Tomato Head moving into Silver Spoon space in West Knox

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The co-owners of a popular restaurant announced Monday they will be moving one of their locations.

The Tomato Head Maryville location will be moving to West Knoxville in The Gallery shopping center at 7240 Kingston Pike. That location was previously occupied by the Silver Spoon American Cafe.

The restaurant owners say they have offered jobs at the new location to their Maryville staff.

They hope to move their restaurant in mid-August.


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Tomato Head to close in Maryville, open in West Knoxville

The Tomato Head is closing its downtown Maryville restaurant with plans to open a new location in West Knoxville.

Co-owners Mahasti Vafaie and Scott Partin said in a statement released late Monday that The Tomato Head will open in the Gallery Shopping Center, where the Silver Spoon restaurant is currently located, in August.

It was unclear whether The Silver Spoon would be closing or relocating, but employees confirmed the restaurant must vacate its location by the end of the month.

Vafaie and Partin said the decision to close Maryville was based on the opportunity to open a restaurant in West Knoxville, and they felt they didn’t have “the human resources to manage three locations.”

“The Gallery presents a unique opportunity to operate The Tomato Head in a high volume location of West Knoxville that we feel will be a good fit for our restaurant,” they said.

Vafaie and Partin, who could not be reached for comment, opened the Maryville restaurant in Blount County five years ago. They have offered positions at the new location to the entire staff in Maryville.

The Tomato Head was founded in 1990 and is located on Market Square. It also operates Flour Head bakery at 5424 S. Middlebrook Pike.


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Tomato-growing guide: How to get your favorite fruit to ripen in the Northwest – Oregonian

tomato.jpg

Jubilation or despair. There’s no in-between when it comes to growing tomatoes in the Northwest. Some veggies — carrots, radishes and squash come to mind — practically grow into your kitchen and onto the table. Tomatoes, though, need a little coddling.

Even gardeners who finish the season with enough ripe fruits to pack into preserving jars and freezer bags admit to that. We could be in luck this year. Experts say chilly Lady La Niña has waved goodbye. But who wants to chance that? Better to be prepared, so we offer up some expert advice.

In the Northwest, the quest for tomatoes by the Fourth of July drives gardeners to distraction. They’ll coddle and coax to reach their goal, and then invite friends to dinner, serve a fresh BLT and get in a little bragging at the same time. Then there are those of us who are grateful to get red tomatoes in time to make tomato sauce in September.

Carl Barney, owner of Uncle Waynes Tomatoes, a small farm in Eagle Creek, serves up some tips for getting tomatoes to ripen by early July, maybe even before.
 
*Look for a variety that has low “days to maturity” and, if possible, one that can set fruit in cool temperatures. Days to maturity is the average number of days it takes a transplant to produce a ripe fruit in average temperatures and soil. Use this as a guide. Your results will vary.

*Most tomatoes want a nighttime temperature of 50 degrees, usually around Mother’s Day, to begin setting fruit. Some varieties are content to get started with only 40-degree nights. Varieties that I recommend include ‘Stupice,’ ‘Glacier,’ ‘Siletz,’ ‘Gold Nugget,’ ‘Sun Gold,’ ‘Siberia,’ ‘Fourth of July’ and ‘Moskvich.’ There are others. Every grower has favorites.

*Warm the soil as much as you can. Raised beds and south-facing locations are best. You can plant through ground covers such as black or red plastic. Using Wall o’ Water or similar products will also help.

Black plastic has been used for years, and works well. Some growers feel the relatively new “red mulch” — a thin red plastic — works even better. You can lay down the plastic, then cut a hole and plant through it. Or, you can plant first, then cut a slit and slide the plastic around the plants. Barney’s field tests showed the red mulch did outproduce the black.

Wall o’ Water and similar products surround the new plants with a plastic cone that can be filled with water. According to the manufacturer, it will protect young plants down to at least 28 degrees. Barney’s best results have come from leaving the water cone on all season. Just let the plant grow right out of it. Even in hot summer sun, the plants will do fine. Use a sturdy cage that fits over the cone. More instructions are included with the Wall o’ Water, which is widely available at garden centers and online.

tomatoside.jpg

Tomato Growing Tips:

Go for full sun. Tomatoes can take a little morning shade, but full sun is preferable and afternoon sun is absolutely essential.

