The first of June means tomato season has finally arrived here in California. That means pizza, gazpacho, and Bloody Marys – to name just a few dishes and drinks that celebrate this fruit. (Yes, it’s a fruit.)

To learn more, head to the newest issue of our eNewsletter, In Season. It’s hot off the presses and chock full of information about tomatoes – the average American eats about 80 pounds a year – as well as recipes combining tomatoes and extra virgin olive oil from award-winning chef Cindy Pawlcyn. She put California’s Napa Valley on the culinary map for pioneering the farm-to-table philosophy that showcases seasonally fresh cuisine.

In Season is published monthly and features one of our chef customers. We also talk about a California crop harvested in the month that the issue is mailed. This month it’s tomatoes. In May we featured artichokes.

I plan to feature recipes combining tomatoes and extra virgin olive oil here in the coming days and weeks. A simple favorite of mine: slices of fresh tomato, chopped basil, freshly ground pepper, all topped with some extra virgin olive oil and balsamic vinegar.

What’s your favorite way to enjoy tomatoes?

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

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