As we celebrate Women’s History Month, we recognize the stories being played out in real-time by women within the field of agriculture where men have traditionally presumed predominant roles. Women contribute to the field of agriculture and support through a vast array of essential roles.  And the opportunities for women are literally “growing” within this field.

At Village Farms Fresh, we are proud to acknowledge the numerous contributions of the women in our organization. Our commitment to sustainable and responsible farming is strengthened by the leadership and empowerment of these women at all levels in our organization, from the greenhouse to the boardroom. These women drive innovation and spearhead initiatives that promote our mission to produce fresh and healthy fruits and vegetables that feed a growing nation.

We spoke with several women from the Fresh division to find out what led them to pursue careers in agriculture. What we discovered was not only what motivates these amazing women, but what inspires them each day to be the best they can be.  I hope you enjoy reading the stories they have shared.

Baldeep Sidhu

Labor Administration Clerk | Delta, British Colombia

“Growing up in a tight-knit agricultural community, farming has always been in my blood. My father, grandfather, and great-grandfather all dedicated their lives to the trade, and as a result, our family has worked tirelessly on 50-60 acres of farmland for generations.

My journey began at a hothouse and led me to Village Farms, where I’ve been an integral part of the company’s success for 24+ years. What I cherish most about my job is collaborating with people from diverse backgrounds, including those with language barriers. I’m proud to act as a liaison between our Indian workers and the rest of the team, ensuring clear communication and teamwork toward shared objectives.

Managing payroll and building strong relationships with our greenhouse laborers are also part of my fulfilling role. And the best part? Doing all of this close to home, surrounded by those I love in a vibrant and dynamic industry.”

Patti Smith

Vice President, Corporate Controller | Lake Mary, Florida

“It’s kind of funny – agriculture has been a big part of my life. I grew up working on a farm. Through college, I worked at a vegetable canning factory. After graduating from college, I began my career with a produce company, and now, I aspire to end my professional journey at Village Farms. In my current role, I am entrusted with the vital responsibility of overseeing the controllership and financial reporting activities of our company and all its subsidiaries.

Agriculture and produce are universal – a part of everyone’s life and I like being a part of that.”

Taylor De Leon

Quality Control & Sales Administrator | Fort Worth, Texas

“I started my journey in the agriculture business working at Albertsons in the grocery department, and I found myself drawn to the intricacies of the ordering process, assisting buyers with product orders, and preparing weekly reports. However, it wasn’t until I joined Village Farms four years ago that I truly found my calling in the industry.

What I love most about my job is the opportunity it provides to collaborate with multiple departments across the company. Through collaboration, I’ve gained an appreciation for each step of the process that works to bring our products from the greenhouse to our customers’ hands. This understanding has instilled a sense of pride in me for our high quality, our brand, and our contribution to the world of produce.

As part of my role, I handle sales orders, provide information to customers and shippers, and develop apps for our quality team. I’m always seeking ways to streamline and improve our paper-free food safety and quality processes, and building apps is a key part of this effort. I’m inspired in knowing my unique contributions are making a difference for the company.”

Meredith Reilly

Director, Sales Administration | Montclair, New Jersey

“I started in the agriculture business through greenhouse supply, working for a company that sold to greenhouse growers. Now, I’ve been in the business for 28 years, 20 of which have been spent at Village Farms Fresh.

At Village Farms, it brings me great joy to be part of a team that produces
and delivers fresh and healthy produce to consumers while having a
comprehensive understanding of the entire seed-to-plate process and the
associated challenges.

Witnessing our products on display in nearby grocery stores is also
gratifying, but what I find most fulfilling are the wonderful individuals who
make up the Village Farms community that I get to work with every day.

Every day, I’m involved in fulfilling customer and sales team needs, working closely with food safety, IT, shipping, operations, and accounting to ensure that we meet all requirements, from production to delivery.”

Diane Strohm

Director, Sales Administration | New Jersey

Diane is a Village Farms veteran; she has advanced her skills as a Sales Administrator with the company for thirty years. She is well-versed in everything from business planning to sales operations management, and from warehouse operations to transportation management. She credits her team of peers for motivating her to fire up her computer every morning and her hard-working parents for instilling the importance of a strong work ethic and the value of independence.

Diane is also extremely grateful that the flexibility of her role has allowed her to live out her dream of traveling and exploring the world with her husband. Her favorite destination so far has been St. Lucia, but Italy certainly is a close second. She jokingly shares that her hidden talent is making wine disappear.

If Diane could go back in time, she would tell her childhood self to: “Move past the fear of going after what you want out of life…choose a career that you love, choose your soulmate wisely, and own the mistakes you’re bound to make.”

Abigail Lange

Facility Manager | Marfa TX, Greenhouse

Abby’s love of farming began early in her childhood, growing up with her dad harvesting fruit trees, berry bushes, vegetables and herbs in their home garden, a passion which led her to study Horticulture at the University of Missouri. This is where she was presented with the opportunity to join the Village Farms’ greenhouse team.

She started her journey as an Intern, and in her time there, worked her way up the ladder, all the way to Facility Manager. Abby loves the diversity of her role and that there is always something new to think about. She spends her days in the greenhouse doing everything from labor to Integrated Pest Management, and from packing orders to maintenance. The very first thing she does to start her workday is checking in on the greenhouse climate and cruising a few rows to see how the plants are growing. She equates a successful and productive day to when she has given it her very best and has no regrets.

When she’s not in the greenhouse, you can find her working in her home garden—she laughs and admits she has a serious plant addiction. Abby also enjoys hiking, grilling on the barbeque and crocheting. What a lot of people might not know about Abby is that she also revels in upscaling vintage clothing and giving aged styles a fresh new look. If she could give her younger self some advice, it would be to: “Have faith and don’t stress. Even when you’re facing a situation that seems big and daunting, there’s a way to transcend and come out wiser. Just focus on finding that way.”

It’s Mother’s Day this weekend and you may be thinking about ways to make the day a special one for Mom. How about creating a snack board customized to Mom’s taste for a perfectly delicious way to celebrate the Day?  Village Farms would like to share with you some of their favorite snack board ideas featuring all of the flavor forward greenhouse grown specialty tomato, pepper and cucumber varieties the company grows, along with a menagerie of other unique ingredients Moms love.  We also gathered key insights from several Village Farms’ Moms to find out what excites them when putting together mouth-watering snack board options for their families featuring their favorite Village Farms’ varieties and what they would appreciate most in a snacking experience.  Please enjoy these ideas, and we hope that they inspire you to create your own unique tribute to Mom using her favorite flavors from ingredients customized for an awesome and unique snack board this Mother’s Day just like she is.

First up, is a healthy medley of fresh fruits and vegetables on a board called, “It Isn’t Easy being this Cheesy”, including Village Farms Scrumptious Mini® cucumbers, Lip Smackn’ Grape® tomatoes, combined with savory cheeses for a delicious combination Mom will surely enjoy. Add nachos and a roasted salsa for a spicy punch to serve Mom as a wonderful pre-game to brunch on her special day.  

According to Village Farms Digital Marketing Manager, and mom to a budding toddler, Tiffany Bennett, “Snack boards are the best!  It’s so fun watching my daughter explore all the different flavors. She’s especially intrigued by Village Farms’ Scrumptious Mini® cucumbers. My whole family loves the variety of flavors a snack board offers for a casual dining experience. Especially now, as the weather is getting warmer, and we spend more and more time outdoors dining al fresco.”

Pictured: Tiffany with her daughter, Isla

Next up is the “I Love You From My Head To-Ma-Toes” snack board. This board is loaded with an abundance of fresh vegetables sure to satisfy your flavor cravings from sweet to savory.  Varieties include Village Farms’ newest Cheeky Sweets® mini peppers, Luscious Seedless Long English® cucumbers, Lip Smackn’ Grapes® tomatoes, and Heavenly Villagio Marzano® tomatoes, packaged on the cutest heart tray with a lovely foil of yummy crackers and a side of assorted spreads.

Krysten DeGiglio, Regional Sales Manager tells us, “As a new mother, I often hear that introducing new foods to little ones can be challenging. I can’t wait for Luca to try Village Farms tomatoes, sweet peppers, and cucumbers. I especially love all our tasty varieties and eat them regularly myself. I am really hoping to get my son into a healthy eating routine, that includes an abundance of plant-based options with relative ease. It may be a few more months until I can introduce pasta and tomato sauce, made from my favorite Village Farms variety, Heavenly Villagio Marzano®.  And, if he is anything like me, he will keep going back for more!”

Pictures: Krysten with her son, Luca

This next snack board is for all the moms we know who may have refined taste or carve a variety of flavors.  It’s called, the “She has Eclectic Taste” snack board. Surprise, delight, and nourish mom with some fresh pop-in-your-mouth tomatoes with a snack board that includes Heavenly Villagio Marzano®, Cabernet Estate Reserve®, Maverick Mix®, Cherry No.9®, and Lorabella Blossom® tomatoes. This board features dried fruit, cookies, nuts, meat, and even chocolate making it a ‘soup to nuts’ party all in one. Hummus, honey, and a yogurt dip were added to this board but use your imagination to amp up the flavors your mom loves most.

Helen L. Aquino, Village Farms’ Director of Brand, Marketing, & Communications says, “Nothing is more satisfying than catching up with my son over a healthy snack board full of fresh ingredients that include an abundance of Village Farms’ specialty tomatoes.  Lorabella Blossom®, Heavenly Villagio Marzano®, Cherry No.9®, Cabernet Estate Reserve® tomatoes. This accompanied by a nice wine, of course, allow us to linger for hours and enjoy each other’s company.  We love all Village Farms snacking tomatoes and with cheese pairings, they make the perfect antipasto. I would say don’t be afraid to be adventurous and unique with your flavor pairings when building your special snack board for Mom”

Pictured: Helen and her son, Avery

We have even created a snack board for those who like to balance the sweetness of tomatoes with the savoriness of a protein-forward option. The “Meat Me in the Middle” snack board pairs well with Village Farms’ sweet and juicy Cherry No.9® tomatoes. It is a meat lover’s dream, and you might even be surprised about how many fruits and vegetables you can sneak in to accompany this array of flavors.

“When it comes to snacking my son and I are “two peas in a pod”. We both love combining the salty pairings of cured meats with the tanginess of tomatoes and other vegetables. Village Farms Cherry No. 9® tomatoes plus, at the end of the day, a nice glass of red, is the perfect flavor profile that has us both falling in love with tomatoes again.”, Vickie Stovall, Village Farms Office Coordinator told us. And Vickie went on to tell us that Matt will be making this exact board for her this Mother’s Day.