Select sturdy plants. Dig a large, deep hole that can accommodate the whole root system and half of the tomato stem. Add amendments, such as all-purpose fertilizer and lime, to the bottom of the hole and mix into the soil. Remove leaves from the bottom half of the stem. Plant the tomato, including the bare stem, leaving enough leafless stem so that leaves do not touch the ground (your tomato should look as if it has a little trunk). Firm soil around plant.

Use a strong tomato cage for support. Weak wire cages won’t keep plants up.
Do not overwater or use overhead watering. Instead, let a hose run for several minutes at the base of the plant for deep soaking. Depending on conditions, water heavily about once every two days.

Healthy, vigorous plants are less likely to be attacked by diseases or pests. Choose disease-resistant varieties.
During growing season, remove any brown, off-color or sick-looking leaves and stems. Keep stems plucked of leaves near the ground to prevent soil-borne diseases.

Rotate tomatoes into a new bed each year to avoid diseases. Burn or dispose of debris after harvest rather than composting it. 

– Kym Pokorny


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Anything Grows: Nothing like a home-grown tomato

Photo with no caption

There’s a good reason why tomatoes are a favorite among backyard gardeners. Even farmers markets can’t compete with the flavor of a tomato plucked at its prime and consumed the same day. I don’t even consider store-bought and homegrown tomatoes as the same species — they taste nothing alike! In fact, my late husband was a tomato-hater until he tried a tomato that we had grown in our back yard. Before I knew it, he was tilling up half the yard to plant 50 tomato plants.

Tomatoes make us so happy it’s only fair that we do all we can to make them happy, too. A happy tomato plant is a prolific tomato plant, and that makes everyone happy.

First and foremost, remember that tomatoes are sun lovers. They will need six to eight hours of direct sunlight a day. It also is important to know what type of tomatoes you have so that you know what kind of support they will need and when you can expect to harvest.

Determinate varieties such as Marglobe will all ripen within a few weeks. This is the kind of tomato you want if you plan to do a lot of canning. You can collect a couple of big harvests, get them canned and be done for the summer. These tend to be smaller plants, about 3 feet, so they will not need quite the staking or trellising other tomatoes will need.

Most tomatoes fall into the indeterminate category. These are the types of tomatoes you want to enjoy fresh fruit all summer long. This is the most widely sold type of tomato. An example is big beef. These will grow much taller than determinate varieties; 6 to 8 feet or more is not unusual. Because of their size, they will need more support through staking, caging or trellising.

Vining tomatoes such as beefsteak and brandywine will be a bit shorter at 3-plus feet.

My dear hubby had a favorite way to tie the tomatoes to stakes or trellises. He would cut my old pantyhose into strips and use them as ties because they would expand as the plant grew without constricting it. The problem would come when I wasn’t home and he was in need of some hose. If he couldn’t find old ones he would open a new box. Good thing I didn’t wear pantyhose often.

Tomatoes should be watered with about one to one-and-a-half inches of water a week. One weekly watering rather than several shallow watering will help promote strong, deep roots. It is preferable to water in the morning, or at least water only the roots so plants don’t have wet leaves overnight. This can lead to diseases. It also is a good idea to keep plenty of space between plants for good airflow.

Another problem with frequent, shallow watering is it can lead to blossom end rot. Blossom end rot also occurs from lack of calcium in the soil. This can be prevented by rotating crops and burying crushed eggshells near the roots.

Tobacco mosiac virus can also be a problem if anyone should come into your garden smoking a cigarette or spitting tobacco. All tobacco products should be kept out of the garden and hands should be washed after touching tobacco before handling tomato plants. This disease causes leaves to curl and stunts growth.

Upon initial planting, tomatoes can be treated to some high nitrogen fertilizer to help establish growth. After that they should only receive a low nitrogen fertilizer, otherwise you will end up with a lot of beautiful green, bushy plants but little fruit.

Another healthy practice is to pinch off all suckers. These are the shoots that grow between the main stem and a side branch. These shoots will not produce any tomatoes and will divert energy from the rest of the plant and from the fruit.


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Tomato juice shows sports nutrition potential

A daily glass of antioxidant-rich tomato juice may reduce markers of oxidative stress and damage after exhaustive exercise, suggests a new study.

Five weeks of drinking 150 ml per day of tomato juice was associated with a reduction in levels of 8-dihydro-2’-deoxyguanosine (8-oxodG), a marker of oxidative DNA damage, in 15 untrained healthy subjects.

Results published in the Nutrition Journal indicated that exercise increased 8-oxodG by between 42 and 84% during the control phase of the study, but tomato juice prevented any such increases.

