Of the many varied ways to use tomatoes, there are relatively few people who put it on their breakfast cereal or use it in a dessert, as one would customarily use any other fruit. But tomato is definitely a fruit belonging to the nightshade family. Its scientific name is S. Lycopersicum. There is nothing on earth that compares to a freshly-picked tomato; it's like eating sunshine. The best way to enjoy tomatoes this way, particularly in Elmira, New York, is to have the best homemade tomato cage.
Typically red in color, they come in practically any color you could choose to mention from dark purple to pale yellow, via green and orange. Green tomatoes are generally considered unripe, but they are popular when baked into pies or, like the film, simply fried. In terms of size, there is a broad spectrum from tiny cherry tomatoes to the giant beefsteak variety.
If you can manage to get any into the kitchen without eating them as soon as you pick them, tomatoes are an exceedingly versatile item to prepare. They are a little messy to eat like apples, but may be sliced or cut into wedges for use in salads, sandwiches or even on their own. They may also be peeled, have the seeds taken out and then cooked. For good health, it is important to include both cooked and uncooked tomatoes in the diet.
Raw tomatoes are full of vitamins A and C, while cooked tomatoes are richer in lycopenes, which are important anti-oxidants. Tomatoes are also fat-free and extremely low in calories. Tomatoes are rich sources of folic acid, choline, lutein and beta-carotene. They also provide valuable fiber, both soluble and structural.
America must grow an awful lot of tomatoes, because they appear on almost every kitchen table in homes and restaurants all over the country in the form of ketchup. Like its sidekick, mustard, ketchup is poured on everything from hamburgers and hot dogs to french fries and sandwiches.
Tomatoes grow well in hot, sunny climates like central California. The purpose of a cage is to help prop up the wildly unwieldly plants and keep the developing fruits from touching the ground. Grow bags have become extremely popular for growing tomatoes, although some of the bushier cherry varieties look very festive in a hanging basket.
In locales where heat and sunshine are not abundant, tomatoes may be grown in a hothouse, conservatory or greenhouse, especially during the early spring when there is still a threat of frost. Withholding all but the most necessary water will foster flowering. When blossoms drop and the fruits start to form is a good time to water more thoroughly, but not so much as to dilute the flavor of the fruit. Tomatoes attract pests like big, fat, green caterpillars and small black aphids.
Tomatoes have non-culinary uses, too. The acidity can help brighten pans that have seen better days. Back in the days when permanent waves were popular (will they make a comeback), hairdressers would advise their clients to rinse them with tomato juice in the shower to get rid of the permy smell. The pomme d'amour, or love apple, is a mainstay of western life.
Typically red in color, they come in practically any color you could choose to mention from dark purple to pale yellow, via green and orange. Green tomatoes are generally considered unripe, but they are popular when baked into pies or, like the film, simply fried. In terms of size, there is a broad spectrum from tiny cherry tomatoes to the giant beefsteak variety.
If you can manage to get any into the kitchen without eating them as soon as you pick them, tomatoes are an exceedingly versatile item to prepare. They are a little messy to eat like apples, but may be sliced or cut into wedges for use in salads, sandwiches or even on their own. They may also be peeled, have the seeds taken out and then cooked. For good health, it is important to include both cooked and uncooked tomatoes in the diet.
Raw tomatoes are full of vitamins A and C, while cooked tomatoes are richer in lycopenes, which are important anti-oxidants. Tomatoes are also fat-free and extremely low in calories. Tomatoes are rich sources of folic acid, choline, lutein and beta-carotene. They also provide valuable fiber, both soluble and structural.
America must grow an awful lot of tomatoes, because they appear on almost every kitchen table in homes and restaurants all over the country in the form of ketchup. Like its sidekick, mustard, ketchup is poured on everything from hamburgers and hot dogs to french fries and sandwiches.
Tomatoes grow well in hot, sunny climates like central California. The purpose of a cage is to help prop up the wildly unwieldly plants and keep the developing fruits from touching the ground. Grow bags have become extremely popular for growing tomatoes, although some of the bushier cherry varieties look very festive in a hanging basket.
In locales where heat and sunshine are not abundant, tomatoes may be grown in a hothouse, conservatory or greenhouse, especially during the early spring when there is still a threat of frost. Withholding all but the most necessary water will foster flowering. When blossoms drop and the fruits start to form is a good time to water more thoroughly, but not so much as to dilute the flavor of the fruit. Tomatoes attract pests like big, fat, green caterpillars and small black aphids.
Tomatoes have non-culinary uses, too. The acidity can help brighten pans that have seen better days. Back in the days when permanent waves were popular (will they make a comeback), hairdressers would advise their clients to rinse them with tomato juice in the shower to get rid of the permy smell. The pomme d'amour, or love apple, is a mainstay of western life.
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