Description
Flavorful little bites of sunshine
Sold by the pound, 10 pound minimum, no delivery fee within Cincinnati area.
CALL FOR DETAILS OR TO ORDER: 859-630-2694 OR EMAIL [email protected]
These little cherry tomatoes are like candy from the sun, often described as “bite-size bursts of sweetness”. Sweet, thick, with a beautiful orange color, they are less acidic and even children enjoy popping them into their mouths. Sold in the Cincinnati/Northern Kentucky area only, weekly deliveries can be made with advance orders in bulk by the pound. Available late June – early October.
Store your sun sugars on your counter at room temperature with the stem side down out of direct sunlight. They’ll last longer and taste better than storing them in the refrigerator. Refrigerating tomatoes damages the membranes inside the fruit walls,
If you’re a school looking for a great “Try It Out” Day vegetable consider purchasing some like Kenton County Schools has! Delivered in bulk the day before in Mini CRESBI crates so no boxes are harmed during the process! Call Linda at 859-630-2694 for details!
TOMATO CAPRESE RECIPE
1 quart red & orange cherry tomato mix
1/ 2 cup fresh basil leaves
1 small red onion, diced fine
8 ounces fresh Mozzarella ball or balls
1 cup balsamic vinegar glaze (sweeter kind or make your own)
1/ 4 cup extra virgin olive oil
1/ 2 tsp course sea salt
1/ 4 tsp fresh cracked pepper
Rinse, dry and cut in half tomatoes and larger basil leaves. Place on platter. Add finely diced purple onion. Mozzarella ball can be diced or placed in middle of platter. Drizzle all with olive oil and vinegar glaze. Grind salt and pepper on top to taste.
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SUN SUGAR CHERRY TOMATO SALSA
This is a great recipe if you have a lot of sun sugars that have split on you! Perfect with chips, salmon, tacos, sauteed shrimp, burgers, chicken or eggs.
- 8 cups (~3 pounds) split sun sugar cherry tomatoes
- 1 cup fresh cilantro leaves
- 1 cup diced purple onion
- 1 clove garlic
- 2-3 jalapeño peppers (or 1/2 tsp red pepper flakes)
- 3 tbl lemon or lime juice
- 1.5 tsp taco seasoning (or 1 tsp coarse salt + 1 tsp cumin)
- drizzle olive oil
Add all ingredients into a food processor. Pulse a few times until texture is roughly smooth. Add more salt or lemon juice as needed. Strain the salsa over a large bowl. Transfer the liquid in the bowl to a freezer bag for future use with soups, rice, grains, etc. Drizzle olive oil over your salsa to taste. Serve right away or portion into ziplock bags and freeze. Yield: ~ 24 oz. May need to strain again after defrosting. Thanks to basics of this recipe from theclevercarrot.com.
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Growing and picking your own tomatoes and your hands turning green? Check out this video to see how to get them clean!
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