Pretli Green Acre Farm

16 hours ago  ·  

There are more than 300 different varieties of tomatoes commercially grown in Ontario. To make it easier, those 300 can be grouped into the following categories:

Round (slicing/table): Medium-sized, globe-shaped. Ideal for eating raw.

Roma or Plum: Plum-shaped and thick-fleshed. Smaller and less juicy than the Round variety. Excellent for preserving, sauces, or making paste.

Beefsteak: Similar to Round tomatoes but flatter with fleshier walls and not as juicy. Excellent for both cooking and eating raw. Size varies from small to large.

Popular Ontario field tomato varieties include Sunrise, Pik Rite, Mountain Pride, Pilgrim, Red Star and Ultra-sweet.


One medium tomato has 25 calories; it's a good source of Vitamin C and a source of Vitamin A and folacin.

History
The tomato originated in South America in pre-Columbian times and eventually became a staple in the Mexican diet. But for much of its history in North America and Europe, it was considered an ornamental plant; eating it was thought to be distasteful if not unhealthy.

In the 1800s it began to be used to make sauces and soups, but it wasn't until the 1900s that the tomato gained full international acceptance.

Buying and storing
A ripe field tomato should be firm, though not rock-hard, and have a slightly supple quality to its surface; it should feel heavy for its size.

The occasional small surface cracks at the bottom of a tomato won't affect its quality.

Store at room temperature, away from direct sunlight, to prevent uneven ripening.

Only in extreme heat, or if overripe, should tomatoes be stored in the refrigerator butter compartment. But to ensure full flavour, allow them to reach room temperature before serving.

To ripen tomatoes, store in a plain brown paper bag with apples or pears. Both release a natural ethylene gas that speeds up ripening.

When buying tomatoes, use this helpful guide:

3 to 4 small tomatoes equal 1 lb/500 g
a 4 L basket contains 6 lbs/2.5 kg tomatoes ...read more

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There are more than 300 different varieties of tomatoes commercially grown in Ontario. To make it easier, those 300 can be grouped into the following categories: Round (slicing/table): Medium-sized, globe-shaped. Ideal for eating raw. Roma or Plum: Plum-shaped and thick-fleshed. Smaller and less juicy than the Round variety. Excellent for preserving, sauces, or making paste. Beefsteak: Similar to Round tomatoes but flatter with fleshier walls and not as juicy. Excellent for both cooking and eating raw. Size varies from small to large. Popular Ontario field tomato varieties include Sunrise, Pik Rite, Mountain Pride, Pilgrim, Red Star and Ultra-sweet. One medium tomato has 25 calories; it's a good source of Vitamin C and a source of Vitamin A and folacin. History The tomato originated in South America in pre-Columbian times and eventually became a staple in the Mexican diet. But for much of its history in North America and Europe, it was considered an ornamental plant; eating it was thought to be distasteful if not unhealthy. In the 1800s it began to be used to make sauces and soups, but it wasn't until the 1900s that the tomato gained full international acceptance. Buying and storing A ripe field tomato should be firm, though not rock-hard, and have a slightly supple quality to its surface; it should feel heavy for its size. The occasional small surface cracks at the bottom of a tomato won't affect its quality. Store at room temperature, away from direct sunlight, to prevent uneven ripening. Only in extreme heat, or if overripe, should tomatoes be stored in the refrigerator butter compartment. But to ensure full flavour, allow them to reach room temperature before serving. To ripen tomatoes, store in a plain brown paper bag with apples or pears. Both release a natural ethylene gas that speeds up ripening. When buying tomatoes, use this helpful guide: 3 to 4 small tomatoes equal 1 lb/500 g a 4 L basket contains 6 lbs/2.5 kg tomatoes
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    Pretli Green Acre Farm

    1 day ago  ·  

    For Some Apples, Summer is the Season
    How do we like these apples? In July and August.


    BY TOMMY WERNER
    July 30, 2015
    It may be the middle of blueberry, melon, and—soon—tomato season, and yet you can't help it: You find yourself looking ahead to apple season, the season when you throw on a sweater, jump in the car, and watch the leaves change as you pick apples as crisp as the fall air.

