Eating seasonal foods means a lot more variety is available. Our featured foods section will highlight fresh foods offered through Endless Mountains Farm Fresh, to showcase what's tasty now, and introduce you to some less well-known delights!
In addition to their center-stage phytonutrient, Lycopene, tomatoes are packed with traditional nutrients that have been shown in many studies to be helpful for all of the above conditions. For example, tomatoes are an excellent source of vitamin C and vitamin A, the latter notably through its concentration of carotenoids including beta-carotene. These antioxidants travel through the body neutralizing dangerous free radicals that could otherwise damage cells and cell membranes, escalating inflammation and the progression or severity of atherosclerosis, diabetic complications, asthma, and colon cancer. In fact, high intakes of these antioxidants have been shown to help reduce the risk or severity of all of these illnesses.
--source whfoods.com/genpage.php
Tomatoes are very versatile in the kitchen--use in soups, sauces, salads, and more! Tomatoes are also one of the most popular food items for home preservation. Tomatoes can be canned whole, pureed, or anywhere in between. They can be frozen whole for later use OR made into a sauce or soups and frozen for eating all winter long.
from: cookingclub.com/recipes/articletype/articleview/articleid/8126
By: Patsy Jamieson
What better way to put a bumper crop of tomatoes to use than a refreshing gazpacho? This one includes a generous amount of cucumber, bell pepper and onion for more garden flavor.
GAZPACHO
2 slices crusty Italian bread (1/2 inch thick), torn into pieces (1 cup)
4 cups coarsely chopped seeded tomato
2 cups coarsely chopped peeled seedless cucumber*
1 1/2 cups coarsely chopped red bell pepper
1 cup coarsely chopped red onion
2 garlic cloves, crushed
1 1/2 tablespoons sherry vinegar
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon salt
GARNISH
1/4 cup finely diced seedless cucumber*
1/4 cup finely diced red bell pepper
1/4 cup finely diced red onion
1. Place bread in small bowl; add enough cold water to cover. Let stand 10 to 15 minutes or until softened.
2. Combine all remaining gazpacho ingredients in large bowl. Squeeze excess moisture from bread; add to vegetable mixture.
3. Process vegetable mixture in food processor or blender, in batches if necessary, until smooth. Place in large bowl. Cover and refrigerate 1 hour or up to 1 day to allow flavors to blend.
4. Combine all garnish ingredients in small bowl. Serve gazpacho sprinkled with garnish.
TIP *Seedless cucumbers, also called hothouse or English cucumbers, are thinner and longer than regular cucumbers. They’re sold wrapped in plastic.
4 (1 1/2-cup) servings
PER SERVING: 205 calories, 8.5 g total fat (1 g saturated fat), 5 g protein, 28.5 g carbohydrate, 0 mg cholesterol, 710 mg sodium, 6 g fiber
Featured Food