“It might be hypothesized that long term intake of tomato juice may reduce oxidative stress levels in patients with enhanced level of oxidative stress, for example, patients with diabetes, cardiovascular diseases or inflammation,” reported scientists from Stockholm University in Sweden.

Oxygen-breathing organisms naturally produce reactive oxygen species (ROS), which play an important role in a range of functions, including cell signaling. However, over production of these ROS from smoking, pollution, sunlight, high intensity exercise, or simply aging, may overwhelm the body’s antioxidant defenses and lead to oxidative stress.

Study details

The Stockholm-based researchers recruited 15 untrained healthy subjects to participate in their study. Participants were asked to perform a 20 min physical exercise at 80% of maximum pulse using an ergometer, and had their blood taken before and 60 minutes after the exercise.

The subjects then consumed 150 ml of tomato juice providing 15 mg of lycopene every day for five weeks. They re-performed the exercise. This was followed by a five week ‘washout’ period and then five more weeks of tomato juice consumption.

Results showed the initial bout of exercise increased 8-oxodG levels by 42%, while no such increases were observed after the first five weeks of tomato juice consumption.

After the five week washout period, exercise increased 8-oxodG levels by an average of 84%, said the Stockholm-based researchers. Five more weeks of tomato juice consumption again prevented any such increases in 8-oxodG levels.

Bioactives

“It is important to mention that beside lycopene tomatoes also contain vitamin C, tocopherols and polyphenols,” said the researchers. “It has been shown that among all antioxidants (in particular carotenoids) present in tomato juice, lycopene is the most abundant and stable during industrial food processing.

“Vitamin C and tocopherols in fresh tomato are destroyed by heating during food processing. Not much is known about the polyphenols in tomato juice.

“Therefore, we believe that the antioxidant activity of tomato juice is primarily due to its content of lycopene.”

Source: Nutrition Journal
2012, 11:29, doi:10.1186/1475-2891-11-29
“Tomato juice intake suppressed serum concentration of 8-oxodG after extensive physical activity”
Author: M. Harms-Ringdahl, D. Jenssen, S. Haghdoost


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‘Save Northern Star Tomato Factory’ – Modern Ghana

By Daily Graphic

5/12/2012 9:18:14 AM -

The Northern Star Tomato Factory, formerly known as the Pwalugu Tomato Factory, in the Upper East Region has gone through a chequered history of production over the years, leading to the collapse of the factory at one point in time.

The Kufuor administration revamped it in 2006 and when the Mills administration took office in 2009, it decided to inject more life into the factory, with the ultimate aim of wooing a private investor to take over its operations.

The government, through the Ministry of Trade and Industry, assisted the factory with funds for the purchase of tomatoes from farmers, apart from re-equipping it and paying the salaries of its skeletal staff.

The government’s intervention was greeted with joy by tomato farmers in particular because the revival of the factory assured them of a ready market for their produce and ended a very sad moment in their history when some of them committed suicide because they did not have market for their perishable produce.

This laudable initiative notwithstanding, the Northern Star Tomato Factory does not appear to be out of the woods yet, as it continues to lack the capacity and requisite support to operate effectively and efficiently.

As a result, thousands of tomato farmers in the region still face the perennial problems of lack of market for their produce, unattractive prices and tomato glut, issues that gravely affect their livelihood.

In a communiqué at the end of a recent meeting in Bolgatanga, stakeholders in the tomato industry appealed to the government to adequately resource the Northern Star Tomato Factory to enable it to function more effectively and ensure security for tomato farmers.

The Daily Graphic associates itself with the appeal of the stakeholders and stresses that unless the challenges facing the factory are dealt with, the problems associated with tomato farming and their consequences on the livelihood of tomato farmers will

continue to haunt us as a nation.
It is very unfortunate to allow large quantities of tomatoes to get rotten and put thousands of tomato farmers out of job, while we continue to import volumes of tomato paste from other countries and, in the process, create jobs for tomato farmers and other people in those countries.

The Daily Graphic considers it imperative for the government to ensure that the Northern Star Tomato Factory is given adequate support to enable it to operate more effectively because the optimal operation of the factory will not only assure tomato farmers of a ready market for their produce and keep them in job but also create additional jobs for others working as factory hands.

The revival of the factory will also mean that the money used to import tomato paste could be channelled into other sectors and endeavours that will inure to the benefit of the nation.

