Dear Parent,Winter is the perfect season to enjoy Florida-grown tomatoes when fall planted tomato crops are plentiful. With so many fancy varieties to try, it’s hard to pick a family favorite. Visit a local farmer’s market to find some unique heritage tomatoes and host a taste-test around the kitchen table to see which tomato takes the prize. Tomatoes are a great way to add color, flavor and texture to any meal. Try adding diced tomatoes to scrambled eggs, sliced tomatoes to a sandwich, or top your favorite salad with grape tomatoes. Nothing beats a homemade salsa created with Fresh From Florida produce, so look for the logo in your local grocery store this season!

Tomatoes are often the focus of many home gardeners. Depending on where you live in Florida, tomato plants can be grown from September to June. Cherry or grape tomato plants are fun to grow for a quick and healthy snack at home. Visit a local nursery to get some helpful hints on when to plant tomatoes in your region and pick up all the supplies you’ll need to get started. In no time you’ll be preparing a fabulous recipe featuring your very own harvest!

• 2 garlic cloves, chopped• 2 shallots, chopped• 1 tablespoon chopped fresh

Florida basil, or 1 teaspoon dried• 1/2 teaspoon kosher salt• 1/4 teaspoon freshly ground

black pepper, or to taste• 2 medium Florida yellow

squash, thinly sliced lengthwise

• 2 medium Florida zucchini, thinly sliced lengthwise

• 3 medium Florida tomatoes, thinly sliced lengthwise

• 2 tablespoons fresh-grated Parmesan cheese

• 1/4 cup dry breadcrumbs• Olive oil for drizzling

Try-at-Home Recipe Florida Squash and Tomato Gratin Serves 6

Farm Connection

Harvest of the Month Parent Newsletter

1. Preheat oven to 400 degrees. Lightly oil an 8-inch square baking dish.

2. Evenly spread the garlic, shallots and basil in the bottom of the prepared dish. Season with salt and pepper.

3. Angle the yellow squash, zucchini and tomatoes in upright alternating layers (like shingles on a roof), repeating until all the vegetables are used in the casserole.

4. Sprinkle the top with the cheese, then the breadcrumbs. Drizzle lightly with olive oil.

5. Bake for 20 to 25 minutes, until the vegetables are tender.

6. Let stand for 5 minutes before serving.

Spot it on the Map!

This institution is an equal opportunity provider.

The following counties produce lettuce in Florida:

FloridaTOMATO

1. Collier2. Dade3. Gadsden4. Hendry

5. Hillsborough6. Lee7. Manatee 8. Palm Beach

For more information, visit FreshFromFlorida.com/FarmtoSchool to learn about growing tomatoes from our very own teaching garden.

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Harvest of the Month Parent Newsletter

• Tomatoes are botanically classified as a fruit, but sold commercially as a vegetable.

• Fresh tomatoes are the third most popular vegetable consumed by Americans. Potatoes and lettuce hold first and second place.

• Florida tomatoes are in-season from October to June. November, December, and April to May are the peak harvest months for Florida tomatoes.

• Once tomatoes reach the mature green stage they are harvested by hand. It takes 100-120 days for a tomato grow from seed to maturity.

• Tomatoes are packed full of nutrients and vitamins, particularly potassium and vitamins A and C.

Did You Know?

• Choose tomatoes that have a bright, vibrant skin color and are free of bruises and blemishes. A good tomato should be firm to the touch. Soft or dark spots can indicate bruising or rotting.

• Always store tomatoes at room temperature. They stop ripening and can lose their flavor when stored in the refrigerator. Storing tomatoes in a brown paper bag will trap the ethylene gas they give off, hastening the ripening process and enhancing the flavor.

• Wash tomatoes just before eating them with water that is about ten degrees warmer than the tomato.

• Store cut tomatoes in a non-metal container in the fridge. The acidity of tomatoes can react with certain metals.

Nutrition DataAround the Table

Tasty Tips

Are you getting enough Iron?

Nutrition FactsServing Size (1 cup)

Amount Per Serving

% Daily Value*

Calories 6 Calories from Fat 0

Total Fat 0g 0%

Protein 0g

Vitamin A 12% Vitamin C 5%•• Iron 2%

Saturated Fat 0g 0%

Cholesterol 0mg 0%0%

*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Sodium 8mg

4%Total Carbohydrate 1g

Dietary Fiber 1g

Trans Fat 0g

Sugars 0g

1%

Calcium 2%

• Iron helps the blood carry oxygen to the lungs, muscles and other body tissues.

• Iron deficiency is the most common nutritional deficiency and the leading cause of anemia in the United States. Young children, adolescent girls, pregnant or breastfeeding women and women of childbearing age are considered to be at a higher risk for developing iron deficiency.

• To ensure you are maximizing your iron absorption, serve a food high in vitamin C with a plant source of iron to help increase the absorption of the iron. A chili made with plenty of tomatoes and beans is the perfect example!

Good for Your BodyTomatoes get their reddish hue from lycopene, a phytonutrient that plays a role in chronic disease prevention. The best way to increase the absorption of lycopene from tomatoes is to cook them!

Tomatoes also contain vitamins A and C, which may help fight infection and keep our hair, bones and skin healthy. In addition, they are a good source of potassium, which is associated with heart health and proper nerve and muscle function.

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