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Her writing has also appeared in a wide variety of print and online publications.","avatar":"https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"quest","roles":["leadcoordinator","edit_theme_options","subscriber"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Lisa Landers | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/lisalanders"},"cuesa":{"type":"authors","id":"5484","meta":{"index":"authors_1591205172","id":"5484","found":true},"name":"CUESA","firstName":"CUESA","lastName":null,"slug":"cuesa","email":"brie@cuesa.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"CUESA (Center for Urban Education about Sustainable Agriculture) is a nonprofit organization dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"},"vicchin":{"type":"authors","id":"11350","meta":{"index":"authors_1591205172","id":"11350","found":true},"name":"Vic Chin","firstName":"Vic","lastName":"Chin","slug":"vicchin","email":"vchin@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Vic Chin is the Coordinating Producer for KQED's award-winning television show Check, Please! Bay Area, as well as a Video Producer for KQED's Bay Area Bites.","avatar":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["administrator"]},{"site":"checkplease","roles":["administrator"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Vic Chin | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/vicchin"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_119832":{"type":"posts","id":"bayareabites_119832","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119832","score":null,"sort":[1504227116000]},"guestAuthors":[],"slug":"recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs","title":"Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs","publishDate":1504227116,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>This year we finally planted our first real vegetable garden, since we now live in a place that is warm enough to have a real vegetable garden. Every day my daughter is out there foraging for whatever looks yummy and ripe—raspberries, lettuce, celery, potatoes, and more—because there really is nothing like a just-picked vegetable or fruit. Things my daughter thought she didn’t like (lettuce, go figure) she loves from our garden.\u003c/p>\n\u003cp>One of the best things we planted was green beans, and she’s become a pro at picking them. I even bought her her very own teeny gardening shears so she can cut (as opposed to rip) the tender veggies from the vine.\u003c/p>\n\u003cp>And, of course, there are the tomatoes. Living in San Francisco, we tried every year to grow tomatoes and really only managed to succeed with cherry tomatoes (which felt like a victory!). But now we have an entire raised bed devoted to 6 different varieties. Of course, we will always include a cherry tomato plant, because those are the most easy to pop into your mouth whenever you see a ripe one. But, as anyone who grows cherry tomatoes (or any tomatoes) knows, all of a sudden they will ripen and you’ll become overwhelmed by them. So I’m always looking for new, tasty ways to use them.\u003c/p>\n\u003cp>This corn, green bean, and cherry tomato combo is my go-to summer sauté. I make it at least once a week, if not more, when all these summer veggies are in season. It’s a super versatile side because the sweet-tangy flavor is terrific alongside roasted or \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/01/labor-day-recipe-easy-grilled-boneless-chicken-breasts-with-herb-garlic-lemon-vinaigrette/\">grilled chicken\u003c/a>, grilled or baked \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">salmon\u003c/a> fillets, a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">gorgeous grilled steak\u003c/a>, or atop creamy or grilled polenta.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To make it vegan, simply omit the butter. Feel free to swap out sugar snap peas for the green beans, or play with the herbs you have growing in your own garden. It’s lovely with basil, oregano, thyme or all of them combined.\u003c/p>\n\u003cfigure id=\"attachment_120283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ingredients.jpg\" alt=\"Ingredients for Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Corn, Green Bean, and Cherry Tomato Sauté \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Corn, Green Bean, and Cherry Tomato Sauté\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb green beans, trimmed and halved crosswise\u003c/li>\n\u003cli>1 tbsp extra virgin olive oil\u003c/li>\n\u003cli>2 ears fresh corn, shucked\u003c/li>\n\u003cli>2 cups halved sweet cherry tomatoes\u003c/li>\n\u003cli>1 tsp chopped thyme, parsley, marjoram, basil, and/or oregano\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Juice of 1/2 lemon\u003c/li>\n\u003cli>2 tbsp unsalted butter (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_120286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-thyme.jpg\" alt=\"Chop thyme along with other fresh herbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop thyme along with other fresh herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To blanch the green beans, fill a mixing bowl with ice and cold water to create an ice bath. Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. Cook until just crisp-tender, then drain in a colander and transfer to the ice bath. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_120267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg\" alt=\"Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg\" alt=\"Cook green beans until just crisp-tender, then drain in a colander.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook green beans until just crisp-tender, then drain in a colander. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg\" alt=\"Transfer green beans to the ice bath.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer green beans to the ice bath. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To cut the kernels off the cob, snap or cut the cob in half crosswise. Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\u003c/li>\n\u003cfigure id=\"attachment_120275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn1.jpg\" alt=\"To cut the kernels off the cob, snap or cut the cob in half crosswise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To cut the kernels off the cob, snap or cut the cob in half crosswise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg\" alt=\"Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan over medium heat, warm the oil. Add the corn, tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. Serve hot or at room temperature.\u003c/li>\n\u003cfigure id=\"attachment_120274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn.jpg\" alt=\"In a large frying pan over medium heat, warm the oil. Add the corn.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan over medium heat, warm the oil. Add the corn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg\" alt=\"Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans2.jpg\" alt=\"Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-stir.jpg\" alt=\"Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_120281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-final3.jpg\" alt=\"Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Corn, Green Bean, and Cherry Tomato Sauté hot or at room temperature. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"This sweet-tart veggie combination is a summertime winner. It’s great as a vegetarian main dish served over grilled polenta, or as a side dish for grilled salmon, chicken, or steak.","status":"publish","parent":0,"modified":1534197174,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":810},"headData":{"title":"Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs | KQED","description":"This sweet-tart veggie combination is a summertime winner. It’s great as a vegetarian main dish served over grilled polenta, or as a side dish for grilled salmon, chicken, or steak.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs","datePublished":"2017-09-01T00:51:56.000Z","dateModified":"2018-08-13T21:52:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"119832 https://ww2.kqed.org/bayareabites/?p=119832","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/","disqusTitle":"Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs","videoEmbed":"https://youtu.be/fH02Rd5D2pA","path":"/bayareabites/119832/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>This year we finally planted our first real vegetable garden, since we now live in a place that is warm enough to have a real vegetable garden. Every day my daughter is out there foraging for whatever looks yummy and ripe—raspberries, lettuce, celery, potatoes, and more—because there really is nothing like a just-picked vegetable or fruit. Things my daughter thought she didn’t like (lettuce, go figure) she loves from our garden.\u003c/p>\n\u003cp>One of the best things we planted was green beans, and she’s become a pro at picking them. I even bought her her very own teeny gardening shears so she can cut (as opposed to rip) the tender veggies from the vine.\u003c/p>\n\u003cp>And, of course, there are the tomatoes. Living in San Francisco, we tried every year to grow tomatoes and really only managed to succeed with cherry tomatoes (which felt like a victory!). But now we have an entire raised bed devoted to 6 different varieties. Of course, we will always include a cherry tomato plant, because those are the most easy to pop into your mouth whenever you see a ripe one. But, as anyone who grows cherry tomatoes (or any tomatoes) knows, all of a sudden they will ripen and you’ll become overwhelmed by them. So I’m always looking for new, tasty ways to use them.\u003c/p>\n\u003cp>This corn, green bean, and cherry tomato combo is my go-to summer sauté. I make it at least once a week, if not more, when all these summer veggies are in season. It’s a super versatile side because the sweet-tangy flavor is terrific alongside roasted or \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/01/labor-day-recipe-easy-grilled-boneless-chicken-breasts-with-herb-garlic-lemon-vinaigrette/\">grilled chicken\u003c/a>, grilled or baked \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">salmon\u003c/a> fillets, a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">gorgeous grilled steak\u003c/a>, or atop creamy or grilled polenta.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To make it vegan, simply omit the butter. Feel free to swap out sugar snap peas for the green beans, or play with the herbs you have growing in your own garden. It’s lovely with basil, oregano, thyme or all of them combined.\u003c/p>\n\u003cfigure id=\"attachment_120283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ingredients.jpg\" alt=\"Ingredients for Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Corn, Green Bean, and Cherry Tomato Sauté \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Corn, Green Bean, and Cherry Tomato Sauté\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb green beans, trimmed and halved crosswise\u003c/li>\n\u003cli>1 tbsp extra virgin olive oil\u003c/li>\n\u003cli>2 ears fresh corn, shucked\u003c/li>\n\u003cli>2 cups halved sweet cherry tomatoes\u003c/li>\n\u003cli>1 tsp chopped thyme, parsley, marjoram, basil, and/or oregano\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>Juice of 1/2 lemon\u003c/li>\n\u003cli>2 tbsp unsalted butter (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_120286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-thyme.jpg\" alt=\"Chop thyme along with other fresh herbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-thyme-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chop thyme along with other fresh herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To blanch the green beans, fill a mixing bowl with ice and cold water to create an ice bath. Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. Cook until just crisp-tender, then drain in a colander and transfer to the ice bath. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_120267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg\" alt=\"Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-pot-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring a saucepan half filled with salted water to a boil over high heat. Reduce the heat to medium and add the green beans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg\" alt=\"Cook green beans until just crisp-tender, then drain in a colander.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans-strainer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook green beans until just crisp-tender, then drain in a colander. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg\" alt=\"Transfer green beans to the ice bath.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-ice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer green beans to the ice bath. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To cut the kernels off the cob, snap or cut the cob in half crosswise. Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\u003c/li>\n\u003cfigure id=\"attachment_120275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn1.jpg\" alt=\"To cut the kernels off the cob, snap or cut the cob in half crosswise.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To cut the kernels off the cob, snap or cut the cob in half crosswise. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg\" alt=\"Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-cut-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stand the cob on the flat end, and, using a sharp knife, cut down the side of the cob to remove the kernels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan over medium heat, warm the oil. Add the corn, tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. Serve hot or at room temperature.\u003c/li>\n\u003cfigure id=\"attachment_120274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-corn.jpg\" alt=\"In a large frying pan over medium heat, warm the oil. Add the corn.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-corn-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan over medium heat, warm the oil. Add the corn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg\" alt=\"Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-tomatoes1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes, fresh herbs, and some salt and pepper and cook, stirring, until the corn is just barely tender, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-beans2.jpg\" alt=\"Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-beans2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the green beans (remove any ice cubes) and add to the corn mixture along with the lemon juice and butter, if using. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-stir.jpg\" alt=\"Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring, until the mixture is warmed through. Season to taste with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_120281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-final3.jpg\" alt=\"Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final3-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Corn, Green Bean, and Cherry Tomato Sauté hot or at room temperature. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119832/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs","authors":["5015","5014","11350"],"categories":["bayareabites_11028","bayareabites_12869","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_515","bayareabites_2813","bayareabites_11765","bayareabites_218","bayareabites_453"],"featImg":"bayareabites_120290","label":"bayareabites"},"bayareabites_110895":{"type":"posts","id":"bayareabites_110895","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110895","score":null,"sort":[1469051567000]},"guestAuthors":[],"slug":"old-trick-holds-new-promise-tastier-tomatoes","title":"An Old Trick Holds New Promise For Tastier Tomatoes","publishDate":1469051567,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ucanr.edu/?facultyid=2175\">Scott Stoddard\u003c/a> is an expert when it comes to tomatoes. He plants rows and rows of tomatoes outdoors on farms across central California for the University of California Cooperative Extension.\u003c/p>\n\u003cp>They're the kind of tomatoes that \"end up on sandwiches at Subway,\" Stoddard says. \"Also, at any of your common hamburger places, In-N-Out, McDonald's, you name it.\"\u003c/p>\n\u003cp>Right now, those tomatoes taste fine and yield plenty. But Stoddard wishes they were more flavorful and produced an even larger crop. And he thinks he's found a way to do this by using a new twist on an old technique: grafting.\u003c/p>\n\u003cp>On a farm about an hour north of Fresno, Calif., Stoddard and a crew of farmworkers are testing out this theory. They're planting rows of about 3,500 tomato seedlings. But unlike the rest of the tomato plants grown in this field — or almost any outdoor field in California — these tiny shoots are grafted.\u003c/p>\n\u003cp>He's working with common commercial tomato varieties, bred for their hardiness and ability to hold up during shipment, but not so much for their taste. He is taking these high-yielding tomato plants, which are naturally resistant to insects and disease, and cutting off their tops. Then, he places the tip of a weaker — but tastier — commercial tomato plant into the exposed tissue. The plants live in a greenhouse for a couple months, where they slowly fuse together before they're ready for planting.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Now we got them in the field, and so approximately 83 days from now, if all goes according to plan, we will be harvesting out here and we will see if we can see some yield differences,\" Stoddard says.\u003c/p>\n\u003cp>Grafting is used for all sorts of trees in agriculture — think peaches, almonds, nectarines — to help fight off soil-borne diseases and insects. But it's used less commonly for plants like tomatoes in large-scale outdoor production — mostly, says Stoddard, because the industry isn't sure it's economical. Grafting requires more time and labor, because farmers have to grow two plants and keep them in hothouses longer before they're ready to go in the ground.\u003c/p>\n\u003cp>But Stoddard says grafting has been successful in boosting yields in tomatoes grown in greenhouses — which, of course, are a much more controlled environment. Will the same practice work outdoors? \"That's what we're testing to see if that's true,\" Stoddard says.\u003c/p>\n\u003cfigure id=\"attachment_110897\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3.jpg\" alt=\"Scott Stoddard hopes that each of these little tomato plants will yield enough to make up the cost difference of grafting.\" width=\"2000\" height=\"1499\" class=\"size-full wp-image-110897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3-960x720.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Scott Stoddard hopes that each of these little tomato plants will yield enough to make up the cost difference of grafting. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He's fairly certain the crop will take off, but he needs to make sure grafting will pan out economically before he recommends the practice to the big commercial growers he advises. He says since grafted plants are more expensive than regular seedlings, he will need to see at least a 30 percent increase in yield.\u003c/p>\n\u003cp>\"They are very price sensitive,\" Stoddard says. \"This is why it's experimental. So we do this on a very small basis and see if there's something potentially there that the growers might end up taking and moving on with.\"\u003c/p>\n\u003cp>About 150 miles north of the farm where Stoddard's plants are growing,\u003ca href=\"http://ucanr.edu/?facultyid=30630\"> Margaret Lloyd\u003c/a> — a UC Cooperative Extension small farm adviser for Solano, Sacramento and Yolo counties — is also grafting tomato plants. But she's working with several heirloom varieties, prized for their rich flavor — and grafting them on insect- and disease-resistant plants.\u003c/p>\n\u003cp>\"We're kind of working at this level of finding nonchemical management tools that will help overcome these challenges, so [farmers] can continue to grow these nice heirloom varieties,\" says Lloyd.