We also urge the government to intensify its efforts at securing a private investor to take over the management of the factory and bring the perennial problems associated with the tomato industry to a closure.

It is very important to appreciate the fact that tomato is a perishable crop and so the lack of a ready market for it will seriously hurt farmers in particular and the industry as a whole.

We believe that this is the time for the government to act and it must do so with dispatch.


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Year of Alabama Food: Hot and Hot Fish Club, Birmingham – Birmingham News

5812 HOT AND HOT FISH CLUB
The Hot and Hot Fish Club’s Tomato Salad is on the list of 100 Dishes to Eat in Alabama Before You Die Tuesday May 8, 2012 in Birmingham, Ala. (The Birmingham News, Hal Yeager) The Hot and Hot Fish Club’s Tomato Salad is on the list of 100 Dishes to Eat in Alabama Before You Die: May 8, 2012 gallery (12 photos)

BIRMINGHAM, Alabama — Throughout 2012, as the Alabama Tourism Department celebrates “The Year of Alabama Food,” The Birmingham News will spotlight some of the restaurants, cafes, bistros and bakeries on the list of “100 Dishes To Eat in Alabama Before You Die.”

This is a weekly series that appears Fridays in City Scene.

Hot and Hot Fish Club

Address: 2180 11th Court South.

Fresh, local and inspired: The Hot and Hot menu emphasizes seasonal dishes that showcase the rich bounty of fresh ingredients from local and regional growers and purveyors, including vegetables from Snow’s Bend Farm, pork from Fudge Family Farms and seafood from the Gulf of Mexico. Current entrees include Gulf red snapper with tomato, avocado, grilled Vidalia onions and basil-lime vinaigrette ($ 39); wood oven-roasted Country Farms quail with McEwen & Sons grits ($ 37); and loin of rabbit stuffed with fennel sausage on sweet corn puree ($ 38).

A little history: Chris Hastings, a Charlotte native who acquired his passion for food from his mother and graduated from culinary school at Johnson & Wales in Providence, R.I., met his wife, Idie, who had moved here from Cleveland, when he came to Birmingham to be the chef de cuisine at Highlands Bar and Grill. After they got married and moved to San Francisco, the couple returned here to open Hot and Hot Fish Club in 1995, taking what, in a previous life, had been the old Plaza beer joint and converting it into a vibrant fine-dining restaurant.

What’s in a name?: Hastings named his restaurant after an Epicurean men’s club that his great-great-great-great-grandfather founded in South Carolina in 1845. “Although the original South Carolina Hot and Hot Fish Club no longer exists, we work hard to keep the spirit of the club alive and flourishing at our restaurant and in our way of life,” Hastings and his wife wrote in their “Hot and Hot Club Cookbook: A Celebration of Food, Family & Traditions.”

Chris Iron Chef.JPGFrom left, Chris Hastings; his son Zeb; wife, Idie; and son Vincent celebrate after Chris defeated Bobby Flay on “Iron Chef America” in February. (Birmingham News/Jeff Roberts)

Slaying Bobby Flay: In February, Hastings challenged — and defeated — celebrity chef Bobby Flay on the Food Network’s pressure-cooker reality show “Iron Chef America.” Hastings swayed the judges with his precision and originality in preparing and plating five dishes featuring the mystery ingredient sausage. He also brought along a secret weapon, peach moonshine. “I’ll let you know right now you got the edge with me with the moonshine,” judge Anthony Anderson told him.

Toasting James Beard: Just this week, Hastings, with his fifth nomination in six years, won the prestigious James Beard Foundation Award for best chef in the South, besting four chefs from New Orleans. “It’s hard to put it in perspective,” Hastings said shortly after the awards ceremony, his James Beard medal dangling around his neck. “‘We’ve worked all our lives for this moment, and that it is here is very special.”

Dish to eat before you die: The restaurant’s signature appetizer is the Hot and Hot Tomato Salad ($ 14), a seasonal favorite that has been on the menu since 1995. Hastings’ goal was to create the ultimate Southern salad, “summer on a plate,” as he has called it. Available only from May through September, the tomato salad just returned to the menu last week. Each year, as tomato season approaches, Hastings inspects the early crops at the Finley Avenue farmers market in search of the ideal tomato. Until then, there is no tomato salad. “For us, it has to be the perfect tomato, or we’re not going to use it,” Hastings said. The colorful salad features a stack of thick tomato slices, which are trimmed with field peas, sweet corn and fried okra, topped with a strip of applewood smoked bacon, drizzled with a chive aioli, and served on a custom-made plate from Leeds potter Tena Payne. Like Christmas, the build-up to its arrival each year is a big part of the tomato salad’s appeal. “There seems to be a tremendous amount of anticipation around this moment,” Hastings said. “But that same excitement and anticipation obviously would not be there if the tomato salad was available all the time.”

