Tomatoes

JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC

Storage:

Storing tomatoes in the refrigerator can quickly lead to flavor loss and unpleasant texture change. Only store them in the fridge if they are on the verge of going bad and you don’t have time to eat them! The best place is to store them on your counter at room temperature, out of direct sunlight.

Varieties:

We grow many different varieties of tomatoes. Generally, they can be lumped into one of three categories: cherry, slicers and paste. Cherry tomatoes are small round, elongated or tear drop shaped. They are typically the first to ripen in the spring and last through the summer heat while the other types might dwindle off. Slicers are any large, round, juicy fruits that are perfect for any raw use. Paste tomatoes have thicker walls and aren’t as juicy. These are well suited to making soups, sauces, etc. Of course, you can use any tomato for anything, but these are there typically uses!

The following tables will be completed as our tomatoes ripen for the 2012 season!

Cherry

Juliet

Hartman’s Gooseberry

Montesino

Slicers

Brandywine

Purple Cherokee

Wapsipinicon Peach

Paste

Roma

Amish Paste


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