Pictured: Vickie with her son, Matt

And if you are looking to really mix it up this Mother’s Day, rather than the usual snack board, why not make a taco board with all your favorite flavorful toppings?  The “Let’s Taco-bout Flavor” snack board has everything to build your own customized tacos. To add a fresh zest of sweet flavors, we love Cherry No.9® tomatoes and Sweet Bells® peppers. The mixture of flavors and variety of offerings appeal to everyone in the family. After all who doesn’t love tacos?

Meredith Reilly, Director of Sales Administration shared, “Tomatoes and peppers are the perfect snacking accompaniment for our family beach outings. We love the juicy sweet flavor of Cherry no. 9.® tomatoes and the crunchy savory flavors of Sweet Bells® peppers that keep us going back for more.  We enjoy making this taco snacking board, a hands-down favorite with my three teenagers. All my kids enjoy eating Village Farms tomatoes, peppers, and cucumbers from the time they were very young.  I feel fortunate they enjoy healthy eating as much as I do ”

Pictured: Meredith and her daughter, Molly

The last board is the toast of the town! This Mother’s Day, make Mom feel special by toasting her up a bit with this “A Toast to Mom” snack board. Full of a fun assortment of toast combinations it is sure to please. Village Farms Sinfully Sweet Campari® and the Luscious Seedless Long English® cucumbers are layered with cream cheese and avocado with a sprinkling of basil and dill.  Be sure to garnish with fresh herbs for an aromatic experience. Try gluten-free bread and dairy-free spread for a variation of flavors and to accommodate varying diets.

According to Lindsay Baldry, Foreign Worker Coordinator for Village Farms, “My sons and I love coming up with fun ways to eat, so a snack board full of healthy and flavorful toast options is a tasty way to start our day when we’re preparing for an adventure out on the town. Sinfully Sweet Campari® tomatoes add a delightfully sweet flavor, and Luscious Seedless Long English® Cucumbers are perfectly refreshing. Plus, they are both nutrient-dense and hydrating options, giving us the energy we need to make the most of our day. Truthfully, it is hard to pick which Village Farms variety is our favorite because they are all so full of flavor and we love them all.”

Pictured: Lindsay with her two sons, Lucas and Mateo

Whatever snack board you choose to celebrate with Mom this Mother’s Day be sure you add the secret ingredient of love in your creation and it will be fabulous. Cheers to all the wonderful Moms in our lives!

Love is in the air and has the aroma of savory dishes cozied up with that special someone or group of friends. We’ve gathered some of our favorite Appetizers, Entrees, and drink recipes for you to choose from, whether you’re celebrating valentine’s day with your loved one or a galentine’s day get-together with your closest friends. We got you covered! 

Drinks

Cucumber Dragon Fruit Margarita

This Luscious Seedless Long English® Cucumber Dragon Fruit Margarita is a beautiful drink to serve for a Galentine’s Day brunch celebration with your besties. It’s fresh and full of flavor, fruity, slightly sweet, and has a dazzling presentation.

Roasted Campari Bloody Marys

Sinfully Sweet Campari® Bloody Marys are a great way to kick off any gathering. They are tame in alcohol… depending on how you roll, and their garnishes can double as simple appetizers. The savory flavor helps set the mood for a delicious meal to follow.

Appetizers

Stuffed Sensational Sara Snacks

These gorgeous Sensational Sara® tomatoes are the perfect size for stuffing, and this Caprese farro salad is so good inside.  It’s all of your favorite Caprese flavors packed into the cutest tomato package and then grilled for a few minutes for a little smokey flavor that takes it to the next level.

Stuffed Tomato Tulips

Heavenly Villagio Marzano® tomatoes aren’t just the perfect shape and size for a fun centerpiece for valentines day; they also have an incredibly sweet flavor and are rich in vitamin A and vitamin K. We don’t know what will wow your family and guests more.

White Bean Argula Bruschetta

Bruschetta is a super fun dish because it allows for such creativity. It’s a blank canvas awaiting your favorite ingredients! Sinfully Sweet Campari® tomatoes are made for this dish because of their sweet and juicy flavor. They’re the perfect size for a chunky mixture to top a bite-size appetizer like bruschetta.

Cabernet Stuffed with Avocado Crema

A very tasty and as-spicy-as-you-want-it-to-be avocado crema is piped inside of the bold Cabernet Estate Reserve® tomato for a fresh but creamy bite. A little mini tortilla chip tucked into the filling provides a tasty crunch.

Entrees

Cajun Salsa over Grilled Salmon

Blackened salmon gets grilled to perfection and then topped off with the most delicious Cajun salsa for some freshness and a little extra heat too. Lip Smackn’ Grape® tomatoes are perfect for this salsa because they are super sweet and hold up their texture.

Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce

A perfectly marbled steak topped with Cherry No.9 Fall in Love Again® Tomatoes, combined with herbs and olive oil, along with a luscious homemade French classic bordelaise sauce is the perfect way to start your valentines day.

Skillet Chicken with Tomatoes & Green Beans

This sensational skillet chicken is paired with roasted Heavenly Villagio Marzano® tomatoes and green beans. Trust us, you’ll love the taste and the time you save in the kitchen.

Maverick Mix Grain Bowl

Looking for a plant-based option? We’ve got Maverick Mix® Grain Bowl with Grilled Tofu! Choose a variety of colors not just for looks, but for the health benefits. Our Maverick Mix tomatoes not only add a freshness to this bowl but an antioxidant punch too!

by Rebecca Costa from xxrilly

Turn up the Italian dinner music and pour a glass of Sangiovese wine. Today I’m sharing two Italian inspired recipes for your sweetheart this Valentine’s Day- white bean arugula bruschetta and Italian sausage, tomato and tortellini soup. Don’t worry, we’re keeping it simple, because a romantic dinner is more about the time spent with loved ones than it is time spent slaving away over the perfect meal. Clearly we’re going for simple and delicious!

Last Spring, Justin and I visited Italy for a late Honeymoon. We explored Rome, Florence and day-tripped around Tuscany to Pisa, Siena and San Gimignano. Above all, we loved spending our days engulfed in history and the fresh flavors of locally-inspired food. We taste tested endless pasta, marinara, pizzas, bruschetta, cured meats, cheeses and gelato. Undoubtedly, we also drank a lot of wine. I mean a lot.

So this Valentine’s Day we’re reminiscing on our Italian vacation with Italian inspired white bean arugula bruschetta and sausage, tomato, tortellini soup. It’s funny how food can be such a time machine like that! Without a doubt, the taste of fresh tomatoes and cheeses makes me so nostalgic for the memories we made together. Snag your sweetheart and some fresh tomatoes to enjoy these recipes together!

White Bean Arugula Bruschetta

Bruschetta is a super fun dish because it allows for such creativity. It’s a blank canvas awaiting your favorite ingredients! I love Sinfully Sweet Campari® tomatoes for their sweet and juicy flavor. They’re the perfect size for a chunky mixture to top a bite size appetizer like bruschetta. I tossed them with mozzarella, fresh arugula, navy beans, olive oil and garlic for the perfect hearty bite. The final touch? A drizzle of balsamic vinegar for a strong, sweet-tart finisher.

Italian Sausage, Tomato, Tortellini Soup

Now on to our main course; Italian sausage, tomato, tortellini soup with kale and fresh parmesan. I love the creamy, slightly tomato flavor of the soup broth made with real, whole ingredients. The water and bone broth can be substituted for typical soup broth. It’s the milk and butter that create the perfect creamy base mixed with the sweetness of sautéed Heavenly Villagio Marzano® tomatoes. These incredibly sweet and juicy, bite-size tomatoes are the perfect addition of flavor and texture for those chunky soup lovers (like me!) when paired with fresh tortellini and chicken sausage.

We love pairing Italian Chianti wine with these dishes. The high acidity and body are a perfect pairing for the tangy tomatoes and strong flavors of garlic and olive oil. Zinfandel is another favorite if you’re looking for something a bit fruitier!

Recipes and blog were created exclusively for Village Farms by Rebecca Costa from xxrilly

Do something different this holiday: Follow this guide for tasty tomato crowd-pleasers!

Wracking your brain for that perfect holiday appetizer, side or cookie?!? Look no further, we’ve got you covered with quick, easy and delicious ideas, check out the full guide below:

Appetizers

Snack Board

Nothing signals a special holiday gathering like a snack board. Put one on the table and watch the crowd, drink in hand, gather around for a generous slice from a wedge of cheese.

This season, instead of garnishing your cheese board with a typical bunch of grapes, surprise, delight, and nourish your guests with some pop-them-in-your-mouth tomatoes, no cooking or prepping needed!

Mini Christmas Tree Pizzas

Move over Christmas cookies, let kids get creative for the holiday season with these fun pizzas. Plus, sneak more veggies into your kid’s diet. Tomatoes pose as colorful lights/ornaments for decorating.

Tomato, Feta & Pesto Puff Pastry

Sinfully Sweet Campari® tomatoes pair with pesto, basil and feta cheese to create this combination of red, white and green, bringing a colorful spin to any holiday party.

Drink

Rosemary Cucumber Gimlet

This cocktail is mixed up with delicious fresh cucumber juice, lime juice, gin, and a rosemary simple syrup and just so happens to be as stunning as it is delicious!

Fresh Bloody Mary

This deliciously fresh homemade Bloody Mary mix can be made a few days in advance so it will take the edge off twice.

Main Dishes

Tomato Galette

This recipe is super easy to make and boy will it make your taste buds sing joy to the world!

Hot Damn, Tamales!

There are lots and lots of food traditions in the state of Texas, but none is stronger and more deeply rooted than making and eating tamales at Christmas.

Rudolf Tomato Grilled Cheese

Rudolph the Red-Nosed Reindeer had a very shiny nose…and it’s a bright red tomato!

 Sides

Roasted Tomato White Cheddar Mac and Cheese

This homemade white cheddar mac and cheese with tomatoes is comfort food at its finest, featuring a silky cheese sauce and roasted cherry tomatoes.

Texas Harvest Succotash

A welcomed sight amongst all of the carbs, plus all the ingredients can be prepped a day in advance!

Spiced Tomato Cranberry Sauce

Wow your guests this with a twist on traditional Cranberry Sauce! This Spiced Cranberry Sauce is the perfect tangy accompaniment to your holiday dinner!

Crispy Tomato Sage Upside Down Cornbread

The colors are stunning and you invert it after baking to reveal a lovely tomato design.

Tomato Cobbler

This recipe is the ultimate cozy holiday food and would be a great side to any holiday menu! I could even see leftovers being served as breakfast with a couple of fried eggs!

