#tomatoseason

[captobiotech]

Organic farming based on Polyhouse by CaptoBiotech!

Tomato farming: Catop Biotech has a strong loop for organic farming - with the help of polyhouse farming you can increase your crop productivity 5 to 10X!

Let's Contact: +91 9811459488

[spiceitupkitchen]

Get ready to savor the perfect pairing of our Grilled Cheese with Tomato Recipe. A crispy, cheesy, and tomato-licious delight! 🍅🧀🍞 #GrilledCheeseTomato #ComfortFood

[tamilnadutest]

6 HEALTH BENEFITS OF TOMATOES:

6 HEALTH BENEFITS OF TOMATOES: ☑Support Heart Health ☑ Support Exercise Recovery ☑Help Protect Against Dementia ☑Cooked Tomatoes Help Prevent Prostate Cancer ☑Help Balance Blood Sugar ☑Promote Healthy Skin, Hair, and Nail Growth. To know more visit site: www.tamilnadutesthouse.com

[downtoearthmarkets]

While a hint of autumn slowly creeps into the slant of the sun and the scent of the air as we enter late August, tomato season is positively brimming over and bursting at the seams at our farmers markets. Having spent all summer soaking up the record heat and sunshine in this region, juicy tomatoes of all varieties are ripe and ready to be plucked from the vine and feasted upon. Of course, nothing parallels the soulful earthiness of biting into a raw, naked tomato or enjoying one freshly sliced with just a sprinkling of sea salt and drizzle of olive oil on top. But the divinely tomatoey flavor, almost exclusively the domain of locally grown tomatoes, can be preserved and layered upon in several simple preparations such as the authentic gazpacho recipe below. 

Gazpacho Gazpacho is a cold soup from Andalusia, an autonomous community in the southern Iberian Peninsula. Although tomatoes are now the soup’s best-known feature, the original, centuries-old recipe was first made by farm laborers using stale bread soaked in water, garlic, salt, vinegar and oil, pounded together with whatever raw vegetables were on hand. Tomatoes and peppers were introduced only after Columbus brought them back with him from the New World, while cucumbers were added to the mix somewhere along the way. Touted for its hydrating and cooling properties during stifling hot Spanish summers, today every region of the country has its own variety of gazpacho but, no matter where you go, it is always served chilled. 

While the heat lingers and tomato season remains in full swing here in New York, there’s no need to fly all the way across the Atlantic to enjoy the distinct flavors of this refreshing summer soup. In fact, all that’s required to whip up your own farm-to-ladle Spanish gazpacho is a trip to your local Down to Earth market, a blender or food processor and 15-minutes of prep time: 

Recipe Yield -- 6 Cups of Gazpacho

Ingredients:

6–10 large, ripe tomatoes, quartered (Roma tomatoes are typically used, but any ripe, juicy, fresh tomatoes will work fine. There is no need to blanche and peel your tomatoes, just remove the hard core, quarter and toss into the blender.) 

2 small or 1 medium sized cucumber, peeled and seeded then cubed (Persian or Kirby cucumbers work best, but an English cucumber will do) 

1 bell pepper, seeded and cut into chunks (A green bell pepper is most authentic, but a red bell pepper works well too.) 

½ small red onion, peeled and cut into chunks 

3 garlic cloves, peeled and smashed 

½ cup of stale bread (Remove the crust on leftover white bread, tear into pieces, soak in water until soggy, wring out completely and add to the ingredients) 

3 tablespoons of extra-virgin olive oil (Arlotta Food Studio): Many older gazpacho recipes were loaded with olive oil, but it is common nowadays to use less 

2 tablespoons champagne or red wine vinegar (Andalusia is famous for its sherry vinegar but Arlotta Food Studio's champagne or red wine vinegars make great substitutes) 

1 teaspoon kosher salt 

Fresh ground black pepper, to taste 

Directions:

Combine tomatoes, cucumber, bell pepper, onion, garlic, bread, vinegar, olive oil and salt in a food processor (if using a blender, cut vegetables into smaller pieces and work in batches).  

Purée for one minute until smooth or soup has the desired consistency. Add a tablespoon of cold water if the mixture appears too thick. Taste and add seasoning as needed. 

Transfer to a covered container; chill in the refrigerator for up to four hours or until ready to consume. 

When ready to serve, drizzle with olive oil (or add a few drops of Arlotta Food Studio aged balsamic vinegar).

