An Ode to Tomatoes
By Helena Liu, Medical Student
At YUF, we are proud to be represented by a single ripe tomato, as tomatoes are starting to ripen we wanted to share this article written by a friend of ours. Tomatoes are officially in the fruit family, but they can easily beat the health quotient of any vegetable. As many of our customers have already experienced, tomatoes are at their best from July to September. Their multidimensional taste can be enjoyed fresh out of your garden as a mishmash of sweetness and sourness tempered by a hint of bitterness. By cooking the tomato, the acid and bitter qualities are reduced and we are left with a sweet rich flavour.

A ripe tomato has 30 calories but don't be fooled by this low number. Tomatoes are an excellent source of vitamins and other nutrients, such as vitamin C, manganese, potassium, folate, and niacin.

This super fruit is famous for its lycopene content, known as the pigment that produces the beautiful red colour in tomatoes. Tomatoes have the highest quantity of this beta-carotene, which has been shown through multiple studies to be associated with decreased cardiovascular disease and prostate cancer risk. Lycopene acts through its anti-oxidant activity, neutralizing the dangerous free radicals in the body, as well as the ability to prevent the growth and spread of cancer cells. Its positive effect on the cardiovascular system is mediated through its lipid lowering and blood thinning properties.

Enjoy your tomatoes by choosing ones with a deep colour as they are more likely to have the nutritional lycopene pigment. Organic ones are preferred as they hold more lycopenes.

Freezing Herbs
By Ljubica Lukic, Your YUF Farmer
There are three ways to freeze herbs, but frozen herbs do become limp, but their flavour stays for several months, and they can be used in the same proportion as fresh herbs.

As Ice Cubes

1. Harvest the freshest, healthiest leaves.
2. Wash, if necessary, and pat dry with paper towels.
3. Stuff 2-3 individual leaves in ice cube trays, then fill the tray halfway with water, keep parts of the leaves submerged as best as possible.
4. Once the ice cubes are pretty much frozen, finish filling the tray with water. The leaves will no longer be able to float and should be completely surrounded with water. Now place the tray back into the freezer to freeze solid.
5. Once the ice cubes are frozen, remove from the tray and store in zip closure bags.
6. When ready to use, toss the whole ice cube into your favorite stew or dish (dishes that can have a bit more water added to them).

1. Harvest the freshest, healthiest leaves.
2. Wash, if necessary, and pat dry with paper towels.
3. Spread the individual leaves on a small tray or cookie sheet. Freezing the leaves flat and individually will prevent them from freezing together into a brick.
4. Cover and place the tray of leaves into the freezer.
5. When frozen solid, place in airtight containers and return to the freezer. Once frozen individually, the leaves will not meld together.

1. Using a blender, puree herbs with a minimum amount of oil.
2. Put puree into ice cube trays and freeze until ready to use.

Recipe: Caprese Skewers
From your YUF garden: Cherry Tomatoes, Basil

1. Cherry Tomatoes
2. Bocconcini
3. Basil
4. Olive Oil
5. Balsamic Vinegar
6. Kosher Salt, Fresh Ground Pepper