Dessert

Cherry Tomato Thumbprint Cookie

We guarantee no one else will have this at the cookie swap! This Texas Christmas recipe combines not one, but two traditions – Christmas thumbprint cookies and Texas Red Pepper Jelly.

by My Diary of Us

It’s the most wonderful time of the year.  The time where friends and family come together around a table and share a special meal that is prepared with love.  We get to reflect on the past year and all that we are thankful for. It’s the time where I am always reminded how quickly each year passes and how I want to soak up more moments spent with those I love the most, which is why I wanted our last Supper Club of the year to be a special Friendsgiving.  This week will be all about sharing what we are thankful for, yummy food of course, and I will also be helping to get you prepared for your own Thanksgiving and Friendsgiving celebrations. I partnered with Village Farms to bring you two must make recipes this holiday season. My Autumn Panzanella Salad with a Citrus Sage Vinaigrette and my Tomato Cobbler with Cheddar Thyme Drop Biscuits are going to wow your guests and add a little something special to your holiday table.

If you are new here, and are asking yourself what is all this talk about a supper club?  Well, let me tell ya. This is our third, and final, Supper Club of the year and it truly is such a fun week we can spend together (virtually of course), but it’s a time where I get to connect with each of you in a new way!  We hang out over on my Instagram page where I demo each recipe live and you get to chat one on one with me and other women around the country! This year, I will be answering all questions holiday prep, recipe, entertaining, and more!  It’s going to be helpful and fun I promise you!

Now on to the food…

While I love a good turkey on Thanksgiving, the sides are the reason that Thanksgiving dinner is maybe my favorite meal of the year!  I love the traditional side dishes like sweet potato casserole and stuffing, but this year I’m adding two new ones to the menu that are definitely going to become staples from here on out!

Autumn Panzanella Salad

The first recipe that I’ll be sharing with you is my Autumn Panzanella Salad with a Citrus Sage Vinaigrette.  A panzanella salad is basically a bread salad, I mean who wouldn’t love a salad that has a bread base right? I did my own twist on a classic panzanella salad and roasted up some gorgeous fall veggies including Village Farms  Cherry no. 9 Fall in Love Again tomatoes and then tossed it all together with a citrus sage vinaigrette that is amazing! The salad is full of my favorite fall colors and couldn’t be any more stunning of a presentation. The recipe is easy and you can prep ingredients the day before, which I am all about when preparing for a holiday meal.  I promise you are going to love it!

Tomato Cobbler

The second recipe that I’m going to be whipping up is my Tomato Cobbler with Cheddar Thyme Drop Biscuits!  OMG. Y’all this recipe is amazing! I used Village Farms Heavenly Marzano Tomatoes and make a tomato base that is perfect for cheddar thyme biscuits right on top!  This recipe is the ultimate cozy holiday food and would be a great side to any holiday menu! I could even see leftovers being served as breakfast with a couple of fried eggs!

YUM!

Make sure to tune in Tuesday, November 19th and Thursday, November 21st to catch me live and get to know each other more!  Bring all of your holiday menu questions, holiday favorite traditions, and anything else you want to chat about! I can’t wait to “see” you there!

Recipes and blog were created exclusively for Village Farms by Leigh Ann Chatagnier from My Diary of Us

by How to Feed a Loon

Keep That Grill Alive!

These glorious summer days and nights will start to wind down before too long, but that’s no reason to put the grill away – keep it fired up for some amazing culinary creations that are perfect for the Labor Day weekend! We just love grilling and nothing spells happy times for us much more than a beautifully grilled dish to share with family and friends.

That’s why we couldn’t be more excited to be partnering one of our favorite vegetable providers in the world, Village Farms, to create two unexpected dishes that will elevate your average Labor Day backyard BBQ to a knock-out summer soiree.

Let’s start the party right with everyone’s favorite summertime salad: caprese salad. But let’s up the ante and include the sweet and savory taste of grilled peaches along with Village Farms Sinfully Sweet Campari® tomatoes, fresh mozzarella, basil, topped with a balsamic reduction.  Yum.

We’re going to follow that up with another grill-thrill dish:  Grilled Portobello BLT “Pizzas” featuring Village Farms Heavenly Villagio Marzano® tomatoes.  Hungry yet?

Classic Caprese Salad with Grilled Peaches

The beauty of a caprese salad is in its simplicity. There is just something magical when you bring together such beautifully fresh ingredients to complement one another. Village Farm Sinfully Sweet Campari® tomatoes are an ideal choice for this iconic salad because they are the perfect combination of sweetness and acidity. Their vibrant red exterior and ideal size help to make this salad a piece of delicious art.

Grilling the peaches takes the dish to an entirely new level. Fresh mozzarella and basil is a must. A final drizzle of lusciously sweet balsamic reduction brings it all together. This is one dish that you and your guests will not soon forget, and will probably be have you firing up your grill well into fall to re-create many times over.

Grilled Portobello BLT Mini Pizzas

Okay, folks…we told you we were going to do something a little unexpected.  It’s time to think outside the crust and swap pizza dough for large Portobello mushroom caps. And that’s just the beginning…

Grilling has been a favorite way for us to make and cook pizza for a long time.  But we knew we needed an even more spectacular way of featuring Village Farms Heavenly Villagio Marzano® tomatoes, and let us tell you…these gems are a home run.

We scrape out the gills of the Portobello’s to remove the slightly ‘woodsy’ taste. If you like that sort of thing, keep ‘em in…they’re completely edible! To that we layer in classic BLT components…but once again, we wanted to ratchet up the flavor profile. For the sauce, we used classic pesto sauce. Then a beautiful layer of grated fontina cheese. Topped with crispy pancetta (for the bacon) and gorgeously sliced Heavenly Villagio Marzano® tomatoes.  Grilled to absolute perfection. We topped these incredible mini ‘pizzas’ with peppery baby arugula (for the lettuce).   We knew we were on to something when we opened up that grill and saw the beautiful mushrooms, melted cheese and slightly blistered tomatoes. Then we took a bite.  One word:  Phenomenal. You can even leave the pancetta off for an adaptable vegetarian dish.

Labor Day is the perfect time to keep the summer alive and the grill going strong.  We hope you enjoy these two dishes as much as we have enjoyed bringing them to you along with the incredible Village Farms.  Long live summer deliciousness!

Recipes and blog were created exclusively for Village Farms by Kris and Wesley from How to Feed a Loon

by My Diary of Us

It’s time for our second Supper Club y’all!  I am so excited to cook and hang out with you guys for the second Supper Club this year!  I love Supper Club because it’s a place where we can come together as women and cook, chat, and support each other all while being miles apart!  That’s the beauty of a virtual Supper Club and I love that anyone can be involved! I partnered up with Village Farms again to bring you the best Summer recipes for grilling and entertaining all summer long!  My Spicy Asian Cucumber Noodle Salad and my Grilled Cioppino Foil Packets are two fresh and delicious recipes that are perfect for patio hanging with your friends and family!

In case you are new here and want to know more about what this Virtual Supper Club is all about and how it works, here’s the deal…

We all come together over on Instagram where I will share recipes and tips, we will have live cooking shows, chat sessions and more!  I will be cooking up these two delicious recipes live and you will have the chance to cook them right along with me or you can just come hang out for the conversations!  Either way, it’s a blast and no topic is off the table! In March, we chatted about all things parenting and the struggles that come with it but this round we are chatting Summer grilling and entertaining including tips to help you host your own Supper Clubs or dinner parties!   I figured what better way to celebrate the rest of summer, than with your girlfriends and some yummy food! We are going to explore tastes of Asia and Italy with these dishes and I love the flavors of these recipes so much!

Spicy Asian Cucumber Noodle Salad

The first recipe we are going to cook up is my Spicy Asian Cucumber Noodle Salad that is the perfect side dish to bring to potlucks, or to serve up any of the night with some grilled chicken thighs or seafood!  I used Village Farms Luscious Seedless Long English® Cucumbers to make crisp cucumber noodles, which are so fun for this salad! I toss them with a Thai inspired vinaigrette and finish it all off with spicy peppers, fresh herbs, and crushed peanuts!  This salad is one for the books and couldn’t be more beautiful either! I could seriously eat this dish every day of the week and never get tired of it and you are going to love it too!

Grilled Cioppino Foil Packets

For the second recipe, we are heading to the coast of Italy!  Not really, but we are going to pretend! My Grilled Cioppino Foil Packets are perfect for warm summer nights complete with a crisp glass of your favorite white wine!  If you don’t know what Cioppino is, it’s a seafood stew, typically served in a large pot on the stove, but I turned it into an easy recipe that can be made into individual packets on the grill perfect for entertaining!  I took one of my favorite tomatoes, Village Farms Cherry no. 9 Fall in Love Again® tomatoes and turned them into a luscious sauce that is a delicious base for lots of fresh seafood! These Cioppino foil packets are packed full of flavor and your guests are going to flip over how tasty and beautiful they are!

Tune in Tuesday, July 16th and Thursday, July 18th to catch me live and bring your drink of choice, your appetite, and your girl talk!  I can’t wait to get to know you more! This week is going to be a blast! Click Here For An Exclusive Shopping List

Recipes and blog were created exclusively for Village Farms by Leigh Ann Chatagnier from My Diary of Us

by How to Feed a Loon

2019 is moving right along, and Valentine’s Day is almost here. There are plenty of folks who are somewhat cynical about Valentine’s Day. They think it’s cheesy and just a way for the card stores to make extra money. Well, there may be some truth in that, but it’s also a perfect excuse to do something a little ‘extra’ special with your significant other, or that dear friend you just don’t spend enough time with.  We are both a couple of romantics, so we choose to honor the day by doing something special with each other. As you might expect, we find one of the most lovely and enjoyable ways to make Valentine’s extra special is to create an extra special meal.

Get some nice wine. Put on your favorite song list: (Wesley loves 80s dance music, which will have to do). And together, prepare a meal that you’ll remember yearlong. That’s why we’ve partnered with one of our favorite vegetable providers of all time: Village Farms. Showcasing their fresh greenhouse grown tomatoes will bring these V-Day dishes to amazing heights.

Let’s start off with a show-stopper appetizer. Our Grilled Oysters with Roasted Tomato Compound Butter. That’s followed up by another stunner: Our Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce.

Grilled Oysters with Roasted Tomato Compound Butter

Oysters are just down-right sexy and ideal for a special Cupid Day dinner. We love raw oysters, no doubt, but if you’ve never tried grilled oysters, man, oh man, are you both in for a culinary gem. Use an oyster knife, or even a small screw driver, and shuck the oysters at home.  It takes a little elbow grease, but is actually kind of fun to do together, and you can be sure that none of the delicious liquid inside the fresh oyster is lost.  In a pinch, have your fish monger shuck them for you.  Just be careful transferring them home!

We can’t rave enough about Village Farm’s Cabernet Estate Reserve® Cherry Tomatoes. The tomatoes are a beautiful red wine color, and the taste is rich, crisp and slightly sweet. Roasting  them heightens the taste even more. And then combining them with herbs, balsamic vinegar and butter is heavenly. A generous dollop of this roasted tomato compound butter on top of the freshly shucked oyster is all that’s needed before grilling for just a matter of minutes. This appetizer is stunning in appearance and unmatched in taste.

