A grocery store tomato is plump and full, round and smooth, its skin red and unblemished. Gorgeous. But its pale, watery flesh yields little or no real taste and it’s so hard you could bounce a quarter off it.
An heirloom tomato, with its creases and cracks, bulges and lobes, and rainbow colors is the polar opposite. Its imperfections reflect a vitality and flavor, while its softness tells you its tender and ripe. Most important, it tastes the way a tomato should taste. -- Read the full article at FOX News.
It's no mistake that a sizable portion of my "winter crop" (still seedlings) are heirloom tomatoes. As you can see, they are coming along nicely. Their tap roots have just begun to poke out of the bottom of their starter trays, telling me that they are ready to be transplanted into larger containers.
What varieties did I plant, you ask? Why "Mortgage Lifter" and "Bloddy Butcher," of course! ;)
h/t: David for the heads up on the FOX story.