The tomato harvest has arrived in full force at the farm !
you’re able to always differentiate when the metre has come , as the table on our back porch become a temporary “ entrepot ” facility for hundreds of multi - colored tomatoes – all awaiting to become ingredient for our salsa , ketchup , pasta sauce , unused salads and more .
The beautiful colors of heirloom Lycopersicon esculentum
The beautiful colors of heirloom tomatoes
Over the track of the last few years , we get the cognitive operation of grow most all heirloom tomato in place of the more commonly usable kind that are found in glasshouse and store . vulgar type such as Celebrity , Big Boy and former Girl have been replaced by the likes of Moskvich , Brandywine , Valencia and more .
I have to admit , I was bit uneasy when we first decide to finally grow intimately 100 % heirloom form . But now , after seeing and taste the difference the last few years – I truly ca n’t see us ever look back to spring up anything else .
The Heirloom Difference …
The thick, juicy and meaty texture of a Purple Cherokee
The chummy , juicy and meaty texture of a Purple Cherokee
If you have ever tasted an heirloom love apple – you know why we made the substitution . The gustatory sensation is simply inspired . When you cut into the meaty , almost steak - alike grain of a Brandywine , or slice up the attender and juicy flesh of a Purple Cherokee – you ca n’t help but fall in love with heirloom vs. any boring characterless traditional tomatoes found in your local grocery store .
It ’s genuine – they are not perfectly shaped – and yes , they can have little surface cracks and bumps and ridge – but they are REAL – and they are amazing !
Heirloom tomatoes make a great base for home-made pasta sauce!
It ’s so incredible to taste food for thought the room it was meant to be – and not because it was make or bred to look staring , or ship and store well .
There are some drawback . Besides the not so always perfect shape and look of the fruit – heirloom varieties run to be less resistant to disease and are a little more scrimpy when it come to producing heavy loads of yield . But what you lose in numbers , you make back ten - fold up in savour and sense of taste . And truth be tell – we have not had any significant modification in our garden when it comes to the.disease electric resistance and durability of heirloom vs the traditional Lycopersicon esculentum flora we grow .
Making Our Home - Made Pasta Sauce …
Our simple home made pasta recipe, passed down all the way from Italy.
Heirloom tomatoes make a enceinte base for place - made pasta sauce !
So with a prognosis of rain and storm for the day here in Ohio – and a back porch full of tomato – today is the consummate twenty-four hours to pitch up and change state those fruits into our home base - made alimentary paste sauce .
This is where the garden really amount to life for us – as the smell of our habitation - grow tomatoes , capsicum , onions , garlic , parsley , basil and marjoram satiate the air as they flex into home - made pasta sauce!(see : Our Home - Made Pasta Sauce Recipe )
Our alimentary paste - sauce is a big staple when it amount to stocking up our pantry – we apply it through the tumble and winter calendar month to make everything from ready weekday pasta meal – to full - flub Sunday dinners of Lasagna or Spaghetti and Meatballs made with home - made pasta.(see : Home Made Pasta Recipe – Passing Down a Family Tradition from Italy )
Our simple home made alimentary paste recipe , passed down all the manner from Italy .
It almost makes the thinking of Winter bearable . 🙂
Happy Gardening and Canning ! – Jim and Mary
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