Tomatoes, tomatoes everywhere -- what's a wine drinker to do with August tomatoes? Conventional wisdom says tomatoes' naturally high acidity makes wine pairings difficult. But, just now, as fully ripened tomatoes hang pendulously on the vines, the optimal moment for enjoyment has arrived, especially with heirloom varieties.
Heirloom tomatoes are so beautiful, and are available in so many different colors and sizes. I love using them in salads of all types, and this is one of my favorite recipes. Gorgonzola was named for a small Italian town outside Milan, where it originally was made. It is one of Italy's favorite cheeses and is becoming popular throughout the world. The flavor ranges from very mild to very sharp, depending on the age of the cheese. It is made in small rounds and usually is cut into wedges, which are wrapped in foil to keep the cheese moist. The combination of the tomatoes and the cheese is both tasty and beautiful.
This year has been a challenging one for those Mid-Missouri farmers who love old-fashioned tomatoes. "I had beautiful heirloom tomatoes last year," Mike McGowan said. He was so encouraged he planted 70 varieties this spring, but his organic crop struggled in unusually wet weather. "It's not going well at all," he said last week. "I couldn't get plants in the ground because of the rain, so they spent too much time in the plugs. Then I couldn't make the raised beds, so their feet were wet, and that didn't make them happy." As a result, "I've got a handful of cherry tomatoes - and the weeds are doing well. He can only dream of his favorite, "Black from Tula," a Russian tomato he lovingly describes as a "sweet, smoky, dark, reddish black with green shoulders." If he had one now, he would l...
I just planted tomatoes. That's right. I was in Armstrong's Nursery in Sherman Oaks and noticed a large display of robust tomato plants. Some were as tall as two feet and were bearing fruit. One of the luxuries of living in the Valley is that you can plant tomato seedlings in the ground all the way through mid-September. With specimens as big as the ones at Armstrong's, you could extend planting until the end of this month.
This is nirvana. The heart of the tomato harvest is upon us.
Plump and juicy tomatoes in a rainbow of colors and varieties are coming into their own at farmers markets, in gardens and on restaurant menus. They are the very essence of summer. With the tomato scare of a few months ago behind us (the USDA eventually found tomatoes were not the culprit in the salmonella outbreak), it's prime time to indulge. Tips on tomatoes
IN THE four years I've been a member of a community-supported farm, I've been introduced to callaloo (a leafy green vegetable for cooking), purslane (a leafy green for salads) and several delicious varieties of heirloom tomatoes. But this year I was introduced to something even more foreign to me: the risks of farming.
to 12 heirloom tomatoes Salt and freshly ground black pepper, to taste
The fewer ingredients in a recipe, the higher their quality must be. This recipe for Fresh Tomatoes With Pasta is a case in point. Theoretically, you could make this recipe using any old flavorless tomato picked while barely ripe, but why bother? If its flavor you seek, make this recipe now, while the last of the locally grown tomato crop is coming in. Unless you grow your own, be on the lookout for heirloom varieties available at farmers markets or upscale supermarkets. Bred for flavor rather than supermarket aesthetics and long-distance shipping requirements, heirlooms come in a rainbow of colors and a variety of lopsided shapes. Most also have fun names, such as Mortgage Lifter, Cherokee Purple and Green Zebra, and are highly perishable. Still, even a sign that says heirloom doesnt g...
The Maryland Industrial Partnerships Program, or MIPS, just announced the recipients of its 47th round of financing to support university-based research projects across the state. This round's recipients include $256,362 for Princess Anne-based Luke's Premier Foods,LLC and Jurgen G. Schwarz, director agriculture, food and resource sciences, University of Maryland, Eastern Shore, to develop and test what will be a mobile tomato processing facility to turn heirloom tomatoes into tomato "nectar.
ver las páginas en versión mobile | web
ver las páginas en versión mobile | web
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