TOMATOES
Tomatoes (Solanum lycopersicum) are a member of the nightshade family and are cultivated extensively for their irresistible fruits! Yes, Tomatoes are fruit (botanically speaking — berries, actually) though they are culinarily treated like vegetables! To get a head start on Tomato season, we cultivate an entire Hothouse full of Heirloom Tomatoes starting in the Spring. Once we hit Mid-July, that extra heat allows our Field Tomatoes to ripen! Check out our Tomato infographic below to see the varieties we cultivate!
In season: Mid-June to Early November
Nutritional value: Tomatoes are a good source of vitamin C. Tomatoes also contain antioxidants called carotenoids, including bet-carotene, which converts to vitamin A in the body! Plus they are also so dang good that you can’t help feel joy when eating them… talk about nourishing!
Storage tips: Tomatoes should be stored on the counter, as refrigeration causes them to become mealy. Once they ripen, Heirloom and Cherry varieties are best eaten within three to four days, whereas Grape varieties hold closer to a week. To speed up the ripening process try placing them in a bag with Bananas, as they naturally release ethylene gas, which accelerates ripening!
Culinary uses: Tomatoes are just as good raw as they are cooked! They can be used nearly everywhere in the kitchen — try using them in sauces, salads, and soups, or sautéing, roasting, stuffing, grilling, or frying them! Nothing says summer like a sliced Tomato, some Mozzarella and fresh Basil, with a drizzle of EVOO, Balsamic and some salt to finish, mmmmm! Try pairing them with their fellow nightshades, Peppers and Eggplants! You can also preserve Tomatoes by making Tomato sauce (followed by a hot water bath), Tomato paste, Tomato Jam, or sun-dried Tomatoes. If you want to keep your Tomatoes whole, try pickling them — this also works great for green, or unripe, Tomatoes!
