Here are the tomato varieties you can expect to see in your share box from now until the frost. This should help you identify your tomatoes. Many of our tomatoes are Heirloom varieties. An Heirloom is an open pollinated variety that has been passed down for generations.
Top Row: Pink Beauty, Japanese Trifele Black, Pink Boar, red hoophouse tomato,
Bottom Row: Red Zebra, Orange Banana, Garden Peach
Garden Peach: These 2oz yellow fruits blush pink when ripe and have fuzzy skins somewhat like peaches. Soft skinned, juicy and very sweet. Light fruity taste is not what you would expect in a tomato.
Pink Boar: Wine-colored fruits with metallic green striping. Sweet and juicy.
Orange Banana: Long, orange paste-type tomato. Sweet and flavorful.
Red Zebra: A small red tomato overlaid with golden yellow stripes.
Estiva, Arbason, Geronimo, Marbonne (grown in the hoophouse) and Pink Beauty: Red slicing tomatoes with amazing flavor and texture.
Japanese Trifele Black: A tomato that looks like a beautiful mahogany-colored Bartlett pear with greenish shoulders. A rich and complex flavor. Let it sit on your counter and get dark colored and soft before eating it.
Cherry Tomatoes: Yellow Mini, Sakura (red), Solid Gold, Black Cherry, Cherry Bomb and one un-named gold variety which we are trialing for Johnny’s Selected Seeds. We mix them up for you.
Roma/Paste/Plum/Processing Tomatoes: These tomatoes are drier than most slicing tomatoes, making them perfect for cooking, drying, sauce and salsa making. We grow a mix of traditional red paste tomatoes and others with fascinating shape, size and color. Here are their names: Granadero, Plum Regal. Roma VF Paste, Viva Italia, San Marzano, Monica, Speckled Roman, Amish Paste, Federle, Opalka, Oxheart, Gilbertie. We invite you to come out to the farm to harvest your own Romas – U Pick details on our web site.
Note: We aim to harvest our tomatoes just before they are vine-ripe. We do this so you don’t receive an over ripe tomato. But it also means that you may receive a tomato that needs to sit on your counter for a day or two before it is perfect to eat; heavy and quite soft. And when you do receive a very ripe tomato, eat it up.
Our Peruvian guests in the machine shed
Twenty Edgewood College students, ten of them from Arequipa, Peru, visited the farm Monday afternoon to learn about our farm’s way of farming. We discussed a wide range of topics including local economy, local food, local involvement, organic growing practices, food distribution. The class was called “Sustainability: Local-Global Connections.” The students had thoughtful questions and will be bringing creative concepts back to Peru with them. A fun diversion to my Monday afternoon routine.