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Heirloom Tomatoes, Local, Organic

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I'll let you in on a little secret: I never liked fresh tomatoes. Until, that is, I had my first heirloom tomato. You've probably had an heirloom tomato at least once or twice—you might even grow them in your garden or pick them up at the farmers market. They're everywhere in July & August; they make a great addition to nearly any dish, or a marvelous snack (or dinner) on their own. 

We enjoy these heirlooms sliced thinly on buttered toast with a drizzle of olive oil, sea salt, and pepper.  Pair with mozzarella, balsamic, and basil.

Here are some notes about the best (edible) part of summer: 
Heirloom, also called Heritage, refers to varieties of tomatoes whose seeds have been passed down for generations because of desired qualities and characteristics. Basically, they are older varieties of tomatoes that are prized due to their unique colors, flavors, textures and characteristics.
Fun Fact!  You can save seeds from the heirloom tomatoes, plant them, and they will grown into new tomato plants. If two or more varieties are planted near each other, you never know—you might end up with a new mystery variety!
Heirlooms usually haven't been hybridized for qualities that include shelf life, color and uniform appearance. They are often "ugly" with deep cracks and bumps. The colors are variegated and range from deep browns and purples to light yellows, pinks and everything in between. 


Credits: some text adapted from https://ohmyveggies.com/
Kitchen Garden Farm

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