Tomato Season Has Arrived, In Full Force!

What are those beauties in your share? Here is an introduction to our tomato crop this year.  We grow three categorical types of tomatoes: Cherry tomatoes, paste tomatoes (also known as Roma, great for making sauce because of their low water content), and tomato tomatoes ☺ . Of the last category, there are two major types- heirlooms and hybrids. Heirlooms are old varieties that are particularly delicious, odd looking and VERY fragile. Hybrids are more ordinary tasting and looking but are more reliable producers that are less susceptible to disease and more sturdy. The heirlooms crack and ooze and are bumpy and funny colors. They have character, and taste out of this world amazing! Here is an introduction to some of the varieties we are growing this year, try them all! (All are heirloom, unless indicated otherwise.)

Prudens Purple- Large to very large (many over 1 lb.) fruits are flattened and smooth (except for shoulder ribbing on some), and resist cracking. Vivid dark pink skin with crimson flesh.

Valencia- Bright orange, round, smooth fruits average 8-10 oz. Their meaty interiors have few seeds. This midseason tomato will become more abundant as the season continues.

Striped German- The flat, medium to large, variably ribbed-shoulder tomatoes are shaded yellow and red. The marbled interior looks beautiful sliced. Complex, fruity flavor and smooth texture.

Big Beef Hybrid- Red, Large, avg. 10-12 oz., mostly blemish-free, globe-shaped red fruit.

Brandywine- Tomato lovers say this is one of the best tasting heirlooms. The skin is a deep pink color, with red flesh inside.

Nepal- This tomato does not look like an heirloom, but is still tastes like one!

Japanese Black Trifele- This unusual pear shape and burgundy color is one of the most unique varieties we are growing this year. Shoulders are still green, even when ripe.

Black Krim- This Russian variety is sometimes described as having a smoky flavor. It is deep brown/red with green shoulders, even when ripe.