Tomatoes - Heirloom
Heirloom Tomatoes –What are they? Why do we grow them?
Heirloom tomatoes are grown for their flavors and are old-fashioned open- pollinated tomatoes. The popularity of these old fashioned tomatoes has blossomed in recent years due to their refreshing flavor, texture, and crazy colors, but also because of their organic origins. To be certified heirloom, these tomatoes have to be grown from seed that has produced the same variety of tomato for at least fifty years. The seed tomato must be grown outside and pollinated, and they cannot be hybrid tomatoes, as is the case with store bought varieties of red tomatoes where seeds are cross pollinated to toughen their resistance to parasites and lengthen their shelf life.
Heirloom seeds have been handed down from generation to generation through home gardeners and experienced growers. Heirloom tomatoes boast old-timey homegrown flavor. They have unique shapes, textures colors but are famous and desired for their flavor. The taste is supreme! Standards are grown for flavor also with the added quality of ship -ability and extended shelf-life.
OUR HEIRLOOM TOMATO LINE-UP:
Globe fruits with a dusky red at ripe with dark shoulders; flesh ranges from purple to brown to green and is Terra's favorite for flavor.
This unusual tomato has red and green stripes. The interior is lime-green with streaks of pink, and the flavor is mild and refreshing.
Large in size smooth vivid dark pink at ripe with crimson flesh, flavor is very rich and loud with a distinctive spice.
Golden yellow beefsteaks are colored with red stripes that turn into a ruby blush on top of the golden fruit. The tomatoes are stunningly beautiful and enormous, weighing at least 1 pound each. Flavor is sweet and rich.
Green and soft at ripe, a sweet flavor.
Dr W Yellow:
A deep orange/yellow tomato, large, interior low in acid and very flavorful.
Gorgeous tomatoes, striped in golden-yellow and red. The sweet, juicy, golden flesh is streaked with red, and delivers a superb flavor.
Store at room temp. until very ripe - use ASAP
Late July thru October
Heirloom Tomatoes with Fresh Herbs, Pine Nuts and Tapenade
Tapenade (recipe follows)
Cut the larger tomatoes into slices, removing the stem ends; cut the smaller tomatoes into wedges; if using cherry tomatoes, leave them whole. Divide the tomatoes among 6 salad plates.
Cut the bread slices diagonally in half and toast. Spread the tapenade evenly over the toast points in a thin layer, covering completely to the edges.
Season the tomatoes with oil, vinegar, and sea salt and pepper to taste; sprinkle with the herbs and pine nuts. Place 2 toast points on each salad and serve.
~Prepare the tapenade~ Combine 1 cup pitted, rinsed Nicoise olives, 2 Tbsp orange juice, 1 ½ Tbsp grated orange peel, 1 Tbsp whole almonds chopped lightly and toasted, 1 Tbsp olive oil, 1 chopped garlic clove, in a food processor fitted with the chopping blade. Pulse until coarsely chopped.