\u003c/p>\n\u003cp>Lloyd says heirloom tomatoes have a harder time fighting off disease and can easily bruise or break open, so they can't ship very far. Since these tomatoes are staying local, farmers tend to let the fruit ripen on the vine longer. She says that's one reason why heirloom tomatoes at the farmers market tend to be tastier than store-bought tomatoes, which are likely picked before they're ripe.\u003c/p>\n\u003cp>On a field at UC Davis, Lloyd has planted a quarter-acre of grafts of some of the most common heirloom types — Brandywine, Cherokee purple and Marvel Stripe — as well as the yellow Sun Gold Cherry tomato and a salad variety called Charger.\u003c/p>\n\u003cp>\"We're trying to understand some of the initial questions about whether these heirloom varieties that we're interested in can be grafted and how these combinations might perform under our environmental conditions,\" says Lloyd.\u003c/p>\n\u003cp>Just like Stoddard, Lloyd is collecting data from the trial to see if grafting makes sense for the growers she represents. Lloyd and Stoddard agree that, if both projects are successful, consumers could, in time, have a tastier, larger assortment of tomatoes for purchase in stores and at farmers markets.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Ezra David Romero reports for \u003ca href=\"http://kvpr.org/\">Valley Public Radio\u003c/a> in central California.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Tomato plants grown in large scale outdoors are often selected for hardiness more than taste. What if you could boost disease resistance, flavor and yield? Researchers think they can — by grafting.","status":"publish","parent":0,"modified":1469051567,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":845},"headData":{"title":"An Old Trick Holds New Promise For Tastier Tomatoes | KQED","description":"Tomato plants grown in large scale outdoors are often selected for hardiness more than taste. What if you could boost disease resistance, flavor and yield? Researchers think they can — by grafting.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"An Old Trick Holds New Promise For Tastier Tomatoes","datePublished":"2016-07-20T21:52:47.000Z","dateModified":"2016-07-20T21:52:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"110895 http://ww2.kqed.org/bayareabites/?p=110895","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/07/20/old-trick-holds-new-promise-tastier-tomatoes/","disqusTitle":"An Old Trick Holds New Promise For Tastier Tomatoes","nprImageCredit":"Neil Conway","nprByline":"Ezra David Romero, \u003ca href=\"http://kvpr.org/\">Valley Public Radio\u003c/a>","nprImageAgency":"Flickr","nprStoryId":"486529158","nprApiLink":"http://api.npr.org/query?id=486529158&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/07/20/486529158/an-old-trick-holds-new-promise-for-tastier-tomatoes?ft=nprml&f=486529158","nprRetrievedStory":"1","nprPubDate":"Wed, 20 Jul 2016 13:59:00 -0400","nprStoryDate":"Wed, 20 Jul 2016 11:35:00 -0400","nprLastModifiedDate":"Wed, 20 Jul 2016 13:59:02 -0400","path":"/bayareabites/110895/old-trick-holds-new-promise-tastier-tomatoes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ucanr.edu/?facultyid=2175\">Scott Stoddard\u003c/a> is an expert when it comes to tomatoes. He plants rows and rows of tomatoes outdoors on farms across central California for the University of California Cooperative Extension.\u003c/p>\n\u003cp>They're the kind of tomatoes that \"end up on sandwiches at Subway,\" Stoddard says. \"Also, at any of your common hamburger places, In-N-Out, McDonald's, you name it.\"\u003c/p>\n\u003cp>Right now, those tomatoes taste fine and yield plenty. But Stoddard wishes they were more flavorful and produced an even larger crop. And he thinks he's found a way to do this by using a new twist on an old technique: grafting.\u003c/p>\n\u003cp>On a farm about an hour north of Fresno, Calif., Stoddard and a crew of farmworkers are testing out this theory. They're planting rows of about 3,500 tomato seedlings. But unlike the rest of the tomato plants grown in this field — or almost any outdoor field in California — these tiny shoots are grafted.\u003c/p>\n\u003cp>He's working with common commercial tomato varieties, bred for their hardiness and ability to hold up during shipment, but not so much for their taste. He is taking these high-yielding tomato plants, which are naturally resistant to insects and disease, and cutting off their tops. Then, he places the tip of a weaker — but tastier — commercial tomato plant into the exposed tissue. The plants live in a greenhouse for a couple months, where they slowly fuse together before they're ready for planting.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Now we got them in the field, and so approximately 83 days from now, if all goes according to plan, we will be harvesting out here and we will see if we can see some yield differences,\" Stoddard says.\u003c/p>\n\u003cp>Grafting is used for all sorts of trees in agriculture — think peaches, almonds, nectarines — to help fight off soil-borne diseases and insects. But it's used less commonly for plants like tomatoes in large-scale outdoor production — mostly, says Stoddard, because the industry isn't sure it's economical. Grafting requires more time and labor, because farmers have to grow two plants and keep them in hothouses longer before they're ready to go in the ground.\u003c/p>\n\u003cp>But Stoddard says grafting has been successful in boosting yields in tomatoes grown in greenhouses — which, of course, are a much more controlled environment. Will the same practice work outdoors? \"That's what we're testing to see if that's true,\" Stoddard says.\u003c/p>\n\u003cfigure id=\"attachment_110897\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3.jpg\" alt=\"Scott Stoddard hopes that each of these little tomato plants will yield enough to make up the cost difference of grafting.\" width=\"2000\" height=\"1499\" class=\"size-full wp-image-110897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3-960x720.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Scott Stoddard hopes that each of these little tomato plants will yield enough to make up the cost difference of grafting. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He's fairly certain the crop will take off, but he needs to make sure grafting will pan out economically before he recommends the practice to the big commercial growers he advises. He says since grafted plants are more expensive than regular seedlings, he will need to see at least a 30 percent increase in yield.\u003c/p>\n\u003cp>\"They are very price sensitive,\" Stoddard says. \"This is why it's experimental. So we do this on a very small basis and see if there's something potentially there that the growers might end up taking and moving on with.\"\u003c/p>\n\u003cp>About 150 miles north of the farm where Stoddard's plants are growing,\u003ca href=\"http://ucanr.edu/?facultyid=30630\"> Margaret Lloyd\u003c/a> — a UC Cooperative Extension small farm adviser for Solano, Sacramento and Yolo counties — is also grafting tomato plants. But she's working with several heirloom varieties, prized for their rich flavor — and grafting them on insect- and disease-resistant plants.\u003c/p>\n\u003cp>\"We're kind of working at this level of finding nonchemical management tools that will help overcome these challenges, so [farmers] can continue to grow these nice heirloom varieties,\" says Lloyd.\u003c/p>\n\u003cp>Lloyd says heirloom tomatoes have a harder time fighting off disease and can easily bruise or break open, so they can't ship very far. Since these tomatoes are staying local, farmers tend to let the fruit ripen on the vine longer. She says that's one reason why heirloom tomatoes at the farmers market tend to be tastier than store-bought tomatoes, which are likely picked before they're ripe.\u003c/p>\n\u003cp>On a field at UC Davis, Lloyd has planted a quarter-acre of grafts of some of the most common heirloom types — Brandywine, Cherokee purple and Marvel Stripe — as well as the yellow Sun Gold Cherry tomato and a salad variety called Charger.\u003c/p>\n\u003cp>\"We're trying to understand some of the initial questions about whether these heirloom varieties that we're interested in can be grafted and how these combinations might perform under our environmental conditions,\" says Lloyd.\u003c/p>\n\u003cp>Just like Stoddard, Lloyd is collecting data from the trial to see if grafting makes sense for the growers she represents. Lloyd and Stoddard agree that, if both projects are successful, consumers could, in time, have a tastier, larger assortment of tomatoes for purchase in stores and at farmers markets.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Ezra David Romero reports for \u003ca href=\"http://kvpr.org/\">Valley Public Radio\u003c/a> in central California.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110895/old-trick-holds-new-promise-tastier-tomatoes","authors":["byline_bayareabites_110895"],"categories":["bayareabites_4084"],"tags":["bayareabites_14143","bayareabites_9711","bayareabites_453"],"featImg":"bayareabites_110896","label":"bayareabites"},"bayareabites_109845":{"type":"posts","id":"bayareabites_109845","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109845","score":null,"sort":[1464985403000]},"guestAuthors":[],"slug":"the-search-for-tastier-supermarket-tomatoes-a-tale-in-3-acts","title":"The Search For Tastier Supermarket Tomatoes: A Tale In 3 Acts","publishDate":1464985403,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/06/20160603_me_the_search_for_tastier_supermarket_tomatoes_a_tale_in_three_acts.mp3\u003c/p>\n\u003cp>One of my fondest childhood memories is of eating tomatoes. We picked them in the garden and ate them in sandwiches, sitting on a picnic table under the trees outside our house. That juicy, acidic taste is forever lodged in the pleasure centers of my brain.\u003c/p>\n\u003cp>For anyone with similar memories, supermarket tomatoes are bound to disappoint. Indeed, the classic supermarket tomato — hard, tasteless, sometimes mealy — has inspired countless bitter complaints.\u003c/p>\n\u003cp>Take a closer look at the tomato display in your local grocery store, though, and you'll notice some big changes.\u003c/p>\n\u003cp>Here's how. It's a three-act drama.\u003c/p>\n\u003ch3>Act 1. The Florida tomato\u003c/h3>\n\u003cfigure id=\"attachment_109852\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes-florida.jpg\" alt=\"Florida tomato\" width=\"800\" height=\"532\" class=\"size-full wp-image-109852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-florida.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-florida-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-florida-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Florida tomato \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many years, until about 25 years ago, this was mainly what you'd find in the store during wintertime. So let's give this tomato its due: It is there in front of you, in the heart of winter, hundreds of miles from the field where it grew. Also, it's pretty cheap.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To accomplish that feat, this tomato has to be tough. In the field, it has to deal with wind, rain, insects and plant diseases. After picking, it has to survive sorting, packing, trucking, and the supermarket shelf. Consumers like tomatoes that are big. And growers, to stay in business, need to ship as many of the fruit as possible.\u003c/p>\n\u003cp>So tomato breeders have delivered exactly what the market demanded: a big, tough, high-yielding tomato. Taste hasn't had the same priority.\u003c/p>\n\u003cp>In addition, to make sure these tomatoes get to the store in presentable shape, they are picked while they are still green. The fruit turn red on their way to the consumer, and some tomato experts insist that they get just as ripe as they would have on the vine, but others admit that these tomatoes never will approach the taste and flavor of a tomato that's picked ripe.\u003c/p>\n\u003ch3>Act 2. The Mexican tomato\u003c/h3>\n\u003cfigure id=\"attachment_109853\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes-mexican.jpg\" alt=\"Mexican tomatoes\" width=\"800\" height=\"532\" class=\"size-full wp-image-109853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-mexican.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-mexican-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-mexican-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mexican tomatoes \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over the past two decades, Mexico has turned into a tomato powerhouse. And it's brought a new production style to supermarket tomatoes.\u003c/p>\n\u003cp>Most Mexican tomatoes now grow inside simple plastic greenhouses called \u003ca href=\"http://gain.fas.usda.gov/Recent%20GAIN%20Publications/Greenhouse%20and%20Shade%20House%20Production%20to%20Continue%20Increasing_Mexico_Mexico_4-22-2010.pdf\">shade houses\u003c/a> that cover vast fields. The plants grow in the soil, but they are protected from the rain, wind and many of the insects that afflict field-grown tomatoes.\u003c/p>\n\u003cp>It gives these tomatoes two advantages. First, they can stay on the vine just a bit longer, allowing more natural ripening. Second, in contrast to the open-field farmers of Florida, shade-house tomato producers grow \"indeterminate\" tomato varieties. These plants produce fruit continuously for a longer period of time. According to \u003ca href=\"http://www.unitedgenetics.com/research/HeiseyRobert.htm\">Robert Heisey\u003c/a>, a tomato breeder at United Genetics in Hollister, Calif., fruit from such plants typically have higher levels of the soluble solids that provide much of a tomato's flavor.\u003c/p>\n\u003cp>On the other hand, these tomatoes still have to be big and tough. The typical Mexican tomato may taste a bit better than its Florida cousin, but probably not by much.\u003c/p>\n\u003ch3>Act 3. Greenhouse tomatoes\u003c/h3>\n\u003cfigure id=\"attachment_109851\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes-canadian.jpg\" alt=\"Canadian tomatoes grown in greenhouses\" width=\"800\" height=\"532\" class=\"size-full wp-image-109851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-canadian.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-canadian-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-canadian-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Canadian tomatoes grown in greenhouses \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meet the most pampered tomatoes on Earth. They grow in huge climate-controlled structures, often in Canada, sometimes in Mexico and only occasionally in the United States. (The U.S. has been a laggard in the greenhouse business, although that's starting to change.)\u003c/p>\n\u003cp>Companies in the Netherlands pioneered this technology and have exported it to the rest of the world. In greenhouses, tomato plants don't grow in soil at all, but rather in crushed stone or coconut husks. Nutrients and water arrive via plastic tubes. Sometimes, extra carbon dioxide is added to the air in these houses, to promote faster plant growth.\u003c/p>\n\u003cp>I visited a tomato-growing greenhouse recently that's operated by \u003ca href=\"http://www.sunsetgrown.com/about-us/\">Mastronardi Produce Sunset Grown\u003c/a>, a major tomato grower and distributor based in Kingston, Ontario. Before I got close to the tomato plants, I first had to put plastic booties on my shoes, wear a special lab coat and wash my hands. It was all intended to keep me from tracking in plant diseases.\u003c/p>\n\u003cp>This ultra-protected style of tomato production has opened the door to an entirely new family of tomato varieties.\u003c/p>\n\u003cp>Tomatoes-on-the-vine made their appearance some 20 years ago. More recently, there's been a proliferation of small tomatoes that come packaged in plastic containers. Supermarket shelves are now filled with cherry tomatoes, grape tomatoes, and tomatoes the size of golf balls. Almost all of them come from high-tech greenhouses.\u003c/p>\n\u003cp>And because these tomatoes are protected while they are growing, and handled more gently while they're packed and shipped, it means that — in theory, at least — these tomatoes can offer better flavor. They can be picked when ripe, and bred for flavor rather than for toughness.\u003c/p>\n\u003cp>That's the opportunity that Paul Mastronardi glimpsed when he joined the family business in the 1990s.\u003c/p>\n\u003cp>\"I went over to Holland and talked to a couple of the major seed companies, and said, 'Listen, I want to see everything that's in your kitchen,' \" he says. \" 'Forget about size. Let's just see everything you got. Let's start doing taste tests.' And that's when we found a variety called Campari, which became the first branded tomato.\"\u003c/p>\n\u003cp>Mastronardi says they're constantly looking for new varieties with superior flavor. In the company's administrative offices, there's a lineup of candidate tomatoes on display. Employees can stop by, sample them and rate each one.\u003c/p>\n\u003cp>The seeds for such new varieties may be the most expensive seeds in the world. According to sources in the industry, greenhouse operators are paying about a dollar per seed for Campari and similar tomatoes. Since tomato seeds are tiny, that translates to about $150,000 per pound of seed. (In case you're wondering: No, you can't retrieve seeds from a Campari tomato and sell them for this price. Campari tomatoes are genetic hybrids, so their seeds won't produce true Campari offspring.)\u003c/p>\n\u003cp>Even greenhouse producers, though, have to navigate the tension between taste and economic efficiency. Heisey, the tomato breeder, recently picked up some tomatoes in the store and measured their levels of soluble solids, an indicator of flavor. \"The greenhouse tomatoes were terrible,\" he says. He suspects that greenhouse operators, too, are emphasizing quantity of production over quality.\u003c/p>\n\u003cp>Nor are greenhouse varieties like Campari the only attempts to deliver a better-tasting supermarket tomato. Researchers at the University of Florida have also come come up with \u003ca href=\"http://research.ufl.edu/publications/exploremagazine/summer-2012/tasty-tomatoes.html\">new varieties\u003c/a> that promise superior taste, and they can be grown in open fields.\u003c/p>\n\u003cp>No matter what the variety, though, tomatoes have to get special treatment in order to deliver that great flavor. They have to be grown carefully, harvested when they're mature, and treated gently on the way to market. The result? They're also more expensive. When I visited a grocery store close to NPR recently, tomatoes from Florida and Mexico were selling for $2.50 a pound. A pound of Campari tomatoes cost $4.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Supermarket tomatoes have a terrible reputation. But the industry is evolving. More than half of supermarket tomatoes now are grown in greenhouses or \"shade houses,\" and flavor is improving.","status":"publish","parent":0,"modified":1464985403,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1208},"headData":{"title":"The Search For Tastier Supermarket Tomatoes: A Tale In 3 Acts | KQED","description":"Supermarket tomatoes have a terrible reputation. But the industry is evolving. More than half of supermarket tomatoes now are grown in greenhouses or "shade houses," and flavor is improving.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Search For Tastier Supermarket Tomatoes: A Tale In 3 Acts","datePublished":"2016-06-03T20:23:23.000Z","dateModified":"2016-06-03T20:23:23.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"109845 http://ww2.kqed.org/bayareabites/?p=109845","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/06/03/the-search-for-tastier-supermarket-tomatoes-a-tale-in-3-acts/","disqusTitle":"The Search For Tastier Supermarket Tomatoes: A Tale In 3 Acts","nprImageCredit":"Morgan McCloy","nprByline":"Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"NPR","nprStoryId":"479632322","nprApiLink":"http://api.npr.org/query?id=479632322&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/06/03/479632322/the-search-for-tastier-supermarket-tomatoes-a-tale-in-three-acts?ft=nprml&f=479632322","nprRetrievedStory":"1","nprPubDate":"Fri, 03 Jun 2016 12:52:00 -0400","nprStoryDate":"Fri, 03 Jun 2016 04:58:00 -0400","nprLastModifiedDate":"Fri, 03 Jun 2016 12:52:18 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2016/06/20160603_me_the_search_for_tastier_supermarket_tomatoes_a_tale_in_three_acts.mp3?orgId=1&topicId=1053&d=398&p=3&story=479632322&t=progseg&e=480551028&seg=3&ft=nprml&f=479632322","nprAudioM3u":"http://api.npr.org/m3u/1480564752-fb3783.m3u?orgId=1&topicId=1053&d=398&p=3&story=479632322&t=progseg&e=480551028&seg=3&ft=nprml&f=479632322","path":"/bayareabites/109845/the-search-for-tastier-supermarket-tomatoes-a-tale-in-3-acts","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2016/06/20160603_me_the_search_for_tastier_supermarket_tomatoes_a_tale_in_three_acts.