Seared Ribeye with Blistered Cherry Tomatoes and Bordelaise Sauce

The only entree that we can think of that will be a fitting V-Day follow-up to those amazing Grilled Oysters with Roasted Tomato Compound Butter is a beautiful marbled steak, topped with incredible blistered No. 9 Cherry Tomatoes, combined with herbs and olive oil and topped with a luscious homemade French classic bordelaise sauce.

We love to finish off the tomatoes by placing them under the broiler to give them just a little char. A perfectly cooked ribeye steak, thickly sliced, is the perfect vehicle for these rich and deeply flavorful tomatoes. The homemade Bordelaise sauce, a red-wine and demi-glace reduction, puts the entire dish over the top.

This Valentine’s Day, we hope you take Cupid by his bow and arrow and make these two amazing dishes.  May it be filled with delicious memories and a love that carries you through the year!

Recipes and blog were created exclusively for Village Farms by Kris and Wesley from How to Feed a Loon

by My Diary of Us

We are nearing the end of the year and I cannot believe how quickly this holiday season has passed by!  It seems like every year I look so forward to the holidays and in a blink of an eye, they disappear!  Luckily we still have New Year’s to celebrate before heading into 2019 which is why I partnered with my friends at Village Farms to bring you two recipes to enjoy during your celebrations!  My refreshing Cucumber Rosemary Gimlet is the cocktail you are going to want to sip on during your New Year’s Eve festivities and my hearty One-Dish Black Eyed Pea Stew is the perfect dish to cook up on New Year’s Day!  These two recipes easy to make, full of flavor, and you are going to want to make them year after year!

Cucumber Rosemary Gimlets

While you are enjoying the company of your family and friends, ring in the New Year with one of my Cucumber Rosemary Gimlets made with Village Farms Luscious Seedless Long English Cucumber® and skip the sugary champagne this year!  This cocktail is mixed up with delicious fresh cucumber juice, lime juice, gin, and a rosemary simple syrup and just so happens to be as stunning as it is delicious!  You will love this healthier cocktail swap and you can be sure your guests will too!

Black Eyed Pea Stew topped with a Tangy Tomato Relish

The next day you can recover from a possible rowdy evening with my hearty Black Eyed Pea Stew topped with a tangy tomato relish that will be your new favorite way to embrace tradition!  In Texas, we believe that on New Year’s Day you should eat ham, black eyed peas, and greens for a little luck and this dish combines all of those components into one easy and tasty dish!

This black eyed pea stew is made extra special with the sweet heartiness of Village Farms Heavenly Villagio Marzano® tomatoes that I used twice in this recipe because they are so delicious! First the tomatoes get cooked in with the stew while it simmers on the stove, and then I top off the stew with a fresh tomato relish that adds just the right amount of tang to each bite!   This recipe is so good in fact that my husband requested I make this dish more than just for a New Year’s Day dinner!

I was able to grab all of these simple ingredients right at my favorite Texas grocery store, H-E-B for a one-stop shop!  I can’t wait for you to give both of these recipes a try because I know you are going to love them and so will all of your friends and family!

Cheers to very happy New Year and to a fantastic 2019 friends!

Recipes and blog were created exclusively for Village Farms by Leigh Ann Chatagnier from My Diary of Us

by A Couple Cooks

This homemade white cheddar mac and cheese with tomatoes is comfort food at its finest, featuring a silky cheese sauce and roasted cherry tomatoes.

Do you have a loved one far away who will be home for the holidays? This time of year, families are coming together from places all over the globe and gathering around the table. My sister and her husband are coming home this year: all the way from Thailand! They’ll be flying literally halfway around the world to come to Alex and my kitchen. If you have loved ones far away, you’ll know that special feeling of reuniting together around the table. With my sister here, we’ve been brainstorming some cozy celebration foods to serve her, and we came up with this white cheddar mac and cheese with tomatoes recipe!

Roasted Tomato White Cheddar Mac and Cheese

With families reuniting this time of year, we’re all looking for those perfect dishes to warm tummies and hearts. And it’s hard to argue that there’s a better comfort food than good old mac and cheese, right? Alex and I have created this sophisticated spin on mac and cheese using the sumptuous combination of roasted tomatoes and white cheddar cheese. It’s a guaranteed crowd pleaser for adults, and you’ll even be able to sneak in a few veggies for the kiddos during this sugar-filled season. Keep reading for our roasted tomato white cheddar mac and cheese recipe!

How to roast cherry tomatoes

Usually Alex and I wouldn’t be roasting fresh tomatoes to go with a cozy comfort food dish like this white cheddar mac and cheese. However, Village Farms is a brand of greenhouse grown tomatoes that is gentler on the Earth and farmed without pesticides. Since these tomatoes are grown in greenhouses, they are available year around and truly taste garden fresh no matter what the season. To add a spin (and a pinch of health) to our white cheddar mac and cheese, we added Village Farms Cherry No. 9 Fall in Love Again® tomatoes. The sweetness of the tomatoes is the perfect juxtaposition for the sharpness of the white cheddar cheese.

How to roast cherry tomatoes? There are several different ways: slow roasting cherry tomatoes over a few hours turns them into dried out sundried tomatoes. For this white cheddar mac and cheese, we wanted to roast the tomatoes just enough so they hold their shape, but not so long that they dry out. To roast this variety of cherry tomatoes, the best method is to coat them with olive oil, add a pinch of salt, and roast at 350F for about 40 minutes. We tested roasting the cherry tomatoes with the cut side up and cut side down. Roasting with the cut side down chars them a bit more and brings in a sundried tomato vibe, but they do lose their shape more. Roasting the tomatoes with the cut side up helps them keep more of their shape and still brings in a lovely concentrated tomato flavor. You decide!

Food is the focal point when we gather together, especially during the holiday season! Many of our recipes here are designed to be high vibe healthy; others are comfort food made with real food ingredients. This white cheddar mac and cheese is a true gem: several friends helped to taste test and gave it 5 stars! The sharpness of the white cheddar cheese brings a sophistication, and the contrast of the bright roasted tomatoes is an unexpected flair. One nice feature to this mac and cheese with tomatoes is that it doesn’t require baking time: simply make the mac and cheese, top with roasted tomatoes, and serve! This recipe will be part of our entertaining menus for years to come. Alex and I could not get enough of that silky white cheddar sauce against the tangy tomatoes! It’s a keeper in our house.

Recipes and blog were created exclusively for Village Farms by A Couple Cooks

by The Toasted Pine Nuts

My love for scones happened the first time I ate one when I was about 13. A new brunch spot opened up near us and the moment my mom and I walked in, my eyes landed on a fluffy, crispy triangular thing behind the display case that I never saw before.

I learned it was a scone and I had to have one. I tried that spicy Mexican chocolate scone (yes of course I remember) and was delighted by the flakey, fluffy, crumbly interior but crisp outerior.

My life was changed. Scones soon became one of my favorite pastry items.

But as I consumed ALL the sweet scones, more recently I began to think about savory scones and maybe they would be a fun option for breakfast, or brunch, or just whatever time of day you’re craving one.

I made these savory sage and feta scones with tomato jam and I literally couldn’t stop eating them. The flavors! The textures! That sweet tomato jam! The whole situation is pretty amazing and I can’t wait to hear what you guys think of them!!

I’m using Village Farms Lorabella Blossom® tomatoes which is one of my absolute favorite tomatoes because it’s so sweet and has unique floral and citrus undertones that really make for a delicious jam.

So let’s make some Savory Sage and Feta Scones with Tomato Jam!!

Savory Sage and Feta Scones with Lorabella Blossom® Tomato Jam

First, make the scones. Place the almond flour, tapioca flour, coconut sugar, baking powder, and sea salt in a large bowl. Whisk until the dry ingredients are combined.

Add the eggs, cream, butter and vanilla to the bowl. Use your hands to mix everything together until incorporated and combined.

Use a rubber spatula to fold in the feta and chopped sage. Transfer the dough to a cutting board and form into a large circle with your hands.
Use a sharp knife to cut into size large triangles.

Transfer each triangle to a baking sheet lined with parchment paper and bake for 25 minutes until golden brown.

While the scones are cooking, place the sliced Lorabella Blossom® tomatoes in a pot over medium heat. Cook the tomatoes, stirring frequently until the tomatoes are reduced, about 20-30 minutes. Add the coconut sugar and balsamic vinegar. Continue to cook until combined and thick, about five more minutes.

If you like chunky jam, transfer to a jar and set aside. If you like smoother jam, transfer to a food processor and process for about 30 seconds until the jam is less chunky before transferring to a jar.

When the scones are done baking, transfer to a cooking rack then serve with the jam.

These recipes and blog were created exclusively for Village Farms by Leigh Ann Chatagnier from The Toasted Pine Nut

by The Toasted Pine Nut

Lately I have been CRAVING pasta salad hard. There’s something about a comforting and hearty bowl of pasta salad with fresh, juicy tomatoes that I’ve been loving. Plus, it’s super easy to whip together which makes pasta salad a double dose of exactly what I need in my life.

Village Farms’ Maverick Mix® tomatoes are so juicy and sweet. My kids were popping them like candy, and I had to hide them from my husband because he was eating them ALL. They’re the kind of tomatoes that you always keep in your house because whether you’re eating them as a snack, dipping them in hummus, or using them in your dishes, they’re always perfectly satisfying.

Summer is upon us and if you didn’t already know, pasta salads are kinda a big deal at backyard barbecues. I was thinking…maybe we can create a fresh and fun take on a traditional pasta salad that will be the star of the potluck, win you friends, and have those burgers and dogs be a total afterthought.

My favorite thing to do with pasta salad is customize it with different dressings and add-ins based on what veggies and leftovers I have in my fridge. It ends up being a really simple, easy, and nutrient-dense dish that I can feel really good about.

So we’re incorporating fresh, summer ingredients that are juicy, sweet, and scream summer. Alongside Village Farms’ Maverick Mix® tomatoes we’re also adding some sweet summer corn and a refreshing lemon basil dressing that is out. of. this. world. I’m telling you, this pasta salad is next level, I know you guys are going to love it!!! I used these tomatoes in this homemade salsa for our fish tacos and they added such a perfectly sweet flavor to them, so I was dying to create something else with those tasty tomatoes!

Maverick Mix® and Grilled Veggie Summer Pasta Salad

Cook your pasta according to package directions and drain. While the pasta is cooking, saute the bacon on medium heat, flipping every couple minutes. Once the bacon is cooked through, transfer to a plate lined with a paper towel, cool and chop into bite sized pieces.

Drizzle the asparagus and corn with avocado oil. Heat your grill on high, and then turn it down to medium. Grill your veggies, turning them often so they don’t burn. The asparagus cooks pretty quick, so watch to make sure it’s the perfectly crispy brown. Once your corn is brighter yellow and has grill marks, you can pull it off.

