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Posts Tagged yellow tomatoes

Helpful Tips

Some updates for Week 18, as you will see, summer is still in full swing!

Tomatillos will be in the shares for the second week in a row.  Sorry I missed them last week.  Tomatillos are also known as the husk tomato. They are green and they are encased in a papery covering. They are often used in Mexican and Tex-Mex recipes and they can be served hot or cold.  The simplest way to serve them is to chop them into salsa or to prepare a Salsa Verde. The tomatillos should be left out on the counter and used within a few days.

Café Azul Tomatillo-Avocado Salsa

1/3 pound tomatillos, husked, rinsed, and quartered
1/4 pound fresh jalapeño chilies, rinsed, stemmed, seeded, and halved
2 cloves garlic, peeled
1/2 cup lightly packed fresh cilantro
1 tablespoon olive oil
1 firm-ripe avocado (about 1/2 lb.), peeled and diced
1/2 cup minced onion
1 1/2 to 2 tablespoons lime juice

In a blender or food processor, whirl tomatillos, chilies, garlic, and cilantro until coarsely puréed. Pour into a bowl.  Stir in olive oil, avocado, and onion. Add lime juice and salt to taste.  Yield: Makes about 2 1/2 cups

Yellow Tomatoes are another new item for some of you.  The yellow tomato color alone makes it something that I enjoy using.  Mixing the deep yellow with red in a salad is one ofmy favorite ways to serve yellow tomatoes.The biggest difference between a yellow tomato and a red tomato is acid content. Yellow tomatoes are much less acidic making them just a little bit sweeter. Red tomatoes contain Lycopene; Red tomatoes are higher in vitamin C, while yellow tomatoes are higher in niacin and folate.

More Fruit!  White Peaches  The first difference of course is the color, on the outside subtle, you however do know that something is different.  They are very juicy and the jury has been out forever, which is the favorite.  All families are divided.   White are a little more delicate.  Handle with care.  For Baking I prefer yellow peaches, White for eating out of hand. 

Stanley Plums also known as the prune plum or the Italian Plum. These are actually dried to make prunes.  Blue/Purple on the outside, almost a green/brownish color on the inside. These are a favorite of mine and just out of the field you will see a big difference in taste from the supermarket variety.  The last time these were available I had to place the box on my back seat or I would have eaten all of them on the way home!  It has been said that plums are highest in antioxidants so enjoy these plums. Storing at room temperature will ripen the plums really quickly.  Refrigerate for up to a few days.

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