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2016/06/20160603_me_the_search_for_tastier_supermarket_tomatoes_a_tale_in_three_acts.mp3\u003c/p>\n\u003cp>One of my fondest childhood memories is of eating tomatoes. We picked them in the garden and ate them in sandwiches, sitting on a picnic table under the trees outside our house. That juicy, acidic taste is forever lodged in the pleasure centers of my brain.\u003c/p>\n\u003cp>For anyone with similar memories, supermarket tomatoes are bound to disappoint. Indeed, the classic supermarket tomato — hard, tasteless, sometimes mealy — has inspired countless bitter complaints.\u003c/p>\n\u003cp>Take a closer look at the tomato display in your local grocery store, though, and you'll notice some big changes.\u003c/p>\n\u003cp>Here's how. It's a three-act drama.\u003c/p>\n\u003ch3>Act 1. The Florida tomato\u003c/h3>\n\u003cfigure id=\"attachment_109852\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes-florida.jpg\" alt=\"Florida tomato\" width=\"800\" height=\"532\" class=\"size-full wp-image-109852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-florida.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-florida-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-florida-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Florida tomato \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For many years, until about 25 years ago, this was mainly what you'd find in the store during wintertime. So let's give this tomato its due: It is there in front of you, in the heart of winter, hundreds of miles from the field where it grew. Also, it's pretty cheap.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To accomplish that feat, this tomato has to be tough. In the field, it has to deal with wind, rain, insects and plant diseases. After picking, it has to survive sorting, packing, trucking, and the supermarket shelf. Consumers like tomatoes that are big. And growers, to stay in business, need to ship as many of the fruit as possible.\u003c/p>\n\u003cp>So tomato breeders have delivered exactly what the market demanded: a big, tough, high-yielding tomato. Taste hasn't had the same priority.\u003c/p>\n\u003cp>In addition, to make sure these tomatoes get to the store in presentable shape, they are picked while they are still green. The fruit turn red on their way to the consumer, and some tomato experts insist that they get just as ripe as they would have on the vine, but others admit that these tomatoes never will approach the taste and flavor of a tomato that's picked ripe.\u003c/p>\n\u003ch3>Act 2. The Mexican tomato\u003c/h3>\n\u003cfigure id=\"attachment_109853\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes-mexican.jpg\" alt=\"Mexican tomatoes\" width=\"800\" height=\"532\" class=\"size-full wp-image-109853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-mexican.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-mexican-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-mexican-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mexican tomatoes \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Over the past two decades, Mexico has turned into a tomato powerhouse. And it's brought a new production style to supermarket tomatoes.\u003c/p>\n\u003cp>Most Mexican tomatoes now grow inside simple plastic greenhouses called \u003ca href=\"http://gain.fas.usda.gov/Recent%20GAIN%20Publications/Greenhouse%20and%20Shade%20House%20Production%20to%20Continue%20Increasing_Mexico_Mexico_4-22-2010.pdf\">shade houses\u003c/a> that cover vast fields. The plants grow in the soil, but they are protected from the rain, wind and many of the insects that afflict field-grown tomatoes.\u003c/p>\n\u003cp>It gives these tomatoes two advantages. First, they can stay on the vine just a bit longer, allowing more natural ripening. Second, in contrast to the open-field farmers of Florida, shade-house tomato producers grow \"indeterminate\" tomato varieties. These plants produce fruit continuously for a longer period of time. According to \u003ca href=\"http://www.unitedgenetics.com/research/HeiseyRobert.htm\">Robert Heisey\u003c/a>, a tomato breeder at United Genetics in Hollister, Calif., fruit from such plants typically have higher levels of the soluble solids that provide much of a tomato's flavor.\u003c/p>\n\u003cp>On the other hand, these tomatoes still have to be big and tough. The typical Mexican tomato may taste a bit better than its Florida cousin, but probably not by much.\u003c/p>\n\u003ch3>Act 3. Greenhouse tomatoes\u003c/h3>\n\u003cfigure id=\"attachment_109851\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes-canadian.jpg\" alt=\"Canadian tomatoes grown in greenhouses\" width=\"800\" height=\"532\" class=\"size-full wp-image-109851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-canadian.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-canadian-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-canadian-768x511.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Canadian tomatoes grown in greenhouses \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meet the most pampered tomatoes on Earth. They grow in huge climate-controlled structures, often in Canada, sometimes in Mexico and only occasionally in the United States. (The U.S. has been a laggard in the greenhouse business, although that's starting to change.)\u003c/p>\n\u003cp>Companies in the Netherlands pioneered this technology and have exported it to the rest of the world. In greenhouses, tomato plants don't grow in soil at all, but rather in crushed stone or coconut husks. Nutrients and water arrive via plastic tubes. Sometimes, extra carbon dioxide is added to the air in these houses, to promote faster plant growth.\u003c/p>\n\u003cp>I visited a tomato-growing greenhouse recently that's operated by \u003ca href=\"http://www.sunsetgrown.com/about-us/\">Mastronardi Produce Sunset Grown\u003c/a>, a major tomato grower and distributor based in Kingston, Ontario. Before I got close to the tomato plants, I first had to put plastic booties on my shoes, wear a special lab coat and wash my hands. It was all intended to keep me from tracking in plant diseases.\u003c/p>\n\u003cp>This ultra-protected style of tomato production has opened the door to an entirely new family of tomato varieties.\u003c/p>\n\u003cp>Tomatoes-on-the-vine made their appearance some 20 years ago. More recently, there's been a proliferation of small tomatoes that come packaged in plastic containers. Supermarket shelves are now filled with cherry tomatoes, grape tomatoes, and tomatoes the size of golf balls. Almost all of them come from high-tech greenhouses.\u003c/p>\n\u003cp>And because these tomatoes are protected while they are growing, and handled more gently while they're packed and shipped, it means that — in theory, at least — these tomatoes can offer better flavor. They can be picked when ripe, and bred for flavor rather than for toughness.\u003c/p>\n\u003cp>That's the opportunity that Paul Mastronardi glimpsed when he joined the family business in the 1990s.\u003c/p>\n\u003cp>\"I went over to Holland and talked to a couple of the major seed companies, and said, 'Listen, I want to see everything that's in your kitchen,' \" he says. \" 'Forget about size. Let's just see everything you got. Let's start doing taste tests.' And that's when we found a variety called Campari, which became the first branded tomato.\"\u003c/p>\n\u003cp>Mastronardi says they're constantly looking for new varieties with superior flavor. In the company's administrative offices, there's a lineup of candidate tomatoes on display. Employees can stop by, sample them and rate each one.\u003c/p>\n\u003cp>The seeds for such new varieties may be the most expensive seeds in the world. According to sources in the industry, greenhouse operators are paying about a dollar per seed for Campari and similar tomatoes. Since tomato seeds are tiny, that translates to about $150,000 per pound of seed. (In case you're wondering: No, you can't retrieve seeds from a Campari tomato and sell them for this price. Campari tomatoes are genetic hybrids, so their seeds won't produce true Campari offspring.)\u003c/p>\n\u003cp>Even greenhouse producers, though, have to navigate the tension between taste and economic efficiency. Heisey, the tomato breeder, recently picked up some tomatoes in the store and measured their levels of soluble solids, an indicator of flavor. \"The greenhouse tomatoes were terrible,\" he says. He suspects that greenhouse operators, too, are emphasizing quantity of production over quality.\u003c/p>\n\u003cp>Nor are greenhouse varieties like Campari the only attempts to deliver a better-tasting supermarket tomato. Researchers at the University of Florida have also come come up with \u003ca href=\"http://research.ufl.edu/publications/exploremagazine/summer-2012/tasty-tomatoes.html\">new varieties\u003c/a> that promise superior taste, and they can be grown in open fields.\u003c/p>\n\u003cp>No matter what the variety, though, tomatoes have to get special treatment in order to deliver that great flavor. They have to be grown carefully, harvested when they're mature, and treated gently on the way to market. The result? They're also more expensive. When I visited a grocery store close to NPR recently, tomatoes from Florida and Mexico were selling for $2.50 a pound. A pound of Campari tomatoes cost $4.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109845/the-search-for-tastier-supermarket-tomatoes-a-tale-in-3-acts","authors":["byline_bayareabites_109845"],"categories":["bayareabites_4084","bayareabites_1873"],"tags":["bayareabites_453"],"featImg":"bayareabites_109846","label":"bayareabites"},"bayareabites_99987":{"type":"posts","id":"bayareabites_99987","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99987","score":null,"sort":[1441393436000]},"guestAuthors":[],"slug":"mediterranean-style-kale-and-quinoa-tabouli-with-cherry-tomatoes-and-lemon","title":"Healthy End-of-Summer Mediterranean-Style Kale and Quinoa Tabouli Salad","publishDate":1441393436,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>One of my perfect summertime lunches, especially if it involves sitting outside (table or picnic blanket, I’m not fussy), is a big Middle Eastern meze spread, composed of lots of little dishes of salads and spreads that I can drag a puffy piece of pita through. \u003c/p>\n\u003cp>This salad, made with chopped fresh kale and parsley, quinoa instead of the traditional bulgur wheat and loads of sweet-tart cherry tomatoes, olive oil, and lemon juice, is one of my new favorites. Not only is it filled with super healthy ingredients, but it really packs a ton of flavor and even feels a bit naughty. \u003c/p>\n\u003cp>Serve this with plenty of toasted whole wheat pita bread, and if you want to create your own meze platter, serve it alongside hummus, baba ganoush, chunks of salty feta, and an array of little rice-packed dolma. \u003c/p>\n\u003cfigure id=\"attachment_100034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/tabouli-finish-overhead.jpg\" alt=\"Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1/2 cup quinoa\u003c/li>\n\u003cli>2 cups finely chopped dinosaur kale\u003c/li>\n\u003cli>1 cup finely chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>1 pint cherry tomatoes, halved (or quartered if large)\u003c/li>\n\u003cli>2 Persian cucumbers or 1/2 English cucumber, diced\u003c/li>\n\u003cli>1 shallot, minced\u003c/li>\n\u003cli>1/4 cup lemon juice (ideally fresh squeezed)\u003c/li>\n\u003cli>1/4 cup excellent quality extra virgin olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Toasted pita bread, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100048,100052,100049,100050,100043,100037,100039,100047,100045,100051,100040,100041,100042,100033\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Cook the quinoa as directed, then set aside to cool.\u003c/li>\n\u003cli>In a salad bowl, toss together the kale, parsley, cooled quinoa, tomatoes, cucumbers, and shallot. Drizzle with the lemon juice and olive oil and toss to coat. Season with salt and pepper.\u003c/li>\n\u003cli>Serve with the toasted pita, if you like.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_100035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/tabouli-finish-vertical.jpg\" alt=\"Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon with Pita Bread\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-100035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon with Pita Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Fresh, summery, and packed with superfoods, you can’t go wrong with this salad staple.","status":"publish","parent":0,"modified":1441574521,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":329},"headData":{"title":"Healthy End-of-Summer Mediterranean-Style Kale and Quinoa Tabouli Salad | KQED","description":"Fresh, summery, and packed with superfoods, you can’t go wrong with this salad staple.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Healthy End-of-Summer Mediterranean-Style Kale and Quinoa Tabouli Salad","datePublished":"2015-09-04T19:03:56.000Z","dateModified":"2015-09-06T21:22:01.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99987 http://ww2.kqed.org/bayareabites/?p=99987","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/04/mediterranean-style-kale-and-quinoa-tabouli-with-cherry-tomatoes-and-lemon/","disqusTitle":"Healthy End-of-Summer Mediterranean-Style Kale and Quinoa Tabouli Salad","path":"/bayareabites/99987/mediterranean-style-kale-and-quinoa-tabouli-with-cherry-tomatoes-and-lemon","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>One of my perfect summertime lunches, especially if it involves sitting outside (table or picnic blanket, I’m not fussy), is a big Middle Eastern meze spread, composed of lots of little dishes of salads and spreads that I can drag a puffy piece of pita through. \u003c/p>\n\u003cp>This salad, made with chopped fresh kale and parsley, quinoa instead of the traditional bulgur wheat and loads of sweet-tart cherry tomatoes, olive oil, and lemon juice, is one of my new favorites. Not only is it filled with super healthy ingredients, but it really packs a ton of flavor and even feels a bit naughty. \u003c/p>\n\u003cp>Serve this with plenty of toasted whole wheat pita bread, and if you want to create your own meze platter, serve it alongside hummus, baba ganoush, chunks of salty feta, and an array of little rice-packed dolma. \u003c/p>\n\u003cfigure id=\"attachment_100034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/tabouli-finish-overhead.jpg\" alt=\"Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1/2 cup quinoa\u003c/li>\n\u003cli>2 cups finely chopped dinosaur kale\u003c/li>\n\u003cli>1 cup finely chopped fresh flat-leaf parsley\u003c/li>\n\u003cli>1 pint cherry tomatoes, halved (or quartered if large)\u003c/li>\n\u003cli>2 Persian cucumbers or 1/2 English cucumber, diced\u003c/li>\n\u003cli>1 shallot, minced\u003c/li>\n\u003cli>1/4 cup lemon juice (ideally fresh squeezed)\u003c/li>\n\u003cli>1/4 cup excellent quality extra virgin olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>Toasted pita bread, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"100048,100052,100049,100050,100043,100037,100039,100047,100045,100051,100040,100041,100042,100033","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Cook the quinoa as directed, then set aside to cool.\u003c/li>\n\u003cli>In a salad bowl, toss together the kale, parsley, cooled quinoa, tomatoes, cucumbers, and shallot. Drizzle with the lemon juice and olive oil and toss to coat. Season with salt and pepper.\u003c/li>\n\u003cli>Serve with the toasted pita, if you like.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_100035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/tabouli-finish-vertical.jpg\" alt=\"Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon with Pita Bread\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-100035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/tabouli-finish-vertical-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mediterranean-Style Kale and Quinoa Tabouli with Cherry Tomatoes and Lemon with Pita Bread \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99987/mediterranean-style-kale-and-quinoa-tabouli-with-cherry-tomatoes-and-lemon","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_12","bayareabites_14362","bayareabites_1873"],"tags":["bayareabites_4227","bayareabites_3050","bayareabites_11765","bayareabites_153","bayareabites_4207","bayareabites_1815","bayareabites_218","bayareabites_14788","bayareabites_453"],"featImg":"bayareabites_100036","label":"bayareabites"},"bayareabites_93165":{"type":"posts","id":"bayareabites_93165","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93165","score":null,"sort":[1423773409000]},"guestAuthors":[],"slug":"gardeners-twofer-first-ketchup-n-fries-plant-hits-u-s-market","title":"Gardener's Twofer: First Ketchup 'N' Fries Plant Hits U.S. Market","publishDate":1423773409,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Sáša Woodruff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/12/385459778/gardeners-twofer-first-ketchup-n-fries-plant-hits-u-s-market\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/12/15) \u003c/p>\n\u003cfigure id=\"attachment_93167\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789.jpg\" alt=\""It's not just any old tomato or any old potato. It's actually a really good, all-around potato at the base," says Michael Perry with Thomas & Morgan, the company that first developed the plant in the U.K. "Then on the top you've got the potential to have up to 500 super-sweet fruit." Photo: SuperNaturals\" width=\"300\" class=\"size-full wp-image-93167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789-400x602.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789-800x1205.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789-768x1157.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789-320x482.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"It's not just any old tomato or any old potato. It's actually a really good, all-around potato at the base,\" says Michael Perry with Thomas & Morgan, the company that first developed the plant in the U.K. \"Then on the top you've got the potential to have up to 500 super-sweet fruit.\" Photo: SuperNaturals\u003c/figcaption>\u003c/figure>\n\u003cp>Love growing potatoes and tomatoes? This spring, gardeners in the U.S. (and Europe) will be able to get both tuber and fruit from a single plant.\u003c/p>\n\u003cp>It's even got a catchy name: Ketchup 'n' Fries.\u003c/p>\n\u003cp>\"It's like a science project,\" says Alice Doyle of \u003ca href=\"http://graftedvegetables.com/wp/\">SuperNaturals Grafted Vegetables\u003c/a>, the company that's licensing the variety for U.S. markets from the U.K. company that developed it. \"It's something that is really bizarre, but it's going to be fun [for gardeners] to measure and see how it grows.\"\u003c/p>\n\u003cp>This isn't a genetically modified organism but a plant of two different nightshades: the top of a cherry tomato grafted on to a white potato.\u003cem>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Tomatoes and potatoes are in the same family and that makes it feasible,\" says John Bagnasco, also of SuperNaturals.\u003c/p>\n\u003cp>Grafting, the technique of taking two different plants in the same family and fusing them together, has been around since ancient times. Today, fruit trees, grape vines and roses are still grafted onto well-established rootstocks. (A New York artist is even attempting to graft branches from 40 different kinds of stone fruit onto a single tree, as The Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/03/337164041/the-gift-of-graft-new-york-artists-tree-to-grow-40-kinds-of-fruit\">reported\u003c/a> in August.)\u003c/p>\n\u003cp>Grafting is advantageous for higher yields and disease resistance. For example, a tree that is genetically resistant to soil diseases might not produce a juicy peach or a perfectly tart apple. So plant breeders can take branches from trees with tastier fruit and graft them onto the hardy rootstocks.