Cut the corn off the cob and cut the asparagus into 2 – 3 inch pieces. In a food processor or blender, combine the lemon juice, basil, avocado oil, garlic, and a couple pinches of salt and pepper. Blend until combined, about 15 seconds.

In a large bowl, combine the chickpea pasta, bacon bites, asparagus, corn, halved tomatoes, and dressing. Toss and serve!!

This post and recipe were created exclusively for Village Farms and originally appeared on The Toasted Pine Nut.

by Foodology

One of the many staples in my pantry are tomatoes and grains. You’ll always see them in my kitchen since they’re very versatile and great in so many different dishes. I try my best to purchase local BC veggies whenever possible as it adds super fresh colour and nutrients to the meal.

Village Farms has a variety of tomatoes that grow right here in British Columbia – among them are Heavenly Villagio Marzano®, Maverick Mix ®, Cherry No. 9 Fall in Love Again®, Lorabella Blossom®, and Cabernet Estate Reserve®. Each has its own unique taste but all of them are full of sweetness.

Lorabella Blossom® is bright orange and plump, full of sweet flavour, making it great right out of the box as a snack. Probably the sweetest out of the line up in my opinion. If you’ve never had an orange tomato before, you’ll want to try this variety.

Cabernet Estate Reserve® is easily identifiable by its rich dark crimson colour, round shape, and green stem. It is a great tomato if you want a beautiful presentation. It has a milder flavor, not as sweet as the Lorabella Blossom®, but would work well for roasting or incorporating in a sauce.

Cherry No. 9 Fall in Love Again® is similar to the Cabernet Estate Reserve® but it is smaller and vibrant in colour. You can incorporate this in salads where you eat the cherry tomatoes whole to keep the juicy fresh and sweet flavours intact. When you bite into this, there is a refreshing snap.

Heavenly Villagio Marzano® is best known for its slightly elongated shape. It’s one of the most readily available tomatoes in the produce aisle in British Columbia. I use it a lot in making salads.

Maverick Mix ® is stunning and contains a variety of cherry and grape tomatoes in each carton. There are different shapes, colours and slight flavour profiles that work together in harmony. It’s a great way to see and taste tomatoes that you might not normally choose.

From the assortment of amazing local tomatoes, I decided to make a Farro Grain Bowl using the Village Farms Heavenly Villagio Marzano® tomatoes in celebration of BC Greenhouse Veggie Days.

Check out the recipe for this Farro Grain Bowl for a taste of Spring

Farro is an ancient grain with a nutty earthy flavour with a good texture that would pair well with vegetables to add more bite. This grain is high in fiber, iron, magnesium, and protein, which make it nutritious and great in any dish.

BC Greenhouse Veggie Days are here this week and you can even visit a few greenhouses to meet local growers and see local produce being grown like cucumbers, peppers, and lettuce. With Village Farms as one of 42 greenhouse growers in the Lower Mainland, you can feel proud that this produce was grown sustainably right in British Columbia by people like Leesa who just might be your neighbor!

This post and recipe were created exclusively for Village Farms and originally appeared on Foodology.

by The Toasted Pine Nut

My family has a tomato obsession. We pop them like treats all hours of the day, but the latest batch we got was next level amazing. I had to hide a stash on the top of my fridge so they wouldn’t all get eaten before I could make something fun out of them!

My husband couldn’t stop raving about these Village Farms Maverick Mix® (formally known as True Rebel Mix) tomatoes. “They’re the sweetest most delicious tomatoes,” he said. “How is this even possible?” He wondered aloud. I get it, man. Once I tried them for myself, I couldn’t get enough.

While we are all perfectly happy eating them as is, dipping them in hummus and dressings, I wanted to take it one step further and make something special with them. I just HAD to experiment.

So, I made some salsa. It was the first time I ever made salsa. And, friends, why have I never made homemade salsa before? Ah, it’s so fresh and so tasty and SO flavorful! It’s a salsa experience on a whole new level, I tell ya!

After making this salsa and dipping alllll the things I could into it, I decided to make some tacos that could complement the fresh flavors. Today we’re making some fish tacos, my friends!! I decided to go for salmon tacos because salmon is so accessible and easy.

For me, fish tacos are one of those items I always order at a restaurant and never make at home. They always just feel so special occasion to me, but after I made this recipe, I realized that they’re actually super simple to make and make for the perfect #TacoTuesday or #FiestaFriday.

So, without further ado, let’s get into this fun recipe for Salmon Tacos with the best darn homemade salsa you’ve ever tried.

Salmon Tacos with Homemade Maverick Mix® Salsa Recipe

Place the salmon on a lined baking sheet and drizzle with avocado oil. Sprinkle each filet with the cumin, garlic powder, chili powder, ground pepper, and sea salt. Bake in the oven for 12 – 15 minutes until the salmon is no longer translucent and is opaque. When it’s done cooking, use a fork to break the salmon up into large chunks.

While the salmon is cooking, brush your corn with avocado oil and sprinkle with sea salt. Turn the grill on high until heated. Place the corn on the grill and turn it frequently until it’s charred, it took me about 5 minutes. You can also do this in a grill pan, or just boil it if you wish.

While you’re there, you can also put your tortillas on the grill to heat them up and toast them a bit. But, they do brown quickly, so be vigilant!

Make the salsa: combine all the salsa ingredients in the food processor. Process for about 5 seconds. Use a rubber spatula to scrape down the sides and process again until combined but still a little chunky. It’ll be bubbly from the blending at first, but after it sits for a bit, the bubbles will go down.

This post and recipe were created exclusively for Village Farms and originally appeared on The Toasted Pine Nut.

by A Couple Cooks

Hello, spring! Over here we couldn’t be more excited about sun, flowers, light, and all things spring. Every year, I’m surprised when the weather starts to turn warmer and everything, literally everything in life seems better. We can walk to the park with Larson, start using fresh chives from the garden, and pack up our winter parkas in favor of springtime garb.

And of course, our recipes can turn from heavy winter foods to light and bright! This new frittata is everything spring, contrasting the fresh goodness of asparagus with the roasty sweetness of Mini San Marzano tomatoes. You may notice that Mini San Marzano tomatoes are not typically a springtime food. We’re huge supporters of local tomatoes, which show up around July here in Indiana. However, we’ve started to allow sustainably grown hydroponic tomatoes into our repertoire in the spring, when we’re craving tomato juiciness but local crops are months away.

The tomatoes we used here are Heavenly Villagio Marzano® from Village Farms. Village Farms’ use of hydroponics in greenhouse growing allows them to provide delicious tomatoes year-round by farming indoors using sustainable growing practices. Not only are these growing methods eco-friendly, they result in ripe, juicy flavorful tomatoes–the flavor is unlike any other grocery store tomato we’ve had. Village Farms’ growing methods use:

• 86% less water compared to the average tomato grown outdoors.
• 97% less land to grow the same amount of tomatoes grown outdoors.
• Beneficial insects to control pests and stimulate healthy plant growth, instead of harmful chemicals

Get the Recipe: Roasted Tomato and Shaved Asparagus Frittata

The frittata is one of our favorite ways to make a simple brunch entree. And, you can even serve them as a simple dinner, alongside fresh bread and a salad! This Roasted Tomato & Asparagus Frittata is lovely for spring family gatherings, like an Easter brunch or Mother’s Day brunch. While you’d imagine cooking the asparagus and using the tomatoes raw, we’ve flip-flopped it! To capitalize on the fresh spring flavor of asparagus, we’ve shaved it into long ribbons. Not only is the flavor lighter than cooked asparagus, the ribbons look lovely and bright green as they decorate the top of the frittata. To contrast the fresh green asparagus, we’ve roasted the Heavenly Villagio Marzano® tomatoes, which develops their robust flavor into something even more complex. The bites of roasted tomatoes inside the frittata remind us of the savory goodness of pizza! To top it off, a sprinkling confetti of feta cheese, which adds a salty element.

While these tomatoes are lovely raw, we loved roasting them to develop their flavor! You could use the roasted tomatoes in other ways outside of the frittata: try them as a side dish, on a Caesar salad (yum!), or inside a grilled cheese.

Look for Village Farms tomatoes at your local grocery (ours has them!). Happy spring!

This post and recipe were created exclusively for Village Farms and originally appeared on A Couple Cooks.

by Lindsay Freedman, The Toasted Pine Nut

You ever come across a food or veggie that seems really amazing but when it comes time to cook it, you don’t even know where to start? Spaghetti squash is exactly that. I promise you… it’s way easier to make than you think.

We don’t do too much traditional pasta in our house. My husband, Jaryd, can’t eat it, so I tend to sub in spaghetti squash when we’re craving a pasta night. Spaghetti squash is a really great way to make our meals more plant based, AND keep it lower carb and gluten free.

I’ve shared a few times on my Instagram stories my no-fail favorite way to prepare spaghetti squash and I get a bunch of thank you messages from you guys because in a few quick steps, this marvelous and versatile veggie has been demystified.

Today I’m making it blog official and I’m sharing the best and easiest way to roast a spaghetti squash.

But, you can’t eat spaghetti squash without a really delicious sauce, right? Well, I suppose you can, but sauce is highly recommended. Check out these TWO new fun sauce recipes using my favorite tomatoes from Village Farms.

Cabernet Estate Reserve® Tomato Meat Sauce

The first sauce is a Cabernet Estate Reserve® Tomato Meat Sauce. It uses Village Farms’ beautifully dark Cabernet Estate Reserve® cherry tomato. I was immediately drawn to it because, well, the Cabernet part. The tomato itself is everything I wanted it to be: deep wine color and rich crisp sweet fruity flavor. I love the Cabernet tomato in this recipe because it adds such a depth of flavor to this sweet meat sauce. Jaryd tried the Cabernet tomato and declared it his favorite, I’m inclined to agree.

Lorabella Blossom® Tomato Romesco Sauce

The second sauce is the Lorabella Blossom® Tomato Romesco. I love the exciting orange color of the Lorabella tomato. With its unique citrus floral undertones, I thought the Lorabella Blossom® tomato would be perfect for a light and playful romesco. And!! If you’re looking to keep things lighter in the new year, this sauce is Whole30 compliant and vegan!

So, let’s get to it and make roasted spaghetti squash with two fun new sauces!

First, cut the ends off the spaghetti squash and then cut it in half lengthwise. Scoop out the seeds and discard them. Brush the inside of the spaghetti squash with avocado oil, and sprinkle with salt and pepper.

Place the spaghetti squash flat side down on a lined baking sheet and roast for 30 minutes. Flip it and roast for another 10 – 20 minutes (depending how large your squash is).

Once the squash is done roasting, use a fork to pull the spaghetti strands from the shell. You can either scoop them onto a plate or bowl, or eat it straight from the shell. Choose your sauce and enjoy!!

