TomatoFest at New Leaf this Weekend

You Say To-may-to, I say To-mah-to

No matter how you say it, we all love ‘em! It’s local tomato season and they are at their juiciest and best-tasting, so dive in and enjoy. The different varieties of tomatoes grown on the Central Coast are described below.

Join us for TomatoFest Aug 15 from 12 pm - 2pm at the Half Moon Bay New Leaf Community Market: Meet the friendly grower from West Vista Farm and sample their fresh-picked, flavorful fruit of the vine.

Tomato Varieties

Dry-Farmed Tomatoes
Dry-Farming is a process where all irrigation is cut off after the plants have become established, forcing their roots deep into the soil in search of water and allows them to focus on producing fruit. Best used in recipes that allow their intense flavor to shine, these tomatoes are perfect for roasting or in salads, salsas, jams and chutneys. They ripen anywhere from mid-July to mid-October, are possibly the most eagerly awaited harvest of the year here on the Central Coast.

Heirloom Tomatoes
Heirloom or ‘Heritage’ tomatoes are special because cultivators have saved the seeds and passed them down through the generations. They come in a range of sizes, colors and, of course, flavors. Best appreciated raw, slice them up and simply drizzle with balsamic vinegar to make an aesthetic statement on a plate. Heirlooms ripen faster than modern commercial varieties so you should only buy enough for a few days. Pick heirlooms that are somewhat firm to the touch because anything softer means they are overripe.

Beefsteak
Referred to as a “beef tomato” by the British, the beefsteak is a favorite among home growers. Due to their larger size beefsteaks are not commercially grown as often as other types, but here on the central coast we have amazing farmers that grow some of the finest organic beefsteaks around.

Cherry Tomato
Ranging from the size of a thumb tip to a golf ball this variety is thought to be a cross between domesticated garden tomatoes and wild currant-type tomatoes. Cherry tomatoes reach higher sugar concentrations than full-size tomatoes, so they taste sweeter. For a delicious side dish, try roasting them whole.

Green Tomato
Green tomatoes are just regular, unripe red tomatoes. They’re firm (though they’ll soften upon cooking) and sour. Perfect for cooking and baking, you wouldn’t want to just pop one in your mouth. If a recipe calls for a green tomato, heirlooms such as Green Zebra are not the ones they are looking for. Try substituting for tart green apples in recipes for cakes and pies. Sounds weird? Remember they are a fruit!

Momotaro
A sweet, low-acid, juicy and beautiful tomato that was developed in Japan and named after a hero in Japanese folklore. An ideal culinary tomato that slices easily, it is a rich shade of pink on the outside, with vibrant red flesh on the inside. The Momotaro is durable, heat tolerant, crack resistant, and has a long shelf life.

For more great food events at New Leaf Community Markets, visit: www.newleaf.com/events