cherry tomato Archives - Delvin Farms

We grow a lot of organic tomatoes on Delvin Farms but by far one of the favorites among our family and customers alike is the Juliet Tomato. With a rich tomato flavor but sweet and small seeded, the part plum, part roma, part cherry tomato is so versatile in recipes.

Juliets are a meaty, firm textured tomato with just the right amount of sweetness to add them to salads, salsas, and spaghetti sauces. Eaten simply, we enjoy them sliced in half with a little salt or even with fresh mozzarella and basil. Like a mini roma, they are perfect on sandwiches or a toasted panini.

One of the first tomatoes we harvest in early June, Juliets are with us all summer and will be included in our organic CSA shares and all of our markets till early fall. From a growers perspective, we love the juliet because of the volume of tomatoes it produces on vigorous , indeterminate vines. Plants can grow in our high tunnels to lengths of 10,12,15 feet long and produce hundreds of blooms that turn into clusters of small grape size tomatoes. The fruits are crack resistant and generally all sized uniformly. The plants are the longest producing plants for us and will often keep putting on flowers and fruits well into the fall.

Juliet Tomatoes Grown in our Tunnels can grow to 15′ in length and produce tomatoes for months.

‘Bring a side dish’ means it’s officially summer. I think we can all step up our game in pasta salad and add a new staple to our summer plates. Starting with local ingredients in season helps add flavor and color, plus using a vegetable pasta made from quinoa grain keeps it healthy and packed with protein. When I saw the seasons first pint of heirloom tomatoes from Delvin Farms and squash blossoms, I knew the flavor was going to be out of this world.
Making this recipe will turn heads at the next cookout you have to attend. It would pair well with all of our summer favorites; veggie burgers, hot dogs, and corn on the cob. Cheers to summer time!

INGREDIENTS:
+ 8oz Garden Pagoda Pasta from Ancient Grains
+ 1 large summer squash, diced into small cubes
+ 1 pint heirloom tomatoes
+ 5 squash blossoms, sliced
+ 2 tbs white onion, diced
+ 3-4 tbs purple basil, finely chopped
+ salt and pepper to taste
+ 4 tbs extra virgin olive oil
+ 1 tbs red wine vinegar

METHOD:
Cook pasta according to package, drain and set aside to cool in the fridge. While the pasta is cooling, cut squash, quarter the heirloom tomatoes, dice the onion, and finely chop the purple basil. Set aside half of the basil. Toss all ingredients in a bowl and set aside. Slice the squash blossoms by removing the stem, and cutting it crosswise into thin strips.

To make the dressing, combine 4 tablespoons olive oil with1 tablespoon red wine vinegar and whisk together with ample amounts of salt and pepper. Add the remaining half of the finely diced purple basil.

Toss dressing & vegetables into the chilled pasta. Garnish with more salt, pepper, and basil to your liking.

— Amanda Barnhart is an art director, food enthusiast, and cat lover. She curates & photographs new recipes weekly on her vegetarian food blog, PlatedColor.com. You can see more photos and read about this recipe there.

Tag Archives: cherry tomato

Juliet Tomato is Summertime Favorite

Pasta Salad with Tomatoes and Squash Blossoms