California Sun-Dried Tomatoes: The Sweetest Tomatoes

California vineyards are an ideal location for growing tomatoes because they offer an optimal environment. The sun-drying process, which intensifies the flavor of these tomatoes, greatly benefits from California’s consistent sunshine. Consequently, California sun-dried tomatoes are celebrated for their concentrated sweetness and chewy texture, making them a versatile ingredient in various culinary applications.

Imagine, if you will, a tiny, shriveled thing packing a flavor punch so intense it could make a vampire weep tears of garlic aversion. That, my friends, is the sun-dried tomato. It’s like the regular tomato went on a spiritual retreat to the Sahara, came back deeply concentrated, and decided to dedicate its life to making our pasta dishes sing.

These aren’t just your average tomatoes; they’re like the rockstars of the produce aisle, boasting a boldness that fresh tomatoes can only dream of. And did you know, back in the day before fancy dehydrators, folks would literally spread these guys out on rooftops to soak up the sun? Talk about dedication to deliciousness!

So, buckle up, buttercups, because we’re diving headfirst into the wonderfully wrinkly world of sun-dried tomatoes. We’ll uncover their sun-soaked origins, explore how they’re made, and discover countless ways to unleash their flavor fury in your kitchen. Get ready to transform from a sun-dried tomato newbie to a bona fide aficionado! By the end of this, you will understand where they come from, how they are made and how to use them.

The Perfect Tomato: Varieties for Sun-Drying Success

So, you’re thinking about making your own sun-dried tomatoes? Awesome! But hold your horses (or should I say, tomatoes?) for a sec. Not all tomatoes are created equal when it comes to sun-drying. You want to choose the right kind to get that intense, chewy, flavor-packed goodness we all crave. Think of it like picking a winning team – you need the right players for the job.

Why does it matter? Well, some tomatoes are just too juicy. Imagine spending days drying them, only to end up with shriveled-up little nothings. Others lack the sugar content needed to concentrate into that sweet, tangy flavor bomb. And size matters too; nobody wants to spend all day slicing tiny cherry tomatoes! In a nutshell, we’re looking for tomatoes with a lot of meat, just enough sweetness, and a manageable size.

Plum Tomato Varieties: The Sun-Drying Superstars

Enter the plum tomato family, the rockstars of the sun-drying world! These guys are naturally built for the job. They have that meaty texture, the right balance of sweetness and acidity, and they hold their shape beautifully. They’re like the marathon runners of the tomato world – built for endurance.

Roma Tomatoes: The Reliable Workhorse

First up, we have the Roma tomato. These guys are the workhorses of the sun-drying world. They’re easily found in most grocery stores, which is convenient. You know that classic, oblong shape? That’s a Roma. They have a thick flesh and relatively low water content, which is exactly what we want for quick drying. Their flavor is solid and dependable, making them a perfect canvas for the sun’s transformative magic. Plus, because they don’t have as much water, they spend less time soaking up the sun’s rays and more time intensifying into deliciousness.

San Marzano Tomatoes: The Sweet and Savory Sensations

Now, if you want to step things up a notch, let’s talk about San Marzano tomatoes. These are the Italian superstars, renowned for their sweetness and low acidity. They’re a little more elongated than Romas, and they have a richer, more complex flavor that elevates your sun-dried tomatoes to gourmet status. Think of Roma tomatoes as your everyday jeans and San Marzano as your stylish suit. Both get the job done, but one has a certain “je ne sais quoi.” The lower acidity of San Marzano also means a smoother, more palatable flavor, especially when that flavor intensifies during the drying process. Compared to Roma tomatoes, San Marzanos bring more sweetness and less acidity.

Other Suitable Varieties: Honorable Mentions

Don’t get us wrong, Roma and San Marzano are the kings and queens of sun-drying, but there are other contenders worth considering. Amish Paste, and even some larger cherry tomato varieties (halved), can also work well. Just remember to keep an eye on that moisture content! Essentially, you’re looking for that sweet spot (pun intended!) of meatiness, size, and flavor.

California’s Sun-Kissed Fields: The Central Valley Story

• Golden State’s Gift: Let’s talk about California’s Central Valley – picture this: endless fields basking in sunshine, where the magic for our beloved sun-dried tomatoes really begins! Think of it as the tomato world’s VIP lounge, thanks to its Mediterranean-like climate. This isn’t just good; it’s ideal for growing tomatoes perfect for sun-drying. It’s all about those long, hot summers and mild winters, folks!

