Tomatoes in the News
- California Farm Bureau Rains help, but could be 'too little, too late'California Farm BureauIn the southern San Joaquin Valley, which did not receive as much precipitation as Northern California, Bob Wilson, a diversified grower in Kings County, said his tomato planting is "still pretty much on schedule," with three-quarters of his crop ...
- Ag leaders optimistic despite challengesGustine Press-Standard... hay continues to be a West Side staple commodity and the diversity of row crops ranges from broccoli and cauliflower to lima beans and tomatoes. Water issues are clouding this year's prospects, however. The Central California Irrigation District is ...and more »
- ConAgra Completes Del Monte DealFood Product DesignConAgra Foods, Inc., has completed its acquisition of Toronto-based Del Monte Canada, Inc., a leading provider and marketer of packaged fruits, fruit snacks and vegetables in Canada, from an affiliate of Sun Capital Partners.ConAgra Foods Completes Acquisition of Del Monte Canada from an Affiliate of ...MarketWatch (press release)ConAgra Foods completes acquisitionCBS Newsall 19 news articles »
- Tomatoes Ripe With Powerful Health BenefitsFood Product DesignResearchers from the National Center for Food Safety & Technology, Illinois Institute of Technology and ConAgra Foods Inc. examined current research to discover the role tomato products play in health and disease risk reduction. ...Tomatoes Pack A Nutritious Punch, Study FindsBETTER Health Researchall 3 news articles »
- Local companies face cap-and-trade deadlineFresno Business JournalEmitting more than 53000 metric tons of pollutants in 2008, the processing plant of Los Gatos Tomato Products in Huron will also be looking into allowances or offsets to fulfill its share of the emissions cap. Producing around 265 million pounds of ...
- California Farmers Feel PainTruth about Trade & TechnologyFIVE POINTS, Calif.—Sharp cutbacks in water for farmers threaten to trigger renewed layoffs in a large swath of California, eating into the state's $40 billion-a-year agriculture industry and damping its nascent economic recovery.and more »
- California Farm Bureau Commentary: Farm Bureau outlines programs key to farmers, ranchersCalifornia Farm BureauBy Rayne Pegg Programs in the US Department of Agriculture budget that benefit California farmers and ranchers include those aimed at fighting specific pests, such as Asian Citrus Psyllid. Programs in the US Department of Agriculture budget that ...
- Fresno Bee Smelt Supreme Court ruling goes against farmersSan Francisco Chronicle(10-31) 15:43 PDT SAN FRANCISCO -- The US Supreme Court denied an appeal today by Central California farmers who claimed the federal government lacks constitutional authority to protect the imperiled delta smelt by limiting north-to-south water ...Supreme Court denies California farmers as Delta smelt swims onWestern Farm Pressall 47 news articles »
- Western Farm Press California tomato processors to contract for 12.7 million tonsWestern Farm PressAs of January, California tomato processors reported plans to sign 2012 contracts totaling 12.7 million tons of processing tomatoes. Processors estimate the contracted production for 2012 will come from 266000 acres producing an average yield of 47.74 ...
Turkey Enchiladas Olé
With lots of good nutrition, this school favorite is an especially good source of fiber for all the members of the family.
- 9 ounces ground turkey
- 1 (8 ounce) can vegetarian beans in tomato sauce
- 1 teaspoon sugar
- 1 tablespoon chili powder
- 1/2 (8 ounce) can tomato puree (1/2 cup)
Mild Salsa Dip
- 1 (14.5 ounce) can crushed tomatoes in puree
- 1/3 teaspoon garlic powder
- 2/3 teaspoon dried parsley flakes
- 1/2 tablespoon fresh lemon juice
- 1 tablespoon sugar
- 6 (10-inch) flour tortillas
- 1 1/2 cups shredded Cheddar cheese (6 ounces)
Brown turkey until no signs of pink remain. Drain fat and return to heat. Add beans, sugar, and chili powder to meat and simmer for 6 minutes. Stir in tomato puree and simmer over low heat for 10 minutes. Set aside.
For dip, measure tomatoes, garlic powder, parsley, lemon juice, and sugar into 10-inch skillet or saucepan. Bring to boil over medium heat. Reduce heat to low and simmer for 10 minutes. Remove from heat and dip a tortilla in the hot sauce. Remove and fill with turkey mixture allowing 1/4 cup per serving. Spread filling in a strip down middle of tortilla. Top meat with 1/4 cup cheese and roll tortillas loosely. Arrange seam side down in a baking dish, sprinkle the rest of the cheese over the top. Repeat for all tortillas. When all the tortillas are stuffed and rolled, spoon the remaining sauce over them, especially the open ends. Cover with foil. Bake at 350ºF for 10 minutes, or until the cheese is melted. Serve.
Serves 6
Nutrition facts per serving: 480 cal (34% cal. from fat), 19g total fat (8g sat fat, 7g mono, 2g poly), 65mg chol., 810mg sodium, 55g carbo., 6g fiber, 25g pro. Daily Value: 30% vit. A, 15% vit. C, 35% calcium, 25% iron, 18% potassium.
Adapted from a USDA National School Lunch Program recipe.