Heirloom tomatoes
Sunday, July 22, 2007
I picked up this beauty last Saturday at the Greensgrow Farm Market up in Kensington. Needless to say, it is long gone. However, the local tomatoes are appearing in gorgeous abundance right now. Check out the picture that Jennie from the Weaver’s Way Farm Blog posted today of some of the ‘maters at the Headhouse Square Market. It makes me salivate just to look at them.
When it comes to tomatoes like this, I’m a fan of simple preparation. Sliced with a sprinkling of salt is best, but if you feel you must fancy them up a little more, you can always go the classic basil and good olive oil route. Whatever you do, just don’t put them in the fridge, as that’s the quickest way to turn them into a mushy mess.
We’ve been harvesting our first tomatoes recently. It’s been all tomato sandwiches all the time ‘round our house!
I don’t prefer tomatoes plain, but I’ve become entranced by the colorfulness and variety of a pile of heirlooms! (The brown cracks just emphasize how unique and earthy each one is, too.) Darryl Rineer (as well as his grandmother Gloria) has been explaining the names of varieties and sharing his opinions on the taste differences.
Even with my wariness about tomatoes, I’ve decided the ultimately simple and fresh summer dinner is sliced baguette drizzled with olive oil and topped with a slice of tomato and a leaf of basil. That’s almost plain, right?
Tomatoes are just so amazing in the summertime. Although my mom always used to stick ‘em in the fridge, so I actually like them cold. I do have a few on my windowsill though.