This week we are getting our learn on with the Nebraska Department of Education and their Harvest of the Month star for September, The Tomato!! Whether it is the main event in our spaghetti or a sidekick for our sammies, everyone can find love in enjoying the delicious, refreshing and juicy tomato in all its forms. Our Community Harvest Lead, Rachael Bohnenkamp, shared a story recently about their experience with Nebraska Tomatoes:
"When I first moved to Omaha, I worked at a store in the Old Market. Everyday I watched what I thought was a weed growing through the brick road up a chain link fence but after several weeks, this weed had baby tomatoes growing on it! Being a desert girl from Arizona, I never would have expected the earth could be so fertile or a veggie so strong, that is could grow on accident with no attention through a brick road on a busy street. Blew my mind!"
The tomato is a fave across the board and they grow in our beautiful state with ease. Here are some handy facts and a simple recipes from the Nebraska Dept of Education - check out their Harvest of the Month website to learn all the fun facts of the veggies that make our earth so wonderful: https://www.education.ne.gov/ns/farm-to-school/harvest-of-the-month/#1712779920374-cceab3e8-af5
Selection and Storage
- Because tomatoes come in so many colors, they may be ripe when they are red, green, yellow, or even pink. Tomatoes should be firm - not too squishy and not rock hard.
Store tomatoes at room temperature. Don’t refrigerate, as this will degrade the tomato texture and flavor.
Did You Know
Tomatoes are full of the antioxidant lycopene, which helps protect against damage to cells and contributes to eye health. They also are chock full of vitamin C which supports our immune system and skin.
Recipe Suggestion
Ingredients: 8 ripe Roma tomatoes, chopped 2 cloves garlic, minced, 1/2 cup onion, chopped, 8 fresh basil leaves, chopped, 3 tbsp olive oil, divided, 1 tsp balsamic vinegar, ½ tsp salt, ½ tsp black pepper, ground, 1 loaf French-style bread, cut into ½-inch-thick slices
Directions: In a large bowl, combine the tomatoes, garlic, onion, basil, 1 tbsp
olive oil, and the balsamic vinegar. Season with salt and pepper.
Stir gently and set aside. Arrange bread on a baking sheet in a single layer. Pour 2 tbsp olive oil in a small bowl. Brush bread slices with a small
amount of olive oil. Set oven to broil. Broil the bread for 3-5 minutes. Watch closely, as
the bread will toast quickly. Top each slice of bread with tomato mixture. Serve and enjoy!
Nutrition Information (Amount Per Serving) Calories 229 kcal, Total Fat 5g, Sat Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 518mg, Total Carbohydrate 38g, Dietary Fiber 2g, Total Sugars 5g, Include 0g of Added Sugars, Protein 8g
WATCH TO LEARN MORE
Tomatoes are also featured in our Micro Market through September. Come on down and load up!
2120 N 30th st at the Highlander. Tuesday/Wednesday and Friday/Saturday 11am - 6pm.
