The tomatoes in this week’s bag are a variety pack from Ho Farms. Specialty tomatoes are their signature product and they grow over 9 varieties of the wonderful fruit! These tomatoes are hand-picked at the peak of ripeness and make their way to O’ahu Fresh the very next day. Most supermarket tomatoes are picked when green to survive the abuse and time of their long trip to market… but these are vine-ripened and ready to eat when they arrive in your box. Just another perk of eating local!

Aside from being rich in vitamins C, fiber and potassium, tomatoes contain lycopene, a carotenoid with potent antioxidant and cancer-fighting properties. All tomatoes can be classified by type: cherry, grape, beefsteak, plum (paste), slicing, and pear tomatoes based on their size, shape, and color.

Ho farms’ tomatoes are famous for their sweet flavor and crisp texture and are commonly eaten as a snack, used in salads as well as many other delicious recipes. Family tomatoes contain a combination of these varieties:

Name	Color	Shape	Texture and Taste
Golden Grape	Dazzling Gold	Elongated/Oval	Thick skin – Less water content – Extra crunchy – Sugary, sweet taste
Grape	Bright Red	Elongated/Oval	Sweet and crisp – Extra long shelf life
Cherry	Red-Orange	Round	Juicy with complex flavors – Initially tart but leaves a sweet aftertaste
Kahuku Golden	Gold Orange	Round	Fine texture – Sweet and light, almost a fruity flavor
Currant	Deep Red	Round	Sweet tomato flavor with a tart aftertaste
Baby Roma	Radiant Red	Elongated/Oval	Balanced flavor – Light taste

How to Store Tomatoes:

Tomatoes do not require refrigeration! Cooler temperatures can reduce flavors and cause mushiness, so keep fresh, uncut tomatoes in a cool place and consume them within 5 days. If you want to save them for a later time, freeze the tomatoes in freezer bags and use them for cooking when needed.

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Leeks are a humble allium – underrated but incredibly versatile! They’re native to the Eastern Mediterranean and the Middle East. Historically, leeks were abundant in the Egyptian diet, and also grown in Mesopotamia. Even the Romans enjoyed them, and thought them to be superior to onions and garlic.

Leeks are related to garlic, chives, shallots, and onions. Thus, they add a sweet, mildly onion flavor to a range of dishes. You can use them to build flavor to start a recipe, as you do onions and shallots. Try them in soups, stews, pastas, and more! With a milder flavor than most alliums, you can even enjoy them on their own.

How to Prepare Leeks:

credit: Love and Lemons

Leeks can be boiled, roasted, sauteed, fried, grilled, or enjoyed raw. Here are some suggested cooking methods:

• Grill: Slice in half lengthwise, rinse and dry well,and grill both sides on medium-high until they’re well charred and tender. 
• Roast: Chop into 1-inch chunks according to above instructions. Toss with olive oil, salt, and pepper. Bake at 425 degrees for 20 minutes, or until tender. 
• Sautee: Warm olive oil or butter in a skillet over medium heat. Add the leeks and cook, stirring occasionally until softened – about 5 minutes. 
• Raw: Add to salads!

However you use your leeks, make sure not to overcook them as they can get mushy, or even slimy.

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Sweet potatoes come in many shapes, sizes, and colors – from white, cream, and yellow to reddish purple and deep purple. This week we have some orange, organically managed, sweet potatoes from Maui.

True to their name, they have a naturally sweet flavor which can be further enhanced by cooking methods like roasting. Unlike potatoes (edible tubers of the nightshade family), the sweet “potato” is actually a large edible root of the morning glory family. They are not to be confused with yams, which are edible tubers of the lily family, native to Africa and Asia. Although, the orange “yams” we see in grocery stores are most likely sweet potatoes as true yams are distinguished by blackish/brown bark-like skin and white or purple tones flesh.

Orange sweet potatoes are one of the top sources of beta-carotene, a precursor to vitamin A. Purple (or Okinawan) sweet potatoes are richer in anthocyanins. Beta-carotene and anthocyanins are phyto-chemicals, or naturally occurring compounds, that give plants their bright colors. Sweet potatoes are also rich in vitamin B-6, vitamin C, potassium and fiber.

Store your sweet potatoes in a cool, dry place. When prepping, scrub the potato skins thoroughly as they are edible and nutritious. Try steaming, boiling, or roasting sweet potatoes. If cooking in an oven or microwave, pierce the potatoes with a fork to let steam escape, and allow them to cool before slicing. Add cooked, diced sweet potatoes to soups, salads, or stir fries. Yummy and super nutritious!

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As the weather warms up, let’s put the spotlight on this week’s Romaine lettuce. Growing in tall heads of sturdy leaves, they’re refreshingly crisp enough for use in everyday salads, but also sturdy enough for grilling or sautéing. This sturdiness also makes it more heat tolerant than other lettuce varieties.

Your body will thank you for eating these greens. It’s heart healthy with vitamin C and beta-carotene working together to prevent cholesterol build up. Romaine is also rich in folic (vitamin B9) and potassium which may be useful in lowering blood pressure.

We now commonly term this lettuce “Romaine” as it reached western Europe via Rome.

How to prep Romaine Lettuce:

1. Remove any wilted or discolored leaves.
2. Rinse under cold running water, separating the leaves gently with fingers to allow water to flow in between.
3. Dry off any excess moisture before using a knife to trim away the root end while leaving enough to hold the leaves together. 
4. Use the lettuce whole, quartered, or chopped.
5. Store leftover greens wrapped in paper towel and stored in an air tight container in the refrigerator.

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This week’s bag highlights the currant tomato, the closest descendant to the wild tomato. Think of them like cherry tomatoes, but smaller. They have a sweet-tartness due to their high sugar and acid profile when ripe. In combination with the juiciness of this tomato, they’re perfect for eating out of hand, scattered onto salad, canning, or preserving. Consider leaving them whole during culinary application to experience its full flavor profile.

Currant tomatoes have higher lycopene, vitamin C, phenolic acid, and antioxidant capacity than its cousin – the commonly cultivated domestic tomato. The fruit hangs in clusters resembling red currants which gives them their name. Because of their disease resistance and habit of producing fruit in long clusters, currant tomatoes have been cross-bred to create many of the cherry tomato varieties we enjoy today.

The red currant tomato is native to the western coastal areas of Peru and Ecuador, where they can still be found growing wild in coastal South America. Although, their natural habitat is radically declining under the pressure of urbanization and intensive agriculture. 

What else is in the bag?

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