Heirloom Tomatoes

Has anyone seen heirloom tomatoes in the stores yet? Or even Farmer's Markets? If so which ones? Thanks!!

They typically don't show up until around late August/early September at the farmers' markets. I did pick up some good Florida tomatoes last week at the market at Daley Plaza.

Yep, way early for local heirlooms. Mine are showing a few shy flowers, but I'd say it's at least 4 weeks or so before I see fruit.

David

I picked up some heirlooms at the Evanston market this past Saturday. I can't imagine they were local, but they were tasty. I forget the variety, but they were black tomatoes. Last night, I sauteed the remainder of them with a clove of garlic and a touch of white wine, then pureed them as a sauce for the last bit of lamb, sundried tomato and pine nut sausage that didn't fit into the casing from our sausage making this weekend.

It may be too early for heirlooms, but I saw a basketful of beautiful gnarly looking heirlooms of all shapes, sizes, and colors at the Lincoln Park treasure island a week or two ago.

-ed

Thanks - that is exactly what I thought about timing, but a friend of mine has been talking about finding some already in Toronto and I was blown away.

MAG - if I make it to Evanston I'll check those out! Thank you!

I have heirlooms on my menu now. They are starting to really come in from San Diego. Cornille and Son's produce is my purveyor. Their number is 773.847.7631. They do a lot of specialty and organic produce.

The tomatoes in Evanston at the FM now are mostly local hydroponic - and that should be on a sign somewhere at the stands. If not local hydroponic, they are imported from warmer climates.

The weather of late has been very kind to my tomatoes. Throwing caution and middling past results aside, I'm growing three heirlooms in one enormous whiskey barrel, and as a result of the regular rain and mild temperatures, they have exploded with blossoms this week. I'm growing "sausage," an oversized sauce variety, "Red Pear," a 300-year-old cherry type, and "Reisentraube," an old German variety that bears clumps that resemble very, very large grapes, with the flavor of a beefsteak type rather than a cherry you'd expect.

Bulletins as events warrant.