\u003c/p>\n\u003cp>Over the last century, botanists have discovered vegetable or soft-tissue grafting. Grafters will take two separate seedlings — with stems of the same size and shape — and cut them in half. The top of one is then matched with the wound of the bottom. They are fused with a tiny plastic clip and taken into a special greenhouse while they grow into one plant. If the combination is correct, the whole organism should be stronger.\u003c/p>\n\u003cp>This idea of the tomato-potato twofer isn't actually new either. In the early 1900s, botanist \u003ca href=\"https://books.google.com/books?id=tQw9AAAAYAAJ&pg=PA282&lpg=PA282&dq=luther+burbank+tomato+potato+graft&source=bl&ots=kkHuEthpvE&sig=U356ivG9_odRD3C1X2Q5TfdHzlY&hl=en&sa=X&ei=mGraVO2vHc70oATjyYKYDA&sqi=2&ved=0CCoQ6AEwAg#v=onepage&q=luther%20burbank%20tomato%20potato%20graft&f=false\">Luther Burkbank\u003c/a> successfully grafted a potato top onto a tomato root, creating a viable plant — except that it was, shall we say, fruitless. He even experimented with a tomato-potato hybrid, affectionately named a \"pomato.\" Since then, home gardeners have experimented with these Chimera-esque grafted plants to varying success.\u003c/p>\n\u003cp>Finding the right partners is tricky at best. You have to find two plants that work well together to produce a balanced harvest of fruit and tubers.\u003c/p>\n\u003cp>\"If you're growing a potato from a seed, as the potato germinates, the stem is much thinner than a tomato when it germinates,\" says Bagnasco. \"You have to start the seeds at separate times and try to get the potatoes' stem up to size.\"\u003c/p>\n\u003cfigure id=\"attachment_93166\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167.jpg\" alt=\"The plant is an early tomato grafted to a late-producing potato. The two can be harvested throughout the season. Photo: SuperNaturals\" width=\"1000\" height=\"734\" class=\"size-full wp-image-93166\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167-768x564.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167-320x235.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The plant is an early tomato grafted to a late-producing potato. The two can be harvested throughout the season. Photo: SuperNaturals\u003c/figcaption>\u003c/figure>\n\u003cp>After five years of experimenting, SuperNaturals decided to license an already successful variety developed for Thomas & Morgan, a U.K.-based plant company. About 40,000 TomTatoes were sold last year in U.K., says Michael Perry, a product development manager for Thomas & Morgan who worked on TomTato. He says the goal was to make a combination that was more than a novelty plant.\u003c/p>\n\u003cp>\"It's not just any old tomato or any old potato. It's actually a really good, all-around potato at the base,\" Perry says. \"Then on the top you've got the potential to have up to 500 super-sweet fruit.\"\u003c/p>\n\u003cp>They also had to find an early tomato and late-producing potato, so the two could be harvested throughout the season. It took 15 years to develop the winning combination.\u003c/p>\n\u003cp>The TomTato is being released as Ketchup 'N' Fries in the U.S. this spring and the producers say the plant is sparking new interest in gardening. Perry says it wasn't just his usual customers who were interested in this last year in the U.K.\u003c/p>\n\u003cp>\"It was also teenagers and kids — people who wouldn't have been interested before, so it kind of opened it to a wider audience,\" he says.\u003c/p>\n\u003cp>SuperNaturals says garden centers across the country will be stocking Ketchup 'N' Fries in spring. It's also available online at \u003ca href=\"http://www.gardenamerica.com/store/Revolutionary-Ketchup-n-Fries.html\">Garden America\u003c/a> and at the \u003ca href=\"http://www.territorialseed.com/\">Territorial Seed Company\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Sáša Woodruff is a freelance broadcast producer and reporter, working for local and national outlets including NPR, APM's Marketplace and PBS. She's currently a producer for PRI's To The Point and blogs about food and gardening at \u003ca href=\"http://trowelandfork.tumblr.com/\">Trowel and Fork\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"British horticulturalists have figured out how to graft a tomato plant onto a potato plant. This plant, called Ketchup 'N' Fries, has crossed the pond and is now available to gardeners in the U.S.","status":"publish","parent":0,"modified":1423773596,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":853},"headData":{"title":"Gardener's Twofer: First Ketchup 'N' Fries Plant Hits U.S. Market | KQED","description":"British horticulturalists have figured out how to graft a tomato plant onto a potato plant. This plant, called Ketchup 'N' Fries, has crossed the pond and is now available to gardeners in the U.S.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Gardener's Twofer: First Ketchup 'N' Fries Plant Hits U.S. Market","datePublished":"2015-02-12T20:36:49.000Z","dateModified":"2015-02-12T20:39:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"93165 http://blogs.kqed.org/bayareabites/?p=93165","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/12/gardeners-twofer-first-ketchup-n-fries-plant-hits-u-s-market/","disqusTitle":"Gardener's Twofer: First Ketchup 'N' Fries Plant Hits U.S. Market","nprByline":"Sáša Woodruff","nprStoryId":"385459778","nprApiLink":"http://api.npr.org/query?id=385459778&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/02/12/385459778/gardeners-twofer-first-ketchup-n-fries-plant-hits-u-s-market?ft=nprml&f=385459778","nprRetrievedStory":"1","nprPubDate":"Thu, 12 Feb 2015 14:35:00 -0500","nprStoryDate":"Thu, 12 Feb 2015 14:34:00 -0500","nprLastModifiedDate":"Thu, 12 Feb 2015 14:35:48 -0500","path":"/bayareabites/93165/gardeners-twofer-first-ketchup-n-fries-plant-hits-u-s-market","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sáša Woodruff, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/12/385459778/gardeners-twofer-first-ketchup-n-fries-plant-hits-u-s-market\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/12/15) \u003c/p>\n\u003cfigure id=\"attachment_93167\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789.jpg\" alt=\""It's not just any old tomato or any old potato. It's actually a really good, all-around potato at the base," says Michael Perry with Thomas & Morgan, the company that first developed the plant in the U.K. "Then on the top you've got the potential to have up to 500 super-sweet fruit." Photo: SuperNaturals\" width=\"300\" class=\"size-full wp-image-93167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789-400x602.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789-800x1205.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789-768x1157.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/knf-2_enl-718f0f9cb79298ad30775346e38ee1ea14a1ebaf-e1423773076789-320x482.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"It's not just any old tomato or any old potato. It's actually a really good, all-around potato at the base,\" says Michael Perry with Thomas & Morgan, the company that first developed the plant in the U.K. \"Then on the top you've got the potential to have up to 500 super-sweet fruit.\" Photo: SuperNaturals\u003c/figcaption>\u003c/figure>\n\u003cp>Love growing potatoes and tomatoes? This spring, gardeners in the U.S. (and Europe) will be able to get both tuber and fruit from a single plant.\u003c/p>\n\u003cp>It's even got a catchy name: Ketchup 'n' Fries.\u003c/p>\n\u003cp>\"It's like a science project,\" says Alice Doyle of \u003ca href=\"http://graftedvegetables.com/wp/\">SuperNaturals Grafted Vegetables\u003c/a>, the company that's licensing the variety for U.S. markets from the U.K. company that developed it. \"It's something that is really bizarre, but it's going to be fun [for gardeners] to measure and see how it grows.\"\u003c/p>\n\u003cp>This isn't a genetically modified organism but a plant of two different nightshades: the top of a cherry tomato grafted on to a white potato.\u003cem>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Tomatoes and potatoes are in the same family and that makes it feasible,\" says John Bagnasco, also of SuperNaturals.\u003c/p>\n\u003cp>Grafting, the technique of taking two different plants in the same family and fusing them together, has been around since ancient times. Today, fruit trees, grape vines and roses are still grafted onto well-established rootstocks. (A New York artist is even attempting to graft branches from 40 different kinds of stone fruit onto a single tree, as The Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/03/337164041/the-gift-of-graft-new-york-artists-tree-to-grow-40-kinds-of-fruit\">reported\u003c/a> in August.)\u003c/p>\n\u003cp>Grafting is advantageous for higher yields and disease resistance. For example, a tree that is genetically resistant to soil diseases might not produce a juicy peach or a perfectly tart apple. So plant breeders can take branches from trees with tastier fruit and graft them onto the hardy rootstocks.\u003c/p>\n\u003cp>Over the last century, botanists have discovered vegetable or soft-tissue grafting. Grafters will take two separate seedlings — with stems of the same size and shape — and cut them in half. The top of one is then matched with the wound of the bottom. They are fused with a tiny plastic clip and taken into a special greenhouse while they grow into one plant. If the combination is correct, the whole organism should be stronger.\u003c/p>\n\u003cp>This idea of the tomato-potato twofer isn't actually new either. In the early 1900s, botanist \u003ca href=\"https://books.google.com/books?id=tQw9AAAAYAAJ&pg=PA282&lpg=PA282&dq=luther+burbank+tomato+potato+graft&source=bl&ots=kkHuEthpvE&sig=U356ivG9_odRD3C1X2Q5TfdHzlY&hl=en&sa=X&ei=mGraVO2vHc70oATjyYKYDA&sqi=2&ved=0CCoQ6AEwAg#v=onepage&q=luther%20burbank%20tomato%20potato%20graft&f=false\">Luther Burkbank\u003c/a> successfully grafted a potato top onto a tomato root, creating a viable plant — except that it was, shall we say, fruitless. He even experimented with a tomato-potato hybrid, affectionately named a \"pomato.\" Since then, home gardeners have experimented with these Chimera-esque grafted plants to varying success.\u003c/p>\n\u003cp>Finding the right partners is tricky at best. You have to find two plants that work well together to produce a balanced harvest of fruit and tubers.\u003c/p>\n\u003cp>\"If you're growing a potato from a seed, as the potato germinates, the stem is much thinner than a tomato when it germinates,\" says Bagnasco. \"You have to start the seeds at separate times and try to get the potatoes' stem up to size.\"\u003c/p>\n\u003cfigure id=\"attachment_93166\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167.jpg\" alt=\"The plant is an early tomato grafted to a late-producing potato. The two can be harvested throughout the season. Photo: SuperNaturals\" width=\"1000\" height=\"734\" class=\"size-full wp-image-93166\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167-400x294.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167-768x564.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/hands-holding-ketchup-n-fries_enl-e26243575024bc29d0237713a87c3eb8b99ddf5a-e1423773288167-320x235.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The plant is an early tomato grafted to a late-producing potato. The two can be harvested throughout the season. Photo: SuperNaturals\u003c/figcaption>\u003c/figure>\n\u003cp>After five years of experimenting, SuperNaturals decided to license an already successful variety developed for Thomas & Morgan, a U.K.-based plant company. About 40,000 TomTatoes were sold last year in U.K., says Michael Perry, a product development manager for Thomas & Morgan who worked on TomTato. He says the goal was to make a combination that was more than a novelty plant.\u003c/p>\n\u003cp>\"It's not just any old tomato or any old potato. It's actually a really good, all-around potato at the base,\" Perry says. \"Then on the top you've got the potential to have up to 500 super-sweet fruit.\"\u003c/p>\n\u003cp>They also had to find an early tomato and late-producing potato, so the two could be harvested throughout the season. It took 15 years to develop the winning combination.\u003c/p>\n\u003cp>The TomTato is being released as Ketchup 'N' Fries in the U.S. this spring and the producers say the plant is sparking new interest in gardening. Perry says it wasn't just his usual customers who were interested in this last year in the U.K.\u003c/p>\n\u003cp>\"It was also teenagers and kids — people who wouldn't have been interested before, so it kind of opened it to a wider audience,\" he says.\u003c/p>\n\u003cp>SuperNaturals says garden centers across the country will be stocking Ketchup 'N' Fries in spring. It's also available online at \u003ca href=\"http://www.gardenamerica.com/store/Revolutionary-Ketchup-n-Fries.html\">Garden America\u003c/a> and at the \u003ca href=\"http://www.territorialseed.com/\">Territorial Seed Company\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Sáša Woodruff is a freelance broadcast producer and reporter, working for local and national outlets including NPR, APM's Marketplace and PBS. She's currently a producer for PRI's To The Point and blogs about food and gardening at \u003ca href=\"http://trowelandfork.tumblr.com/\">Trowel and Fork\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93165/gardeners-twofer-first-ketchup-n-fries-plant-hits-u-s-market","authors":["byline_bayareabites_93165"],"categories":["bayareabites_1874","bayareabites_4084","bayareabites_2554","bayareabites_10916","bayareabites_358"],"tags":["bayareabites_14142","bayareabites_14143","bayareabites_14141","bayareabites_300","bayareabites_14144","bayareabites_10921","bayareabites_453"],"featImg":"bayareabites_93166","label":"bayareabites"},"bayareabites_92255":{"type":"posts","id":"bayareabites_92255","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92255","score":null,"sort":[1422291752000]},"guestAuthors":[],"slug":"five-foods-you-shouldnt-put-in-the-fridge","title":"Five Foods You Shouldn’t Put in the Fridge","publishDate":1422291752,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_92258\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/no-fridge_main.jpg\">\u003cimg class=\"size-full wp-image-92258\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/no-fridge_main.jpg\" alt=\"A few foods to keep out of the fridge. Photo: Lisa Landers\" width=\"1000\" height=\"800\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A few foods to keep out of the fridge. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Hanging out in other people’s kitchens is always revelatory. I’m often surprised by the foods I find piled on countertops and stashed in the pantries of family and friends. I’ve found inspiration inside their cupboards: exotic ingredients that gave me new ideas for perking up my own repertoire. But kitchen peeping can also lead to some alarming discoveries, like finding foods in people’s fridges that don’t belong there.\u003c/p>\n\u003cp>While this may not seem like such a big deal, it is if you want certain foods to taste good. Refrigerating some foods can also compromise their nutritional integrity and reduce shelf life. While it may seem logical that foods would stay fresher if they are colder – and that’s true for many foods we often don’t refrigerate but should (like \u003ca href=\"http://ucfoodsafety.ucdavis.edu/files/44384.pdf\" target=\"_blank\" rel=\"noopener\">nuts\u003c/a>, \u003ca href=\"http://ucce.ucdavis.edu/files/datastore/234-1920.pdf\" target=\"_blank\" rel=\"noopener\">fresh berries\u003c/a>, and maple syrup). For other foods, however, exposure to the chilly 34 - 40\u003cstrong>°\u003c/strong>F air inside your home fridge will result in undesirable side effects.\u003c/p>\n\u003cp>[aside postID=\"bayareabites_97562\" label=\"9 Foods That Fare Better in the Fridge\"]\u003c/p>\n\u003cp>I’m just as guilty as others of tossing things like coffee and sweet potatoes in the fridge, with hope of extending their shelf lives. While doing this might minimize our number of weekly supermarket runs, it also means we’re eating food that is less fresh, tasty and nutritious than it should be. “We need to change the way we think about our refrigerators” says \u003ca href=\"http://postharvest.ucdavis.edu/about/specialists/?uid=32&ds=183\" target=\"_blank\" rel=\"noopener\">Marita Cantwell\u003c/a>, a postharvest specialist at University of California, Davis. “Your refrigerator should be considered a temporary holding station, not a storage facility.”\u003c/p>\n\u003cp>While there’s no shame in this kind of food faux pas, my hope is that by illuminating WHY certain foods just don’t fare well in the fridge, I’ll never have to suffer through a piece of refrigerated chocolate when spending time with the people I love.\u003c/p>\n\u003cfigure id=\"attachment_92260\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/no-enter.jpg\">\u003cimg class=\"size-full wp-image-92260\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/no-enter.jpg\" alt=\"Not all foods fare well in the fridge. Photo: Lisa Landers\" width=\"1000\" height=\"686\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Not all foods fare well in the fridge. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003ch3>Chocolate\u003c/h3>\n\u003cp>As someone with a fairly serious chocolate habit, “sacrilege” is the first word that comes to my mind when I find this heavenly treat in someone’s fridge. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/29/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco/\">Chuck Siegel\u003c/a>, the owner of San Francisco based \u003ca href=\"http://www.charleschocolates.com/\" target=\"_blank\" rel=\"noopener\">Charles Chocolates\u003c/a>, is equally distraught by the sight. “Under no circumstances should chocolate be put in the refrigerator,” says Siegel.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Storing chocolate in the refrigerator can lead to a “sugar bloom,” a phenomenon that occurs when the chocolate is removed from the fridge and exposed to the warmer air, causing condensation to form on the chocolate’s surface and dissolving some of the sugar. As the chocolate dries out the sugar recrystallizes and is drawn to the surface, forming a grainy coating and ruining the silky texture of your bar.\u003c/p>\n\u003cp>“The overall aesthetic of chocolate is one of taste and texture combined,\" Siegel explains. “If you destroy the texture by separating the sugar from the mass, it destroys that melt-in-your mouth sensation, which is a big part of what makes chocolate taste so good.” Chocolate also absorbs odors easily, so there’s a good chance it will reek of other things in your fridge, like last night’s leftovers.\u003c/p>\n\u003cp>That doesn’t mean chocolate is safe on the counter top. Besides the danger of your housemates snagging it (\u003ca href=\"http://pets.webmd.com/dogs/guide/dogs-and-chocolate-get-the-facts\" target=\"_blank\" rel=\"noopener\">including the dog, for whom chocolate is a toxin\u003c/a>), oxygen and light cause the chocolate to oxidize, which degrades the flavor. Ideally, solid chocolate should be sealed in an airtight bag, tucked into a dry, dark corner of your kitchen, and kept at a constant room temperature. Although dark chocolate will keep for a year this way and milk chocolate about six months, fresher always tastes better. So be strategic and buy only enough to cover a few weeks worth of chocolate bliss, whether it’s an occasional indulgence or a daily necessity.\u003c/p>\n\u003ch3>Coffee\u003c/h3>\n\u003cp>Even if you’re not a fan of Starbucks, it’s a safe bet to assume that they’ve got some top-notch aficionados advising them about how to store coffee. One of their experts, Major Cohen, was recently quoted as saying that refrigeration and freezing are \u003ca href=\"http://news.starbucks.com/news/starbucks-coffee-educator-reveals-the-most-common-mistake-when-brewing-coff\" target=\"_blank\" rel=\"noopener\">“not the friend, but rather the enemy of good coffee.”\u003c/a> The real culprit is moisture, which condenses on the grounds or beans when they are removed from the fridge, damaging the coffee’s flavor.\u003c/p>\n\u003cp>Coffee should be stored in an airtight container at room temperature, where your essential elixir will be safe from another foe: oxygen. Exposure to oxygen will diminish freshness and flavor, especially when it’s already been ground and there’s more surface area exposed to the air. \u003ca href=\"http://communitytable.com/274342/linzlowe/do-you-make-this-common-mistake-when-brewing-coffee/\" target=\"_blank\" rel=\"noopener\">For the tastiest cup of joe\u003c/a>, buy just enough coffee for the week and grind it just before brewing.