Say: Those Tomatoes are Ripe?

Of course, we are looking for recipes, as always. It’s eggplant and tomato peak season, and we welcome suggestions for how best to tame the bounty. The heirloom tomatoes – which with the exception of just one variety this year, are ripe without turning tomato orangey-red – are remarkable in recipes thanks to their appearance. The varieties for this year also have higher sugar and higher acid content. Waiting for them to turn red, which some members have done in the past, is futile – instead, use the feel of their skin under your fingertip or other benchmarks as an indicator of whether you should eat them. Not all tomatoes have always been red, and these are not. This year, the farm is producing Great White, which is whitish and huge; Ananis Noir, a multicolored red/brown/green; we have an abundance of of Black Krim, with a burgundy bottom and green shoulders; and Rose, which is true to its name and reputedly comparable to a brandywine; Striped German, which is yellow and red; Green Zebra, with a tiger stripe; and the reddish one is Red Iraq – you can tell it because it looks ordinary but is binned with the heirlooms.

I continue growing most of the varieties that I do because they get good reviews from members. I look forward to hearing members’ feedback.