Heirloom « Tag

Posted on 08 October 2011 by tomatocasual.com

How to Prevent Tomato Blight the Organic Way

By Mindy McIntosh-Shetter

I love heirloom tomatoes but with this love comes a price.

Many heirloom tomatoes are susceptible to many plant diseases.

These plants were bred for their fruit and not their resistance.

As time went on and science continued to develop, tomatoes were bred for such characteristics as disease resistance, large fruit, and storage ability.

The beauty and taste of the heirloom began to fall away. Today, many gardeners plant heirloom tomatoes not only for their taste but also as a way of keeping our gardening past alive.

Nowadays there is a resurgence of gardening the old way or what I like to call organically. This type of farming consists of Read the rest of this entry »

Posted on 16 September 2011 by tomatocasual.com

Sliced Heirloom Tomatoes with Balsamic-Beet Vinaigrette

By David Harbilas

Heirloom tomatoes are often so special and delicious that they need little more than a little salt, pepper, and olive oil.

While this dressing may sound complicated, it is in fact very simple.

A little goes a long way, as it is quite rich, so use it as sparingly as possible–or excessively, if you like.

Serves 2

Posted on 04 March 2011 by tomatocasual.com

What is Old is New Again in the World of Tomatoes

By Mindy McIntosh-Shetter

The old saying that everything old is new again is so true even today.

Second-hand stores and goodwill stores pop up everywhere along with vintage clothing and household stores.

This movement is not limited to clothing and furniture but can also be found in the garden.

Heirloom plants are coming to the for front more and more especially as one scans the seed catalogs and visits vegetable and/or herbal sales this year.

Heirloom tomato seeds or plants can add a touch of nostalgia Read the rest of this entry »

Posted on 10 November 2010 by tomatocasual.com

Tomato the Extrovert

tomato-dinnerBy David Harbilas

Food is fickle.

Some days it seems like the supermarket is carrying only the best, most perfect tomatoes and unblemished basil, and other days all that seems to be available are green, rock-hard tomatoes and basil with black tips and leaves that look like they haven’t seen water in over a week.

At no other time and in no other place is this evident than in a restaurant kitchen during service.

Two weeks ago I participated in a local farm-to-table dinner at Aka Bistro, where I work as the restaurant’s sous chef. Our chefs, Chris Chung and Christophe Santos, and pastry chef Jillian Rosenberg wrote a simple, four-course menu, the first of which featured last of the season heirloom tomatoes. Part of the challenge Read the rest of this entry »

Posted on 03 May 2009 by tomatocasual.com

Scientific American Magazine Claims Heirloom Tomatoes are Feeble and Inbred

tomato3By Vanessa Richins

I was puzzled by an article I came across from Scientific American called, “How to Grow a Better Tomato: The Case against Heirloom Tomatoes”.

The article asserts that because of breeding over time, “Heirlooms are the tomato equivalent of the pug–that “purebred” dog with the convoluted nose that snorts and hacks when it tries to catch a breath,” and calls them “feeble and inbred.”

It claims that over time, humans have bred out disease resistance in the quest for bigger and better tasting heirloom tomatoes. They also assert that the flavor comes because heirlooms sometimes only produce 2 tomatoes, which naturally means that those two will have more flavor and size than a hybrid producing many fruits.

While there may be Read the rest of this entry »

Posted on 01 April 2009 by tomatocasual.com

Learning Tomato Terminology

white-tomatoBy Vanessa Richins

When you see tomatoes in the store, they are usually red and round.

When you really start to explore the world of all things tomato, however, you will come to realize it’s a complex subject.

For example, did you know that tomatoes can be:

-Red Read the rest of this entry »


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