This post and recipe were created exclusively for Village Farms and originally appeared on The Toasted Pine Nut. 

by Produce for Kids

When we think of the holiday season, our minds go straight to thoughts of freshly baked cookies, lights on every house, gifts, holiday music and festivities. This year, we want you to add tomatoes to your holiday plans! With their beautiful red color, tomatoes are perfect for adding flair to holiday recipes.

We’ve come up with some simple ways to have fun (and stay healthy) this holiday season. There’s something for everyone in this holiday series of recipes featuring the Garden Fresh Flavor® of Village Farms® tomatoes. Kids will enjoy trimming their tree with tomatoes with our spin on mini pizzas and they’ll light the way to a healthy meal as they place a tomato for Rudolph’s nose on a delicious tomato grilled cheese.

Adults strapped for time will love the surprisingly simple and delectable twist on savory finger foods. With only a few ingredients each there’s no need to check your grocery list twice! Known for being packed with vitamins C and K and lycopene tomatoes are a great way to support brain health. So relax and allow yourself the treat of extra family time this season.

Scroll all the way down to find out how you can enter to win a variety pack of Village Farms tomatoes delivered right to your doorstep!

Mini Christmas Tree Pizzas with Maverick Mix® Tomatoes
Move over Christmas cookies, let kids get creative for the holiday season with these fun pizzas. Plus, sneak more veggies into your kid’s diet. Maverick Mix® tomatoes pose as colorful lights/ornaments for decorating. Cue the classic holiday music!

Rudolph Grilled Cheese with Heavenly Villagio Marzano® Tomatoes
Rudolph the Red-Nosed Reindeer had a very shiny nose…and it’s a bright red tomato! The sweetness of the Heavenly Villagio Marzano® tomatoes dances like sugar plum fairies inside this Rudolph grilled cheese, paired with a homemade tomato soup, for a comforting and festive meal to eat while watching the classic movie.

Tomato, Feta & Pesto Puff Pastry with Sinfully Sweet Campari® and Fresh Basil
Sinfully Sweet Campari® tomatoes pair with pesto, basil and feta cheese to create this combination of red, white and green, bringing a colorful spin to any holiday party. Puff pastry is simple to use and the result is an elegant dish with little effort. Ugly Christmas sweaters optional.

Tomato, Goat Cheese & Caramelized Onion Mini Quiche with Cabernet Estate Reserve® Tomatoes
Be careful! Once you present these mini quiches featuring Cabernet Estate Reserve® tomatoes to holiday guests, they’ll disappear fast. The sweet, earthiness of the tomatoes paired with flavorful caramelized onions and the creaminess of goat cheese is an unbeatable combination.

Okay, now that you’re nice and hungry let’s talk about that chance to win! We’re partnering with Village Farms to give you TWO chances to win some really great prizes:
Chance #1 – Fill out the form below!
Chance #2 – Join us on Instagram December 20 – 22 for an Instagram giveaway. Be sure to follow Produce for Kids and Village Farms on Instagram for all the details.

This post and recipe were created exclusively for Village Farms and originally appeared on Produce for Kids. 

by A Couple Cooks

It’s that time of year again, to gather and hold our loved ones dear. This Thanksgiving is even more special for Alex and me since we’ve got a new loved one to introduce to the holiday traditions: Eating breakfast to the sound of the NYC parade. The smell of slicing fresh celery for stuffing. A long table with white linen and the glasses only used for company. Now that our son Larson is part of the family, we’re hoping to mix up some of those traditions and create our own. Instead of a heavy traditional meal, we’re focusing on Thanksgiving recipes that are colorful, creative, delicious, and nourishing.

Perhaps you’re wondering about this recipe with fresh tomatoes in mid-November? Tomatoes are long gone by this time in Indiana, and I’ve already started dreaming about flipflops and a fresh summer Caprese salad. Typically, I wouldn’t be caught dead eating a fresh tomato this time of year. However, some new growing practices can extend the season of tomatoes while treading gently on the Earth. Alex and I support local growers as much as possible. At the same time we realize that to feed our world, we need diversity in food growing practices. We need sustainable, green-conscious companies all over the globe.

The tomatoes we used here are grown by Village Farms, who uses hydroponics in a greenhouse (growing in water), allowing the season to be extended. To us, Village Farms’ sustainable growing practices make their tomatoes a viable option for opting for fresh tomatoes in November. These growing methods result in ripe, juicy flavorful tomatoes–not the tasteless and mealy variety that is typically available in the fall and winter months. Village Farms’ growing methods use:

• 86% less water compared to the average tomato grown outdoors.
• 97% less land to grow the same amount of tomatoes grown outdoors.
• Beneficial insects to control pests and stimulate healthy plant growth, instead of harmful chemicals

This cornbread recipe is a new one we’ve developed especially for Village Farms’ Sinfully Sweet Campari® tomatoes. The campari tomatoes are cocktail-sized, basically a large cherry tomato. Here we’ve used them in an upside down cornbread, where the cornbread is baked with sliced tomatoes on the bottom. It’s then inverted after baking to show a lovely tomato design. For our concept, we’ve added fresh sage leaves as another detail and flavor component. And at the end, we decided to top the cornbread with grated Parmesan cheese and broil it until crispy. (It was Alex’s idea, really: genius!) The colors are stunning, and it’s received rave reviews from all friends we’ve served it to. We hope you enjoy it this Thanksgiving season or anytime–and make sure to look for Village Farms tomatoes at your local grocery, they’re an extra special treat!

Get the Recipe: Crispy Tomato Sage Upside Down Cornbread

This post and recipe were created exclusively for Village Farms and originally appeared on A Couple Cooks.

Cucumbers are packed with nutrients and hydration, which makes them a favorite ingredient in smoothies and salads to nourish you from the inside out but did you know that they’re also great for your skin?

Inspired to break the meal recipe mold and find some untraditional uses for our fresh produce we teamed up with Kristina LaRue, RD from Love & Zest to bring you this super simple and highly effective natural cucumber mint scrub.

It smells divine and packs some serious health benefits for your skin. Village Farms Luscious Seedless Long English® Cucumbers are 96% water, giving them a cooling quality and making them a wonderful way to help soothe and hydrate the skin. Plus, pureeing them along with their peel unlocks silica from which helps to firm and plump tired skin.

In addition to its hydrating water content these cucumbers are packed with vitamins A, C, and K which are antioxidants that are easily absorbed by your skin so they work hard to fight dark spots freckles. Cucumbers are also a source of several compounds that fight inflammation and aging.

The sugar in this particular scrub acts as a sweet way to exfoliate dry, rough patches like knees, elbows, or heels to leave your skin polished and soft. The coconut oil helps lock in moisture for intense hydration that lasts all day.

This is the perfect recipe to keep your skin soft and supple throughout the looming winter season. As the holidays approach this scrub is a great and affordable homemade gift for neighbors, friends, and co-workers as well!

Click here to see the full recipe!

This post and recipe were created exclusively for Village Farms by Love & Zest. Kristina LaRue, RD, CSSD is a board certified sports dietitian located in Orlando, Florida. Kristina is the author of the Love & Zest food and nutrition blog where she shares {mostly} healthy recipes with simple ingredients that are meant for real life.

by Kristina LaRue, RD, Love & Zest

I’m loving all the fall flavors in these vegetarian Harvest Grain Bowl. Cabernet Estate Reserve® tomatoes, quinoa, arugula, tomatoes, apples, roasted sweet potatoes, dried tart cherries and pumpkin seeds tossed together with an apple cider vinaigrette. Eating a hearty vegetarian meal like this grain bowl feels so nourishing, especially this time of year when food tends to be heavier comfort food. There’s something about enjoying the fall flavors in a healthy way, that’s super comforting to me.

The refined earthy flavors of the Cabernet Estate Reserve® tomatoes are reminiscent of a fine wine and make this the perfect addition to your fresh fall dishes. You may be thinking fresh tomatoes are only good as a summer snack…well, thanks to Village Farms sustainable growing practices you can enjoy tomatoes all year-round! And thankfully so, because the deeper richer pigments in produce are often higher in nutrients. The crimson brown color in the Cabernet Estate Reserve® tomatoes contributes beneficial flavonoids that helps with improving blood flow and proper brain function. And they are also packed with potassium!

This vegetarian Harvest Grain Bowl is so simple to prepare, especially if you like meal prep! Make up a batch of quinoa and roasted sweet potatoes in advance to save time in the kitchen. This also helps with healthy eating because you’ll have a meal at the ready when you’re hungry. Another quick tip for effortless quinoa prepping: buy it frozen or boil in the bag! So EASY.

Oh and can we just talk about this apple cider vinaigrette for a hot minute? I just love a good dressing and this one is made with apple butter so its apple flavor game is strong! Tangy and creamy, so yum! Prepare the apple cider vinaigrette in advance and store in a mason jar for quick convenience. I often make dressings straight in the mason jar too– add all ingredients, cap it and give it a good shake.

As we move into the fall months it becomes increasingly tempting to go for the comfort foods high in refined sugars and starch. But this fresh take on fall favorites will satisfy your cravings and energize you from the inside out. I hope you enjoy this vegetarian Harvest Grain Bowl as much as we do!

Click here to see the full recipe!

This post and recipe were created exclusively for Village Farms and originally appeared on Love & Zest. Kristina LaRue, RD, CSSD is a board certified sports dietitian located in Orlando, Florida. Kristina is the author of the Love & Zest food and nutrition blog where she shares {mostly} healthy recipes with simple ingredients that are meant for real life.

by Kristina LaRue, RD, Love & Zest

It’s officially Fall, but depending on where you live it may not feel like it yet. (Thanks, Florida!) Here in FL, the weather we can count on is SUN AND HEAT. We will get an occasional “cold front” that will blow in during the fall/winter months and may last a few days, but the sun and warm temps are part of Florida living. So to truly feel the change of seasons we take little weekend vacations.

So today, I’m bringing you some savory toast combos to add veggies to breakfast… and you may think that these toast combos are stuck between the seasons, like we are here in Florida.

The savory comfort food aspects of cheese and herbs beg to be part of fall but the sweet citrus flavor of Village Farms Lorabella Blossom™ tomatoes might make you think that summer is never going to end. These toasts are simple to prepare and delicious any time of day, but I think they are an awesome start to the day because VEGGIES for breakfast = major WIN!

We likely all need more veg in our lives. It’s recommended that we eat 3 cups of vegetables per day but for protective benefits and longevity this 3 cups of veg should be a minimum. So I try to start my day off with a cup by adding greens to my morning smoothie or topping my toast or breakfast bowl with tomatoes!

Village Farms Lorabella Blossom tomatoes are unique in nutrition because they are ORANGE! Orange tomatoes are rich in beta carotene and contain a special type of antioxidant lycopene that is thought to be better absorbed by the body. These tomatoes are also a great source of potassium and Vitamins A and C.

