Don’t be surprised to see customers eat them on the spot at the farmers market; just the way Mother Nature hands them to you…we pick them ripe, off the vine to be eaten like an apple.


Best eaten raw with Olive Oil. Drizzle with the best balsamic vinegar & fresh basil leaves.

Red Beefsteaks & Saladettes

Try peeling them without the hot water blanching. Removing the skin barrier unveils even more tomato flavor. Great to slice with sandwiches, salads & burgers or just plain with mayonnaise, salt & pepper or with cottage cheese.

Small Fruit Mix Collection

Our baby cherry tomatoes come in various shapes & colors for seasonal culinary traditions.
Spring - pinks, yellows, white and green
Fall into Winter- Orange, brown, maroon
Summer –Year round reds & multiple hue’s of green

November Recipe of the Month:

Pamala Young's Mixed Plate Winner 2007 Adina Guest:

"Heirloom Tomato & Goat Cheese Tart"


Serves 6 tastings

1 Medium Sized Red Heirloom Tomato

1 Medium Sized Yellow Heirloom Tomato

1 Medium Sized Green or Black Heirloom Tomato

2 Tbsp Pesto

2 Tbsp Goat Cheese

Basil Tart Dough

1 egg, beaten

*From KCC Saturday Farmer’s Market North Shore Big Wave Tomatoes Stand

Roll out the dough to a 6 inch diameter and place into a tart pan. Spread pesto on the bottom. Layer red, yellow and green tomatoes in a circle, and sprinkle goat cheese ontop. Brush egg onto tart edges. Bake in 425 F oven for 15 minutes, turn oven to 350 F and bake another 15 minutes.

**Basil Tart Dough

1 Cup All Purpose Flour1

4 Tsp. Salt

¼ Cup + 1 Tbsp unsalted butter, cut into cubes

1 ½ Tbsp. Cold Water

1 Tbsp. Lemon Juice

3 Basil Leaves, Chiffonade

1 Tsp. Dried Basil Leaves

Cracked Black Pepper

Mix flour and salt and add butter, working the mixture through fingers until it resembles coarse meal. Add basil and pepper. Add liquids and mix until a dough forms. Chill. 

Serving Suggestions
Serve with local mix salad greens


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