Hours: 5:30 to 10 p.m. Tuesdays through Saturdays.

Phone: 933-5474.

Website: www.hotandhotfishclub.com.

Email Bob Carlton at bcarlton@bhamnews.com

The Hot and Hot Fish Club's Tomato Salad is on the list of 100 Dishes to Eat in Alabama Before You Die: May 8, 2012 The Hot and Hot Fish Club’s Tomato Salad is on the list of 100 Dishes to Eat in Alabama Before You Die: May 8, 2012 BIRMINGHAM, Alabama–The Hot and Hot Fish Club’s Tomato Salad is on the list of 100 Dishes to Eat in Alabama Before You Die: May 8, 2012 Watch video


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Farfetch.com and Black Tomato Collaborate on Designer Fashion Holidays – GroundReport


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Free organic tomato talk

Expert tomato grower Steve Goto, owner of Gotomato, is speaking at a free seminar on growing tomatoes organically from 11 a.m. to 12:30 p.m. Saturday at Molbak’s in Woodinville.

Goto will talk about soil preparation, fertilization, controlling diseases and pests, and which kinds of tomatoes thrive in this region.

Check out the gardening lecturer’s website at www.gotomato.us.com/.

Molbaks’ is at 13625 NE 175th St., Woodinville, Call 800-466-5225 or go to www.molbaks.com for more information.


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Muir Glen Organic Diced Tomatoes, No Salt, 14.5-Ounce Cans (Pack of 12)
We grow our tomatoes in rich fertile soil with clean water and long summer days, and then we let them ripen on the vine. The resul…
Felknor Ventures TT021112 Topsy Turvy Tomato and Herb Planter
The Topsy Turvy Tomato & Herb Planter is the most exciting new invention ever for growing tomatoes and fresh herbs. That’s becaus…

Agave recruits Naples Tomato staffers

Fabrizio Ventricini was surprised to find Naples Tomato empty when he showed up for work late last month.

The restaurant closed after dinner service April 28. “It was a big shock,” said Ventricini, 54, a Naples resident who had worked there as kitchen manager for four months.

He is one of about 15 individuals who attended a job fair Agave Southwestern Grill in North Naples held Wednesday for Naples Tomato employees who lost their jobs.

“Whether I get a job or not, I think it was a nice thing for them to do. This is not the best time to find a job,” said Ventricini, who had not received his last paycheck from Naples Tomato as of Wednesday afternoon. “It’s been tough on my family.”

Ken Knief, operations director for Epic Food Concepts, owner and operator of Agave and Angelina’s Ristorante in Bonita Springs, said most of those interviewed Wednesday will be called back for second interviews. They could be hired as cooks, servers, bussers or hosts. “We’re all about hiring the person,” he said. “We try to find a job that’ll fit that personality.

“I was amazed more people didn’t take advantage of what we were trying to do to help them out,” Knief said, noting that Naples Tomato had about 60 employees.

Knief said Agave was going to hire more people anyway in the fall. He said local restaurant employees can plan for reduced hours in the summer. “They can’t plan for a restaurant closing and not getting their last paycheck,” he said. “If we carry them through the summer and take a bit of a hit over the next four months, we’ll get some people ahead of season, get them trained and be able to help them out as well.”

Agave, which opened last September, already has about 75 employees.

Teresa Beckta, human resource director for Wynn’s Market in Naples, sat in on a handful of interviews but none of the individuals was interested in or qualified for the market’s available full-time positions with benefits. She’s looking to hire a meat cutter, deli counter clerk and cook.

“We are struggling to find qualified applicants,” Beckta said. “We’d like to hire them now and get through to the summer and then have them trained and ready to rock and roll come the season.”

Angelina’s, which opened four years ago, has been accepting Naples Tomato gift cards at 50 percent value the past week.

“It’s been a tremendous success,” said Knief, adding that the restaurant has spent about $ 2,500 honoring the gift cards. “We care about the community.”

Naples Tomato was open for seven years. Owners Jack and Nadine Serfass could not be reached. Ventricini said the owners had not been hands-on in the business for the past few months.


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