Tomato Extravaganza: A Rainbow Platter of Heirlooms

 In this episode, the Sherva and Karen dive into a taste test of various heirloom tomato varieties, sharing their insights and preferences. 

Desta: Sweet and juicy, perfect for BLT

Australian Giant: Bland compared to Desta

Domingo: Needed more ripening, better than expected

True Black Brandywine: Less impressive than last year

Thorburn’s Terracotta: More flavorful this year

Aunt Ruby’s German Green: Tasty but less tangy

Dr. Wyche’s Yellow: Typical yellow tomato taste

Yoko Persimmon: Overripe initially but better in a sandwich

Throughout the podcast, they also discuss growing tips for these heirloom varieties, touching on factors like climate suitability, watering techniques, and pest management. They emphasize the importance of preserving the genetic diversity of heirloom tomatoes and the superior taste they offer compared to many hybrid varieties.

The episode concludes with reflections on the tasting experience. The host and guest encourage listeners to try growing heirloom tomatoes in their gardens, highlighting the unique flavors and stories each variety brings. They express hope that more people will appreciate and continue to grow these historical treasures.

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Transcript

We have a platter, a rainbow platter of tomatoes. Dark tomatoes, pink tomatoes, yellow tomatoes, orange tomatoes, green tomatoes. It is so beautiful. We'll post a picture on the website. Can't wait to tuck in. Some we've tasted before, but some are new to me.

The first one is Desta, weighing a pound and two ounces. It's juicy, sweet, and perfect for a BLT. The next one is Australian Giant, which is not as sweet as Desta, a bit bland. Then we have Domingo, which some people grow as big as 5 pounds, but ours weighed 14 ounces. It needed another day to ripen, but it was still better than expected.

Next is True Black Brandywine. It’s nice but not as impressive as last year. Thorburn’s Terracotta is also more flavorful this year compared to previous years. Aunt Ruby’s German Green, my first green when ripe tomato, is tasty but not as tangy as I remembered.

The last one is Dr. Wyche’s Yellow. It's a yellow tomato and tastes like it. Yoko Persimmon was overripe on Sunday but tasted much better in a sandwich.

Now, onto my garden. Bitter melons are doing great, and I’ve used them in stir-fries. My friend, who’s Malaysian, suggested trying them in scrambled eggs and salads. I might try drying the leaves for tea, which is good for diabetes.

Eggplants are also doing well. I’ve picked Japanese and Turkish varieties, and they are ready to harvest. My Cambodian eggplant is still a mystery. I’ll pick it and see how it turns out.

Lastly, I made a gluten-free lasagna using eggplant instead of noodles. I dehydrated last year's tomatoes, rehydrated them, and used them as sauce. It was delicious with homemade herbs, basil, and oregano.