{"id":6189,"date":"2014-08-15T13:50:00","date_gmt":"2014-08-15T18:50:00","guid":{"rendered":"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/?p=6189"},"modified":"2014-08-15T13:50:00","modified_gmt":"2014-08-15T18:50:00","slug":"august-on-the-vineyard-and-five-favorite-tomato-varieties","status":"publish","type":"post","link":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/2014\/08\/august-on-the-vineyard-and-five-favorite-tomato-varieties\/","title":{"rendered":"August on the Vineyard\u2014and Five Favorite Tomato Varieties"},"content":{"rendered":"


\n\"DSC_7835\"<\/a><\/span><\/p>\n

Yesterday, I witnessed a traffic jam out front on State Road. A horse pulling a buggy had just trotted out onto the road from the Fair grounds. In front of him was a tractor fresh from haying the field next door. A moped was coming one way down State Road, a bicyclist going the other\u2014and two or three cars trying to pass them all at once. (Note\u2014no one was hurt here.) A few minutes later after all that was sorted out, the Presidential motorcade flew by.<\/p>\n

That pretty much sums up what it is like out here in August.<\/p>\n

\"DSC_8303\"<\/a>The other reality is that there is a traffic jam at the farm stand every day. This is a very good thing for business, but a very bad thing for trying to find time to do anything (including sleeping, eating, showering\u2014that sort of thing) else. What we do mostly is harvest (and put stuff in baskets). Pick-pick-pick-pick-pick. (The photo at right is an evening\u2019s haul of tomatoes in the farm stand processing area.) But we are also, of course, trying to keep everything alive (watering, killing pests) and plant fall crops\u2014turnips, arugula, etc.\u2014at the same time.<\/span><\/p>\n

So there is really no time to do things like write blogs. So I thought I\u2019d share some current tomato favorites with you as a substitute!<\/p>\n

\"DSC_8129\"<\/a>\u00a0Heirloom German Green<\/b>.\u00a0 My friend Katie Cannon sent me this seed from Virginia. This is the second year we\u2019ve grown it, and it is hands-down the best tasting tomato in our bunch. Tangy without being acidic. Smooth and luscious.<\/p>\n

\"DSC_8118\"<\/a><\/p>\n

Black Pear<\/b>. This is the other seed Katie gave me. All the fruits have sun-scald due to a foliage issue we\u2019re having. So only the bottom two-thirds of the fruits are ripe. Hence, I am not selling them, just keeping them all for us to eat (too bad). Rich, dark flesh with deep tomato flavor.<\/p>\n

\"DSC_8160\"<\/a>San Marzano.\u00a0 <\/b>The original Italian sauce tomato. These are starting to ripen seriously and I am so afraid they will all ripen up at once and not leave me time to make sauce with them. I\u2019ve cooked with just a few of them and the flesh is amazing. When they get really red-ripe, the flavor is seriously fruity, too.<\/p>\n

\"DSC_8571\"<\/a><\/p>\n

Jet Star<\/b>\u2014We\u2019ve never grown this old standby before, but I admired my neighbor\u2019s so much that I decided to try it this year, still looking for the perfect farm stand beefsteak. While not as impressive in size as something like a Burpee Supersteak, Jet Star\u2019s fruits are big, round, juicy–and abundant. Great yields–it’s a keeper.<\/p>\n

Sweet 100 (or Sungold).<\/b>\u00a0(Okay, that makes six varieties. Both are pictured in the small photo above in white bus buckets.) Roy and I both go back and forth about which of these two cherries is our favorite. A Sungold when ripe is absolutely unbeatable in flavor. But the Sweet 100s yield and yield and yield\u2014big droopy branches of dozens of red tomatoes. And when they\u2019re perfectly shiny red, the flavor is more deeply tomatoey than a Sungold. Both are keepers for us\u2014we\u2019ve grown them every year and always will.<\/span><\/p>\n

Happy August!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Yesterday, I witnessed a traffic jam out front on State Road. A horse pulling a buggy had just trotted out onto the road from the Fair grounds. In front of him was a tractor fresh from haying the field next door. A moped was coming one way down State Road, a bicyclist going the other\u2014and […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[115,103,6,45],"tags":[153,46,69],"_links":{"self":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/6189"}],"collection":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/comments?post=6189"}],"version-history":[{"count":3,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/6189\/revisions"}],"predecessor-version":[{"id":6198,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/6189\/revisions\/6198"}],"wp:attachment":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/media?parent=6189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/categories?post=6189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/tags?post=6189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}