I can only imagine what my heirloom tomatoes will taste like
They taste like summer. Sweet, but rich. Fleshy, but soft. My tomatoes are great in sauces and salads, but I think they’re best just sliced and sprinkled with salt, maybe drizzled with a little olive oil. They taste like summer. Once you’ve eaten one of my tomatoes, you won’t want to eat any others. That’s how good my tomatoes are. Or will be, once I grow them.
Sometimes I’ll be in the kitchen, slicing a store-bought tomato for a BLT and I’ll say to My Lovely Wife, “Ugh. I can tell this store-bought tomato will be bland and tasteless, so different from the tomatoes I will grow.”Sometimes we’ll be on the porch and I will point to a patch of sunlight in the backyard and announce, “There is where I will grow my tomatoes.”
My tomatoes will be heirloom tomatoes, of course. The variety will be called something like Xocoatl Amethyst or Quaker Pearldiver. They will be grown from seeds that are descended from seeds that passed throughI’ll probably start my tomato seeds in the late winter, in my greenhouse. I’ll “harden” my tomato plants, taking them out of the greenhouse for increasing amounts of time and exposing them to the elements, as if they are consumption patients bundled in wheelchairs at an Alpine sanitarium.
My Lovely Wife will drag me away. “Just once,” she’ll hiss, “I’d like to go somewhere without you prattling on about your tomatoes.”Did I mention that my tomatoes are great in salads and sauces, but you’ll probably just want to slice them and sprinkle them with salt? I did?
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