Heirloom tomatoes of all sizes, color and flavors.
Margie’s crew has been picking tomatoes as they ripen, and it looks like there will be some at market this Sunday. Don’t know how much the poor little beat up plants will bear or for how long. Some heirloom tomatoes are hanging on by a thread, but other varieties still look fairly healthy. If you want to get your tomato fix, now is your chance. Also, a lot of green tomatoes that dropped off the plants will be available. I hear there’s all kinds of ways to prepare green tomatoes — dipped in batter and fried, baked in a pie, or made into jam or relish.
Marian, I’ve only had fried green tomatoes a few times and like tomatillas, the green tomato imparts a less sweet and a more sour flavor. Do you find that? I’m curious how they’d taste if you use a green tomato in a quiche or tart? Would you use the jam like a condiment?
That big purple heirloom looks soooo good in the photo! I want it for a salad!
Have had fried green tomatoes and they’re pretty good. Had tomatillo salsa, that’s good too. Have not tried green tomato jam — that was Margie’s suggestion. A quick look on the internet for recipes indicates the jam calls for lots of sugar and jello. Feh! Maybe green tomato chutney or relish?
Almost all the heirloom tomatoes sold at market today. Only some green ones were left. Margie vows to replant!