"Tomatoes taste best at room temperature. It is best not to refrigerate tomatoes since tomatoes are sensitive to cold and refrigerating reduces their flavor by diminishing one of their flavor components, (2)-3-dexenal"

"Tomatoes picked in the field are green (Editor's note - OURS are not - that's one advantage of buying locally - closer to ripe, more flavor) and they continue to ripen when you bring them home. I find it best to store tomatoes at room temperature and out of direct exposure to sunlight. They will keep for up to 5 days, depending upon variety and how ripe they are when purchased. To hasten the ripening process place them in a paper bag with a banana or apple. The ethylene gas that these fruits emit will help speed up the ripening process."

"If the tomatoes begin to become overripe at room temperature and you are not yet ready to eat them, you can place them in the refrigerator. If possible, put them in the butter compartment, which is warmer, where they will keep for one or two more days. Remove them from the refrigerator about 30 minutes before using them to help regain their maximum flavor and juiciness"

"Do not refrigerate unripe tomatoes. Temperatures below 55° F will destroy their flavor, cause them to become spongy, and they will not ripen."

What better way to inaugurate the warm weather than firing up the grill?

GRILLED TOMATOES

Source: About.com

Prep Time: 5 minutes   Cook Time: 10 minutes    Total Time: 15 minutes

Ingredients:

• 4 tomatoes
• About 1/4 olive oil (you will have some extra)
• Salt

Preparation:

Cabbage is a vegetable workhorse, and another one of those innocent-yet-very-healthy vegetables. It helps optimize your cells' detox ability, and recent studies show that "those eating the most cruciferous vegetables have a much lower risk of prostate, colorectal and lung cancer-even when compared to those who regularly eat other vegetables."

Cabbage is a good "keeper." Wrap loosely and store in your refrigerator's crisper drawer. It can last several weeks in this manner.

To prepare, wash the heads and remove any outer leaves that look less than optimal. Cut the head into quarters first, then slice diagonally across the wedge. Thin slices make good slaws and stir fries, wider strips are great for soups and stews. Serve raw or lightly cooked, as overcooked cabbage can develop a strong odor. Calorie-wise, a winner - only 15 calories per cup.

Obviously, we're gonna give you a coleslaw recipe first.  It's a no-brainer - warm weather and picnics coming, plus onions, carrots and cabbage needed ... Hey! they're already in the box! Add a honey-mustard, mayonnaise or yogurt-based dressing , or a vinaigrette. Other simple coleslaw options are sliced almonds, red cabbage bits, shredded apples or other chopped veggies.

Here is one  basic recipe,

and, another one:

THIS COLESLAW RECIPE

"This salad consists of cabbage, carrot, capsicum (sweet bell pepper) and green onion in a tangy, mayonnaise-based dressing. Because the vegetables soften and release moisture once dressed, we prefer to dress the salad just before serving. Coleslaw is a great accompaniment to barbequed meats or roast chicken.

When purchasing cabbage for this recipe, remember to allow for the removal of the core and any tough outer leaves. A mandoline (small slicing instrument) could be used to finely shred the cabbage.

Serves 4-6 as a side dish.

(2 1/4 cups, loosely packed) finely shredded cabbage
(2 1/4 cups, loosely packed) finely shredded red cabbage
1 medium carrot, peeled and grated
1 small-medium red or yellow capsicum (pepper), thinly sliced
(1/4 cup) finely chopped green onion (green shallot)

Dressing
2/3 cup  mayonnaise
2 tablespoons  white vinegar
3 teaspoons sugar
Salt, to taste ©

Stir mayonnaise, white vinegar, sugar and salt together in a small bowl. Cover bowl and refrigerate until required.

Toss vegetables together in a large bowl. If you wish to serve the salad immediately, pour dressing over the vegetables and toss to coat. Otherwise, cover the bowl with plastic wrap, store in the refrigerator and dress salad just before serving. © www.exclusivelyfood.com.au

To cook cabbage: "I have tried every method under the sun for cooking cabbage and I am now convinced that boiled cabbage needs plenty of water. The secret is to shred it quite finely and cook it briefly in rapidly boiling water. What I do is pack it down quite tightly into a saucepan, sprinkle with salt, then place the pan over a high heat, pour in boiling water from the kettle, which re-boils instantly, and time it for 3-5 minutes."

"The one way to tell if it's cooked is to bite a piece, as you would pasta. Then tip it into a colander and squeeze out as much excess water as you can, using a saucer to press the cabbage down. Then turn the saucer on its side and use chopping movements to push any excess water out.

"Serve it straightaway in a hot bowl, tossing it with a minute amount of butter, and season it with salt and pepper.

"One medium-sized cabbage will serve 4 people."

Vinegar Rice and Lettuce Rolls