Home grown heirloom tomatoes

Every year the Queen of Cuisine grows heirloom tomatoes and peppers.  She starts them from seeds in March, keeps them under gro-lights on her three-level growing table, and puts them in the garden around Victoria Day.  She doesn’t do it out of concern for nutrition or the environmental impact of shipping.  It’s all about the sheer pleasure of eating old odd varieties fresh from the back yard, a flavour experience that’s hard to match even with heirloom fruit from the store.

This summer has been cool, but the tomato plants appear to love it.  They came up early and fast during our one hot week and have been doing brilliantly since.  It’s worthy of note that these unusual tomatoes are more prone to blemish than the standard Styrofoam perfect fruit you see in supermarkets, which keeps the good ones out of most stores.  The imperfections don’t bother us a bit.  They’re only skin deep and are easy to cut out before eating.

I’ve posted a picture of our first crop which we picked yesterday (August 8).  I’ll do more and show you our incredible hot peppers) as the season wears on.

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About iwolkoff

Irvin Wolkoff is a psychiatrist and wine journalist who has been a wine enthusiast and collector since his university days.
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One Response to Home grown heirloom tomatoes

  1. Spanish Wine Society says:

    There ain’t nuthin like a fresh, ripe garden tomato—a little olive oil—a touch of salt and pepper—that’s livin’

    B

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