Windset Gazette - February 2010

Issue #3: February 2010   |   Windset Farms™   |   E-newsletter to Windset Fan

The spotlight:
Windset Farms™ Campari tomatoes

Campari tomatoes share the spotlight with Allegro™ tomatoes as the sweetest, most flavorful tomatoes we grow.

They have a deep, signature red color, are larger than a cherry tomato, but a little smaller and more round than our Roma tomatoes. Never mealy, Campari tomatoes punch up salads and side dishes with their juicy nature, high sugar content and relatively low acidity.

Available loose or on the vine.

Read more
 

Coming up...
Oro Giallo, Intl Exhibition of Extra Virgin Olive Oil

Rimini Fiera, Italy
February 21 – 24, 2010

Read more
 

Seattle Food and
Wine Experience

Seattle, WA
February 28, 2010

Read more
 

CFRA Show: Foodservice and Hospitality Marketplace

Toronto, ON
March 7 – 9, 2010

Read more
 

Contact Us

Windset Farms™
3660-41B Street
Delta BC V4K 3N2
Canada

Phone: (604) 940-7700

www.windsetfarms.com

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Featured recipe:
Delicious to the (alba)core…

Summer is still a few months away but we can get started on it today with this recipe. Dana’s Albacore Tuna and Fresco™ Cucumber Salad is an ideal bridge between now and when it’s warm enough to head to the beach. This is an exotic salad with a delicate flavor that anyone can make and everyone will enjoy.

Get the recipe here
 

Here’s an idea...
Prepare for a saucy
little adventure

Kickin’ your tomato sauce ol'skool with Roma tomatoes.* Here’s how:

1. Bring a pot of cold water to a boil.
2. Prepare a bowl of ice-cold water.
3. Using a paring knife, core the tomato at the top. Then, score the tomato by slicing just through the skin, around the tomato from top to bottom and around the middle. Do a few at a time.
4. Using a ladle, place two or three tomatoes into the boiling water for no more than two minutes. Then, place them into the ice-water for about 30 seconds. The ice-water prevents the tomatoes from cooking and losing their juice.
5. Pull off the skins with the paring knife. Just like a peach.
6. Seed the tomato using a small spoon and discard the seeds.
7. Dice your tomatoes and you’re ready to get started on your tomato sauce.

*This technique can be used for any type of tomato. Larger tomatoes can take a few seconds longer to parboil.
 

Nutrition tip:
The roast with the most!

Not enough time to eat vegetables with every meal? Roast or bake veggies in advance! Peppers (like our Crescendo™ sweet pointed peppers) can be roasted on the grill or in the oven with herbs and spices and kept for days after roasting. Try baking Allegro™ tomatoes with a little low-fat cheese and herbs for a delicious snack or lunch partner. Again, they will last a few days as well.

Roasting and baking keep more calories off compared to frying and help keep your meals at the ready longer.

Scholar's corner:
World’s largest tomato fight –
book your flight now...

La Tomatina is a food fight festival held on the last Wednesday of August each year in the town of Buñol in the Valencia region of Spain. Tens of thousands of thrill-seekers arrive from around the world to take part in a brutal battle where more than one hundred metric tons of very ripe tomatoes are hurled in the streets.

There is no definitive information on how this event started. Theories include a food fight among locals, a juvenile class war, a volley of tomatoes from bystanders at a parade or the messy aftermath of an accidental cart spill. A popular theory suggests that irritated townspeople attacked city councilors with tomatoes during a town celebration. Somehow, it then became an annual tradition. The holiday was banned under Francisco Franco for having no religious significance (other than praying you didn’t take one in the face), but splatted back to life in the 1970s after his passing.

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