418 C.R. 2788 Sunset, Texas 76270 Ph.# (940) 427-2609
|Rose Creek Farms|
Storage TipsIf your tomatoes smell fragrant and yield slightly when squeezed, they are ready to use.
If not, store them for a few days at room temperature until they are ripe.Putting dry tomatoes in a brown paper bag may accelerate the ripening process, but a sun-free spot on your counter will work just as well.
Except as a last ditch effort to keep tomatoes from spoiling, avoid refrigerating them --cold temperatures deplete their flavor & texture.
Tomatoes may be dried for long-term storage, or they may be canned or frozen in sauces or salsas.
Tomatoes are the most consumed vegetable in the world next to potato. Other than the largely available red, tomatoes are also available in yellow, orange, pink, black, brown and purple colors. Tomato is very rich in essential minerals. It is a good source of potassium, chromium, manganese, dietary fiber, copper, magnesium, phosphorous and iron. Tomato is an excellent source of Vitamin C, Vitamin A and Vitamin K. It is also a good source of folate, thiamin, Vitamin B2 (riboflavin), Vitamin E, Vitamin B3 (niacin), Vitamin B6 (pyridoxine), Vitamin B5 (Pantothenic Acid), Tryptophan, Protein and Molybdenum.
Tomatoes contain lycopene, which is known for its antioxidant properties. It also has cancer-preventing properties and helps prevention of heart diseases. Tomato is a good source of fiber, which reduces high cholesterol levels and for maintaining blood sugar levels.
Organicfacts.netChipotle Shrimp with Avocado Tomatillo Salsa
1 ½ pounds of fresh uncooked shrimp
1 Tablespoon chipotle chile powder
2 Tablespoons olive oil
Optional: Brine Shrimp
Put ¼ cup kosher salt into a large heat-proof bowl. Add 1 cup boiling water and stir to dissolve salt. Add 2 cups more water and 1 cup ice cubes. Add shrimp and leave in brine for about ½ hour. Remove from brine, rinse and pat dry.
Brush shrimp with olive oil. Sprinkle with chile powder. Place shrimp on shewers. (Be sure to soak wooden skewers for ½ hour beforehand so they won’t burn on the grill!)
Grill over high heat, 1 ½ to 2 minutes per side.
Avocado Tomatillo Salsa
In food processor, process until minced:
1 clove garlic
1 seeded jalepeno pepper, cut into several pieces
1 medium onion, cut up.
Pulse until coarsely chopped
Remove husks and scrub skins of 4 fresh tomatillos. Quarter.
Add to processor along with:
1 teaspoon salt
¼ cup cilantro leaves