Bobbi Chase Bauer makes sense of color in blue jeans, a blue scarf and shirt, as they moved through the rows of dark green heirloom tomato varieties Clark Farms, a small family farmhouse in rural Jefferson, Maine.
The work of the fields seven days a week during the growing season - "I need a tent and I never go home," jokes here in late summer. tends above all to 1,700 heirloom tomato plants, which quickly passes as described:
Cherokee Purple Back to the Cherokee Indians; Red Wines Brandy slightly above two pounds; Boxcar Willie and she grew up in this year, "mainly because we the name."
Heirloom tomatoes are the historical types of fruit which have not been crossed with modern commercial purposes. They broke out of the vineyard and Offscreen farm stand with an amazing variety of colors - yellow, orange, purple, ruby, brown, and stripes - and often distorted odd shapes. Each traditional variety has its own flavor and history.
"You have an exotic nature, the only fascinating look they are interesting," said Tim Wiechmann, chef and owner of TW Food in Cambridge.
Heirloom tomatoes are also less resistant to disease and less productive cultivated as a perfectly round red tomatoes commercially you see stacked in the aisles. They are prone to cracking and scarring before they are ripe, a phenomenon called Chase "cat face."
Regardless, heirloom tomatoes are enjoying a resurgence in popularity in New England and across the country, thanks to people like Robert Chase and owner "Jigger" Heidi Clark and farmhouse; and thank you for ordinary consumers, who are willing to pay a little more for a traditional food source, to return a farm or a close neighbor.
In general, inheritances meat-fruit are sweet and best eaten fresh soon after harvest; but some varieties are good for cooking.
The Clarks sell their tomatoes in a beautiful kiosk Red Road Damariscotta farm. But they are easy to find legacies around Boston in late summer.
Wiechmann TW Food in tomatoes for two whole nights, September 10 and 11, with a six-course dinner their favorite relics (377 Walden St, Cambridge, 617-864-4745, twfoodrestaurant.com) to celebrate.
Your tomatoes gets Grateful Farm in Franklin, Drumlin Farm in Lincoln Sparrow Arc Farm in Unity, Maine.
William Kovel catalyst (300 Technology Square, Cambridge, 617-576-3000, www.catalystrestaurant.com) is the inheritance within their caprese salad made fresh like tomatoes are available. Accommodates Berry Farm (614 S. Main St., Sharon, 781-784-3600, www.wardsberryfarm.com).
Dante de Magistris serves heirloom from his father Leo in Woodstock, Vermont, grew three restaurants. Dante in Cambridge and Il Casale in Belmont and Lexington.
"Dad gardener nice adventure," de Magistris said.
There is a possibility that your local farm or farm stand sells them also.
Catalyst Restaurant Heirloom Tomato Caprese Salad
2nd quarter inch thick slices January legacy favorite tomato
12 slices of buffalo mozzarella
Extra virgin olive oil 1 T.
Salt and pepper to taste
Media T. quality balsamic vinegar
6 medium fresh basil
Pinch of celery salt
Alternating slices of tomato and mozzarella slices in a shape of the windmill. Drizzle with olive oil and season with salt and pepper. Then cover with balsamic vinegar and garnished with basil leaves. Finished with celery salt. 2 to 4.
No comments:
Post a Comment