    This is totally normal and nothing to be ashamed of. But it's also unnecessary. You don't have to look ahead to apple season. Because apple season is actually already here.

    Summer apples are an overlooked class of apples that come into season in late July and early August. They've got yellow skins and intense flavors—much more tart and savory than their autumnal counterparts.

    Lodi
    Bought at their peak, these look like a less shiny version of Granny Smith. Created in 1924 as a cross between Yellow Transparent and Montgomery, this variety of summer apple shows up in many farmer’s markets during the last weeks in July. They’re green and tough-skinned, with a tart, almost lemony flavor. Chop them and mix them into a chicken salad.

    Yellow Transparent
    Dating back to Russian origins in the 1800s, yellow transparents have a pale yellow skin with white and greenish dots. Depending on where you are in the country, you may start seeing these in mid-July. Look for smooth skin that’s practically transparent when it’s ripe. The fruit is roundish, conical, and mildly acidic—and it’s perfect for a tart snack, in an applesauce, or for juicing.     ...read more

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    For Some Apples, Summer is the Season How do we like these apples? In July and August. BY TOMMY WERNER July 30, 2015 It may be the middle of blueberry, melon, and—soon—tomato season, and yet you can't help it: You find yourself looking ahead to apple season, the season when you throw on a sweater, jump in the car, and watch the leaves change as you pick apples as crisp as the fall air. This is totally normal and nothing to be ashamed of. But it's also unnecessary. You don't have to look ahead to apple season. Because apple season is actually already here. Summer apples are an overlooked class of apples that come into season in late July and early August. They've got yellow skins and intense flavors—much more tart and savory than their autumnal counterparts. Lodi Bought at their peak, these look like a less shiny version of Granny Smith. Created in 1924 as a cross between Yellow Transparent and Montgomery, this variety of summer apple shows up in many farmer’s markets during the last weeks in July. They’re green and tough-skinned, with a tart, almost lemony flavor. Chop them and mix them into a chicken salad. Yellow Transparent Dating back to Russian origins in the 1800s, yellow transparents have a pale yellow skin with white and greenish dots. Depending on where you are in the country, you may start seeing these in mid-July. Look for smooth skin that’s practically transparent when it’s ripe. The fruit is roundish, conical, and mildly acidic—and it’s perfect for a tart snack, in an applesauce, or for juicing.
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      Pretli Green Acre Farm

      Wednesday · 11:58 AM ·  

      There's a difference between markets and farms.
      Farms cost money to run. Markets do too, but they have a wide variety of products to cover the cost of costs.
      Farms do not have soda trees, cereal trees, tuna trees, etc.
      These are the things that make stores the money required to cover the loss of the agricultural and dairy products that are sold at a less than cost loss.
      If the prices at the markets are lower than the prices on the farm stands, than someone in your community was screwed by a big brother corporation and your government that represents them.

      #FoodForThought       ...read more

      ×
      There's a difference between markets and farms. Farms cost money to run. Markets do too, but they have a wide variety of products to cover the cost of costs. Farms do not have soda trees, cereal trees, tuna trees, etc. These are the things that make stores the money required to cover the loss of the agricultural and dairy products that are sold at a less than cost loss. If the prices at the markets are lower than the prices on the farm stands, than someone in your community was screwed by a big brother corporation and your government that represents them. #FoodForThought
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        Pretli Green Acre Farm

        Wednesday · 8:40 AM ·  

        Grilled Rainbow Trout with Basil Tomatoes and Grilled Caesar Salad

        Cooking trout on a cedar plank provides a wonderful smoky flavour. For an interesting accompaniment, lightly grill romaine lettuce for a twist on Caesar Salad.