• City Spotlight: Now, let’s zoom in on a couple of tomato hotspots within the Central Valley.

  • Fresno, the Fertile: First up, Fresno! This city is a major player in California’s agricultural scene, and tomatoes are no exception. Think bustling farms and, yes, processing facilities working around the clock to bring you those tasty sun-dried delights. You could say Fresno is where tomato dreams come true.
  • Modesto’s Magic: Next, we swing over to Modesto. This city also boasts a strong agricultural heritage with a good reputation for their tomato industry. This city has a strong connection to processing, packing, and shipping these flavor-packed gems.

• Keeping It Real: The CDFA: Ever wonder who keeps these tomato fields in check? That’s where the California Department of Food and Agriculture (CDFA) comes in. These guys are the guardians of quality, making sure everything from growing practices to food safety meets the highest standards. Think of them as the tomato police, but the friendly kind.

• A Visual Treat: To give you a better idea of where all this tomato goodness happens, picture this: The Central Valley sprawls down the heart of California. If you look at map, you’ll see a long stretch of green nestled between mountain ranges. This will visually see the heartland of California’s agriculture!

The Art of Dehydration: From Sun to Shelf

Alright, let’s dive into the nitty-gritty of how these little flavor bombs are made. It’s all about dehydration, folks—the magic trick that turns a plump, juicy tomato into a wrinkled, intensely flavored gem. Think of it like this: we’re gently coaxing the water out, leaving behind a concentrated burst of tomato essence.

Solar Drying: Old School Cool (and a Little Risky)

First up, the OG method: solar drying. Picture this: rows upon rows of tomato halves basking in the glorious sunshine. This is where the sun, temperature, and airflow become our best friends. The sun’s rays gently evaporate the water, the temperature keeps things moving, and airflow prevents mold from crashing the party. When it comes to flavor? Solar drying brings out a unique, almost caramelized sweetness you just can’t replicate.

But (there’s always a but, isn’t there?), weather is a fickle mistress. A sudden rainstorm can ruin an entire batch. Plus, keeping those little guys safe from contamination (birds, bugs, you name it) is a constant battle.

Commercial Dehydrators: Efficiency Meets Control

Now, let’s fast-forward to the 21st century and the rise of commercial dehydrators. These babies are like the Rolls Royces of tomato drying. We’re talking precise temperature control, humidity regulation, and consistent results. They’re super efficient, making them perfect for large-scale production.

But does efficiency come at a cost? Some argue that dehydrator-dried tomatoes lack the nuanced flavor of their sun-kissed cousins. It is a bit different, a cleaner flavor, though still very delicious!

Other Drying Methods: A Quick Peek

Of course, there are other ways to skin a tomato (figuratively speaking, of course!). Oven drying is a popular option for home cooks, offering a decent compromise between speed and flavor. But it can be a bit tricky to get the temperature just right, and you might end up with leathery, rather than chewy, results.

Quality Control: No Soggy Bottoms or Funky Flavors Allowed!

Okay, so you’ve got your tomatoes, they’ve soaked up the California sun, and they’re starting to look like wrinkly little flavor bombs. But how do you know if you’ve got gold, Jerry, gold? Turns out, a few key factors separate the awesome sun-dried tomatoes from the meh.

• First Impressions Matter: Before we dive into the science, let’s talk eyeballs. A great sun-dried tomato should have a vibrant color, a slightly chewy texture, and a concentrated tomato aroma that makes you want to slap it on everything you eat. Any off-putting smells or weird discoloration? Toss it!

Moisture Content: Finding the Sweet Spot

Think of your sun-dried tomatoes like Goldilocks’ porridge – you don’t want them too wet, and you don’t want them too dry. Too much moisture, and you’re basically inviting mold and bacteria to throw a party on your precious tomatoes. Too little moisture, and they’ll be tougher than your grandma’s overcooked roast.

• The Goldilocks Zone: Ideally, sun-dried tomatoes should have a moisture content of around 12-18%. This range ensures they are pliable, flavorful, and shelf-stable.
• How Do They Measure? Food scientists use fancy equipment like moisture analyzers to precisely measure the water activity in tomatoes. But at home, you can tell a lot by feel – they should be slightly pliable but not sticky or squishy.
• Keeping it Under Control: To control moisture content, commercial producers carefully monitor drying times and temperatures. At home, ensuring good airflow during drying and proper storage in airtight containers is key.

