Tomatoes, Glorious Tomatoes!


We are getting to the point of the year that is simply glorious. Tomato season is upon us! Last week you had a taste of cherry tomatoes. I hope you liked them, since you should be getting those in your basket until year's end. This week you are also receiving the regular sized tomatoes. Make no mistake about this: These tomatoes are anything but regular. I've been growing tomatoes for decades and I believe I developed a discerning palette for them. I will not buy tomatoes from a grocery store, for I see no point in eating those moist pieces of cardboard. In fact through the years, I developed a list of tomatoes that I will always grow, while also trying a few new varieties.

Before I describe the tomatoes you'll be getting, let me remind you that you should never store a tomato in the refrigerator, they will lose their taste and the consistency degrades. Store them, stem side down, on the counter of your kitchen. If they need to ripen a little quicker, then put them in a paper (not plastic!) bag and seal it for a few days. I could go on about tomatoes, but I might start scaring you, so let's get to this year's varieties:

Big Beef: Hybrid, Still unsurpassed as the top choice for fresh market beefsteak tomatoes. Large, avg. 10-12 oz., mostly blemish-free, globe-shaped red fruit. They have full flavor - among the best for a hybrid.

Bolseno: Hybrid, developed in Italy with old-world character. 7-12 oz. fruits with light ribbing and intense red color. Flavor is enhanced by strong acidity.

Brandywine: (Quisenberry strain): - Heirloom, and my personal favorite.

Marianna's Peace: Heirloom similar to Brandywine, winner of several taste contests.

Carbon: Larger heirloom, boasts the signature rich flavor and meaty texture of a classic black tomato.

Coracae de Boi: - A Portuguese giant tomato. They are a nearly extinct heirloom that I saved the seeds from last year.

There are several other varieties that I will tell you about when they arrive.

Your share will also include, cherry tomatoes, zucchini, yellow squash, cucumbers, string beans, eggplant, bell and hot peppers, Swiss chard, kale, dill and basil.

I will be available from 3:00 to 6:30 tomorrow.

See you then,

Mark

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