\u003c/p>\n\u003ch3>Tomatoes\u003c/h3>\n\u003cp>Unless you like your tomatoes tasteless and mealy, keep them away from the fridge. Like me, tomatoes do not fare well in the cold. Cold air stops the tomato from continuing to ripen and becoming flavorful. The low temps also breakdown the membranes, causing the cells to leak and your tomato to lose flavor and turn to mush.\u003c/p>\n\u003cp>Postharvest specialist Marita Cantwell, recommends keeping these fragile fruits on the counter top away from direct sunlight, at room temperature (65 -70\u003cstrong>°\u003c/strong>F).\u003c/p>\n\u003ch3>Basil\u003c/h3>\n\u003cp>While many fresh herbs fare just fine in the fridge, basil does not. These low temps actually injure the basil, causing it to turn black or gray. The leaves may also wilt and become spotty from decay, deterring your dinner guests from trying your tomato-mozzarella appetizer.\u003c/p>\n\u003cp>To keep your bunch of basil looking and smelling lively, keep it at room temp and treat it like you would cut flowers: stick it in a glass of water so those large leaves can drink at will. Better yet, buy a basil plant.\u003c/p>\n\u003ch3>Potatoes (regular and sweet)\u003c/h3>\n\u003cp>Storing \u003cstrong>regular potatoes\u003c/strong> in your fridge for more than a couple of weeks will cause the sugar content to rise, changing the flavor and nutritional balance. The increased sugar levels will also cause the potatoes to discolor when you cook them.\u003c/p>\n\u003cp>But keeping your spuds out of the fridge can lead to other problems. If you just pile them on your counter where they are exposed to light at warmer temperatures, it can raise the level of the \u003ca href=\"http://ucce.ucdavis.edu/files/datastore/234-182.pdf\" target=\"_blank\" rel=\"noopener\">glycoalkaloids\u003c/a> – a naturally occurring compound that can make your potatoes taste bitter and even become toxic if consumed in high doses.\u003c/p>\n\u003cp>The solution? According to Cantwell, the way to keep your potatoes in top form is to keep them in a paper bag in a dark cool corner of a cabinet.\u003c/p>\n\u003cp>Unlike regular potatoes, \u003cstrong>sweet potatoes\u003c/strong> won’t tolerate refrigeration for even short amounts of time. When they are cooked after being refrigerated or even stored below 59\u003cstrong>°\u003c/strong>F, they will taste “off” and develop a hard core. Fortunately, sweet potatoes don’t form toxic glycoalkaloids, so they can stay right on your countertop until you are ready to eat them. Just remember not to wait too long.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>*For more information about the best way to keep all of your fruits and veggies in great shape, take a look at this \u003c/em>\u003ca href=\"http://ucce.ucdavis.edu/files/datastore/234-1920.pdf\" target=\"_blank\" rel=\"noopener\">\u003cem>helpful chart\u003c/em>\u003c/a>\u003cem> prepared by experts at the University of California, Davis.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Why refrigerating foods like chocolate, potatoes and basil can mess with attributes such as taste, nutritional integrity and shelf life.","status":"publish","parent":0,"modified":1553038893,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1255},"headData":{"title":"Five Foods You Shouldn’t Put in the Fridge | KQED","description":"Why refrigerating foods like chocolate, potatoes and basil can mess with attributes such as taste, nutritional integrity and shelf life.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Five Foods You Shouldn’t Put in the Fridge","datePublished":"2015-01-26T17:02:32.000Z","dateModified":"2019-03-19T23:41:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"92255 http://blogs.kqed.org/bayareabites/?p=92255","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/26/five-foods-you-shouldnt-put-in-the-fridge/","disqusTitle":"Five Foods You Shouldn’t Put in the Fridge","path":"/bayareabites/92255/five-foods-you-shouldnt-put-in-the-fridge","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92258\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/no-fridge_main.jpg\">\u003cimg class=\"size-full wp-image-92258\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/no-fridge_main.jpg\" alt=\"A few foods to keep out of the fridge. Photo: Lisa Landers\" width=\"1000\" height=\"800\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A few foods to keep out of the fridge. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>Hanging out in other people’s kitchens is always revelatory. I’m often surprised by the foods I find piled on countertops and stashed in the pantries of family and friends. I’ve found inspiration inside their cupboards: exotic ingredients that gave me new ideas for perking up my own repertoire. But kitchen peeping can also lead to some alarming discoveries, like finding foods in people’s fridges that don’t belong there.\u003c/p>\n\u003cp>While this may not seem like such a big deal, it is if you want certain foods to taste good. Refrigerating some foods can also compromise their nutritional integrity and reduce shelf life. While it may seem logical that foods would stay fresher if they are colder – and that’s true for many foods we often don’t refrigerate but should (like \u003ca href=\"http://ucfoodsafety.ucdavis.edu/files/44384.pdf\" target=\"_blank\" rel=\"noopener\">nuts\u003c/a>, \u003ca href=\"http://ucce.ucdavis.edu/files/datastore/234-1920.pdf\" target=\"_blank\" rel=\"noopener\">fresh berries\u003c/a>, and maple syrup). For other foods, however, exposure to the chilly 34 - 40\u003cstrong>°\u003c/strong>F air inside your home fridge will result in undesirable side effects.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_97562","label":"9 Foods That Fare Better in the Fridge "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I’m just as guilty as others of tossing things like coffee and sweet potatoes in the fridge, with hope of extending their shelf lives. While doing this might minimize our number of weekly supermarket runs, it also means we’re eating food that is less fresh, tasty and nutritious than it should be. “We need to change the way we think about our refrigerators” says \u003ca href=\"http://postharvest.ucdavis.edu/about/specialists/?uid=32&ds=183\" target=\"_blank\" rel=\"noopener\">Marita Cantwell\u003c/a>, a postharvest specialist at University of California, Davis. “Your refrigerator should be considered a temporary holding station, not a storage facility.”\u003c/p>\n\u003cp>While there’s no shame in this kind of food faux pas, my hope is that by illuminating WHY certain foods just don’t fare well in the fridge, I’ll never have to suffer through a piece of refrigerated chocolate when spending time with the people I love.\u003c/p>\n\u003cfigure id=\"attachment_92260\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/no-enter.jpg\">\u003cimg class=\"size-full wp-image-92260\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/no-enter.jpg\" alt=\"Not all foods fare well in the fridge. Photo: Lisa Landers\" width=\"1000\" height=\"686\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Not all foods fare well in the fridge. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003ch3>Chocolate\u003c/h3>\n\u003cp>As someone with a fairly serious chocolate habit, “sacrilege” is the first word that comes to my mind when I find this heavenly treat in someone’s fridge. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/29/chuck-siegel-the-return-of-charles-chocolates-to-san-francisco/\">Chuck Siegel\u003c/a>, the owner of San Francisco based \u003ca href=\"http://www.charleschocolates.com/\" target=\"_blank\" rel=\"noopener\">Charles Chocolates\u003c/a>, is equally distraught by the sight. “Under no circumstances should chocolate be put in the refrigerator,” says Siegel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Storing chocolate in the refrigerator can lead to a “sugar bloom,” a phenomenon that occurs when the chocolate is removed from the fridge and exposed to the warmer air, causing condensation to form on the chocolate’s surface and dissolving some of the sugar. As the chocolate dries out the sugar recrystallizes and is drawn to the surface, forming a grainy coating and ruining the silky texture of your bar.\u003c/p>\n\u003cp>“The overall aesthetic of chocolate is one of taste and texture combined,\" Siegel explains. “If you destroy the texture by separating the sugar from the mass, it destroys that melt-in-your mouth sensation, which is a big part of what makes chocolate taste so good.” Chocolate also absorbs odors easily, so there’s a good chance it will reek of other things in your fridge, like last night’s leftovers.\u003c/p>\n\u003cp>That doesn’t mean chocolate is safe on the counter top. Besides the danger of your housemates snagging it (\u003ca href=\"http://pets.webmd.com/dogs/guide/dogs-and-chocolate-get-the-facts\" target=\"_blank\" rel=\"noopener\">including the dog, for whom chocolate is a toxin\u003c/a>), oxygen and light cause the chocolate to oxidize, which degrades the flavor. Ideally, solid chocolate should be sealed in an airtight bag, tucked into a dry, dark corner of your kitchen, and kept at a constant room temperature. Although dark chocolate will keep for a year this way and milk chocolate about six months, fresher always tastes better. So be strategic and buy only enough to cover a few weeks worth of chocolate bliss, whether it’s an occasional indulgence or a daily necessity.\u003c/p>\n\u003ch3>Coffee\u003c/h3>\n\u003cp>Even if you’re not a fan of Starbucks, it’s a safe bet to assume that they’ve got some top-notch aficionados advising them about how to store coffee. One of their experts, Major Cohen, was recently quoted as saying that refrigeration and freezing are \u003ca href=\"http://news.starbucks.com/news/starbucks-coffee-educator-reveals-the-most-common-mistake-when-brewing-coff\" target=\"_blank\" rel=\"noopener\">“not the friend, but rather the enemy of good coffee.”\u003c/a> The real culprit is moisture, which condenses on the grounds or beans when they are removed from the fridge, damaging the coffee’s flavor.\u003c/p>\n\u003cp>Coffee should be stored in an airtight container at room temperature, where your essential elixir will be safe from another foe: oxygen. Exposure to oxygen will diminish freshness and flavor, especially when it’s already been ground and there’s more surface area exposed to the air. \u003ca href=\"http://communitytable.com/274342/linzlowe/do-you-make-this-common-mistake-when-brewing-coffee/\" target=\"_blank\" rel=\"noopener\">For the tastiest cup of joe\u003c/a>, buy just enough coffee for the week and grind it just before brewing.\u003c/p>\n\u003ch3>Tomatoes\u003c/h3>\n\u003cp>Unless you like your tomatoes tasteless and mealy, keep them away from the fridge. Like me, tomatoes do not fare well in the cold. Cold air stops the tomato from continuing to ripen and becoming flavorful. The low temps also breakdown the membranes, causing the cells to leak and your tomato to lose flavor and turn to mush.\u003c/p>\n\u003cp>Postharvest specialist Marita Cantwell, recommends keeping these fragile fruits on the counter top away from direct sunlight, at room temperature (65 -70\u003cstrong>°\u003c/strong>F).\u003c/p>\n\u003ch3>Basil\u003c/h3>\n\u003cp>While many fresh herbs fare just fine in the fridge, basil does not. These low temps actually injure the basil, causing it to turn black or gray. The leaves may also wilt and become spotty from decay, deterring your dinner guests from trying your tomato-mozzarella appetizer.\u003c/p>\n\u003cp>To keep your bunch of basil looking and smelling lively, keep it at room temp and treat it like you would cut flowers: stick it in a glass of water so those large leaves can drink at will. Better yet, buy a basil plant.\u003c/p>\n\u003ch3>Potatoes (regular and sweet)\u003c/h3>\n\u003cp>Storing \u003cstrong>regular potatoes\u003c/strong> in your fridge for more than a couple of weeks will cause the sugar content to rise, changing the flavor and nutritional balance. The increased sugar levels will also cause the potatoes to discolor when you cook them.\u003c/p>\n\u003cp>But keeping your spuds out of the fridge can lead to other problems. If you just pile them on your counter where they are exposed to light at warmer temperatures, it can raise the level of the \u003ca href=\"http://ucce.ucdavis.edu/files/datastore/234-182.pdf\" target=\"_blank\" rel=\"noopener\">glycoalkaloids\u003c/a> – a naturally occurring compound that can make your potatoes taste bitter and even become toxic if consumed in high doses.\u003c/p>\n\u003cp>The solution? According to Cantwell, the way to keep your potatoes in top form is to keep them in a paper bag in a dark cool corner of a cabinet.\u003c/p>\n\u003cp>Unlike regular potatoes, \u003cstrong>sweet potatoes\u003c/strong> won’t tolerate refrigeration for even short amounts of time. When they are cooked after being refrigerated or even stored below 59\u003cstrong>°\u003c/strong>F, they will taste “off” and develop a hard core. Fortunately, sweet potatoes don’t form toxic glycoalkaloids, so they can stay right on your countertop until you are ready to eat them. Just remember not to wait too long.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>*For more information about the best way to keep all of your fruits and veggies in great shape, take a look at this \u003c/em>\u003ca href=\"http://ucce.ucdavis.edu/files/datastore/234-1920.pdf\" target=\"_blank\" rel=\"noopener\">\u003cem>helpful chart\u003c/em>\u003c/a>\u003cem> prepared by experts at the University of California, Davis.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92255/five-foods-you-shouldnt-put-in-the-fridge","authors":["5412"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_358"],"tags":["bayareabites_12249","bayareabites_147","bayareabites_125","bayareabites_300","bayareabites_453"],"featImg":"bayareabites_92258","label":"bayareabites"},"bayareabites_86185":{"type":"posts","id":"bayareabites_86185","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86185","score":null,"sort":[1409182536000]},"guestAuthors":[],"slug":"get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta","title":"Get Your Sweet Grill On: Grilled Corn, Pepper, Tomato, and Arugula Salad with Feta","publishDate":1409182536,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_86680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\" alt=\"Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says summer to me more than ripe, full-flavored tomatoes and sweet corn. I love them each on their own, and eat them heartily throughout the season, but I’m always looking for a new way to serve them. Enter this sweet and tangy, salty and peppery salad. This colorful, well-balanced dish comes together quickly, especially if you are already grilling. \u003c/p>\n\u003cp>I like to throw the corn and peppers on while the coals are plenty hot and I’m waiting for them to die down a bit to cook whatever meat I might have on hand (this salad goes great with \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">chicken kebabs\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">steak\u003c/a>, or pork). Put the peppers over the highest heat so the skins blacken quickly. Then finish off the corn just off the heat. You don’t have to grill it for long, just until it’s got some nice char marks and is still crisp-tender. While you are waiting for the peppers to soften off the heat, cut the corn kernels off the cob and toss in the other ingredients. Then, while your meat is sizzling away on the grill, slice up the peppers. By the time the meat is cooked, your salad is ready (it can also sit for a few hours, just don’t add the arugula until ready to serve). \u003c/p>\n\u003cfigure id=\"attachment_86678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad-ingredients1000.jpg\" alt=\"Ingredients for Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 ears fresh corn, shucked\u003c/li>\n\u003cli>1 red bell pepper\u003c/li>\n\u003cli>1 orange or yellow bell pepper\u003c/li>\n\u003cli>1 large or 2 medium ripe heirloom tomatoes, seeded and chopped\u003c/li>\n\u003cli>1 pint (1 lb) cherry tomatoes, stemmed and halved if large\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Juice of 1 lime\u003c/li>\n\u003cli>About 1/3 cup crumbled feta cheese\u003c/li>\n\u003cli>About 3 cups wild or baby arugula\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prep the tomatoes: seed and chop the heirloom tomatoes, stem and half the cherry tomatoes.\u003c/li>\n\u003cfigure id=\"attachment_86681\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tomatoes-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tomatoes-salad1000.jpg\" alt=\"Seed and chop heirloom tomatoes and stem and half cherry tomatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seed and chop the heirloom tomatoes, stem and half the cherry tomatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal grill for direct heat grilling over high heat. Brush the cooking grate of the grill clean, then oil the grate. Grill the corn and peppers, turning them frequently until the peppers are blackened all over and the corn is crisp-tender and covered nicely in grill marks. Transfer the corn to a cutting board. Transfer the peppers to a bowl and cover with a plate or foil. Set aside for 15 minutes.\u003c/li>\n\u003cfigure id=\"attachment_86675\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-grill1000.jpg\" alt=\"Grill the corn and peppers, turning them frequently until the peppers are blackened all over and the corn is crisp-tender and covered nicely in grill marks. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the corn and peppers, turning them frequently until the peppers are blackened all over and the corn is crisp-tender and covered nicely in grill marks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>When the corn is cool enough to handle, slice the kernels from the cob and place the kernels into a large serving bowl. Stem, seed, and quarter the peppers, then slice them crosswise into thin slices. Add to the serving bowl along with the tomatoes. Toss to combine.\u003c/li>\n\u003cfigure id=\"attachment_86674\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-kernels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-kernels1000.jpg\" alt=\"When the corn is cool enough to handle, slice the kernels from the cob and place the kernels into a large serving bowl. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the corn is cool enough to handle, slice the kernels from the cob and place the kernels into a large serving bowl. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86676\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-salad1000.jpg\" alt=\"Prep the peppers and add them to the serving bowl that contains the corn and tomatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the peppers and add them to the serving bowl that contains the corn and tomatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Drizzle with a little olive oil and the lime juice and toss to coat. Add the feta and arugula and gently toss. Taste and season with a little salt. Serve.\u003c/li>\n\u003cfigure id=\"attachment_86692\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad10001.jpg\" alt=\"Drizzle with a little olive oil and the lime juice and toss to coat. Add the feta and arugula and gently toss to coat. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drizzle with a little olive oil and the lime juice and toss to coat. Add the feta and arugula and gently toss. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Light up the grill, crack open a beer, and throw on some corn and sweet peppers, and voila, you have a memorable salad that will come together in a snap.","status":"publish","parent":0,"modified":1441473966,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":616},"headData":{"title":"Get Your Sweet Grill On: Grilled Corn, Pepper, Tomato, and Arugula Salad with Feta | KQED","description":"Light up the grill, crack open a beer, and throw on some corn and sweet peppers, and voila, you have a memorable salad that will come together in a snap.