The Sulfur Dioxide Debate: Friend or Foe?

Now, let’s talk about something a little controversial: sulfur dioxide (SO2). This compound is sometimes used as a preservative in sun-dried tomatoes, and it can stir up quite the debate.

• Why Use It? SO2 has two main benefits: it helps maintain the tomato’s vibrant red color (preventing it from turning brown and unappetizing) and inhibits the growth of spoilage organisms like mold.
• The Downside: Some people are sensitive to sulfites, and consuming SO2 can trigger allergic reactions or asthma symptoms in these individuals. Plus, there’s a general trend towards avoiding artificial additives in food.
• Regulation and Labeling: In many countries, including the US and EU, SO2 levels in food are regulated, and products containing it must be labeled. Look for labels that say “sulfited” or “contains sulfites” if you’re concerned.
• The Bottom Line: Ultimately, whether or not you choose to buy sun-dried tomatoes treated with SO2 is a personal decision. If you’re sensitive to sulfites or prefer to avoid additives, opt for unsulfured varieties. However, keep in mind that these may have a shorter shelf life and a slightly less vibrant color.

So, there you have it! The inside scoop on quality control for sun-dried tomatoes. Now you can shop with confidence, knowing you’re picking the best of the bunch! Happy snacking!

Preservation Techniques: Extending Shelf Life and Flavor

So, you’ve got a batch of beautifully sun-kissed tomatoes. Now what? Don’t let all that hard work (or money spent!) go to waste. Let’s dive into how to keep these little flavor bombs around for longer!

Oil-Packing: A Flavor Bath for Your Tomatoes

Think of oil-packing as giving your sun-dried tomatoes a luxurious spa day. You’re essentially submerging them in oil, usually good old olive oil, creating a barrier against the nasties that cause spoilage. Not only does this preserve them, but the oil also becomes infused with that intense tomato-y goodness. Win-win!

But wait, there’s more! The type of oil you use can drastically change the flavor profile. A robust extra virgin olive oil will impart a peppery, fruity note, while a lighter, more neutral oil will let the tomato flavor shine through. Experiment a little and see what tickles your taste buds. You can also try other oils! Avocado and sunflower oil also are used.

Tip: Don’t toss that tomato-infused oil when you’ve eaten all the tomatoes! Drizzle it over salads, use it for dipping bread, or sauté some garlic in it for an incredibly flavorful pasta sauce. Waste nothing!

Dry-Packing: Simplicity at Its Finest

If you’re looking for a no-fuss preservation method, dry-packing might be your jam. This involves packing your sun-dried tomatoes into airtight containers, sometimes with a sprinkle of salt or herbs for added flavor. However, sometimes, you’ll need to take an extra step before packing them. You can pre-treat by either oven-drying them or rehydrating and using preservatives. While it’s less involved than oil-packing, it also means a shorter shelf life and a slightly different texture. The tomatoes tend to be a bit chewier.

Consider this: Dry-packing is a great option if you plan to use your sun-dried tomatoes relatively quickly. It’s also perfect if you want to avoid adding extra oil to your dishes.

Freezing: Hitting the Pause Button on Freshness

Yep, you can freeze sun-dried tomatoes! This is a fantastic option if you have a huge harvest or bought a bulk amount on sale. Just make sure to store them properly to prevent freezer burn. Spread them out on a baking sheet to freeze individually before transferring them to a freezer bag or container. This prevents them from clumping together.

Pro tip: When you’re ready to use them, you can thaw them quickly by soaking them in warm water. They might lose a little of their texture, but the flavor will still be there!

Culinary Canvas: Unleashing the Flavor of Sun-Dried Tomatoes

Sun-dried tomatoes aren’t just an ingredient; they’re tiny flavor bombs ready to explode in your mouth! We’re not kidding; these little guys are like the culinary equivalent of that one friend who always brings the party. They’re versatile, intense, and ready to upgrade any dish from “meh” to “OMG, what IS that?!”

So, grab your apron and get ready because we’re about to dive into the delicious world of sun-dried tomatoes and explore the endless possibilities they bring to your kitchen.