        Grilling Time: about 30 minutes
        Preparation Time: 15 minutes
        Servings: 4

        Ingredients

        3 tbsp (45 mL) olive oil
        1 clove Garlic, minced
        Pinch each salt and pepper
        2 cups (500 mL) Grape or Cherry Tomatoes, halved
        4 Rainbow Trout Fillets (6 oz/175 g each)
        1 large head Romaine Lettuce
        1/2 cup (125 mL) fresh Basil Leaves
        1/4 cup (50 mL) Caesar salad dressing
        Shaved Parmesan cheese, about 1 oz (30 g)
        1/4 cup (50 mL) croutons

        Instructions

        In small bowl, combine oil, garlic, salt and pepper. Toss halved tomatoes with 2 tsp (10 mL) of the garlic oil. Brush trout fillets with some of the remaining garlic oil. Cut lettuce into quarters, keeping base intact to hold lettuce together. With clean brush, brush cut sides of lettuce with some of the remaining garlic oil.

        Place tomatoes in grill basket; grill over medium heat until lightly softened, about 5 minutes, gently stirring occasionally. Meanwhile, in a small food processor, process remaining garlic oil and basil leaves until almost smooth. Toss with tomatoes and set aside.

        Increase heat to high. Place soaked cedar plank on grill; close lid and heat 3 to 5 minutes or until plank starts to smoke. Add trout fillets to plank; close lid and cook until fish flakes easily when tested with fork, 12 to 15 minutes. Remove plank and let stand for a few minutes.

        Turn off heat, grill lettuce quarters over remaining heat just until grill marked and lightly wilted, 1 to 2 minutes.

        To serve, spoon tomato mixture over trout fillets. Place romaine quarter on each plate. Drizzle with dressing and top with cheese and croutons.

        Nutritional information
        PROTEIN: 40 grams
        FAT: 30 grams
        CARBOHYDRATE: 7 grams
        CALORIES: 464
        FIBRE: 2.5 grams
        SODIUM: 430 mg         ...read more

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        _Grilled Rainbow Trout with Basil Tomatoes and Grilled Caesar Salad_ /Cooking trout on a cedar plank provides a wonderful smoky flavour. For an interesting accompaniment, lightly grill romaine lettuce for a twist on Caesar Salad./ *Grilling Time:* about 30 minutes *Preparation Time:* 15 minutes *Servings:* 4 _Ingredients_ 3 tbsp (45 mL) olive oil 1 clove Garlic, minced Pinch *each* salt and pepper 2 cups (500 mL) Grape *or* Cherry Tomatoes, halved 4 Rainbow Trout Fillets (6 oz/175 g each) 1 large head Romaine Lettuce 1/2 cup (125 mL) fresh Basil Leaves 1/4 cup (50 mL) Caesar salad dressing Shaved Parmesan cheese, about 1 oz (30 g) 1/4 cup (50 mL) croutons _*Instructions*_ In small bowl, combine oil, garlic, salt and pepper. Toss halved tomatoes with 2 tsp (10 mL) of the garlic oil. Brush trout fillets with some of the remaining garlic oil. Cut lettuce into quarters, keeping base intact to hold lettuce together. With clean brush, brush cut sides of lettuce with some of the remaining garlic oil. Place tomatoes in grill basket; grill over medium heat until lightly softened, about 5 minutes, gently stirring occasionally. Meanwhile, in a small food processor, process remaining garlic oil and basil leaves until almost smooth. Toss with tomatoes and set aside. Increase heat to high. Place soaked cedar plank on grill; close lid and heat 3 to 5 minutes or until plank starts to smoke. Add trout fillets to plank; close lid and cook until fish flakes easily when tested with fork, 12 to 15 minutes. Remove plank and let stand for a few minutes. Turn off heat, grill lettuce quarters over remaining heat just until grill marked and lightly wilted, 1 to 2 minutes. To serve, spoon tomato mixture over trout fillets. Place romaine quarter on each plate. Drizzle with dressing and top with cheese and croutons. _Nutritional information_ *PROTEIN:* 40 grams *FAT:* 30 grams *CARBOHYDRATE:* 7 grams *CALORIES:* 464 *FIBRE:* 2.5 grams *SODIUM:* 430 mg
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