Ripe for the Picking

Tomato season is almost upon us—and we're looking forward to bringing them to you. Early season tomatoes have been sneaking into some of your baskets over the past couple of weeks so we've been brushing up on the finer points of ripening and wanted to share best practices. According to an article in Organic Gardening, "tomatoes that have turned color and are actively ripening can be taken off the vine and brought inside, where they should achieve full flavor if kept out of direct sunshine in an area that stays around 65 degrees." And remember, never refrigerate your tomatoes. Don't forget to try the Caprese Salad recipe. Use our 1808 Balsamic Vinegar and Yankee Street fresh basil. It's the tastiest taste of Summer. And one of the best ways to enjoy fresh, organic, locally-grown tomatoes. Enjoy.