Sun-Dried Tomatoes in Action

Pasta Sauces

Imagine twirling your fork into a plate of pasta coated in a rich, vibrant sauce bursting with the concentrated sweetness of sun-dried tomatoes. They add a depth of flavor that fresh tomatoes can only dream of! Simply sauté them with garlic, herbs, and a splash of olive oil for an unforgettable pasta experience.

Quick Recipe Snippet: Sauté chopped sun-dried tomatoes with garlic and basil in olive oil. Add a splash of white wine, then toss with your favorite pasta. Boom! Flavor explosion.

Pizzas

Forget plain old tomato sauce. Sun-dried tomatoes take pizza to a whole new level! Scatter them over your pizza dough with mozzarella, basil, and a drizzle of olive oil. The intense tomato flavor combined with the gooey cheese is a match made in pizza heaven.

Salads

Adding sun-dried tomatoes to your salad is like giving it a secret flavor superpower. Their chewy texture and intense taste adds a savory element that complements leafy greens, creamy cheeses, and crunchy nuts.

Antipasto

Looking to impress your guests with an appetizer that’s both easy and elegant? Sun-dried tomatoes to the rescue! Arrange them on a platter with olives, cheeses, cured meats, and artichoke hearts for a Mediterranean-inspired feast.

Tapenades

Okay, tapenades are already amazing, but adding sun-dried tomatoes? Game changer! Their sweetness and umami depth balance the saltiness of olives, creating a spread that’s simply irresistible.

Quick Recipe Snippet: Combine sun-dried tomatoes, olives, capers, garlic, and olive oil in a food processor. Pulse until smooth. Spread on crackers or crusty bread. Prepare for compliments.

Pestos

Move over, basil pesto! Sun-dried tomato pesto is the cool, edgy cousin you never knew you needed. It’s vibrant, flavorful, and adds a unique twist to pasta, sandwiches, and more.

Sandwiches

Transform your boring lunch into a gourmet experience with sun-dried tomatoes. Add them to your favorite sandwiches with roasted vegetables, hummus, or even a simple turkey and cheese. The burst of flavor will make every bite a delight.

Dips

Dips are a must-have for any gathering, and a sun-dried tomato dip is guaranteed to be a crowd-pleaser. Creamy, savory, and packed with flavor, it’s perfect with vegetables, crackers, or pita bread.

Quick Recipe Snippet: Blend sun-dried tomatoes, cream cheese, garlic, and herbs in a food processor until smooth. Serve chilled with your favorite dippers. You’re welcome.

Spreads

Sun-dried tomato spreads are the unsung heroes of the culinary world. Spread them on bruschetta, use them as a base for canapés, or simply slather them on your morning toast for a flavor-packed start to the day.

The Visual Feast

And let’s not forget the eye candy! Pictures speak louder than words, especially when it comes to food. Imagine a vibrant pasta dish adorned with jewel-toned sun-dried tomatoes, or a perfectly arranged antipasto platter with their rustic charm taking center stage. Visual appeal is half the battle, so get ready to feast your eyes before you even take a bite.

Flavor Harmony: Perfect Pairings for Sun-Dried Tomatoes

Alright, folks, let’s talk about flavor soulmates. You know, those ingredients that just get each other, bringing out the best in each other with every bite. Sun-dried tomatoes are bursting with so much flavor, they play well with a surprising range of ingredients. Consider these pairings for your next culinary masterpiece!

Olive Oil: Liquid Gold for Tomato Treasures

First up, we have olive oil – the unsung hero in the sun-dried tomato story. Not only does it help preserve these little flavor bombs, but it also acts as a delicious vehicle to carry all that intense tomato goodness. Think of it as the ultimate wingman, amplifying the richness and adding a silky smooth texture. From robust extra virgin to lighter, refined varieties, each oil brings a subtle nuance to the party. For a bright, peppery kick, go with a Tuscan EVOO. Seeking something mellow and buttery? Reach for a Spanish variety.

Garlic: Aromatic All-Star

Then, we have garlic. Oh, glorious garlic! This pungent bulb is the yin to sun-dried tomatoes’ yang, adding a savory depth that just can’t be beat. The gentle bite of fresh garlic, lightly sautéed in olive oil, mingling with the sweet and tangy sun-dried tomatoes? Chefs kiss!

