July 13, 2012
Experts' Experts: Anatomy of a flavorful tomato
The graphic above appears on page 16 of the July & August issue of Cook's Illustrated, part of a feature entitled "All About Tomotoes."
From time to time in the days and weeks ahead — generally when I run out of other stuff to post and/or am feeling particularly lazy — I will be featuring other useful things I learned from this article.
July 13, 2012 at 10:01 AM | Permalink
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Of course, these (and the dozens of other strains available from specialty seed companies) tomatoes are not resistant to Tobacco Mosaic Virus (yep, you smokers are inoculating your heritage plants with a deadly virus), powdery mildew, mites, hornworms and the dreaded nematode. An entire crop can vanish in a few days.
At this late date most of America is well past the date that one could plant these seeds (assuming that they are still available for the current year). Still, there is the promise of next spring.
Posted by: 6.02*10^23 | Jul 13, 2012 11:48:43 PM
I'm glad I've never liked tomatoes, 'cause Becs and Kay, y'all are making me really want to eat some of those old ones.
Posted by: Flautist | Jul 13, 2012 9:06:08 PM
Yep, Becs. Tomatoes of the Old Days really had flavor. I had a tomato "addiction" as a child. When I was old enough, I worked picking tomatoes. Even the Massachusetts sweaty, hot, humid summers didn't break my habit.
I live in Las Vegas now. There's a farm where you can pick your own, including tomatoes. Good, very good, but not like the old days. The tomato breed itself has changed.
Posted by: Kay | Jul 13, 2012 8:47:57 PM
Tomatoes have been changed from acidic to sweet. I miss the 'maters of my childhood. As any true Virginian, I cannot appreciate the new, but must fondly discuss what has passed.
Posted by: Becs | Jul 13, 2012 4:43:52 PM
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