Description
Sustainably grown bites of sweetness
CALL LINDA FOR WHOLESALE PRICING: 859-630-2694
THESE ARE THE ONLY STORES TO PURCHASE MY SUN SUGAR CHERRY TOMATOES AT FOR THE 2023 SEASON:
ETC PRODUCE IN FINDLAY MARKET
COUNTRY FRESH FARM MARKET & WINE DEPOT ON BEECHMONT AVENUE
JUNGLE JIM’S EASTGATE
These little cherry tomatoes are like bite-size bursts of sweetness, often described as “candy from the sun”. Sweet, thick, with beautiful orange color and light skin, even children enjoy popping them into their mouths. Several years ago, Sun Sugar was named by Sunset magazine as the best tasting tomato in their trials for its sweetness and rich flavor. Available July through early September in the Cincinnati area.
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 changes both their taste and texture because it damages the membranes inside the fruit walls and changes the chemical structure. Our sun sugars are grown chemical-free, some studies show that growing tomatoes according to organic standards results in dramatically elevated phenols (the flavor) content compared to tomatoes grown conventionally, using agricultural chemicals.
Yellow tomatoes have valuable amounts of beta-carotene, the pigment that gives orange and yellow tomatoes their color and helps neutralize free radicals that may damage our cells. Besides a good dose of vitamin C, yellow tomatoes have more niacin and folate than other tomatoes and offer a good level of potassium, important for regulating blood pressure, nerve function, and muscle control.
This recipe combines our edamame and sun sugar cherry tomatoes:
Sun Sugar Edamame Mediterranian Salad
2 cups sun sugar cherry tomatoes or cherry tomato mix cut in half
1 cup edamame beans (cooked & shelled)
½ cup roasted garlic
¾ cup feta cheese
½ cup chopped fresh basil
¼ – ½ cup extra virgin olive oil to taste (or get feta cheese in olive oil with or without olives from the Kroger olive bar)
Mix to desired look and texture. Makes about 5 cups or 10 servings. Eat it by itself or on chips.
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AT THE END OF SEASON & BEFORE THE FIRST FROST CONTACT US IF YOU WANT SOME GREEN SUN SUGARS FOR THIS PERFECT FALL SPICE-CAKE TASTING RECIPE:
Green Sun Sugar Cherry Tomato Cake
adapted from Paula Dean
1 cup (2 sticks) butter, softened
2 1/2 cups sugar
3 large eggs
3 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 1/2 cups diced green sun sugar cherry tomatoes
1 cup golden raisins
1 cup chopped walnuts
1 can cream cheese icing
Preheat oven to 350 degrees F. It’s going to make 12 cups of batter so grease and flour a 9×13 cake pan, Bundt cake pan or make 24 cupcakes.
Beat butter and sugar with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition.
In a medium bowl, combine flour, cinnamon, baking powder, salt, and nutmeg. Gradually add to butter mixture, beating well. (Batter will be soft.) Stir in tomatoes, raisins, and walnuts. Spoon batter into prepared pan. Bake for 45 minutes for cake (70 minutes for bundt cake, approximately 25 minutes for cupcakes) or until a tester inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove cake from pan and let cool completely. Frost with icing.
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