Herbs: A Symphony of Scents

Now, let’s talk herbs! Fresh or dried, these aromatic powerhouses can transform sun-dried tomatoes from good to utterly divine.

• Basil: The classic choice, lending a sweet and peppery note that screams summer. Fresh basil is always a treat, but a pinch of dried basil works wonders in a pinch.
• Oregano: For a more earthy and robust flavor, reach for oregano. It’s the perfect addition to Mediterranean-inspired dishes.
• Thyme: Delicate and slightly lemony, thyme adds a touch of elegance to sun-dried tomatoes.
• Rosemary: This piney herb brings warmth and complexity, especially delicious in savory breads and roasted vegetable medleys.
  Fresh herbs will always impart a brighter, more vibrant flavor, while dried herbs pack a concentrated punch. Adjust accordingly!

Balsamic Vinegar: Sweet and Tangy Bliss

Finally, let’s not forget balsamic vinegar. A drizzle of this dark, syrupy elixir is like a flavor hug for sun-dried tomatoes. The sweetness of the balsamic cuts through the intensity of the tomatoes, while its acidity adds a delightful tang that keeps you coming back for more.

Other Flavorful Friends

But wait, there’s more! Don’t be afraid to experiment with other ingredients that love sun-dried tomatoes:

• Cheeses: Feta, goat cheese, and Parmesan all bring a salty, tangy creaminess that complements the tomatoes perfectly.
• Nuts: Toasted pine nuts, walnuts, or almonds add a satisfying crunch and nutty flavor.
• Other Veggies: Don’t forget your other veggies, spinach, mushrooms, bell peppers, and artichokes all play nicely with sun-dried tomatoes.

So, there you have it – a whole cast of characters ready to turn your sun-dried tomato dishes into unforgettable flavor experiences.

Safe Handling: Preventing Foodborne Illness

Alright, let’s talk safety! Sun-dried tomatoes are delicious, but like any food, they need a little TLC to keep you healthy and happy. Think of it as giving your taste buds a thrill, not a chill!

The Sneaky Culprits: Salmonella and E. coli

You’ve probably heard of these guys. Salmonella and E. coli are bacteria that can sometimes hitch a ride on our favorite foods, and sun-dried tomatoes are no exception. While it’s not a common occurence, it’s worth knowing. These bacteria thrive when food isn’t handled properly. It’s kind of like leaving the door open for uninvited guests at a party. We definitely don’t want them crashing our culinary celebration.

Playing it Safe: Your Guide to Sun-Dried Tomato Sanity

So, how do we keep these party-crashers away? Here are a few simple rules to live by:

• Wash Like a Pro: Whether you’re buying loose sun-dried tomatoes or rehydrating them, always give them a good rinse under running water. Pretend you’re giving them a spa day!

• Storage Savvy: Once opened, keep your sun-dried tomatoes in the fridge. Oil-packed? Submerged in oil, always refrigerated. Dry-packed? Store in an airtight container to avoid contamination.

• Cooking is Key: If you’re adding sun-dried tomatoes to cooked dishes, the heat will usually take care of any lingering bacteria. But it’s always better to be safe than sorry!

• Smell and See: Before you dive in, give those tomatoes a sniff and a once-over. Anything funky or moldy? Toss it. Seriously, trust your instincts.

Source Matters

• Reputable Retailers: Buy your sun-dried tomatoes from stores or suppliers you trust. They should have good food safety practices in place. If it looks shady, it probably is.

• Check Expiration: Expiration dates exist for a reason. Make sure your tomatoes are fresh and within their prime. This will help to ensure that you’re getting the safest and most flavorful product possible.

In conclusion, be careful! Keep these pointers in mind and you can safely add a burst of flavor to your cooking.

From Farm to Table: Packaging and Distribution – How These Gems Get to You!

Alright, so you’ve got these intensely flavorful, chewy bits of sun-soaked goodness… but how do they get from those California sunshine-drenched fields to your eagerly awaiting plate? It’s a journey, my friends, a journey filled with packaging, distribution, and maybe even a few trucks! Let’s unwrap the mystery (pun intended!) of how sun-dried tomatoes make their way into your pantry.

