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TOMATOES BEEF TOMATOES weigh about 8 ounces each. They are harvested ripe, at peak flavor, and the calyx is left on to preserve freshness. The variety we grow is the one most popular in farmers markets around the country. TOMATOES-ON-THE-VINE are harvested as three or four tomatoes that are still attached to the vine. These delicious tomatoes have a farm-fresh tomato smell. COCKTAIL TOMATOES were selected by Honolulu magazine for their "Best of Honolulu 2005" issue. This tomato is very sweet and has just the right amount of acidity. Cut it in half and it's great in salads, eaten out of hand, or even stuffed with lomi salmon for a terrific pupu (appetizer). ORANGE COCKTAIL TOMATOES are about the same size as the red ones and add a nice color contrast to a salad. They are sweet and less acidic than the red variety and have a nice overall taste. HAMAKUA SWEETS are a very sweet, grape-sized tomato we harvest by hand when they are at their peak flavor. These are some of the sweetest tomatoes we have ever tasted. HEIRLOOM TOMATOES, which come in many colors and shapes, are generally varieties that are more than 50 years old, dating back to when the emphasis in growing tomatoes was on TASTE. We indulge ourselves by growing the best-tasting, most interesting varieties, knowing that true tomato-lovers will appreciate them no matter how ugly they are! The term "beefsteak" must come from a thick slab of heirloom tomato, which reminds one of a cut of beef and is so firm the seeds don't fall out. One of our favorite ways to eat these tomatoes is thickly sliced and seasoned with ground sea salt and ground pepper, and then chilled before serving. TIPS: Leave your tomatoes at room temperature in order for them to ripen and have their best flavor. Cold temperatures stop fruit from ripening, and destroys its flavor. Once a tomato is fully ripe, it can be refrigerated for a few days before its flavor is impacted. To speed up ripening, close up your tomatoes in a brown paper bag. As the tomato ripens, it emits a natural gas called ethylene, which speeds up the process. |
