Organic Heirloom Tomatoes Spanish Fork UT
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Grow Your Own Organic Heirloom Tomatoes
Chefs, gardeners and gourmets are passionate about organic heirloom tomatoes. Now, anyone can successfully grow them with hardy plants, a growing kit and just the right amount of guidance. Windowbox.com is shipping organic heirloom tomato plants nationwide, with complete directions and a 100% guarantee. A single plant costs less than a pound of store-bought heirloom tomatoes and can produce 30 lbs. of tomatoes over the entire summer ($25.99 per 6-plant pack). “Those mealy red things in the supermarket aren’t tomatoes,” says Windowbox CEO Ben Swett, a dedicated gardener. “Real tomatoes have full flavor and can look really weird, with their unusual colors and shapes.” If you’re new to organic gardening, you may struggle when deciding which varieties to plant. Windowbox.com attempts to make life easy by offering three flagship collections:
These all-in-one kits include extra-hardy plants, special tomato food, plant markers, and printed and online care instructions to ensure customer satisfaction. To be considered an heirloom variety, a tomato must have been available for at least 50 years and must have a distinctive quality and traceable heritage. Heirlooms have other benefits: They’re good for you. Tomatoes are high in vitamins A and C, calcium, potassium and the powerfu... |
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| Organic Heirloom Tomato and Basil Terrine With Basil Oil and Balsamic Glaze | View More |
| Written by Laura Klein |
| Ingredients: 4 1/2 pounds Roma tomatoes chopped Method: Sprinkle kosher salt over chopped Roma tomatoes and toss. Wrap tomatoes in cheese cloth and tie with a heavy duty string. Hang over night over a bowl to collect tomato juice; you will need one cup of tomato juice. Reserve tomato pulp for another use. Stir gelatin powder directly into the tomato juice and let it sit for 5 minutes. If using gelatin sheets, soften in 2 cups of cold water for 5 minutes. Remove sheets from cold water and stir into 1 cup of tomato water. Heat tomato juice over low heat to dissolve gelatin. Add the sugar and vinegar. Simmer for about 2 minutes to blend the flavors and cool. Chill the fresh mozzarella in the freezer for about 10 minutes to firm up the cheese for ease in slicing. Slice heirloom tomatoes into quarters and cut thin slices lengthwise. Thinly slice the chilled cheese. Remove excess moisture from tomatoes and cheese by patting the slices with paper toweling. Line a terrine or mold (9 1/4 by 4 by 2 3/4 inches) with plastic wrap. Spread just enough of the tomato gelatin to cover the bottom of the mold, about 2 tablespoons. Neatly lay thinly sliced tomatoes along the bottom of the mold, again spread a thin layer of tomato gelatin over the sliced tomatoes. Continue the next layer with the sliced mozzarella, top with another thin layer of tomato gelatin. Follow with a layer of basil leaves. If basil leaves do not lay flat gently slice leaves half way down the middle so the leaf can lay flat. Top with another layer of tomato gelatin. Continue the above pattern until the top of the mold is reached. Cover with plastic wrap and refrigerate for at least 3 hours or overnight. To serve: remove plastic wrap and invert terrine on a plate. Cut into 1/2" slices and drizzle basil oil and balsamic glaze around slices and serve. |