Jars: A Classy Container

First up, let’s talk about jars. Ah, the classic! Think of those cute little glass jars lined up on the shelves. There’s a reason they are popular:

• Preservation Powerhouse: Glass is non-reactive, meaning it won’t mess with the flavor or quality of your sun-dried tomatoes. It creates a fantastic seal, keeping those little guys fresh.
• Visibility is Key: You can see exactly what you’re getting! No hidden surprises, just pure, unadulterated sun-dried tomato goodness staring right back at you.
• Eco-Friendly: Once you’ve devoured all those delicious tomatoes, you can reuse the jar for, like, a million different things. DIY projects, storing spices, or even as a quirky drinking glass. Reduce, reuse, recycle, baby!

Bags: The Practical Choice

Next, we have the humble bag. Now, bags might not have the same pizzazz as jars, but they definitely have their advantages:

• Budget-Friendly: Bags are generally more affordable than jars, which means more sun-dried tomatoes for your buck! Huzzah!
• Convenience is King: They’re lightweight, easy to store, and take up less space in your pantry. Perfect for those of us with, shall we say, less-than-organized kitchens (no judgment here!).
• Airtight is a Must: The key here is an airtight seal. We don’t want any sneaky moisture getting in and ruining our precious tomatoes. Look for resealable bags to keep them fresh longer.

The Supply Chain Scoop: From Field to Shelf

So, who are the players in this sun-dried tomato saga? Let’s break it down:

• Wholesale Suppliers: These are the big guys who buy directly from the farms or processing facilities. They handle the bulk packaging, storage, and distribution to retailers. Think of them as the middleman, ensuring that stores across the country (or even the world!) have a steady supply of sun-dried tomatoes.
• Retail Outlets: This is where you come in! Retailers include your local grocery stores, specialty food shops, and even online marketplaces. They stock the shelves with jars and bags of sun-dried tomatoes, ready for you to grab and add to your culinary creations.

A Tomato’s Tale: The Journey Home

Picture this: the sun-dried tomatoes, freshly dried in the California sun, are carefully packaged either in a jar or airtight bag. The wholesale suppliers pick them up, and drive them to a warehouse. After that, the jars and bags of tomato goodness are loaded onto trucks, heading off to grocery stores, where you, the discerning consumer, finally finds them and adds them to your shopping basket. They’re taken home, ready to be unleashed in your kitchen! You get to unlock their bold flavors in your favorite recipes. Not bad for a humble tomato, right?

A Taste of History: The Evolution of Sun-Dried Tomatoes

Okay, picture this: before fancy dehydrators and temperature-controlled ovens, there was just ol’ Sol, doing his best to preserve the summer’s bounty. Sun-dried tomatoes aren’t some new-fangled invention; they’ve been around for ages, popping up in kitchens across the globe wherever folks needed a way to keep those delicious tomatoes going strong.

Traditional Sun-Drying Methods: A Global Affair

Think back to ancient times. Folks in the Mediterranean, especially, were masters of using the sun’s power. They’d halve or quarter their tomatoes, sprinkle them with a little salt (nature’s preservative!), and then lay them out on rooftops or wooden racks. It was all about finding the sunniest spot and keeping a close eye on them for days, even weeks, turning them regularly.

Believe it or not, other cultures were also in on the sun-drying game. Certain parts of South America and Asia also used similar techniques, each adapting the method to their specific climates and tomato varieties. It was pure, unadulterated food preservation, powered by the sun!

California’s Sun-Kissed Revolution: The Central Valley Takes Center Stage

Fast forward to the good ol’ U.S. of A., specifically, California’s Central Valley. While sun-drying tomatoes wasn’t exactly a new concept, the region’s consistent sunshine and fertile land created the perfect conditions for kicking things into high gear. By the late 20th century, California became a major player in the sun-dried tomato industry, and still is to this day.

This wasn’t just about sunshine and tomatoes, though. The development of commercial techniques and larger-scale production transformed sun-dried tomatoes from a simple home-preservation method into a booming industry. California’s impact on the global market is undeniable, making these little flavor bombs readily available around the world.

Little Known Facts

Did you know that originally, sun-dried tomatoes were a way for poorer families to preserve food for the winter? Now they are a gourmet item!

So there you have it – a little peek into the sunny world of California sun-dried tomatoes! Hopefully, you’re feeling inspired to toss them into your next pasta dish, salad, or maybe even just snack on them straight from the bag. Enjoy that little burst of sunshine!