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PAGE 20, WHITBY FREE PRESS, WEDNESDAY, AUGUST 16, 1989 FJ N9T -, r. -16h 1"? 1 1 mil -CI -I Choosing an&.d using Ontario feld tomatoes- .Ontario toma toes are so good that in 1986 aimost 95 per cent of Canada's tomatoes were grown right here in our own province -- thates over one billion pounds of the ruby-red vegetable. Ontario field tomatces come in ail shapes and sizes. Round, plum and cherry tomatoes are produced for the fresh market. Other varieties which have a firmer texture and more uniform ripening dates have been developed for the' mechanical harvesting techniques used by commercial processors., About 80 per cent of Ontario's tomatoes for processing are grown in Essex and Kent counties. Two-thirds of these are processed into tomato paste, soup, juice, canned whole tomnatoes, spaghetti and pizza sauces. Ontario tomatoes grown for the fresh market are ail harvested by hand te ensure a premium quality product. Production of these top quality tomatoes bas doubled since 1978 te 100 million pounds in 1987. The tomate's versatility in cooking and, of course, its great taste make it Ontario's most Wopular pick-your-own vegetable. ot to mention the fact that the cost of picking your own is generally haif the retail price. For your free copy of Foodland Ontario's 1989 Pick-Your-Own liat phone: 1-800-268-3735, or in Toronto (416) 965-4008; write: Ontario Ministry of Agriculture and Food Consumer Information Centre, 801 Bay Street, Toronto, Ontario, M7A 2B2, or visit your local Ministry of Agriculture and Food office, or Ontario Travel Information Centre. Anyone who's ever tasted an Ontario field tomate knows the flavor and texture are far superior te that of imported varieties. Ontario tomatoes ripen the natural way, on the vine. 7he majority are sprayed with ethylene gas to turn them red. SELECTION Look for tematoes that are ripe but still firm. To check for firmness don't pinch the tomate, simply cradie it in the palm of your hand. A good Ontario field tomate feels heavy for its size and should ho free of bruises and mold. Ontario field tematees often sport superficial cracks at the stem end but these don't affect the taste. Whether you buy tematoes by the kilo, pound or by the basket, you'Il find the following guide useful: 3 te 4 smail tomatoes equais i lV/500 g A 4-L basket contains 6 lb/2.5 kg tomatoes. VARTETIES There are more than 300 different vaieties of tomatoes available in Ontario -- quite a choice! To make it easier, those 300 can ho grouped inte the following categories: Round (slicingitable): Médium- sized, gloho-shaped. Ideal for eating raw. Borna or Plum: Plum-shaped and thick-fleshed. Smaller and less juicy than the Round variety. Best for canning, sauces or making paste. Beefsteak: Similar to Round temnatoes but flatter with fleshier walls and not as.juicy. Excellent for both cooking and eating raw. Size varies fýr m aal to large. Low-acid Orange: This variety is familiar to those Ontarians withgreen thumbs as it's the Most popular lhonie-grown" variety. 0f average size, iow in acid, mild and sweet tasting. Beat for eating raw. Cherrîn Smail-sized fruit, about 1 to 1-1/2 inches (2.5 te 4 cm) in diameter. Ideal for eating raw or* threading on skewers for barbecues. STfORI NG Never 1.pfrjg7yrat tn unless they are overripe.' Store them at room temperature, away from direct sunlight te prevent uneven ripening. In very warm kabob weather the, butter compartment of the refrigerator is the Inext best place. If tomnatoes' have been stored in the refrigerator always ailow them te corne te room natoel temperature for the fullest flavor. To ripen underripe. tomatoes, store them in a brown paper bg with fr-uit suchas epples or pears. Corn on the c.ob FROM PAGE 18 0 *Barbecue: There are three iJ OOC 'ltel*kn avind.aa. geat ways te enjoy griiied uflLOc ®Inorlckig IV.U~ S@IUS rn-on-the-cob. 1) Wrap hse PA corn in foul and cook on the grill 5 Dollivord or Customer te 6-inches (12 te 15 cm) above ., the coals for 220 minutes. Turn .. every 5 minutes until corn is P tender. ý) Pull back husks ànd TOP SOIL FIREWOOD remove silk from corn. Replace "SAND *LIMESTONE k.hssadteed.Sa oni " CURBS .PINE MULCH husco nd teeor.10 tec15nmins " ROCKERY STONE - PATIO SLABS 4 odwtrfr1 o 5mnts " GRAVEL -.TREATED TIMBERS Barbecue as above. 3) Remove RIETAINING WALLS husks and silk from corn. Cook YU AT directly on the rack above the LOAM URKYgrill for 15 minutes, turning _______frequentiy. a - NUTRTION -401*fl Corn contains a healthy dose of J O, dietary fbe At just 83 calories VV i pe ear, you'li want to enjoy Ontario corn on the cob often. fence Ac i>dtiCceie Established 1928 Chain ink tencing @ Wrought iron fencing aSpacemaker privacy tencing nterlocking brick & patio slabs SAVE $ CASH & CARRY Present this advertisement and receive a 10% discount. One coupon/purchase. 370 TauntonRd. E., OShawa 725-1721 ANTS TOPSOIL Creole Tomatoes A sure-fire hit when entertaining, this spicy recipe can be. served as an appetizer or side dish. 4 large Ontario field tomatoes 4'* 1/4 tsp Sait 1 mL 1/4 tsp pepper 1 mL 1 small green pepper, seeded and 1 fineiy chopped 1 small onion, finely chopped 1 3 tbsp butter, clivided 4 mL 1 tbsp ail-purpose flower 15 mL 1/2 cup light crearn 125 mL 1/2 tsp dried tarragon 2 mL (or 2 tsp/i0 ml fresh tarragon) 1/4 tsp Salt i mL 1/8 tsp hot pepper sauce 0.5 mL Cut tomatoes in half crosswise. Place, cut aide up, in greased 9-inch (23 cm) round shallow baking dish. Sprinkle with sait and pepper. Sprinkle green pepper and onion evenly over top of tomatoes. Dot with 2 tbsp (25 mL) butter. Bake at 350 degrees F (180 degrees C) for about 25 minutes or until tomatoes are tender. Carefuily pour cooking liquid from di sh and reserve. In smail saucepan over medium-high heat, meit remaining 1 tbsp (15 mL) butter. Stir in flour and cook for 1 minute. Gradually stir in crearn and reserved cooking liquid. Add tarragon, sait and hot pepper sauce. Cook, stirring constantly, until sauce comes to houl and thickens slightiy. Spoon sauce over tomato, halves. Place dish under pre-heated broiler and broul for 2 minutes or until lightly browned. Makes 8 aide dish or appetizer servings. To Microwave: Place tomato haives in microwaveable dish. Cover with vented plastic wrap. Cook on High for 3 to 4 minutes, turning dish halfway through. cooking time, until tomatoes are tender.ý For sauce, meit butter in 4-cup (1 L) microwaveabie bowl on High for 30 seconds. Stir in flour then add remairiing ingredients. Cook on High for 1-1/2 te 2 minutes, stirring occasionally. Pour sauce over tomatoes and brown under hot broîler for 2 minutes or untii lightly browned. Makes.,8 servings. Preparation TMme: 12 minutes Cooking TMme: Conventionai Oven - 25 minutes Microwave Oven - 3 te 4 minutes -. 1 A spicy sauce turns Ontario field tomatoes ihto Creole Tomatoes, ideal for summer entertaiming. t ,e,%