JULY: TOMATO

BRITISH, SEASONAL AND SUSTAINABLE PRODUCE CHAMPIONED EACH MONTH BY CHEF CRAIG HENNESSEY AT THE ROBIN HOOD INN


CHAMPION OF THE MONTH

BORDER ESK TOMATO

✅Fresh from the local farm,


Supporting British farmers


✅Supporting Local jobs


Low food miles


Low carbon footprint


✅Seasonal produce


✅Full of Flavour


✅The taste of Summer


✅Farm to Plate


✅Caring for the local environment.


✅Seasonal produce




Behind the scenes at our local tomato supplier Cochranes Nurseries, Longtown.

Local vine tomatoes are like gold dust, be sure to catch them as quick as you can.

Sadly tomatoes are not grown all year round in Cumbria, so when they can be purchased directly from a local grower it is a clear sign that it is the best time of the year to be eating them.


Cochranes tomatoes are full of flavour and taste miles better than the ones that have traveled from the continent and picked before they were ripe.


Tomatoes are one of the most vital and versatile vegetables (fruits) to have in the kitchen,






Eating British Tomatoes

A truly remarkable fruit

Food and Health


Nutritionally, tomatoes are a low-calorie, low-fat food. They are an excellent source of vitamins A, C, and K. They also contain potassium, which helps control blood pressure, maintain nerve function and help muscle control.


Tomatoes are also an excellent source of lycopene, the pigment that gives the tomato its colour. Lycopene is a powerful antioxidant associated with reducing our risk of certain cancers and other diseases, including macular degeneration.

The redder the tomato, the more lycopene it contains. There’s actually more lycopene in cooked or processed tomatoes than raw tomatoes,

Since lycopene is fat-soluble, we should use a little heart-healthy olive oil in our tomato recipes to boost our absorption of this disease-fighting carotenoid.


Folklore had it that if you ate a tomato, its poison would turn your blood into acid. wether you call it a fruit or a vegetable, we should be taking a leaf out the the Italian diet, and we should all consume more tomatoes.

CHEF SAYS...


BUYING The best tomatoes are free from skin blemishes and bruises and should be a deep, bright red colour. Any tomato that looks dull or pale is going to be a disappointment. Avoid imported tomatoes that can be artificially ripened with ethylene gas to retain their colour. Look for local or "vine-ripened" for the best quality.


STORING Store unripe tomatoes, stem side down, at room temperature, ideally in a paper bag out of direct sunlight while they finish ripening. Use your tomatoes within 2-3days at room temperature. Ripe tomatoes should not be stored in a fridge as the cold kills their flavour-producing enzymes and ruins their texture by causing cells to rupture.


COOKING

Remove the vine and rinse under cold water, eat fresh or blanch in boiling water then onto ice to gently peel the skin. you can use the peeled tomatoes to make a rich puree sauce base

RECIPE OF THE MONTH

A basic tomato sauce is the start to so many great dishes, the base is similar to cuisine from around the world, i would use this base sauce for making Italian dishes like arribiata, or Chinese like a sweet and sour, i would even use this sauce as a base to a great tikka masala.


if you can master this basic puree sauce, all of your meals will taste better.

☀️🍷 DRINK PINK THIS SUMMER🍷☀️

Rosé wine is the perfect Summer drink! Sweet, fruity, or dry, we are sure to have a Rosé wine just for you! We have a great selection Rosé wines available from Hungary all available to order through our new click & collect website.

2019 Bodri Orsi is a great rose, perfect to enjoy in the sun this weekend!



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