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Tomatoes are one of the vegetables in the nightshade family, which includes eggplant, bell peppers, and potatoes. Although tomatoes are fruits in a botanical sense, they don't have the dessert quality sweetness of other fruits.

Tomatoes are also an excellent source of vitamin C and vitamin A as well as bone-healthy vitamin K. They are a very good source of enzyme-promoting molybdenum; heart-healthy potassium, vitamin B6, folate, and dietary fiber; blood sugar-balancing manganese. In addition, tomatoes are a good source of magnesium, niacin, and vitamin E; iron, vitamin B1, and phosphorus, protein, and copper.

Here at Spiral Path Farm, we grow many different kinds of tomatoes: Cherry tomato (both red grape and the orange super sweet Sunsugars), Italian Plum / Paste tomato (San Marzano), Red Round Beefsteaks, and Heirloom Tomatoes

Storage Tips:

Since tomatoes are sensitive to cold, and it will impede their ripening process, store them at room temperature and out of direct exposure to sunlight. They will keep for up to a week, depending upon how ripe they are. To hasten the ripening process, place them in a paper bag with a banana or apple since the ethylene gas that these fruits emit will help speed up the tomato's maturation. If the tomatoes begin to become overripe, but you are not yet ready to eat them, place them in the refrigerator (if possible, in the butter compartment which is a warmer area), where they will keep for one or two more days. Removing them from the refrigerator about 30 minutes before using will help them to regain their maximum flavor and juiciness.

Whole tomatoes, chopped tomatoes and tomato sauce freeze well for future use in cooked dishes. Sun-dried tomatoes should be stored in an airtight container, with or without olive oil, in a cool dry place.

Harvest Season:

June (greenhouse)
July - October (field)

Farm Recipe:


1/2 lb. Fresh mozzarella cheese
5-6 Tomatoes
Salt and pepper
1/2 C Basil leaves, chiffonade
1/2 C Olive oil or Italian salad dressing

Slice mozzarella cheese and line a glass 9x9 pan or casserole dish

Slice tomatoes and place on cheese. Sprinkle with salt, pepper, and basil chiffonade(roll 4-5 leaves tightly, then slice very thin with a sharp knife) fluff & toss onto tomatoes.

Drizzle with olive oil/dressing. Marinate 2 hours or more.

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