![]() ![]() Water’s philosophy of using fresh, local produce has led many chefs to attribute her restaurant as one of the birthplaces of “California cuisine,” which is ingredient-focused cooking with simple preparations, natural flavors, and ethical practices. The menu changes nightly depending on the local produce available, and each ingredient’s true flavor is celebrated and highlighted in the dishes. Waters opened Chez Panisse in 1971 with a focus on using sustainable, organic, and in-season produce. Green Zebra tomatoes first became popular in high-end restaurants when renowned chef Alice Waters featured them on the menu at her famous restaurant, Chez Panisse in Berkley, California. Once sliced, the tomatoes should be stored in a sealed container in the refrigerator for up to two days. Whole and uncut Green Zebra tomatoes will keep for 3-7 days when stored at room temperature. Green Zebra tomatoes pair well with balsamic vinegar, olive oil, herbs such as oregano, basil, mint, and cilantro, avocado, jalapeno, cheeses such as goat, mozzarella, feta, parmesan, and ricotta, and fruits such as melons, apricots, kiwis, cucumbers, and peaches. Beyond fresh applications, Green Zebra tomatoes can be pickled, smoked, or cooked down to make preserves and sauces. Green Zebra tomatoes can also be lightly sautéed, slow-roasted, or breaded and fried as the flesh has a sturdy nature and will not break down. Their small size makes them ideal for kebabs, hollowed out and stuffed, or quartered and added to curries. In addition to fresh applications, the tomatoes can be cooked, which will mellow the acidity of the younger fruits. Green Zebra tomatoes can also be blended into gazpacho or mixed with green goddess dressing for a tangy, bright flavor. The petite fruits are sliced and tossed into salads, chopped into salsas, layered onto caprese, or covered in herbs and cheeses as a bright side dish. Green Zebra tomatoes are best suited for raw applications as the sweet and tangy flavor is showcased when consumed fresh, lightly coated in olive oil and salt. The tomatoes also provide some magnesium, iron, and fiber to stimulate digestion. Green Zebra tomatoes are an excellent source of potassium, which assists in regulating fluid levels in the body and are a good source of vitamins A and C, which are antioxidants that help strengthen the immune system. The tomatoes are also valued for their striped, green and yellow skin, earning them the unofficial nickname as the tomato of the Green Bay Packers football team in Wisconsin. Green Zebra tomatoes are not commercially cultivated on a wide scale but are favored by select growers for their high-yields, small size, resistance to cracking, and tangy flavor. The small fruits are considered to be a specialty variety reserved for chefs and home gardeners and are primarily found through local farmer’s markets. Green Zebra tomatoes, botanically classified as Solanum lycopersicum, are a bi-colored, early to mid-season cultivar belonging to the Solanaceae or nightshade family. Green Zebra tomatoes are available in the late spring through fall. Green Zebra tomatoes have a tart, astringent flavor when young, transitioning into a balanced blend of sweet and tangy flavors with maturity. Underneath the surface, the flesh is firm, aqueous, and pale green to yellow, encasing 2 to 3 chambers filled with edible seeds suspended in a viscous liquid. As the tomato matures, the stripes will transform from pale green to golden yellow. ![]() The skin is smooth and taut with a light green base, covered in mottled, vertical striping. Green Zebra tomatoes are small, globular fruits, averaging 2 to 5 centimeters in diameter. ▶Play Your browser does not support the audio element.
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