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Get Your Sweet Grill On: Grilled Corn, Pepper, Tomato, and Arugula Salad with Feta","datePublished":"2014-08-27T23:35:36.000Z","dateModified":"2015-09-05T17:26:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"86185 http://blogs.kqed.org/bayareabites/?p=86185","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/27/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta/","disqusTitle":"Get Your Sweet Grill On: Grilled Corn, Pepper, Tomato, and Arugula Salad with Feta","path":"/bayareabites/86185/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad1000.jpg\" alt=\"Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Nothing says summer to me more than ripe, full-flavored tomatoes and sweet corn. I love them each on their own, and eat them heartily throughout the season, but I’m always looking for a new way to serve them. Enter this sweet and tangy, salty and peppery salad. This colorful, well-balanced dish comes together quickly, especially if you are already grilling. \u003c/p>\n\u003cp>I like to throw the corn and peppers on while the coals are plenty hot and I’m waiting for them to die down a bit to cook whatever meat I might have on hand (this salad goes great with \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/26/party-food-grilled-mediterranean-chicken-kebabs-with-summer-veggies/\">chicken kebabs\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">steak\u003c/a>, or pork). Put the peppers over the highest heat so the skins blacken quickly. Then finish off the corn just off the heat. You don’t have to grill it for long, just until it’s got some nice char marks and is still crisp-tender. While you are waiting for the peppers to soften off the heat, cut the corn kernels off the cob and toss in the other ingredients. Then, while your meat is sizzling away on the grill, slice up the peppers. By the time the meat is cooked, your salad is ready (it can also sit for a few hours, just don’t add the arugula until ready to serve). \u003c/p>\n\u003cfigure id=\"attachment_86678\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad-ingredients1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-salad-ingredients1000.jpg\" alt=\"Ingredients for Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Corn, Sweet Peppers, Heirloom and Cherry Tomato, Feta, Arugula Salad\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>3 ears fresh corn, shucked\u003c/li>\n\u003cli>1 red bell pepper\u003c/li>\n\u003cli>1 orange or yellow bell pepper\u003c/li>\n\u003cli>1 large or 2 medium ripe heirloom tomatoes, seeded and chopped\u003c/li>\n\u003cli>1 pint (1 lb) cherry tomatoes, stemmed and halved if large\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Juice of 1 lime\u003c/li>\n\u003cli>About 1/3 cup crumbled feta cheese\u003c/li>\n\u003cli>About 3 cups wild or baby arugula\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prep the tomatoes: seed and chop the heirloom tomatoes, stem and half the cherry tomatoes.\u003c/li>\n\u003cfigure id=\"attachment_86681\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tomatoes-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tomatoes-salad1000.jpg\" alt=\"Seed and chop heirloom tomatoes and stem and half cherry tomatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seed and chop the heirloom tomatoes, stem and half the cherry tomatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Prepare a charcoal grill for direct heat grilling over high heat. Brush the cooking grate of the grill clean, then oil the grate. Grill the corn and peppers, turning them frequently until the peppers are blackened all over and the corn is crisp-tender and covered nicely in grill marks. Transfer the corn to a cutting board. Transfer the peppers to a bowl and cover with a plate or foil. Set aside for 15 minutes.\u003c/li>\n\u003cfigure id=\"attachment_86675\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-grill1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-grill1000.jpg\" alt=\"Grill the corn and peppers, turning them frequently until the peppers are blackened all over and the corn is crisp-tender and covered nicely in grill marks. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the corn and peppers, turning them frequently until the peppers are blackened all over and the corn is crisp-tender and covered nicely in grill marks. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>When the corn is cool enough to handle, slice the kernels from the cob and place the kernels into a large serving bowl. Stem, seed, and quarter the peppers, then slice them crosswise into thin slices. Add to the serving bowl along with the tomatoes. Toss to combine.\u003c/li>\n\u003cfigure id=\"attachment_86674\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-kernels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-kernels1000.jpg\" alt=\"When the corn is cool enough to handle, slice the kernels from the cob and place the kernels into a large serving bowl. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86674\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the corn is cool enough to handle, slice the kernels from the cob and place the kernels into a large serving bowl. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86676\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/corn-peppers-salad1000.jpg\" alt=\"Prep the peppers and add them to the serving bowl that contains the corn and tomatoes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prep the peppers and add them to the serving bowl that contains the corn and tomatoes. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cli>Drizzle with a little olive oil and the lime juice and toss to coat. Add the feta and arugula and gently toss. Taste and season with a little salt. Serve.\u003c/li>\n\u003cfigure id=\"attachment_86692\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/toss-salad10001.jpg\" alt=\"Drizzle with a little olive oil and the lime juice and toss to coat. Add the feta and arugula and gently toss to coat. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drizzle with a little olive oil and the lime juice and toss to coat. Add the feta and arugula and gently toss. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86185/get-your-sweet-grill-on-grilled-corn-pepper-tomato-and-arugula-salad-with-feta","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_12869","bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_515","bayareabites_11765","bayareabites_1815","bayareabites_218","bayareabites_13691","bayareabites_453"],"featImg":"bayareabites_86679","label":"bayareabites"},"bayareabites_85183":{"type":"posts","id":"bayareabites_85183","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85183","score":null,"sort":[1406357908000]},"guestAuthors":[],"slug":"the-great-tomato-debate-about-heirlooms-hybrids-and-gmos","title":"The Great Tomato Debate: About Heirlooms, Hybrids and GMOs","publishDate":1406357908,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85190\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/heirloom_tomatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/heirloom_tomatoes.jpg\" alt=\"Heirloom tomatoes. Photo: CUESA\" width=\"610\" height=\"407\" class=\"size-full wp-image-85190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heirloom tomatoes. Photo: CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Post by Brie Mazurek,\u003c/em> \u003ca href=\"http://www.cuesa.org/article/great-tomato-debate\" target=\"_blank\">\u003cem>CUESA\u003c/em>\u003c/a> (7/25/2014)\u003c/p>\n\u003cp>With their rainbow colors and odd shapes and sizes, the appeal of heirloom tomatoes is undeniable. But more than just a pretty face, these darlings of the summer farmers market also represent diversity and freedom in our food supply.\u003c/p>\n\u003cp>“People ask me, ‘Is this heirloom or hybrid?’” says farmer Bill Crepps of \u003ca href=\"http://www.cuesa.org/seller/everything-under-sun\" target=\"_blank\">Everything Under the Sun\u003c/a>, who grows more than 20 varieties of tomatoes. “You can tell that there’s something they don’t like about the word ‘hybrid.’”\u003c/p>\n\u003cp>Bill recognizes the allure of heirlooms, but he also thinks that hybrids have received a bad rap, in part because people confuse them with GMOs. He believes that hybrids hold an important place on small, diverse farms. “I grow heirlooms for their variety, but I rely on hybrids for their disease resistance,” he says.\u003c/p>\n\u003ch3>Seeds with Heritage\u003c/h3>\n\u003cp>Most people associate “heirloom” with big, juicy slicing tomatoes like Brandywine, Black Krim, and Marvel Stripe, but heirlooms come in all shapes and sizes, including the San Marzano paste tomato.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Heirlooms are varieties whose seeds have been saved by farmers and gardeners and passed down for generations, usually 50 years or more. They are open-pollinated, which means that they can be pollinated through natural mechanisms (such as insects, birds, and wind) and still breed true-to-type. Their seeds can be saved and replanted with fairly consistent results, and they tend to be genetically diverse, making them more adaptable to different growing conditions. Unlike hybrids and GMOs, heirlooms and other open-pollinated varieties cannot be patented.\u003c/p>\n\u003cfigure id=\"attachment_85191\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ivory_pear_tomato_lucero.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ivory_pear_tomato_lucero.jpg\" alt=\"Ivory Pear tomatoes from Lucero. Photo: CUESA\" width=\"250\" height=\"250\" class=\"size-full wp-image-85191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ivory Pear tomatoes from Lucero. Photo: CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>In the 1980s, Ben Lucero of \u003ca href=\"http://www.cuesa.org/seller/lucero-organic-farms\" target=\"_blank\">Lucero Organic Farms\u003c/a> set out to develop his own tomato when he discovered that one of his tomato plants’ seeds yielded an array of unusual offspring. After about five years of isolating the good plants, saving their seed, and replanting, he created his own variety called the Ivory Pear, a pale yellow, pear-shaped cherry tomato bursting with flavor. Though still too young to technically be an heirloom, Ben’s Ivory Pear is sold in seed catalogs that specialize in heirlooms. These days, Ben gets most of his seed from such catalogs. “I save some seeds that are harder to get, and I would save more if it came down it, but I don’t really have the time,” he says.\u003c/p>\n\u003ch3>Hybrid Hype\u003c/h3>\n\u003cp>In contrast to open-pollinated seed, hybrid seed is created by cross-pollinating two different varieties to yield offspring with desirable traits from both parent plants, such as disease resistance, uniformity, and high yield—a phenomenon known as “hybrid vigor.” Early Girl, Sun Gold, and Juliet are just a few of the popular hybrid tomatoes found at the farmers market.\u003c/p>\n\u003cp>Hybrids should not be confused with GMOs. While hybrids are crossed manually in the field, GMOs are created using high-tech methods such as gene splicing, sometimes combining genes from different species to yield organisms that could not occur in nature.\u003c/p>\n\u003cp>While some argue that hybrids are more reliable and hardy than heirlooms, hybrids also have serious drawbacks. Seeds from a first-generation hybrid (called “F1”) are not genetically stable, which means that farmers cannot save and plant them with reliable results, so they must buy new seeds each year. Seed companies that hold the patents can control their production—a big sticking point for farmers and eaters concerned about corporate consolidation in the food system.\u003c/p>\n\u003ch3>Early Girl ≠ GMO\u003c/h3>\n\u003cp>Farmer Joe Schirmer at \u003ca href=\"http://www.cuesa.org/seller/dirty-girl-produce\" target=\"_blank\">Dirty Girl Produce\u003c/a> has been growing hybrid Early Girl tomatoes in Santa Cruz since 2000. With its thick skin, compact round shape, and deeply concentrated flavor, the \u003ca href=\"http://www.cuesa.org/article/farming-without-water\" target=\"_blank\">dry-farmed\u003c/a> Early Girl has earned a cult following in the Bay Area. But Joe has also noticed backlash against the tomato in recent years.\u003c/p>\n\u003cp>“People are saying, ‘Early Girl is made by Monsanto,’” says Joe. “It’s not.”\u003c/p>\n\u003cp>The variety was originally developed in France and distributed by a company called Petoseed, which was later acquired by Seminis. In 2005, Seminis was acquired by Monsanto, a company well known for its GMO crops, muddying the Early Girl’s pedigree and leading some eaters to mistakenly think the tomato is genetically modified. (The patent has expired, but the Seminis still controls the parent stock.)\u003c/p>\n\u003cp>Joe sees the GMO debate as obscuring deeper problems, such as corporate control our food system and overuse of pesticides in industrial agriculture. “If everyone wants to boycott Monsanto, they’re going to have a hard time. They own lots of seed companies as investments,” says Joe. “They’re patent trolls. They want to own anything they can, so that farmers rely on them to buy it every year.”\u003c/p>\n\u003ch3>A New Girl on the Block\u003c/h3>\n\u003cfigure id=\"attachment_85189\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/early_girl_dirty_girl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/early_girl_dirty_girl.jpg\" alt=\"Early Girl tomatoes from Dirty Girl Produce. Photo: CUESA\" width=\"250\" height=\"250\" class=\"size-full wp-image-85189\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Early Girl tomatoes from Dirty Girl Produce. Photo: CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>About six years ago, \u003ca href=\"http://www.sfgate.com/homeandgarden/article/New-Girl-is-a-Monsanto-free-tomato-5295723.php\" target=\"_blank\">Joe started saving seed from his Early Girls\u003c/a>. “It was more out of curiosity than anything else,” he says. “And of course there’s also the idea of seed security, and not having to rely on seed growers for seed.”\u003c/p>\n\u003cp>Plus, Joe wanted to see if he could breed a tomato that would be better suited to his coastal climate and resistant to Phytophthora, a type of mold that can wipe out a whole tomato crop. After one of his plots was hit with the disease, Joe cleared the field but some of the plants had seeded, leaving a new generation to grow. “I pretty much saw every kind of tomato imaginable—big ones, little ones, spindly plants that were dying—but there were a few plants in the mix that were just perfect.”\u003c/p>\n\u003cp>Joe cleared out the oddballs and left the good ones to grow, then saved their seeds. When he replanted the next year, there was a higher percentage of good tomatoes, and even more the following year. Several generations later, he had created his own open-pollinated Early Girl spinoff, which he dubbed the Dirty Girl.\u003c/p>\n\u003ch3>Hybrid to Heirloom?\u003c/h3>\n\u003cp>This year Joe planted 3,000 Dirty Girl plants, in addition to 70,000 dry-farmed Early Girl plants, and he started bringing a small crop of Dirty Girls to the farmers market for a trial run.\u003c/p>\n\u003cp>While the Dirty Girl is becoming more vigorous and uniform, and the flavor and texture are on par with its hybrid ancestor, Joe thinks it has a long way to go for the genetic line to stabilize.\u003c/p>\n\u003cp>Will the Dirty Girl ever replace the Early Girl on Joe’s farm? It’s too early to say. “If over the next 10 years, I could get it to a place where I felt like it was out-producing in yield, flavor, and quality and wasn’t prone to Phytophthora, then great. But I’m nowhere near that,” says Joe.\u003c/p>\n\u003cp>Like Ben’s Ivory Pear, the Dirty Girl may be on its way to heirloom status, but until then, Joe will continue to buy hybrid Early Girl seed, which offers the most reliable crop. “I have no problem with Early Girl,” he says. “But I wish that some other seed company that I could stand behind would produce them.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Look for delicious tomatoes from Everything Under the Sun, Lucero Organic Farms, and Dirty Girl Produce at the Saturday and Thursday Ferry Plaza Farmers markets.\u003cbr>\n\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"CUESA discusses the advantages and disadvantages between heirloom and hybrid tomatoes as well as clarifying the difference between hybrids and GMOs. ","status":"publish","parent":0,"modified":1406357908,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1278},"headData":{"title":"The Great Tomato Debate: About Heirlooms, Hybrids and GMOs | KQED","description":"CUESA discusses the advantages and disadvantages between heirloom and hybrid tomatoes as well as clarifying the difference between hybrids and GMOs. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Great Tomato Debate: About Heirlooms, Hybrids and GMOs","datePublished":"2014-07-26T06:58:28.000Z","dateModified":"2014-07-26T06:58:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"85183 http://blogs.kqed.org/bayareabites/?p=85183","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/25/the-great-tomato-debate-about-heirlooms-hybrids-and-gmos/","disqusTitle":"The Great Tomato Debate: About Heirlooms, Hybrids and GMOs","path":"/bayareabites/85183/the-great-tomato-debate-about-heirlooms-hybrids-and-gmos","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85190\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/heirloom_tomatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/heirloom_tomatoes.jpg\" alt=\"Heirloom tomatoes. Photo: CUESA\" width=\"610\" height=\"407\" class=\"size-full wp-image-85190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heirloom tomatoes. Photo: CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Post by Brie Mazurek,\u003c/em> \u003ca href=\"http://www.cuesa.org/article/great-tomato-debate\" target=\"_blank\">\u003cem>CUESA\u003c/em>\u003c/a> (7/25/2014)\u003c/p>\n\u003cp>With their rainbow colors and odd shapes and sizes, the appeal of heirloom tomatoes is undeniable. But more than just a pretty face, these darlings of the summer farmers market also represent diversity and freedom in our food supply.\u003c/p>\n\u003cp>“People ask me, ‘Is this heirloom or hybrid?’” says farmer Bill Crepps of \u003ca href=\"http://www.cuesa.org/seller/everything-under-sun\" target=\"_blank\">Everything Under the Sun\u003c/a>, who grows more than 20 varieties of tomatoes. “You can tell that there’s something they don’t like about the word ‘hybrid.’”\u003c/p>\n\u003cp>Bill recognizes the allure of heirlooms, but he also thinks that hybrids have received a bad rap, in part because people confuse them with GMOs. He believes that hybrids hold an important place on small, diverse farms. “I grow heirlooms for their variety, but I rely on hybrids for their disease resistance,” he says.\u003c/p>\n\u003ch3>Seeds with Heritage\u003c/h3>\n\u003cp>Most people associate “heirloom” with big, juicy slicing tomatoes like Brandywine, Black Krim, and Marvel Stripe, but heirlooms come in all shapes and sizes, including the San Marzano paste tomato.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Heirlooms are varieties whose seeds have been saved by farmers and gardeners and passed down for generations, usually 50 years or more. They are open-pollinated, which means that they can be pollinated through natural mechanisms (such as insects, birds, and wind) and still breed true-to-type. Their seeds can be saved and replanted with fairly consistent results, and they tend to be genetically diverse, making them more adaptable to different growing conditions. Unlike hybrids and GMOs, heirlooms and other open-pollinated varieties cannot be patented.\u003c/p>\n\u003cfigure id=\"attachment_85191\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ivory_pear_tomato_lucero.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ivory_pear_tomato_lucero.jpg\" alt=\"Ivory Pear tomatoes from Lucero. Photo: CUESA\" width=\"250\" height=\"250\" class=\"size-full wp-image-85191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ivory Pear tomatoes from Lucero. Photo: CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>In the 1980s, Ben Lucero of \u003ca href=\"http://www.cuesa.org/seller/lucero-organic-farms\" target=\"_blank\">Lucero Organic Farms\u003c/a> set out to develop his own tomato when he discovered that one of his tomato plants’ seeds yielded an array of unusual offspring. After about five years of isolating the good plants, saving their seed, and replanting, he created his own variety called the Ivory Pear, a pale yellow, pear-shaped cherry tomato bursting with flavor. Though still too young to technically be an heirloom, Ben’s Ivory Pear is sold in seed catalogs that specialize in heirlooms. These days, Ben gets most of his seed from such catalogs. “I save some seeds that are harder to get, and I would save more if it came down it, but I don’t really have the time,” he says.