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As this year's heirloom tomatoes reach their peak of ripeness, Chef David Lee shows you how to capture their flavour ...Read the full article
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a salajan from To, Canada writes: Article says: "Local heirloom tomatoes, unlike the inferior mass-harvested varieties, are only available near the end of the summer - once their sugars have peaked and their tissues softened. "
Huh?
Chef Lee,
Have you ever grown tomatoes? Probably not.
Heirloom or no a tomatoe plant springs flower throughout the whole season (with some exceptions). Most of the flowers will bear fruit and they will gradually ripe. First ripe fruits are usually available after 70-90 days (cherry/grape earlier, larger fruit cultivars later). Therefore if you plant before mid May you should eat the first RAW tomatoes in mid July. Which I did this year. Last year, a better season, I ate the first tomatoes just after Canada Day.
In August you should not be able to keep up with production. Neighbours, friends, coworkers...their turn. September-time to pickle some green tomatoes and bottle some tomatoe juice.
You got one thing right though: they taste like bits of heaven.- Posted 03/09/08 at 7:19 PM EST | Alert an Editor | Link to Comment
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Rob Swanson from Edmonton, Canada writes: Damm, KD and ketchup went uptown, huh?
- Posted 04/09/08 at 12:01 AM EST | Alert an Editor | Link to Comment
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Brad Reddekopp from Hazelton, British Columbia, Canada writes:
1. The "organic" label is more fashion than anything else. If you want the best produce, go more for local than for organic -- not for any environmentalist reasons but just because that means it'll be more fresh.
2. Cooked tomatoes are a better source of healthful natural chemicals than are the raw ones and their flavour is concentrated and enhanced by the cooking process.- Posted 04/09/08 at 5:44 AM EST | Alert an Editor | Link to Comment
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