This delicious gazpacho recipe highlights the season’s tantalizing tomatoes and will make a perfect light and airy summertime meal. The soup is versatile enough to be served in a variety of ways – in a mug or bowl or even over a glass full of ice with a straw like they often do in Spain. Plus, if you’re looking to round it out and make it a bit more substantial, you can top your gazpacho with heartier garnishes such as ham and a chopped hard-boiled egg from SOVA Farms. Enjoy and buen provecho a todas!

[mozaicstudio]

We’re really lucky to have a neighbor who not only has a green thumb, but is happy to share his abundance. His organic tomatoes and peppers are so beautiful I have to take pictures of them. He tells me they are purple Cherokees and Romas, green zebras and others whose names I can’t remember. Their flavor is out of this world. He’s happy because he knows that not a single one will go to waste in our house.

Coming up on this week’s menu: a tomato tart. Or two.

[foxspit]

harvest

[badkittyknits]

🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 Weekend share... ..I'm not vending but the Pittston Tomato Festival IS right around the corner for 2022...in fact I already missed the Pub Run.... Saturday was tomato day here 🍅 🍅 🍅for me... 13 in total...7 on the bunting, 1 kawai ami and 5 for the basket...these were custom ordered and I'll drop them off this week but you can DM to order. 😉 these were super fun knit/crochet bunting/banner $35 tomatoes $8 each kawaii $20 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 🍅 #badkittyknits #tomatoesfordays #tomatoes #tomato #pittstontomatofest #cityofpittston #hottomato #pittstontomatofestival #pubrun #pittstonpub #bunting #buntingbanner #tomatodecor #BuntingFlags #pubcrawl #pubrun #pittstontomatofight #ami #knittingmachinequeens #kawaii #tomatoseason #tomatosandwich #tomatofestival #tomatofest #noveltyknits #novelty #noveltygifts #novelties (at Pittston, Pennsylvania) https://www.instagram.com/p/Cgt3A9pu04F/?igshid=NGJjMDIxMWI=

[ama-dillo]

I'd suck at being a robber because while I'm trying to rob you blind in the middle of the night all you hear is the creaking of bones and when you check to see what is going on you see a trans boy sitting on your counter cutting and eating all your tomatoes. I ask you for a pocket watch and you have to chase me out with a broom. Little did you know your grand papy's

PMA011034 men's pocket watch has a proud new owner a cuck with rheumatoid arthritis.

5 years later I get the watch tattooed on me but every number is twelve

BIG MISTAKE after I high-speed chase similar to this:

The coppers catch me.

My court date is coming up so I sail to India

They catch me and I don't have the pocket watch anymore because that sucker is sunk to the bottom of the mid-Atlantic in a pirate style treasure trove.

You might ask "why did I go to India?" Well my slower minded friend while the police where on my ass about showing up to court I found out that the "victim" live in Mumbai so I travel and get illegal top surgery in Thana I go to the house and I enter find the tomatoes sit on the counter stretch so that the whole house can hear me. The owner recognizes my calling card the sound that haunts they're nightmares. I have .5 seconds to get ready so I take off my shirt and flaunt my tattoo whilst eating tomatoes.

Police storm in and the house is raided turns out it was all a trap and all I needed was to show my tattoo so they could confirm it was me. They saw me look up things on the local library computer because of a tip. I know I shouldn't have trusted that librarian.

I'm put in police custody for 30 days I don't tell them nothing but it doesn't matter they have all they need.

The jury decides unanimously that I'm guilty

MISTAKE #2: I go to a women's prison because I had no bottom surgery

My cell make is a plump lady with a southern accent and a crazed look in her eye

All she utters is "Aren't you a cutie pie I could just eat you up." In a sinister tone

I am never seen or heard of again.

[austin-b]

Sustainable living.

[hautesucre]

Heirloom Tomato Tart!🍅🧡❤ I made this with spinach, cream, fresh herbs and lots of Gruyère Cheese! New Recipe reel coming soon!🌱 #hautesucre #tomatotart #f52grams #f52community #tomatoseason #heirloomtomatoes #fresh #garden #harvest #chef #pastrychef #lunch #dinner #vegetarian #vegetabletart #HAUTESUCRE #dinner #recipe #delicious #vegetarian #vegetarianmeals https://www.instagram.com/p/CTOHJ2OscTn/?utm_medium=tumblr

[azndiva]

[captobiotech]

Poluhouse Farming provides a controlled environment for growing crops, polyhouse farming increases yields, reduces water usage, protects crops from pests and diseases, allows farmers to command higher prices, and reduces labor costs.