4 Savory Toast Combos to Add Veggies to Breakfast

Cinnamon raisin bread, ricotta cheese, Village Farms Lorabella Blossom™ Tomatoes, pumpkin seeds, raisins, honey, freshly cracked pepper

I’m pretty obsessed with this toast combo– sweet and savory with a dose of protein is so my style. It may be surprising to note but ricotta cheese is super high in protein, a ½ cup contains 14 grams of protein. The citrusy flavors of Lorabella Blossom tomatoes pairs well with savory ricotta cheese and the sweet notes of raisins and honey.

Sourdough bread, apple butter, arugula, Village Farms Lorabella Blossom™ Tomatoes, poached egg, crumbled bacon, freshly cracked pepper

Okay– so this combo is tied for my favvvvv breakfast toast because APPLE BUTTER, and BACON, and POACHED EGGS. I love the texture and spiciness that arugula adds as well as the fresh taste you get from a burst of tomatoes in every bite.

Hearty seed bread, smashed avocado, Village Farms Cabernet Estate Reserve® Tomatoes, Village Farms Long English Cucumber, kalamata olives, feta cheese, red pepper flakes

If you love AVOCADO and Greek food this toast is for you. I’m not normally an olive person but you gotta add them to this toast combo. It’s loaded with veg and it super savory. Feta cheese with spicy red pepper flakes FTW.

Whole grain bread, smashed burrata, Village Farms Cabernet Estate Reserve® Tomatoes, fresh basil, balsamic reduction, freshly cracked pepper

This classic has been elevated with smashed burrata, a creamy type of mozzarella cheese. Ya’ll have to try this combo! I can’t get over the FLAVA of creamy burrata, savory tomatoes and the fresh taste of basil with tangy balsamic drizzle. Ohh my.

So raise a toast to fall with these savory breakfast toast recipes and get a healthy dose of veggies for breakfast.

Click here to see all four recipes!

This post and recipe were created exclusively for Village Farms and originally appeared on Love & Zest. Kristina LaRue, RD, CSSD is a board certified sports dietitian located in Orlando, Florida. Kristina is the author of the Love & Zest food and nutrition blog where she shares {mostly} healthy recipes with simple ingredients that are meant for real life.

by Kristina LaRue, RD, Love & Zest

My nearly 22 month old baby boy starts school today! This is a big milestone (and tear jerker) as a first time parent. I’m so excited about this school year and the fun that little man is going to have…class parties, art, science experiments, and lots of play (can we all go back to preschool?)… but if I’m honest, I’m a little nervous about some stuff too.

Will he throw temper tantrums at school like he does at home? Will he adapt to drinking from a cup instead of his sippy cup that he carries everywhere? Will he last until snack time at 11 a.m. without a hunger strike? My kid gets fed whenever he’s hungry which is often at 10 a.m. Guess I’m going to have to encourage a good snack and hydration in the car ride on the way to school.

Ahhh, so many things to worry about!

He will be attending class for 3 hours two days a week, but we have the option of keeping him there two more hours for “lunch bunch”. And as a working mom, I’m sure we will be utilizing those bonus hours. So I guess that means we are entering the lunch box scene! Parents are up against a lot when it comes to their children choosing healthier foods. Between advertising, availability in school cafeterias, and the general influence of peers, parents have a lot to attempt to stand against. Luckily, there are many tips, tricks, and creative ideas to help with packing healthier options for our children, starting with the produce we choose. Village Farms assortment of fresh and delicious tomatoes and cucumbers have made things a little easier in the search for lunchbox inspiration. Here are some tips and tricks along with three out of this world lunchbox pairings.

Balance new healthy foods with their favorites – One trick I learned pretty early on when attempting to get my little one to try new fruits and vegetables over the sweet and salty processed snacks, was to pair the healthier or more challenging options alongside some of his favorite foods (enter mini chocolate chip cookies and salty crackers). If you’re trying to get your kids to enjoy the healthier options, keep offering the ones they love but in a smaller portion alongside larger portions of the healthier option. Balance is key.

Scrumptious Mini® Cucumber Roll Ups

Have some fun – Fun doesn’t only have to pertain to your kid’s lunch box design; it can also include their food. Just like adults, kids eat with their eyes so something as simple as switching up the shapes of food might make it more appealing to them. Also, color can be enticing. When you and I eat a sandwich with lettuce and tomato, we know the lettuce is green and the tomato is red, but if we display that for children the colors can draw them in. For instance, these cucumber pinwheels showcase the bright green cucumber swirled throughout – definitely more interesting and appealing to inquiring minds.

Heavenly Villagio Marzano® – BLT Kabobs

Add a dip – Another trick to try to increase children’s healthier food choices and persuade them to lean more towards fruits and vegetables would be to add a dip of some kind. Try a veggie dip or a hummus (I added a little bit of hummus to go with the carrot and cucumber sticks). Children enjoy dipping and honestly, I don’t know many adults who don’t also enjoy dipping. In fact, according to a study in the Journal of the American Dietetic Association, dipping increases children’s vegetable consumption by as much as 80%!

Maverick Mix® – Ham & Cheese Pinwheels

Just keep swimming! Perseverance is important! Don’t get completely discouraged and throw in the towel too early if your little ones return home with some of the healthier items still inside their lunchboxes. It’s all about exposure and even if they don’t eat their fruits and veggies every single time, the more their taste buds mature, the more likely they will be to develop a taste and liking for them. So, keep offering these healthy choices. It’s not in vain, I promise.

After weeks and weeks of assembling lunches it’s easy to understand that a creative roadblock might hit. I’ve prepared several ideas for lunches that are quick to assemble, nutritionally balanced, and incorporate kid favorites alongside foods that may be new to them.

Click here to see all three recipes!

This post and recipe were created exclusively for Village Farms and originally appeared on Love & Zest. Kristina LaRue, RD, CSSD is a board certified sports dietitian located in Orlando, Florida. Kristina is the author of the Love & Zest food and nutrition blog where she shares {mostly} healthy recipes with simple ingredients that are meant for real life.

by Lindsay Freedman, The Toasted Pine Nut

When I think of summer food and treats one of the first things that pop into my head are tomatoes. Growing up in Jersey, summer was the signal that the most delicious tomatoes are about to descend upon us. Thanks to Village Farms we don’t have to wait for the typical tomato season anymore. Their delicious tomatoes are available year-round thanks to their sustainable growing practices.

Whether you’re slicing them for sandwiches, or throwing them in salads, there’s nothing quite like those juicy and sweet little bursts of yumminess. Even my kids pop them as snacks which always makes me smile.

Since summer is upon us, I thought making a fun tomato tart would be perfect for any family brunch or backyard barbeque! You can even make these into little tarts or play around with different shapes and sizes!

Recipe: Lorabella Blossom™ Fresh Summer Tomato Tart

I’m pretty psyched because Village Farms came out with a new tomato variety that I knew would make this tart even more sweet and special. Their Lorabella Blossom™ tomatoes are so perfectly sized and sweet. I’m telling you guys, these tomatoes are like dessert!

They are my favorite tomatoes yet! I always go for grape tomatoes because of their size and sweetness, and I love the Lorabella Blossom™ color and flavor! Something that makes them extra special is that they actually aren’t a grape tomato, but rather a cousin to the mini San Marzano tomato. San Marzano tomatoes are known the world over for their superior flavor and cooking quality.

There’s more than meets the eye when it comes to the vibrant color of these little morsels. These orange tomatoes are known to contain a special type of lycopene that is more easily absorbed by the body. So let’s make a deliciously sweet summery tomato tart!

This post and recipe were created exclusively for Village Farms and originally appeared on The Toasted Pine Nut. 

Ahhh, The Fourth of July, a time when America celebrates its independence from the British Empire, and this year a time for you to break away from the same old grilling habits. Sure, they say there’s nothing more American than hamburgers and hot dogs but isn’t the most American thing of all the right to reinvent yourself? Wow your block party with grilled tomatoes this year, yes – we said tomatoes.

Our exclusive tomato varieties are good for so much more than salads and sandwiches. Did you know that their flavor actually develops more when cooked?

A definite party pleaser and an easy and quick way to make sure everyone gets what they want is by setting up a build-your-own shish kabob bar. The possibilities are endless and your guests won’t know what was more fun, building them or eating them. This is a great way to accommodate any vegetarians as well. Mix and match the exceptional flavors of Village Farms Heavenly Villagio Marzano®, Cabernet Estate Reserve®, Cherry No. 9 Fall in Love Again®, Lorabella Blossom®, and Maverick Mix® tomatoes for a beautiful presentation and a winning flavor combination every time.

Get the Recipe Here

This year the fireworks won’t just be in the sky but on your taste buds too!

For more great ideas on how to grill and roast tomatoes check out this video:

by Kristina LaRue, RD, Love & Zest

Are you ready for this?

If you’re looking for more YUMMY ways to sneak in a little extra veg into your (or the fam’s) diet, look no further than making a batch (or all 4) of these savory fruit and veggie popsicles.

These whole food fruit and veggie pops will blow your mind because they are made with tomatoes and cucumbers from Village Farms! These veggies add a wonderful savory element to the pops and the fruit keeps them on the sweet side of life.

And we can’t forget about the nutrition boost that tomatoes and cucumbers add to these popsicles. Tomatoes are rich in lycopene, vitamin C, and folate. Deep red tomatoes have long been known for their high concentrations of lycopene, however don’t discount the orange varieties! New research suggests lycopene in beta-carotene rich orange tomatoes may be even better absorbed by the body.

Cucumbers consisting of mostly water, help to rehydrate and replenish electrolytes like potassium. Cucumbers are also a good source of Vitamin K, a nutrient that nourishes the health of the bone; reducing the risk of fractures. Cucumbers also have antioxidant properties, thanks to phytonutrients lignans, flavonoids, and cucurbitacins.

So now you want to add more tomatoes and cucumbers to your diet, right? We’re bringing you savory fruit and veggie popsicles 4 ways so you can have frozen savory popsicle goodness for days. Because that’s just what you need to cool off from the summer heat, or after a good sweat. Popsicles make a tasty way to hydrate too, perfect for the kiddos that can’t seem to drink enough water.

Now for the flavor lineup:

Strawberry Basil Popsicles, a sweet snack made with strawberries, basil, and Village Farms Cherry No. 9 Fall in Love Again® tomatoes

Peaches n Cream Popsicles, a creamy blend of peaches, coconut milk, honey and Village Farms Lorabella Blossom™ tomatoes.

Cucumber Melon Popsicles, a refreshing mix of honeydew melon, fresh mint, and Village Farms Scrumptious Mini® cucumbers.

Blueberry Tea Popsicles, a tangy and caffeinated treat with wild blueberries, brewed tea, lemons, honey and Village Farms Cabernet Estate Reserve® tomatoes.

