GOLDEN VALLEY, Minn -- It may be too early to get tomatoes from your own garden, but Owatonna-based Bushel Boy Farms has been growing them all year long.
They are introducing a new tomato called "Bushel Boy Bubbas." This vine-on, beefsteak tomato began appearing in some grocery stores in April, and are now rolling out throughout the metro area, Owatonna, Rochester and Mankato.
Bushel Boy says their "Bubbas" are grown from specially selected seeds to give them garden-grown flavor and a distinctive appearance.
Visit the Bushel Boy website to learn more about their tomatoes.
Herbed Tomato Platter
6-10 sliced Bushel Boy Bubba Tomatoes
2/3 cup salad oil
¼ cup vinegar
¼ cup sniped parsley
¼ cup sliced green onions
1 tsp salt
½ tsp fresh ground pepper
2 tsp fresh coarsely chopped basil
½ tsp dried marjoram
1 clove garlic minced
Pour dressing over tomatoes on platter and chill 15 minutes.
Greek Bushel Boy Tomato and Feta Salad
2 Bushel Boy tomatoes cut into 1 inch chunks
5 ounces Feta cheese
Sweet onion - cut into 1 inch pieces
2-3 mini cucumbers cut into ½ inch pieces (optional)
Black olives (optional)
2-3 tablespoons sliced fresh basil
2 tablespoons Italian or Greek Salad Dressing
Mix all ingredients and serve immediately or chill 15-30 minutes before serving.
Simple Bushel Boy Caprese Salad
Bushel Boy Bubba Tomatoes
Fresh mozzarella cheese
Kosher Salt to taste
Fresh ground pepper to taste
Place 3 ½ inch slices of tomato on each salad plate. Top with fresh mozzarella slices and coarsely chopped fresh basil. Drizzle with small amount of olive oil and balsamic vinegar. Top with salt and pepper to taste.
*Tomatoes are best if NOT refrigerated.
Caprese Cocktail Skewers
1 pint Bushel Boy Baby Boy tomatoes - halved
Pearl sized mozzarella balls
Salt and Pepper
2 Tablespoons olive oil
1 Tablespoon good balsamic vinegar
Alternate tomato half, mozzarella ball, basil and tomato on cocktail size toothpick or small bamboo skewer. Mix the olive oil, balsamic vinegar and salt and pepper and drizzle over skewers placed on a platter.
Pizza with Arugula and Tomato Salad
2 premade thin pizza crusts
4 garlic cloves, minced
¼ cup plus 2 tablespoons extra virgin olive oil
¾ cup coarsely grated Fontina cheese (about 3 oz.)
¾ cup coarsely grated mozzarella cheese (about 3 oz.)
2 tablespoons fresh lemon juice
Coarse salt and freshly ground pepper
4 cups arugula
2 Bushel Boy Bubba tomatoes, cut into 1 inch chunks
In a small bowl, combine 3 minced garlic cloves and 2 tablespoons olive oil and let stand 30 minutes. Preheat oven to 500 degrees.
Prepare vinaigrette. In a large bowl, whisk together the remaining ¼ cup olive oil, the lemon juice, remaining minced garlic clove and salt and pepper to taste. Set aside.
Take each pizza crust and brush with garlic-infused oil. Spread cheese equally among crusts to within ½ inch of the edge. Bake cheese topped pizza crusts until golden and crisp, about 8-10 minutes.
In the meantime, toss the arugula and tomatoes with the vinaigrette.
Remove the pizza from the oven and top with the arugula and tomato salad, distributing it evenly. Cut and serve immediately.
Summer Fresh Tomato-Basil Sandwich Spread
3/4 pint Bushel Boy Baby Boy Grape Tomatoes
1/4 cup fresh basil (chopped)
2 cups mayonnaise
3/4 tsp salt
3/4 tsp pepper
1 tsp sugar
Dice Baby Boys in food processor and drain off most (not all) the juice. Place in mixing bowl, stir in salt, pepper and sugar. Add mayonnaise and mix in chopped basil. Season to taste.
Recipe provided by Mary Duffy known as "The Sandwich Lady"
(Copyright 2012 by KARE. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)