Happenings on the Food Shuttle Farm: Week of June 25

This week we collected our first harvest of cantaloupes and sungold cherry tomatoes (my favorite summer-time snack)!

Recipe of the Week: Rosemary Garlic Roasted Sungold Cherry Tomatoes


  • 1 lb Sungold Cherry Tomatoes
  • ¼ tsp sea salt
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tsp chopped rosemary (ask for fresh rosemary from our rosemary bush at the farm stand for no charge!


  1. Preheat the oven to 450℉.

  2. Wash and de-stem the cherry tomatoes.

  3. On a roasting pan, toss all the ingredients.

  4. Roast in the oven for 20-25 minutes or until the tomatoes start to split.

Serving Ideas:

  1. Roast chickpeas with the Sungold Cherry Tomatoes.  Toss with pasta, olive oil, garlic, and parmesan cheese for a simple and quick dinner recipe.

  2. Add roasted tomatoes to an omelette using our farm fresh eggs.

  3. Use roasted tomatoes to make bruschetta for a light summer snack or a summer party.