We’ve got the bases covered with these savory fruit and veggie pops to fit any taste preference… sweet and earthy, smooth and creamy, cool and fresh, tangy and err caffeinated (or decaf if that’s your style),

Not only are these Savory Fruit and Veggie Popsicles tasty, but they are very easy to create at home, all you need is a blender and popsicle molds (or ice cube trays/ dixie cups + popsicle sticks).

Cheers to more Savory Fruit and Veggie Popsicles! Which flavor do you want to try first?

This post and recipe were created exclusively for Village Farms and originally appeared on Love & Zest. Kristina LaRue, RD, CSSD is a board certified sports dietitian located in Orlando, Florida. Kristina is the author of the Love & Zest food and nutrition blog where she shares {mostly} healthy recipes with simple ingredients that are meant for real life.

by Zest My Lemon

Memorial Day is an American holiday observed on the last Monday of May. It honors the men and women who died while serving in the U.S. military. Formerly known as Decoration Day, it originated in the years following the Civil War and became an official federal holiday in 1971.

To many it’s also considered the unofficial start of summer. A time to enjoy the outdoors with friends and family when grilling season finally comes back into play. A time when seasonal produce starts growing strong and the farmers markets are far from scarce. There’s nothing like serving up refreshing summer salads filled with fresh flavors alone or as a side dish to complement any BBQ.

My love for Village Farms tomatoes is real. There are so many different vibrant and delicious types to choose from you just can’t go wrong. With just the right amount of sweet and savory to level out my taste buds they are extremely versatile and filled with many health benefits. They are rich in lycopene and full of other essential nutrients and antioxidants. So really what’s not to love? What even better….you aren’t limited to seasonality. Village Farms grows in sustainable greenhouses so you can have the taste of summer all year-round.

A few tips for choosing tomatoes – I make sure they are firm and deeply colored with a sweet earthy smell. I store them at room temperature for the optimum flavor and lay the larger tomatoes stem side down to keep them fresher longer. I let them ripen so they are slightly soft, juicy and bursting with flavor in my dishes. One of my all-time favorite tomato pairings and a wildly popular meal addition these days is avocado. The sweetness of the tomato mixed with the creaminess of the avocado creates a medley of goodness.

Maverick Mix® Tomacado Summer Salad

Village Farms Maverick Mix® tomatoes are just right for this recipe because they contain a mix of 4 to 6 exclusive varieties each with a distinct shape and flavor and they create a beautiful and colorful presentation. They are hand-picked at the peak of flavor so each one is simply perfect.

This Grilled Corn, Tomato & Avocado salad with hemp seeds screams everything summer and is filled with refreshing flavors. The smokiness of the grilled corn, the citrusy burst of the lime, the fresh cool flavor of the cilantro and the nuttiness of the hemp seeds combined with the sweet tomato and creaminess of the avocado create a luscious burst of mouthwatering goodness. So grab a bowl and head to the pool – summer has officially arrived!

This post and recipe were created exclusively for Village Farms and originally appeared on Zest My Lemon.

by Kristina LaRue, RD, Love & Zest

You guys, breakfast. It is the most important meal to me because breakfast food is my jam… in case you were wondering. And while I love me some pancakes and waffles and smoothies… savory breakfast foods like eggs and bacon and shrimp and cheesy cauliflower grits with tomatoes are like EVEN BETTA.

I think I’m drawn to these savory style breakfasts because they are protein and veggie packed. Those two ingredients are the key to a healthy and balanced diet. Most people don’t get in a enough protein or veggies at breakfast time, so Shrimp and Cherry Tomatoes over Cheesy Cauliflower Grits to the rescue!!

This month is National Nutrition Month, so as an RD I’m bringing you this bowl of chedda grits to celebrate this nutrition holiday because who doesn’t love cheesy cheddar grits?

Speaking of nutrition, I’ve teamed up with Village Farms, the leading producer of greenhouse grown tomatoes that are naturally GMO free. I’m so passionate about this company and their products that I’m proud to partner with them to bring you some breakfast tomato goodness this month. So get excited.

Recipe: Shrimp and Cherry No. 9 Fall in Love Again Tomatoes over Cheesy Cauliflower Grits

I kid you not, their tomatoes will make your life. The Village Farms Cherry No. 9 Fall In Love Again tomato is one of the sweetest cherry tomatoes on the market! I love snacking on these babies right out of the container but they are perfect for grilling, roasting, and sauteing because their flavor develops even more when cooked. The taste cannot be beat in my book. Have you tried them?

At only 20 calories and 4 grams of carbohydrate for 6 cherry tomatoes, they pack a big nutritional punch when looking at their antioxidant profile. Tomatoes are rich carotenoids which have been shown to inactivate free radicals, slow the development of atherosclerosis (plaque build up in the arteries), and even protect against cancer. Lycopene, a carotenoid that’s plentiful in tomatoes, has been linked to a lower stroke risk. That sounds like a mighty feat for the tiny tomato, but they’ve proved to get the job done!

Oh and turn up the heat! Cooking the tomato provides big benefits because it unlocks the nutrition. In fact, heat through cooking increases the lycopene concentration and makes it easier for the body to absorb. All the more reason to dig into this bowl of Shrimp and Cherry Tomatoes over Cheesy Cauliflower Grits!

This post and recipe were created exclusively for Village Farms and originally appeared on Love & Zest. Kristina LaRue, RD, CSSD is a board certified sports dietitian located in Orlando, Florida. Kristina is the author of the Love & Zest food and nutrition blog where she shares {mostly} healthy recipes with simple ingredients that are meant for real life.

Did you know that the French long thought the tomato to be an aphrodisiac and nicknamed it the “pomme d’amour”, or the “love apple”? While we can’t say if that is scientifically true, we do think the French know a thing or two about romance. Valentine’s Day is right around the corner and if you really want to dazzle your sweetheart give each other the gift of time – a delicious date night in is just the ticket!

This year reconnect with your special someone in the kitchen. There’s no place like home for an intimate evening. So put on some music and settle in for a relaxing evening.

Meet Alex and Diana, this young couple has been together for 15 years and with a budding family they crave late nights where they can just focus on each other without any interruptions. This Valentine’s Day they decided to surprise each other with easy, quick and budget-friendly dishes using Village Farms tomatoes.

Diana created a first course Sinfully Sweet Campari® caprese salad that gives you a juicy way to start the evening. The richness of the fresh mozzarella whets your appetite and a tantalizing homemade balsamic drizzle with honey makes it extra special.

Alex was inspired to use an Italian flavor he knows Diana loves but transformed it into an enticing flatbread. In this case chicken cacciatore showcasing Heavenly Villagio Marzano® tomatoes was perfect. He was able to reinvigorate some leftover roasted chicken by quickly sautéing it with olive oil herbs and onions, a trick sure to impress!

Cooking with and for the ones you love is all about enjoying the experience and the time spent together. So light some candles, turn down the lights, and turn up the romance to make your Valentine’s Day (or any day) sweet and heavenly with a little help from Village Farms.

Get these recipes created exclusively for Village Farms:
Caprese Salad by Everyday Salads
Chicken Cacciatore Flatbread by Meal Prep Mondays

by Lori Yates, Foxes Love Lemons

Big news – my town finally has a butcher shop! This was all kinds of exciting to me, because being able to call them up and order exactly the cut of meat I’d like is ever so much more exciting than relying on the local grocery store to just sell me whatever happens to be available. One of my very first special orders at the new butcher shop was five pounds of pork belly. That big ol’ hunk of beautiful meat was destined for these Pork Belly & Tomato Jam Sliders.

I placed my order and then anxiously awaited the pick-up date. Not even a little snowstorm could keep me from the butcher shop that morning. I brought the lovingly-wrapped pork belly home and roasted it low and slow for hours, until it was super tender and just begging to be sliced up for sandwiches.

Recipe: Pork Belly & Tomato Jam Sliders

While the pork belly was roasting away in the oven, I used my stovetop space to whip up a tomato jam using Village Farms heavenly villagio marzano^® tomatoes. These juicy bite-sized tomatoes have an incredibly sweet flavor, making them ideal for jamming (that’s the correct verb for “the act of making jam,” right? Let’s go with it). The jam is as simple as combining a few pounds of tomatoes with some brown sugar, sherry vinegar, ginger, cumin, allspice and red pepper flakes, and then letting it simmer for an hour or so until it . . . looks like jam.

The irony of this story is, of course, that the sweet and savory, intensely tomato-flavored jam was so heavenly that IT ended up being the star of the show. Heck, that tomato jam could make a piece of cardboard taste as decadent as pork belly. So, after years and years of waiting for a butcher shop, it turns out that a few bags of tomatoes were the star of the day. Life’s funny like that, isn’t it?

P.S. If you have any leftover jam, dunk a grilled cheese sandwich into it. Trust me.

This post originally appeared on Foxes Love Lemons.

by Lori Yates, Foxes Love Lemons

OK, so before I even talk to you guys about this recipe, please know that my husband is trying to make the word “ravilachos” happen. He doesn’t think “ravioli nachos” is catchy enough, and he just really, really wants everybody to call these “ravilachos.” Now that we’ve gotten that out of the way . . .

Why did I create ravilachos? THERE I SAID IT. I knew that Epic Game Day MUST have nachos. But, I was having trouble thinking of a creative topping idea. So, what if I swapped the chips for . . . something else? I’ve seen breakfast nachos made with waffles, so people have already branched out from the typical tortilla chips. I slept on it, and when I woke up in the morning, the words “toasted ravioli nachos” were dancing on my brain.

I wasn’t sure how well the ravioli would stand up as the “chip”, but Jeff convinced me to give it a try for dinner one night (twist my arm), and it actually worked really well. You COULD eat these with a fork, but you can also totally eat them with your fingers, too. As long as you get the ravioli nice and toasty before assembling the nachos, they’re sturdy enough to hold up to all the toppings!

Recipe: Toasted Ravioli Nachos

Speaking of the toppings, the gang’s all here. All the nachos fixings you could need or want, because I like my nachos LOADED. The meat is inside the ravioli (I used beef-filled toasted ravioli), but you could also use cheese ravioli to make these vegetarian. I’ll be honest and tell you that the black beans kind of roll around a bit, so if you’re set on eating these with your fingers, I would substitute refried beans.

If you ask me, a pan of nachos simply isn’t complete without a generous sprinkling of juicy tomatoes. These campari tomatoes add moisture to the dish (as the breading on the raviolis can be dry), and they add a nice hit of sweet acidity, too. Here, I used Village Farms sinfully sweet campari® tomatoes. They’re a little bit larger than a cherry tomato, but not huge – the perfect size for chopping up for nachos. They’re great in salads, on sandwiches, for making marinara sauce, and oh, FOR RAVILACHOS. Alright, maybe it is sort of catchy.

This post originally appeared on Foxes Love Lemons.