\u003c/p>\n\u003ch3>Hybrid Hype\u003c/h3>\n\u003cp>In contrast to open-pollinated seed, hybrid seed is created by cross-pollinating two different varieties to yield offspring with desirable traits from both parent plants, such as disease resistance, uniformity, and high yield—a phenomenon known as “hybrid vigor.” Early Girl, Sun Gold, and Juliet are just a few of the popular hybrid tomatoes found at the farmers market.\u003c/p>\n\u003cp>Hybrids should not be confused with GMOs. While hybrids are crossed manually in the field, GMOs are created using high-tech methods such as gene splicing, sometimes combining genes from different species to yield organisms that could not occur in nature.\u003c/p>\n\u003cp>While some argue that hybrids are more reliable and hardy than heirlooms, hybrids also have serious drawbacks. Seeds from a first-generation hybrid (called “F1”) are not genetically stable, which means that farmers cannot save and plant them with reliable results, so they must buy new seeds each year. Seed companies that hold the patents can control their production—a big sticking point for farmers and eaters concerned about corporate consolidation in the food system.\u003c/p>\n\u003ch3>Early Girl ≠ GMO\u003c/h3>\n\u003cp>Farmer Joe Schirmer at \u003ca href=\"http://www.cuesa.org/seller/dirty-girl-produce\" target=\"_blank\">Dirty Girl Produce\u003c/a> has been growing hybrid Early Girl tomatoes in Santa Cruz since 2000. With its thick skin, compact round shape, and deeply concentrated flavor, the \u003ca href=\"http://www.cuesa.org/article/farming-without-water\" target=\"_blank\">dry-farmed\u003c/a> Early Girl has earned a cult following in the Bay Area. But Joe has also noticed backlash against the tomato in recent years.\u003c/p>\n\u003cp>“People are saying, ‘Early Girl is made by Monsanto,’” says Joe. “It’s not.”\u003c/p>\n\u003cp>The variety was originally developed in France and distributed by a company called Petoseed, which was later acquired by Seminis. In 2005, Seminis was acquired by Monsanto, a company well known for its GMO crops, muddying the Early Girl’s pedigree and leading some eaters to mistakenly think the tomato is genetically modified. (The patent has expired, but the Seminis still controls the parent stock.)\u003c/p>\n\u003cp>Joe sees the GMO debate as obscuring deeper problems, such as corporate control our food system and overuse of pesticides in industrial agriculture. “If everyone wants to boycott Monsanto, they’re going to have a hard time. They own lots of seed companies as investments,” says Joe. “They’re patent trolls. They want to own anything they can, so that farmers rely on them to buy it every year.”\u003c/p>\n\u003ch3>A New Girl on the Block\u003c/h3>\n\u003cfigure id=\"attachment_85189\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/early_girl_dirty_girl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/early_girl_dirty_girl.jpg\" alt=\"Early Girl tomatoes from Dirty Girl Produce. Photo: CUESA\" width=\"250\" height=\"250\" class=\"size-full wp-image-85189\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Early Girl tomatoes from Dirty Girl Produce. Photo: CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>About six years ago, \u003ca href=\"http://www.sfgate.com/homeandgarden/article/New-Girl-is-a-Monsanto-free-tomato-5295723.php\" target=\"_blank\">Joe started saving seed from his Early Girls\u003c/a>. “It was more out of curiosity than anything else,” he says. “And of course there’s also the idea of seed security, and not having to rely on seed growers for seed.”\u003c/p>\n\u003cp>Plus, Joe wanted to see if he could breed a tomato that would be better suited to his coastal climate and resistant to Phytophthora, a type of mold that can wipe out a whole tomato crop. After one of his plots was hit with the disease, Joe cleared the field but some of the plants had seeded, leaving a new generation to grow. “I pretty much saw every kind of tomato imaginable—big ones, little ones, spindly plants that were dying—but there were a few plants in the mix that were just perfect.”\u003c/p>\n\u003cp>Joe cleared out the oddballs and left the good ones to grow, then saved their seeds. When he replanted the next year, there was a higher percentage of good tomatoes, and even more the following year. Several generations later, he had created his own open-pollinated Early Girl spinoff, which he dubbed the Dirty Girl.\u003c/p>\n\u003ch3>Hybrid to Heirloom?\u003c/h3>\n\u003cp>This year Joe planted 3,000 Dirty Girl plants, in addition to 70,000 dry-farmed Early Girl plants, and he started bringing a small crop of Dirty Girls to the farmers market for a trial run.\u003c/p>\n\u003cp>While the Dirty Girl is becoming more vigorous and uniform, and the flavor and texture are on par with its hybrid ancestor, Joe thinks it has a long way to go for the genetic line to stabilize.\u003c/p>\n\u003cp>Will the Dirty Girl ever replace the Early Girl on Joe’s farm? It’s too early to say. “If over the next 10 years, I could get it to a place where I felt like it was out-producing in yield, flavor, and quality and wasn’t prone to Phytophthora, then great. But I’m nowhere near that,” says Joe.\u003c/p>\n\u003cp>Like Ben’s Ivory Pear, the Dirty Girl may be on its way to heirloom status, but until then, Joe will continue to buy hybrid Early Girl seed, which offers the most reliable crop. “I have no problem with Early Girl,” he says. “But I wish that some other seed company that I could stand behind would produce them.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Look for delicious tomatoes from Everything Under the Sun, Lucero Organic Farms, and Dirty Girl Produce at the Saturday and Thursday Ferry Plaza Farmers markets.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/85183/the-great-tomato-debate-about-heirlooms-hybrids-and-gmos","authors":["5484"],"categories":["bayareabites_12276","bayareabites_1874","bayareabites_4084","bayareabites_2554"],"tags":["bayareabites_454","bayareabites_9711","bayareabites_9712","bayareabites_453"],"featImg":"bayareabites_85190","label":"bayareabites"},"bayareabites_69010":{"type":"posts","id":"bayareabites_69010","meta":{"index":"posts_1591205157","site":"bayareabites","id":"69010","score":null,"sort":[1377714631000]},"guestAuthors":[],"slug":"roasted-tomatoes-recipes-the-perfect-accessory-for-summer-dishes","title":"3 Recipes: Roasted Tomatoes, The Perfect Accessory For Summer Dishes","publishDate":1377714631,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_69020\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/roast-tomatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/roast-tomatoes.jpg\" alt=\"Roasted tomatoes. Photo: T. Susan Chang for NPR\" width=\"1120\" height=\"628\" class=\"size-full wp-image-69020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted tomatoes. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/10593559/t-susan-chang\">T. Susan Chang\u003c/a>, \u003ca href=\"http://www.npr.org/2013/08/28/215862597/roasted-tomatoes-the-perfect-accessory-for-summer-dishes\">Kitchen Window at NPR Food\u003c/a> (8/28/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#orzo\">Orzo Salad With Roasted Cherry Tomatoes, Toasted Pine Nuts And Basil\u003c/a>; \u003ca href=\"#pork\">Pork Tenderloin With Roasted Tomato-Thyme Gravy\u003c/a> and \u003ca href=\"#tart\">Roasted Tomato Tart With Caramelized Onions And Parmesan Crust\u003c/a>. \u003c/p>\n\u003cp>At this time of year, we all love tomatoes. Many of us claim we'll \"take a big juicy tomato and bite into it like it's an apple,\" although you won't often see that happen in actual fact.\u003c/p>\n\u003cp>Yet, even people who love a juicy fresh tomato also are likely to enjoy it with all the juice sucked out, as in sun-dried tomatoes and — especially — roasted tomatoes. It's the way the process acts on flavors, caramelizing what's on the outside, concentrating what's on the inside. It's true even for a soulless, pale-pink January tomato. You can count on roasting to isolate and spotlight whatever sugars are to be found in that poor, hardhearted, well-traveled specimen.\u003c/p>\n\u003cp>But when you roast an August tomato — the Rita Hayworth of nightshades, seething in aromatic volatile compounds, complex with the sweetness of captured sunlight, intrinsically tart with citric and malic acids — well, then, you have something worth stopping the presses for. Dressed in caramel notes, with a suggestion of salt and a big wink toward vinegar, a roasted tomato's most memorable feature is its long, sensuous, deep and savory finish. It's a tone poem in umami, and by the time you reach the coda it's already instructed your brain to reach for the next.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At first glance, when you start comparing people's methods for roasting tomatoes, you'll think the world has gone mad. Some tell you to roast at 450 degrees for 30 minutes. Some tell you to roast at 250 degrees for 3 hours. Others say 350 for 2 hours. \u003cem>What is going on?\u003c/em> The thing is, they all work. All you're doing is taking out the water and browning the outside a little. You can do it fast, in which case it will be sludgy but luscious in the middle, with a slippery, detachable outside. Or you can do it slowly, in which case the texture will be more cohesive, uniformly tacky and chewy. Same great taste.\u003c/p>\n\u003cp>How much does it change matters if you use cherry or grape tomatoes instead of full-size ones? The most important factor is how much air circulates around each piece of tomato, so smaller pieces will tend to dry faster. Just be sure to drizzle on some oil, and don't be shy — fat carries flavor, and there's a lot of flavor to carry here.\u003c/p>\n\u003cp>Once you've got your roasted tomatoes, you can store them in the refrigerator for as long as it takes to use them up, and, trust me, it won't be long. The oil you so considerately drizzled over them when you were about to pop them in the oven will also help to keep them fresh.\u003c/p>\n\u003cp>There are as many ways to eat a roasted tomato as there are cooks. You can tuck them into pastas and pasta salads with a drizzle of balsamic. They're sensational with basil, the eternal tomato sidekick. You can use them as a base for gravy whose depth and character will bring tears to your eyes. You can showcase them in a gorgeous tart, layered like russet roof tiles in a golden pastry frame. Or you can toss them with some crisp-crusted potatoes with maybe some flecks of olive, and spend a happy half-hour alternating tomato-potato bites in a partial swoon, unable to decide which you love more.\u003c/p>\n\u003cp>It's a happy problem to have, and a specifically \u003cem>summer\u003c/em> sort of happy problem, like whether to wear your strappy sandals or your cork wedges, or whether you should go for a swim or nap in the hammock. Enjoy it while you can — because while the roasted tomatoes of August may indeed be unforgettable, you certainly don't want to wait until they're nothing more than a memory.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"orzo\">\u003c/a>Recipe: Orzo Salad With Roasted Cherry Tomatoes, Toasted Pine Nuts And Basil\u003c/h3>\n\u003cp>\u003cem>I think this very simple but satisfying salad looks loveliest if you have a mix of colors — maybe some orange sun gold cherry tomatoes mixed in with the red.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_69018\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/roast-tomato-orzo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/roast-tomato-orzo.jpg\" alt=\"Orzo Salad With Roasted Cherry Tomatoes, Toasted Pine Nuts And Basil. Photo: T. Susan Chang for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-69018\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orzo Salad With Roasted Cherry Tomatoes, Toasted Pine Nuts And Basil. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 pints cherry or grape tomatoes, or a mix\u003c/p>\n\u003cp>Olive oil for tossing the tomatoes\u003c/p>\n\u003cp>Salt to taste\u003c/p>\n\u003cp>1 pound orzo\u003c/p>\n\u003cp>1/2 cup pine nuts\u003c/p>\n\u003cp>1 large bunch basil\u003c/p>\n\u003cp>Red wine vinegar and fresh pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 250 degrees (or 200 with convection).\u003c/p>\n\u003cp>Halve the tomatoes lengthwise and toss with plenty of oil until they glisten. Arrange them cut side up on a foil-lined baking sheet with plenty of space in between and sprinkle with just a bit of salt. Roast for 1 hour and 15-30 minutes, checking every half-hour on their progress. If they start to turn a deep brown on their undersides, pull them right away — they're about to burn. You want them tacky and slightly shriveled but not completely dry.\u003c/p>\n\u003cp>While the tomatoes are roasting, boil a pot of water. Cook the orzo according to the package directions, drain and toss with oil to prevent clumping. As it cools, toast the pine nuts over low heat in a small, dry skillet until they're evenly bronzed.\u003c/p>\n\u003cp>Toss the tomatoes, orzo and pine nuts together with a splash of red wine vinegar. Shred the basil by hand and toss at the very last minute, as both the vinegar and the heat are liable to make it discolor. Serve at room temperature. It's also good picnic food, tossed with a little more olive oil and served cold.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pork\">\u003c/a>Recipe: Pork Tenderloin With Roasted Tomato-Thyme Gravy\u003c/h3>\n\u003cp>\u003cem>This is high-heat roasting, enough to concentrate the tomato flavor, but not enough to dry out the pulp, so don't be surprised if the tomatoes remain a bit sludgy. The recipe is adapted from \u003c/em>Sara Foster's Southern Kitchen\u003cem> (Random House, 2011). Foster suggests you serve it with \u003c/em>\u003ca href=\"http://www.npr.org/2013/07/31/207060436/buttermilk--makes--everything--taste--a--little--better\" target=\"_blank\">buttermilk biscuits\u003c/a>,\u003cem> which is great if you have the time. But the pork with its swoon-worthy gravy is memorable all by itself.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_69016\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/roast-tomatoes-pork.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/roast-tomatoes-pork.jpg\" alt=\"Pork Tenderloin With Roasted Tomato-Thyme Gravy. Photo: T. Susan Chang for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-69016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork Tenderloin With Roasted Tomato-Thyme Gravy. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 plum tomatoes, cored and halved\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1 tablespoon balsamic vinegar\u003c/p>\n\u003cp>Sea salt and freshly ground black pepper, to taste\u003c/p>\n\u003cp>1-pound pork tenderloin or center-cut loin, trimmed\u003c/p>\n\u003cp>2 tablespoons fresh thyme\u003c/p>\n\u003cp>1/3 cup flour\u003c/p>\n\u003cp>1 tablespoon unsalted butter\u003c/p>\n\u003cp>2 cups low-sodium chicken broth\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 400 degrees. Place the tomatoes on a rimmed baking sheet and toss with 1 tablespoon of the olive oil and the vinegar. Season with salt and pepper to taste and bake for about 30 minutes, until the skins begin to shrivel and the tomatoes start to caramelize. Remove from the oven and set aside until cool enough to handle. Remove and discard the skins (they will slip right off) and roughly chop the tomatoes.\u003c/p>\n\u003cp>While the tomatoes are cooking, rinse the pork, pat dry and remove any silver skin. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until sizzling hot. Slice the tenderloin into rounds about 1/4- to 1/2-inch thick and sprinkle with the thyme and salt and pepper to taste, pressing lightly so the seasonings adhere. Dip the rounds in the flour to coat both sides lightly; reserve the remaining flour. Place the pork in the skillet and saute for about 2 minutes per side, until light brown around the edges. Remove the meat from the skillet, place on a plate and cover loosely.\u003c/p>\n\u003cp>Add the butter to the same skillet and melt until sizzling hot. Add 2 tablespoons of the reserved dredging flour and stir to scrape any brown bits from the bottom of the skillet. Cook, stirring constantly, for about 1 minute, just until the flour cooks slightly and turns light brown. Whisk in the broth and stir until the gravy is slightly thick and smooth. Add the tomatoes and cook, stirring frequently, until the gravy comes to a boil and thickens, 3 to 5 minutes. Reduce the heat to low and return the tenderloin slices to the skillet with the gravy just to warm through.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"tart\">\u003c/a>Recipe: Roasted Tomato Tart With Caramelized Onions And Parmesan Crust\u003c/h3>\n\u003cp>\u003cem>This is one of those tarts that come together in no time if you happen to have the roasted tomatoes and the caramelized onions already made. Otherwise, grab a glass of wine and a friend and prepare to hang out in an increasingly fragrant kitchen for a couple of hours.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_69019\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/roast-tomato-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/roast-tomato-tart.jpg\" alt=\"Roasted Tomato Tart With Caramelized Onions And Parmesan Crust. Photo: T. Susan Chang\" width=\"1120\" height=\"839\" class=\"size-full wp-image-69019\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Tomato Tart With Caramelized Onions And Parmesan Crust. Photo: T. Susan Chang\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Tart Dough\u003c/strong>\u003c/p>\n\u003cp>1 cup white whole wheat or all-purpose flour\u003c/p>\n\u003cp>1 cup freshly grated Parmesan\u003c/p>\n\u003cp>Pinch kosher salt\u003c/p>\n\u003cp>1 stick cold unsalted butter, cut into 6 or 8 large chunks\u003c/p>\n\u003cp>1/4 cup water, in a measuring cup with a couple of ice cubes thrown in.\u003c/p>\n\u003cp>\u003cstrong>Tart Filling\u003c/strong>\u003c/p>\n\u003cp>4 large ripe tomatoes\u003c/p>\n\u003cp>Olive oil for coating the onions and the tomatoes\u003c/p>\n\u003cp>1-2 tablespoons balsamic vinegar\u003c/p>\n\u003cp>2 large onions, halved and thinly sliced\u003c/p>\n\u003cp>Kosher salt to taste\u003c/p>\n\u003cp>5 oil-packed anchovy fillets\u003c/p>\n\u003cp>1 cup crumbled feta cheese\u003c/p>\n\u003cp>Freshly ground black pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 250 degrees.\u003c/p>\n\u003cp>Line a large baking sheet with parchment paper and lightly oil the paper. Slice the tomatoes 1/3- to 1/2-inch thick and lay them out, well-spaced, on the baking sheet. Drizzle with balsamic vinegar and enough olive oil so that the slices glisten evenly (if your olive oil pools and splotches, just grab a brush and baste the slices with it). Sprinkle with just a pinch of kosher salt. Roast for 1 1/2 hours, flipping the slices halfway through, until tomatoes are collapsed, but firm enough to turn with spatula, and a bit tacky and chewy.\u003c/p>\n\u003cp>While the tomatoes are roasting, make the tart dough.\u003c/p>\n\u003cp>In the bowl of a food processor, pulse the flour, salt and Parmesan briefly to combine. Add the butter chunks and continue pulsing until the mixture is coarsely combined (particles should be a mix of sizes, from sand- to rice- to pea-size). Add a tablespoon or so of water, and pulse a couple of times; repeat. Finally, add just a bit more water and pulse a few times until the dough begins to clump together in little pellets, smaller than a grain of rice. There should be almost no visible flour particles left in the bowl. Pulse two or three more times, so the pellets start to clump, and turn out onto a work surface. Shape gently into a disk about as thick as your thumb. Wrap in plastic and chill in the refrigerator for 20-30 minutes.\u003c/p>\n\u003cp>Preheat the oven to 350 degrees. While the dough's chilling, caramelize the onions. Add the thin slices to a heavy, wide-bottomed pot with a generous pinch of kosher salt and enough oil to coat the onions. Stir them thoroughly to coat and then let them sweat, gently, over low heat, until they soften and their moisture has dampened the pan and then evaporated, about 20 minutes; stir as often as you have to so that they don't color at this point. If the pan is dry, add a half-cup of water and continue to cook for another 20 minutes or so until the pan is dry again. Add a tiny bit more oil — enough to help the onions glide over the bottom of the pan. They will color quickly at this point, so stir continuously until they are an even caramel color throughout. Add the anchovies, breaking them up with a fork and working them into the onions. Remove from heat.