Tesoro tomatoes are a true Food Lover’s tomato! Perfect for all recipes and uses with a bold taste and great texture—just arrived in stores today! Keep your eye out for these beauties…

THE TOMATO THAT COOKS!
Tesoro is an exciting new award-winning tomato that is the best ingredient for cooking, slicing and dicing. Tesoro is an “all-meat” tomato with no gel. Whether it’s cooking fresh tomato sauce, preparing a tasty salsa or bruschetta or simply making a delicious sandwich, Tesoro tomatoes are perfect for a wide variety of uses. In Italian, tesoro means treasure!

HERITAGE

• Tesoro began in Italy as a seed variety named Intense selected by Nunhems Vegetable Seeds
• Intense Variety won Fruit Logistica’s Innovation Award and the PMA’s Buyer’s Choice Award in 2008
• The Produce Exchange brought Intense to North America in 2007 and the brand Tesoro was born with its first retail test in 2010.
• Today, Tesoro tomatoes are hot house grown and are available year-round

SAY GOODBYE TO:
• Wagon wheel slices
• Watery salsa
• Soggy sandwiches

USAGE
Proven “best tomato when used in a recipe” by Scientific Certification Systems.
Usage Examples

• Thick and robust sauces and sautés
• Chunky and never watery salsa and bruschetta
• Sandwiches that don’t get soggy
• Baked or grilled halves & slices hold their shape

STORAGE & HANDLING

Store as you would any other tomato—in a cool dry place at 55°F

Recipe suggestion: Try Tesoro tomatoes in this great Ratatouille!

Straub’s Fresh Squeezed Orange Juice is a sweet and coveted customer favorite, but you may not yet know its contributions to sustainability in our community. Every year, 33 tons of oranges are squeezed by our Produce professionals. 100% of those rinds are collected in organic waste bins along with our other produce trimmings. These bins are sent to a facility that collects local leaves and other forms of organic, carbon-rich “brown waste.” The trimmings, or “green waste,” is added to the brown organics and they are composted together to create the local compost available from the Missouri Botanical Garden. The next time you take a sip of Straub’s Fresh OJ, you can feel even better about what you are drinking.

Why use compost?

Compost adds nutrients and micronutrients to the soil and boosts plant growth and yields. Nutrients are released at a rate related to the plant’s needs, depending on the temperature and available moisture.

Compost binds with soil improving its texture and structure. Healthy soil organically sustains your plants, providing better moisture, oxygen for root growth and improved drainage. It increases the soil’s capacity to hold 200 percent of its dry weight in water.

Composting attracts nature’s soil builders in the form of earthworms and friendly insects that rejuvenate the soil and increase plant growth. It also helps balance the pH in the soil and acts like a buffer making plants more resilient and less dependent on specific pH levels. In addition to its buffer duties, compost performs similarly to mulch and helps prevent weeds from creeping into your garden.

Organic composting materials

A basic guide to achieve composing benefits is to build your compost from two parts carbon-rich “browns” for every one part nitrogen-rich “greens.” Materials included must be biodegradable and contain nutrients that are available and usable to microorganisms. Examples of organic compost matter includes pond algae, wood ashes, coffee grounds, feathers, organic kitchen garbage—except grease, oil and animal fats—, dry dog food, eggshells, flowers, grass clippings, produce trimmings, old newspaper, leaves, weeds, and kelp. There are many more!

Learn more about composting from National Geographic!

Fresh Morel Mushrooms are only available for a brief period in the Spring. Stop by Straub’s today to take advantage of this wonderful culinary treat. Try them with some of these great recipes:

Crispy Polenta with Morels & Broccoli from saveur.com

Sautéed Morels with Cream

• 15-20 fresh morels, cut in half if large
• 1 large shallot chopped fine
• 1 large clove garlic chopped fine
• 2 Tbsp butter (best with unsalted)
• 2 Tbsp olive oil
• 3/4 cup chicken stock
• 1 cup heavy cream
• salt & fresh ground pepper to taste

Put olive oil in heated pan over medium heat. Add garlic and shallots, stir and sauté until softened but not brown. Add butter until melted then add morels. Stir and cook until mushrooms start to brown, about 4 min. Add chicken stock and cook for 2-3 minutes. Add cream and cook on low until reduced and thickened. Classically served on toast, but even better on a grilled New York Strip Steak.

See more recipes at The Great Morel!

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