𝙑𝙞𝙨𝙞𝙩 𝙃𝙚𝙧𝙚 > https://captobiotech.com/ 💥💥 𝐁𝐮𝐲 𝐍𝐨𝐰 > +𝟵𝟭 𝟵𝟴𝟭𝟭𝟰𝟱𝟵𝟰𝟴𝟴

captobiotech

vermicompost

compost

composting

vermicomposting

compostaje

organic

zerowaste

[womanofthewhales]

Today's harvest, plus a new friend!

[downtoearthmarkets]

As we march headlong into the first week of August, we’ve finally reached the moment that we’ve all been eagerly anticipating – tomato season primetime! The farmstalls at our markets are positively brimming with baskets of these brightly hued, juicy orbs. If you’ve had a hankering all summer long for a tomato that truly tastes like a tomato, now is your moment of gustatory salvation. Store-bought tomatoes are a very different proposition when compared to farmers market tomatoes. Grocery store tomatoes are picked before they are fully ripened so they can withstand long periods of storage and transportation (aka “food miles”) before appearing on supermarket shelves. These tomatoes are often selectively bred for thick skins and tough walls. Because they are picked, processed and refrigerated before reaching full maturity, the tomatoes often lack flavor and can taste bland and mealy. This holds especially true when you buy tomatoes during the colder months, as it means the produce has travelled thousands of miles from an entirely different climate before reaching your plate. In contrast, farmers market tomatoes only start to appear in farmstalls when the fruit has reached its full development and maturity. There is nothing quite as ‘tomatoey’ as a farmers market tomato that can transport you back to the time when you first bit into a lush, juicy tomato that tasted just like summer. These tomatoes are plucked from the vine and brought to market to be sold and consumed shortly thereafter at the very peak of ripeness –when their flavor and nutrient-value is at its apex. Well, my friends, that time is now and we should all be making the most of it while it lasts. Before being bred and cultivated by humans over 7,000 years ago, tomatoes grew wild throughout Western South America on the slopes of the Andes Mountain range that stretches down from Colombia to Chile. Back then, scientists believe there were only around 13 distinct varieties of wild plants. Today there exist a whopping 10,000 varieties of tomatoes, most of which are hybridized descendants of their distant Andean relatives. Amongst the riot of colorful cultivars that are currently overflowing our farmstands, there are three standouts that top my list of favorite tomatoes: 1) Sungold Cherry Tomatoes: If tomatoes came in candy form, then Sungolds would be it! These bite-sized orange gems are like consuming little bursts of sunshine with every mouthful. Don’t let their sugary sweetness bely the fact that they are an excellent source of vitamin C, an antioxidant that boosts the immune system. They are also a good source of both potassium and beta-carotene, which is the pigment that gives the fruits their golden-orange hue and is converted into vitamin A by the body. Because they are simply so delicious in their fresh, unadulterated form, Sungolds are best consumed raw as a snack or added to salads, salsa and bruschetta. 2) Jersey Tomatoes: The well-drained loamy and sandy soils of New Jersey have made its iconic tomatoes famous worldwide. One could say that any tomato grown in New Jersey qualifies as a Jersey tomato. However, classic Jersey varietals, including the Ramapo and Rutgers, typically describe tomatoes that are medium to large sized with a thin skin, rich red color, plump and juicy texture, and sweet and tangy flavor. When you purchase Jersey-grown tomatoes at our farmstands, you know they were harvested at their peak ripeness given how little distance they’ve had to travel. Firm and meaty Jersey tomatoes such as the Ramapo make great slicing tomatoes for use in Caprese and Greek salads. 3) Green Zebra Tomatoes: Although it looks like it carries the weight, shape, color and unique sophistication indicative of many years of targeted breeding, the Green Zebra cannot yet be considered an heirloom cultivar. Heirloom defines any tomato that has been selectively bred for over fifty years, whereas the Green Zebra was first developed in the 1980s so it’s got a few more years to go before it reaches much-coveted heirloom status. With its unusual two-tone striping and lime green flesh, the spicy, tangy Green Zebra will brighten up any salad and makes the perfect candidate for your favorite Southern fried green tomato recipe.

[mulberryprairie]

July 4, 2020 | 2 pm

The best summer snack 🍅

[eatsimplefood]

Ohhh peaches. If you’re a fruit, then I’m a fruit. From Schuler peach Company and @rosebankfarms delivered to my door by rainbow packaging and fulfillment #scgrown #certifiedsc #eatlocal #peachseason #tomatoseason #summer https://www.instagram.com/p/CCUGsrLBfle/?igshid=pjq4kem8kqrc