\u003c/p>\n\u003cp>While you're minding the onions, you'll have enough time to blind-bake the tart dough. Remove the tart dough from the refrigerator and press it into a 1/3-inch-thick round with a rolling pin, using a little flour to keep the dough from sticking to the counter if necessary. Then roll it out into a 1/8- to 1/4-inch round.\u003c/p>\n\u003cp>Place the dough in a fluted 9-inch tart pan with removable bottom. Fit snugly in the pan and roll a rolling pin over the top of the pan to cut off any overhang. Refrigerate for 10 minutes more. Place the tart pan on a baking sheet, set a sheet of parchment paper against the surface of the dough and fill with pie weights or dried beans. Bake for 10 minutes, until just pale gold. Prick the dough with a fork.\u003c/p>\n\u003cp>Lower the oven temperature to 300 degrees. Spread the caramelized onions on the base. Crumble the feta cheese onto the onions. Layer on the roasted tomatoes in overlapping circles. Bake for 20 to 25 minutes, until the tomatoes are vibrant and slightly more shrunken and the feta has melted a bit. Unmold gingerly and serve.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About the Author\u003c/strong>\u003cbr>\nT. Susan Chang regularly reviews cookbooks for \u003cem>The Boston Globe,\u003c/em> \u003ca href=\"http://npr.org/\" target=\"_blank\">NPR.org\u003c/a> and the cookbook-indexing website \u003ca href=\"http://www.eatyourbooks.com/\">Eat Your Books\u003c/a>. She's the author of \u003ca href=\"http://www.amazon.com/Spoonful-Promises-Stories-Recipes-Well-Tempered/dp/0762772506/ref=sr_1_1?ie=UTF8&s=books&qid=1303827445&sr=8-1\">A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table\u003c/a> and has just released the \u003ca href=\"http://itunes.apple.com/us/app/cookshelf-cookbook-rating/id638554845?mt=8\">CookShelf cookbook-rating app\u003c/a>, which is available on iPhone, iPad and Android devices. For more information, visit her blog, \u003ca href=\"http://tsusanchang.wordpress.com/\">Cookbooks for Dinner\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Dressed in caramel notes, with a suggestion of salt and a big wink toward vinegar, a roasted tomato's most memorable feature is its long, sensuous, deep and savory finish.","status":"publish","parent":0,"modified":1561418249,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":72,"wordCount":2316},"headData":{"title":"3 Recipes: Roasted Tomatoes, The Perfect Accessory For Summer Dishes | KQED","description":"Dressed in caramel notes, with a suggestion of salt and a big wink toward vinegar, a roasted tomato's most memorable feature is its long, sensuous, deep and savory finish.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"3 Recipes: Roasted Tomatoes, The Perfect Accessory For Summer Dishes","datePublished":"2013-08-28T18:30:31.000Z","dateModified":"2019-06-24T23:17:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"69010 http://blogs.kqed.org/bayareabites/?p=69010","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/28/roasted-tomatoes-recipes-the-perfect-accessory-for-summer-dishes/","disqusTitle":"3 Recipes: Roasted Tomatoes, The Perfect Accessory For Summer Dishes","nprByline":"T. Susan Chang","nprStoryId":"215862597","nprApiLink":"http://api.npr.org/query?id=215862597&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/08/28/215862597/roasted-tomatoes-the-perfect-accessory-for-summer-dishes?ft=3&f=215862597","nprRetrievedStory":"1","nprPubDate":"Wed, 28 Aug 2013 03:31:00 -0400","nprStoryDate":"Wed, 28 Aug 2013 00:04:00 -0400","nprLastModifiedDate":"Wed, 28 Aug 2013 03:31:18 -0400","path":"/bayareabites/69010/roasted-tomatoes-recipes-the-perfect-accessory-for-summer-dishes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69020\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/roast-tomatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/roast-tomatoes.jpg\" alt=\"Roasted tomatoes. Photo: T. Susan Chang for NPR\" width=\"1120\" height=\"628\" class=\"size-full wp-image-69020\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted tomatoes. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/10593559/t-susan-chang\">T. Susan Chang\u003c/a>, \u003ca href=\"http://www.npr.org/2013/08/28/215862597/roasted-tomatoes-the-perfect-accessory-for-summer-dishes\">Kitchen Window at NPR Food\u003c/a> (8/28/13)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#orzo\">Orzo Salad With Roasted Cherry Tomatoes, Toasted Pine Nuts And Basil\u003c/a>; \u003ca href=\"#pork\">Pork Tenderloin With Roasted Tomato-Thyme Gravy\u003c/a> and \u003ca href=\"#tart\">Roasted Tomato Tart With Caramelized Onions And Parmesan Crust\u003c/a>. \u003c/p>\n\u003cp>At this time of year, we all love tomatoes. Many of us claim we'll \"take a big juicy tomato and bite into it like it's an apple,\" although you won't often see that happen in actual fact.\u003c/p>\n\u003cp>Yet, even people who love a juicy fresh tomato also are likely to enjoy it with all the juice sucked out, as in sun-dried tomatoes and — especially — roasted tomatoes. It's the way the process acts on flavors, caramelizing what's on the outside, concentrating what's on the inside. It's true even for a soulless, pale-pink January tomato. You can count on roasting to isolate and spotlight whatever sugars are to be found in that poor, hardhearted, well-traveled specimen.\u003c/p>\n\u003cp>But when you roast an August tomato — the Rita Hayworth of nightshades, seething in aromatic volatile compounds, complex with the sweetness of captured sunlight, intrinsically tart with citric and malic acids — well, then, you have something worth stopping the presses for. Dressed in caramel notes, with a suggestion of salt and a big wink toward vinegar, a roasted tomato's most memorable feature is its long, sensuous, deep and savory finish. It's a tone poem in umami, and by the time you reach the coda it's already instructed your brain to reach for the next.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At first glance, when you start comparing people's methods for roasting tomatoes, you'll think the world has gone mad. Some tell you to roast at 450 degrees for 30 minutes. Some tell you to roast at 250 degrees for 3 hours. Others say 350 for 2 hours. \u003cem>What is going on?\u003c/em> The thing is, they all work. All you're doing is taking out the water and browning the outside a little. You can do it fast, in which case it will be sludgy but luscious in the middle, with a slippery, detachable outside. Or you can do it slowly, in which case the texture will be more cohesive, uniformly tacky and chewy. Same great taste.\u003c/p>\n\u003cp>How much does it change matters if you use cherry or grape tomatoes instead of full-size ones? The most important factor is how much air circulates around each piece of tomato, so smaller pieces will tend to dry faster. Just be sure to drizzle on some oil, and don't be shy — fat carries flavor, and there's a lot of flavor to carry here.\u003c/p>\n\u003cp>Once you've got your roasted tomatoes, you can store them in the refrigerator for as long as it takes to use them up, and, trust me, it won't be long. The oil you so considerately drizzled over them when you were about to pop them in the oven will also help to keep them fresh.\u003c/p>\n\u003cp>There are as many ways to eat a roasted tomato as there are cooks. You can tuck them into pastas and pasta salads with a drizzle of balsamic. They're sensational with basil, the eternal tomato sidekick. You can use them as a base for gravy whose depth and character will bring tears to your eyes. You can showcase them in a gorgeous tart, layered like russet roof tiles in a golden pastry frame. Or you can toss them with some crisp-crusted potatoes with maybe some flecks of olive, and spend a happy half-hour alternating tomato-potato bites in a partial swoon, unable to decide which you love more.\u003c/p>\n\u003cp>It's a happy problem to have, and a specifically \u003cem>summer\u003c/em> sort of happy problem, like whether to wear your strappy sandals or your cork wedges, or whether you should go for a swim or nap in the hammock. Enjoy it while you can — because while the roasted tomatoes of August may indeed be unforgettable, you certainly don't want to wait until they're nothing more than a memory.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"orzo\">\u003c/a>Recipe: Orzo Salad With Roasted Cherry Tomatoes, Toasted Pine Nuts And Basil\u003c/h3>\n\u003cp>\u003cem>I think this very simple but satisfying salad looks loveliest if you have a mix of colors — maybe some orange sun gold cherry tomatoes mixed in with the red.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_69018\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/roast-tomato-orzo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/roast-tomato-orzo.jpg\" alt=\"Orzo Salad With Roasted Cherry Tomatoes, Toasted Pine Nuts And Basil. Photo: T. Susan Chang for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-69018\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orzo Salad With Roasted Cherry Tomatoes, Toasted Pine Nuts And Basil. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 pints cherry or grape tomatoes, or a mix\u003c/p>\n\u003cp>Olive oil for tossing the tomatoes\u003c/p>\n\u003cp>Salt to taste\u003c/p>\n\u003cp>1 pound orzo\u003c/p>\n\u003cp>1/2 cup pine nuts\u003c/p>\n\u003cp>1 large bunch basil\u003c/p>\n\u003cp>Red wine vinegar and fresh pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 250 degrees (or 200 with convection).\u003c/p>\n\u003cp>Halve the tomatoes lengthwise and toss with plenty of oil until they glisten. Arrange them cut side up on a foil-lined baking sheet with plenty of space in between and sprinkle with just a bit of salt. Roast for 1 hour and 15-30 minutes, checking every half-hour on their progress. If they start to turn a deep brown on their undersides, pull them right away — they're about to burn. You want them tacky and slightly shriveled but not completely dry.\u003c/p>\n\u003cp>While the tomatoes are roasting, boil a pot of water. Cook the orzo according to the package directions, drain and toss with oil to prevent clumping. As it cools, toast the pine nuts over low heat in a small, dry skillet until they're evenly bronzed.\u003c/p>\n\u003cp>Toss the tomatoes, orzo and pine nuts together with a splash of red wine vinegar. Shred the basil by hand and toss at the very last minute, as both the vinegar and the heat are liable to make it discolor. Serve at room temperature. It's also good picnic food, tossed with a little more olive oil and served cold.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pork\">\u003c/a>Recipe: Pork Tenderloin With Roasted Tomato-Thyme Gravy\u003c/h3>\n\u003cp>\u003cem>This is high-heat roasting, enough to concentrate the tomato flavor, but not enough to dry out the pulp, so don't be surprised if the tomatoes remain a bit sludgy. The recipe is adapted from \u003c/em>Sara Foster's Southern Kitchen\u003cem> (Random House, 2011). Foster suggests you serve it with \u003c/em>\u003ca href=\"http://www.npr.org/2013/07/31/207060436/buttermilk--makes--everything--taste--a--little--better\" target=\"_blank\">buttermilk biscuits\u003c/a>,\u003cem> which is great if you have the time. But the pork with its swoon-worthy gravy is memorable all by itself.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_69016\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/roast-tomatoes-pork.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/roast-tomatoes-pork.jpg\" alt=\"Pork Tenderloin With Roasted Tomato-Thyme Gravy. Photo: T. Susan Chang for NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-69016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork Tenderloin With Roasted Tomato-Thyme Gravy. Photo: T. Susan Chang for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 plum tomatoes, cored and halved\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1 tablespoon balsamic vinegar\u003c/p>\n\u003cp>Sea salt and freshly ground black pepper, to taste\u003c/p>\n\u003cp>1-pound pork tenderloin or center-cut loin, trimmed\u003c/p>\n\u003cp>2 tablespoons fresh thyme\u003c/p>\n\u003cp>1/3 cup flour\u003c/p>\n\u003cp>1 tablespoon unsalted butter\u003c/p>\n\u003cp>2 cups low-sodium chicken broth\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 400 degrees. Place the tomatoes on a rimmed baking sheet and toss with 1 tablespoon of the olive oil and the vinegar. Season with salt and pepper to taste and bake for about 30 minutes, until the skins begin to shrivel and the tomatoes start to caramelize. Remove from the oven and set aside until cool enough to handle. Remove and discard the skins (they will slip right off) and roughly chop the tomatoes.\u003c/p>\n\u003cp>While the tomatoes are cooking, rinse the pork, pat dry and remove any silver skin. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until sizzling hot. Slice the tenderloin into rounds about 1/4- to 1/2-inch thick and sprinkle with the thyme and salt and pepper to taste, pressing lightly so the seasonings adhere. Dip the rounds in the flour to coat both sides lightly; reserve the remaining flour. Place the pork in the skillet and saute for about 2 minutes per side, until light brown around the edges. Remove the meat from the skillet, place on a plate and cover loosely.\u003c/p>\n\u003cp>Add the butter to the same skillet and melt until sizzling hot. Add 2 tablespoons of the reserved dredging flour and stir to scrape any brown bits from the bottom of the skillet. Cook, stirring constantly, for about 1 minute, just until the flour cooks slightly and turns light brown. Whisk in the broth and stir until the gravy is slightly thick and smooth. Add the tomatoes and cook, stirring frequently, until the gravy comes to a boil and thickens, 3 to 5 minutes. Reduce the heat to low and return the tenderloin slices to the skillet with the gravy just to warm through.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"tart\">\u003c/a>Recipe: Roasted Tomato Tart With Caramelized Onions And Parmesan Crust\u003c/h3>\n\u003cp>\u003cem>This is one of those tarts that come together in no time if you happen to have the roasted tomatoes and the caramelized onions already made. Otherwise, grab a glass of wine and a friend and prepare to hang out in an increasingly fragrant kitchen for a couple of hours.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_69019\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/roast-tomato-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/roast-tomato-tart.jpg\" alt=\"Roasted Tomato Tart With Caramelized Onions And Parmesan Crust. Photo: T. Susan Chang\" width=\"1120\" height=\"839\" class=\"size-full wp-image-69019\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Tomato Tart With Caramelized Onions And Parmesan Crust. Photo: T. Susan Chang\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Tart Dough\u003c/strong>\u003c/p>\n\u003cp>1 cup white whole wheat or all-purpose flour\u003c/p>\n\u003cp>1 cup freshly grated Parmesan\u003c/p>\n\u003cp>Pinch kosher salt\u003c/p>\n\u003cp>1 stick cold unsalted butter, cut into 6 or 8 large chunks\u003c/p>\n\u003cp>1/4 cup water, in a measuring cup with a couple of ice cubes thrown in.\u003c/p>\n\u003cp>\u003cstrong>Tart Filling\u003c/strong>\u003c/p>\n\u003cp>4 large ripe tomatoes\u003c/p>\n\u003cp>Olive oil for coating the onions and the tomatoes\u003c/p>\n\u003cp>1-2 tablespoons balsamic vinegar\u003c/p>\n\u003cp>2 large onions, halved and thinly sliced\u003c/p>\n\u003cp>Kosher salt to taste\u003c/p>\n\u003cp>5 oil-packed anchovy fillets\u003c/p>\n\u003cp>1 cup crumbled feta cheese\u003c/p>\n\u003cp>Freshly ground black pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 250 degrees.\u003c/p>\n\u003cp>Line a large baking sheet with parchment paper and lightly oil the paper. Slice the tomatoes 1/3- to 1/2-inch thick and lay them out, well-spaced, on the baking sheet. Drizzle with balsamic vinegar and enough olive oil so that the slices glisten evenly (if your olive oil pools and splotches, just grab a brush and baste the slices with it). Sprinkle with just a pinch of kosher salt. Roast for 1 1/2 hours, flipping the slices halfway through, until tomatoes are collapsed, but firm enough to turn with spatula, and a bit tacky and chewy.\u003c/p>\n\u003cp>While the tomatoes are roasting, make the tart dough.\u003c/p>\n\u003cp>In the bowl of a food processor, pulse the flour, salt and Parmesan briefly to combine. Add the butter chunks and continue pulsing until the mixture is coarsely combined (particles should be a mix of sizes, from sand- to rice- to pea-size). Add a tablespoon or so of water, and pulse a couple of times; repeat. Finally, add just a bit more water and pulse a few times until the dough begins to clump together in little pellets, smaller than a grain of rice. There should be almost no visible flour particles left in the bowl. Pulse two or three more times, so the pellets start to clump, and turn out onto a work surface. Shape gently into a disk about as thick as your thumb. Wrap in plastic and chill in the refrigerator for 20-30 minutes.\u003c/p>\n\u003cp>Preheat the oven to 350 degrees. While the dough's chilling, caramelize the onions. Add the thin slices to a heavy, wide-bottomed pot with a generous pinch of kosher salt and enough oil to coat the onions. Stir them thoroughly to coat and then let them sweat, gently, over low heat, until they soften and their moisture has dampened the pan and then evaporated, about 20 minutes; stir as often as you have to so that they don't color at this point. If the pan is dry, add a half-cup of water and continue to cook for another 20 minutes or so until the pan is dry again. Add a tiny bit more oil — enough to help the onions glide over the bottom of the pan. They will color quickly at this point, so stir continuously until they are an even caramel color throughout. Add the anchovies, breaking them up with a fork and working them into the onions. Remove from heat.\u003c/p>\n\u003cp>While you're minding the onions, you'll have enough time to blind-bake the tart dough. Remove the tart dough from the refrigerator and press it into a 1/3-inch-thick round with a rolling pin, using a little flour to keep the dough from sticking to the counter if necessary. Then roll it out into a 1/8- to 1/4-inch round.\u003c/p>\n\u003cp>Place the dough in a fluted 9-inch tart pan with removable bottom. Fit snugly in the pan and roll a rolling pin over the top of the pan to cut off any overhang. Refrigerate for 10 minutes more. Place the tart pan on a baking sheet, set a sheet of parchment paper against the surface of the dough and fill with pie weights or dried beans. Bake for 10 minutes, until just pale gold. Prick the dough with a fork.\u003c/p>\n\u003cp>Lower the oven temperature to 300 degrees. Spread the caramelized onions on the base. Crumble the feta cheese onto the onions. Layer on the roasted tomatoes in overlapping circles. Bake for 20 to 25 minutes, until the tomatoes are vibrant and slightly more shrunken and the feta has melted a bit. Unmold gingerly and serve.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>About the Author\u003c/strong>\u003cbr>\nT. Susan Chang regularly reviews cookbooks for \u003cem>The Boston Globe,\u003c/em> \u003ca href=\"http://npr.org/\" target=\"_blank\">NPR.org\u003c/a> and the cookbook-indexing website \u003ca href=\"http://www.eatyourbooks.com/\">Eat Your Books\u003c/a>. She's the author of \u003ca href=\"http://www.amazon.com/Spoonful-Promises-Stories-Recipes-Well-Tempered/dp/0762772506/ref=sr_1_1?ie=UTF8&s=books&qid=1303827445&sr=8-1\">A Spoonful of Promises: Recipes and Stories From a Well-Tempered Table\u003c/a> and has just released the \u003ca href=\"http://itunes.apple.com/us/app/cookshelf-cookbook-rating/id638554845?mt=8\">CookShelf cookbook-rating app\u003c/a>, which is available on iPhone, iPad and Android devices. For more information, visit her blog, \u003ca href=\"http://tsusanchang.wordpress.com/\">Cookbooks for Dinner\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/69010/roasted-tomatoes-recipes-the-perfect-accessory-for-summer-dishes","authors":["byline_bayareabites_69010"],"categories":["bayareabites_10916","bayareabites_12"],"tags":["bayareabites_11086","bayareabites_2769","bayareabites_3682","bayareabites_11121","bayareabites_453"],"featImg":"bayareabites_69017","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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