomatoes, washed and halved 2 tablespoons olive oil 2 tablespoons sherry vinegar 2 tablespoons chopped fresh oregano 1/2 cup feta cheese Salt and pepper to taste Preparation Preheat oven to 450˚F. In a medium-sized bowl, toss the eggplant [...]
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Pasta with Spicy Eggplant, Tomato, and Basil
Adapted from Gourmet INGREDIENTS 2 eggplants, ends removed, peeled and cut into 1/2-inch cubes 1 onion, peeled and coarsely chopped 1/4 cup + 2 tablespoons olive oil 32-ounce can diced or strained tomatoes 1-2 Jimmy Nardello peppers, cored, seeds removed and finely diced 2 garlic cloves, peeled and minced 1 pound penne or rigatoni pasta [...]
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Pasta with Zucchini, Shiitake Mushrooms, Tomatoes, and Basil
Adapted from Bon Appétit INGREDIENTS 1 pound penne or rigatoni pasta 3 tablespoons extra-virgin olive oil 2-3 zucchini, trimmed and cut into 1/3-inch-thick slices 4-5 fresh shiitake mushrooms, stems discarded and caps sliced 6-8 cherry tomatoes, washed and cut in half 1-2 garlic cloves, peeled and finely chopped 2 tablespoons chopped fresh basil 1/2 cup [...]
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Tomatoes: The Italian Staple from South America
Tomatoes are a New World food from the Old World. Likely brought to Europe by Spanish explorers from South America, the tomato had worked its way into Italian cuisine by the 16th century and now resides in home gardens and family recipes around the globe. One must think of the first brave soul to taste these “berries:” the leaves [...]
Black Bean, Purple Pepper, and Cumin Chili
Adapted from Bon Appétit INGREDIENTS 1 large purple bell pepper, cored, seeds removed, and coarsely chopped 1 1/2 teaspoons cumin 1 Jalapeño pepper, de-seeded and finely minced 2 15-ounce cans black beans, drained and rinsed 1 32-ounce cans diced tomatoes 4 tablespoons olive oil 1 large onion, coarsely chopped (yields about 1.5 to 2 cups) [...]
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Refreshing Summer Salad with Grapefruit, Cherry Tomatoes, and Radishes
INGREDIENTS 2 tablespoons cider vinegar 2 tablespoons honey 1 tablespoon Dijon mustard 5 tablespoons olive oil 4 cups Romaine lettuce, washed, dried, and ripped into bite-sized pieces 1 grapefruit, peeled, pith removed, and sections cut from membranes 1 cup cherry tomatoes, washed and cut in half 1/2 cup radishes, scrubbed, ends removed and thinly sliced [...]
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Sautéed Kale, Marinated Summer Squash and Cherry Tomatoes Sandwich with Goat Cheese and Thyme
INGREDIENTS 2 teaspoons white wine vinegar 1 tablespoon olive oil 1/2 teaspoon salt 1 summer squash, ends removed, cut in half and thinly sliced lengthwise 1 cup cherry tomatoes, thinly sliced 1 tablespoon olive oil 1 bunch Lacinato (Dino) Kale, coarse stems removed and leaves coarsely chopped 2 teaspoons Balsamic Vinegar 2 ounces of soft [...]
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Deck the Halls with Cherry Tomatoes
Among the hearth-warming treasures in our TakeHome boxes this week are bright-as-holiday-lights cherry tomatoes (Solanum lycopersicum var. cerasiforme). “Tomatoes in December!” you may exclaim. Why, yes Virginia, this is one of the benefits of urban California living, along with the lack of engine block warmers, ice scrapers, sound of 5 a.m. salt spreaders, or snow [...]
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