Tomatoes--Get 'Em While They're Hot

UPDATED at 9 a.m. with a list of some of the produce in the market. (See at bottom.)

For the "locavores" who frequent Sunday's farmers market at Alamitos Bay and others in our area, there soon may be added benefit to buying their vendors' tomatoes and cucumbers. Aside from the freshness factor, farmers market shoppers are likely to be somewhat insulated from a shortage that may double the price in some parts of the country--if they're available at all.

Crops have been heavily damaged in Mexico, Texas and Florida due to a freeze. Other produce affected include green beans, eggplant, peppers, and zucchini and other types of squash. This follows a recent increase in food prices caused by a shortage of corn and other grains.

Tomatoes are just now coming back strong at Sunday's market, where you usually can find excellent ones at the Wong and Tamai stands. Also look for them at the Gonzaga, Kawano and Rivas stands, among others. Expect to pay from $2 to $3 per pound or per basket. 

A reminder on what to look for in a tomato: It should be firm but slightly soft, and the skin should be unwrinkled and unbruised.

If you're looking to use them in sauces, salsas, etc., some vendors sell, at a discount, tomatoes that are imperfect or overripe--but you'd want to use those almost immediately. Otherwise, farmers market tomatoes should keep for about a week.

Underripe tomatoes, on the other hand, can be ripened in just a few days by keeping them in the paper bag you brought them home in, or on a sunny windowsill. The paper bag trick is also a reason that you want to remove your fully ripe tomatoes from the bag when you get home--otherwise they'll soon go bad. And, of course, avoid refrigerating them.

The Wong stand takes a lot of the guesswork out by smartly setting up a little tasting bar where you can sample a generous slice topped with salt, pepper or other seasonings. Then try walking away without buying a bagful.

Here's a recipe for a tomato salsa, the fresh ingredients for which should be easy to find at today's farmers market or most any good one:

Fresh Tomato Salsa

• 4 cups diced tomatoes (5-6 medium)
• 3/4 cup finely diced red onion (about 1 small)
• 1/4 cup red-wine vinegar
• 1-2 jalapeno pepper, seeded and minced
• 1/2 cup chopped fresh cilantro
• 1/2 teaspoon salt
• Pinch of cayenne pepper, or more to taste

Directions

Combine tomatoes, onion, vinegar, jalapeno, cilantro, salt and cayenne in a medium bowl. Refrigerate until ready to serve.

Read more: http://www.kitchendaily.com/recipe/fresh-tomato-salsa-766/#ixzz1ETGjDFou

In abundance and looking very good at the Sunday market, around 8:45 a.m.:

• strawberries
• carrots
• cauliflower
• broccoli crowns
• cabbages (red and green)
• spinach
• lettuce (romaine, red leaf, butter) and mixed greens
• citrus fruits (navel oranges, satsumas, Page and Fairchild mandarins, lemons, grapefruit, pomelos, Minneola tangelos)
• red grapes
• cilantro
• beets
• brussels sprouts
• artichokes
• potatoes (several varieties)
• garlic
• onions

Also available:

• English peas
• snow peas
• snap peas
• thin-stalked asparagus
• green beans
• chard
• blackberries
• red raspberries
• blueberries
• parsnips
• mushrooms
• Romanesco broccoli
• cauliflower
• apples
• bok choy
• Chinese cabbage
• Jerusalem artichokes (sunchokes)

Harbor Area Farmers Market (Long Beach Southeast). Alamitos Bay Marina, on East Marina Drive, one-quarter mile south of East Second St, just west of Pacific Coast Highway. Most Sundays from 9 a.m.-2 p.m. (though some vendors are ready to sell at 7 a.m.). www.goodveg.org.