No hothouse tomato ever came close.I bought a huge bag full of heirloom tomatoes from the Jaime Farms booth at the Pasadena Farmer's Market last Saturday. I got a few of each color: light green and dark, subtle yellow, bright orange and all varieties of red from pale to brassy. We've been eating them every day.
We've had them with:
pasta (saute them with olive oil and fresh basil, then top with parmesan);
BLTs (I like mine with fresh avocado on miner's sourdough, both also from the Farmer's Market);
sliced and piled piled on a plate with chopped shallots and some more of that fresh basil, with a splash of balsamic vinaigrette...mmm....
or
by themselves.
How do you like your heirlooms?
No comments:
Post a Comment