Tomatero Farm

Eggs, Pottery and Artist Opportunities

Posted on April 26, 2012 by Mission Community Market in Arizmendi Bakery, Blog, public art, Smokin Pottery, Tomatero Farm | Leave a comment

Featured Treats – Fresh Tomatero Eggs and Local Arizmendi Breads

This week Arizmendi Bakery will be joining us with their savory and sweet concoctions, as well as Tomatero Farm, who will be bringing their pasture-raised eggs that are firm, bright and delicious. Straight from the famer, “our eggs are so fresh they could have been produced less than 24 hours from when you purchase them!”

Handmade Pottery

Local Artisan, Jeffrey May, makes one-of-a-kind pieces of pottery as Smokin’ Pottery, “individually hand crafted to provide the best quality possible.” He will be selling his fire glazed pieces this week, keep an eye out and snag something that supports local artists and will last much longer than machine made.

For Your Entertainment

We are committed to providing quality community arts and music programming, i.e. having fun!! If you or an artist you know is interested in showcasing talents with us, please write our arts co-ordinator Jean@missioncommunitymarket.org. We are especially looking to start doing bigger monthly events, so please stay tuned and keep us in the loop if you have ideas! Thankq!

Recipe: Caldo Verde (Portuguese Kale Soup)

Posted on August 9, 2011 by Mission Community Market in Arata Farm, Arizmendi Bakery, Blog, Blue House Farm, California Olive Oil, Hapa Ramen, Happy Boy Farms, Tomatero Farm | Leave a comment

Next time you’ve got a bunch of kale sitting around and you want to try something different, give this recipe a shot. It’s easy, delicious, and inexpensive. It’s our version of the traditional Portuguese soup with a couple of twists that make it extra yummy. You might want to make extra, as this soup is always better the day after you make it

8 oz Spanish Chorizo, diced (or chouriço, or linguiça, or bacon or guanciale from Hapa Ramen)

2 ea Onions, diced (from Arata Farms)

4 ea Garlic Cloves, thinly sliced (more if you’re using bacon or guanciale)

8-10 ea Small Potatoes, medium dice (nicola potatoes from Happy Boy Farms work beautifully, or any other small waxy potato)

1 bu Kale, stemmed and cut into 1″x4″ strips (from Blue House Farm or Tomatero Farm, we like using green curly kale)

1 tb Pimentón (smoked spanish paprika)

Start by adding a splash of olive oil (from Olive Healthy) into a pot over medium-high heat. Throw in your diced pork product and turn down the heat to medium to let the fat render. After a couple of minutes add the garlic and stir. At this point, we like to add a healthy pinch of red pepper flakes to add some heat, but feel free to leave them out if you don’t like spice (at this point you could also a bay leave or two if you’re so inclined). After another minute or two, add the onions and the pimentón, stir and let cook until the onions have softened. Toss in the potatoes and about two quarts of water (you can substitute homemade stock here if you like, but keep in mind this soup was born out of poverty) and turn the heat up to high to bring to a boil. Once the soup is boiling, turn down to a simmer and cook until the potatoes are completely done, about 20 minutes. While the potatoes are cooking, season the broth with salt and pepper. We also like to add a splash of sherry vinegar (you can use red wine vinegar if you don’t have sherry vinegar) and a little bit of honey, about 2 tablespoons, to round out the spiciness of the soup and the bitterness of the kale. When the potatoes are cooked, add the kale and cook for a few more minutes until the kale is tender. Once done, serve with some toasted and buttered crusty bread (hello Arizmendi!) and a little more olive oil on top of the soup. Et Voila!

Impress with Breakfast! Sourdough French Toast with Summer Berry Compote

Posted on July 26, 2011 by Mission Community Market in Arizmendi Bakery, Blog, Blue House Farm, Emmy’s, Recipes, Tomatero Farm, Yerena Farms | Leave a comment


Photo Courtesy of Matthew S. Cain

Try out this sweet summer recipe next time you’re looking to impress with breakfast! Start by slicing a loaf of sourdough from Arizmendi Bakery into 1″ to 1.5″ slices and placing them either on a sheet tray or a baking dish (something with sides). Next, beat together 3 eggs, about a 1/2 cup milk, a tablespoon or two of sugar (depending on how sweet you like your toast), a teaspoon of vanilla extract, a pinch of salt, and a dash of cinnamon (or cardamom, or clove, or nutmeg, or whatever you especially enjoy/have on hand) and pour it over the sliced bread and let sit for a few minutes. While waiting for the bread to soak up the custard, make your compote.

For the compote, add a tablespoon of butter to a pan preheated over medium heat and then add most of your berries (let’s say 2/3 of your carton of raspberries, blackberries, tayberries, blueberries, strawberries, any berry you can find from Yerena Farms, Tomatero Farm, or Blue House Farms) and cook for about a minute before adding either a dash of maple syrup or sugar (if you wanted to, you could also add some lemon zest, orange zest, or baking spice). Then turn down the heat to low and let cook while you take care of the toast. Of course, if you wanted to skip this step all together you can pick a delicious jar of Emmy’s berry jam and proceed to the final step.

To finish up, Add some more butter to another pan preheated over medium high heat. Put in as many slices of the soaked bread as will fit (you might have to do this in batches depending on how much toast you’re planning on serving) and cook till brown. Then flip and do the same for the other side (you can throw these finished pieces into your oven set at 250º until they’re all done). When all the pieces are almost done, add the last 1/3 of your berries to the compote and toss to coat. Plate a couple pieces of toast with some of the compote on top. You can finish with powdered sugar, maple syrup, freshly whipped cream, whipped creme fraiche, yogurt, or nothing at all. Et Voila! Mimosa Time!

Tomatero Farm in the News!

Posted on July 6, 2011 by Jeremy in Blog, Tomatero Farm | Leave a comment

Great SF Chronicle article on Adriana Silva of Tomatero Farm

Watsonville — – It’s 6 a.m. sharp on a Wednesday, and the tight-knit crew at Tomatero Farm is already at work on a fog-shrouded parcel of land on the Central Coast. Some young, some old, all energetically chatting with one another in their own dialect of Spanglish, their faces peeking out from under wide-brimmed sun hats and layers of hooded sweatshirts…

Roasted Summer Squash with Brown Butter Vinaigrette

Posted on July 6, 2011 by Mission Community Market in Blog, Happy Boy Farms, Recipes, Tomatero Farm, Yerena Farms | Leave a comment

Grab some charming summer squash from Tomatero Farm or Happy Boy Farms and give this recipe a try. Cut the squash into 1 inch chunks and toss with olive oil and salt. Arrange on a sheet tray or baking sheet and place in a pre-heated broiler and cook until charred in places. When done, remove the squash from the oven and heat a pan on high heat. Add a few tablespoons of butter let cook and foam over until browned, but not burned, then add either lemon juice, sherry vinegar, or balsamic vinegar and turn off the heat. You could also add some finely chopped shallot at this point. When the sauce is done, drizzle over squash and taste for seasoning, adding more salt if necessary. Add some chopped herbs like parsley or mint and you’re done! If you feel like really impressing, garnish with squash blossoms from Yerena Farms either stuffed with ricotta cheese and lemon zest, or just plain!

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