By Mike Pound
Globe Staff Writer
WEBB CITY, Mo. —
For tomato lovers these are the best of times.
Not only are locally grown, fresh-off-the-vine tomatoes available in ample numbers right now, but area growers also say Mother Nature was good to them this year.
Mina Xiang, who runs a produce farm near Anderson with her parents, Nhia and Ying, said the tomatoes that have been coming off the vine at the family farm have been rich in size and flavor. The growing season, she said, had just enough moisture for the plants to thrive but not too much “that would drown them.”
The Xiangs sell their tomatoes, and other produce, out of their stall at the Webb City Farmer’s Market. Judging by the supply of tomatoes at the other stalls at the market, the Xiangs aren’t the only local growers who reaped a successful tomato harvest.
Eileen Nichols heads up the Webb City market and agreed with Xiang’s assessment of the growing season.
“Especially when you compare this season to last season, when it was so cold and so wet,” Nichols said.
The only negative for growers this year, Nichols said, was an influx of Japanese beetles. But overall, Nichols said, the season has been a success.
Mina Xiang said her family sells four basic large tomato varieties: A Big Beef, two varieties of Mound Fresh and a variety she called Florida 91. The Xiangs also sell a several varieties of small tomatoes, including red and yellow cherry tomatoes, black cherry tomatoes, grape tomatoes and red and yellow pear tomatoes.
Like most growers, the Xiangs plant their tomatoes in March and by late May or early June begin pulling them off the vines.
As abundant as tomatoes are at this time of the year it’s important to note that, at least locally, the growing season has been extended a few months. Growers who employ the “high tunnel” method are able to produce tomatoes much earlier in the spring and continue producing them well past fall.
“We now have fresh tomatoes (at the market) starting in April and running through December,” Nichols said.
As good as fresh tomatoes taste, they also have a fair share of health benefits. Thanks to the presence of lycopene, the chemical that makes them red, tomatoes have been found to lower the risks of many different types of cancer, including, prostate, lung and stomach cancers. Tomatoes are also rich in vitamins C, A and K.
Fresh tomato pie
1 (9-inch) pie shell
7 ripe tomatoes, sliced
1 yellow onion, sliced
3/4 cup mayonnaise
1/3 cup shredded cheese
1/3 cup grated Parmesan cheese
ground pepper to taste
2 teaspoons fresh basil
2 teaspoons fresh oregano
Preheat oven to 350 degrees. Bake the pie shell for eight to 10 minutes or until browned. Slice the onion and place in the bottom of pie shell. Slice tomatoes and arrange over onions. Add black pepper.
In a medium bowl combine mozzarella, parmesan and mayonnaise. Spread mixture evenly over tomatoes. Bake at 350 degrees for 20-25 minutes or until golden brown. Once cooked garnish with fresh herbs.
Pico de gallo
1 medium tomato, diced
1 onion, finely chopped
1/2 fresh jalapeno pepper, seeded and chopped
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
In medium bowl, combine tomato, onion, jalapeno pepper, cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for at leas 30 minutes.
