Hot House Tomatoes, Perfect Substitute For The Limited Heirloom Tomato

Rain, poor weather and high demand have created a limited supply of heirloom tomatoes.  What to do?  Substitute with our hot house tomatoes.  Unlike many, we offer the true hot house tomato, not a 4x5 tomato.  Our tomatoes are grown in a hot house with the crown stem still attached.  According to our Sales Director, Dwight, they're firm and smell and taste like tomatoes fresh from your grandmother's garden.

Remember, never store your tomatoes in the refrigerator.  They keep for days stored at room temperature.  Refrigerating a tomato destroys it's flavor and creates a mealy texture.  Store cut tomatoes in a plastic bag at room temperature, but eat them within 24 hours.

When cutting the tomato, remove the stem first. Use a sharp paring knife and a very gentle grip on the tomato, remove the tough core at each end by going in at an angle.  Then, turn the tomato until you've got yourself a cone you can pop right out.  Serrated knives work best to cut tomatoes.  Saw through the fruit with a light touch, forming the perfect edge.

Of course, please call our knowledgeable sales staff with any questions and keep eating your tomatoes!

Fresh, Organic Herbs from Arizona Are Here!

Over the next few months, we will be selling fresh, organic herbs from Yuma. Many chefs prefer the taste of fresh herbs and feel that it also adds a flavorful twist to salads.

Take care in storing your fresh herbs.  They should be cleaned (ends clipped and dead leaves removed), and stored in a perforated plastic bag in the crisper drawer of your refrigerator, except basil.  Fresh basil should be cleaned and stored in a jar of water, uncovered, on your kitchen counter.  Refrigerated basil turns black and loose their flavor.  Remember, the longer you store fresh herbs, the more flavor they loose.

It is suggested to use 3 times as much fresh herbs as you would dried herbs. However, you'll be more successful substituting fresh herbs for dried herbs instead of dried herbs for fresh.

To preserve flavor, add fresh herbs about the last 20 minutes of cooking. Add the more delicate herbs — basil, chives, cilantro, dill leaves, parsley, marjoram and mint — a minute or two before the end of cooking or sprinkle them on the food before it’s served.  Cold foods may have fresh herbs added several hours before serving.  It is suggested to have the cold foods chilled for a couple of hours to allow the flavors to blend.

What are you waiting for, try some today and 'lett'uce' know what you think!

When our specialty buyer, Robert, gets excited about something, I know it's good.  Well, he's excited about Pixie Tangerines and even brought a few down to the office for us to sample.  As described, they're sweet, and juicy with easy to peel skin and segments that are easy to separate.  Best of all, they don't have seeds!

So, what are Pixie Tangerines good for?  Of course they're good in tarts and cookies, and sectioned for salads, but they're just so cute you'll want to eat them plain!

Haven't tried a Pixie Tangerine?  Get them now.  These lovely little jewels are only available for a few weeks and they go fast.

I've become a big fan of this little fruit.  What about you?  Have you tried Pixie Tangerines?  Do you have any recipes to share?