Featured Crop
California Grown Tomatoes
Bursting with sweetness and acidity, vine-ripened tomatoes from the San Joaquin Valley are a summer favorite for salads, sauces, and sandwiches.
Cooking classes
Cheesy Tomato Pasta
Prep Time: 5 minutes
Cook Time: 40 minutes
Corn Bread Tomato Panzanella
Prep Time: 10 minutes
Cook Time: 20 minutes
Varieties
Early Girl, Beefsteak and San Marzano excel in the Valley’s hot growing season.
Prep Tips
Enjoy fresh in salads, roast for intense flavor or cook down for sauces. Store at room temperature.
Nutrition
Rich in lycopene for heart and skin health. Excellent source of vitamins C and K with potent antioxidant benefits.
Cultivation
California tomatoes thrive in the Central Valley’s fertile, well-drained soil with a slightly acidic to neutral pH. Seeds are started indoors 6-8 weeks before the last frost and transplanted once the soil warms. They need full sun and consistent moisture, often delivered via drip irrigation. The hot, dry summers and cool nights enhance their flavor. Harvest begins in late spring and continues through early fall when tomatoes are fully ripe.
When can I buy tomatoes?
In Central California, tomatoes are typically available from late spring through early fall, with peak season in the summer months. The region’s hot, dry summers and cool nights create ideal growing conditions, resulting in tomatoes that are flavorful and sweet. You can find fresh, locally grown tomatoes at farmers markets and grocery stores from May to October. Consistent warm temperatures ensure a bountiful and high-quality harvest. For the best quality, choose tomatoes that are firm and vibrant in color.
Nutritional value of tomatoes
Tomatoes are rich in vitamins C, K and A, along with essential minerals like potassium and folate. They contain antioxidants, including lycopene, which supports heart health and may reduce cancer risk. A 1-cup serving of raw tomatoes has about 32 calories and 2 grams of fiber, making them a nutritious, low-calorie addition to meals.
How to store tomatoes
Store tomatoes at room temperature away from direct sunlight until fully ripe. Once ripe, refrigerate them to prolong shelf life and maintain flavor. Avoid storing tomatoes in plastic bags or containers that can trap moisture, as this can lead to spoilage. For best taste and texture, consume ripe tomatoes within a few days of refrigeration. Tomatoes can also be frozen after blanching and peeling for use in sauces and soups during off-season months.
Explore other crops
Cucumbers
Crisp and refreshing, cucumbers are a hydrating summer vegetable perfect for salads, pickling, or snacking.
Pomegranates
A fall favorite, pomegranates are packed with tart, juicy seeds that add a burst of flavor to salads, drinks, and desserts.
Leeks
Leeks are a mild, onion-like vegetable with a subtle sweetness and a tender texture, commonly used in soups, stews, and sautés.
Pears
Juicy and fragrant, pears from the San Joaquin Valley offer a delicate sweetness ideal for fresh eating or cooking.