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Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"kim-laidlaw":{"type":"authors","id":"5015","meta":{"index":"authors_1591205172","id":"5015","found":true},"name":"Kim Laidlaw","firstName":"Kim","lastName":"Laidlaw","slug":"kim-laidlaw","email":"kim_laidlaw@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"cuesa":{"type":"authors","id":"5484","meta":{"index":"authors_1591205172","id":"5484","found":true},"name":"CUESA","firstName":"CUESA","lastName":null,"slug":"cuesa","email":"brie@cuesa.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"CUESA (Center for Urban Education about Sustainable Agriculture) is a nonprofit organization dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_138807":{"type":"posts","id":"bayareabites_138807","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138807","score":null,"sort":[1597164033000]},"guestAuthors":[],"slug":"watch-take-advantage-of-summer-tomato-season-with-armenian-salad","title":"Watch: Take Advantage of Summer Tomato Season with Armenian Salad","publishDate":1597164033,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A simple salad, bursting with summer flavor, reveals a deep story of farming, family, and heritage. \u003ca href=\"https://youtu.be/SIjI1fwXOkU\" target=\"_blank\" rel=\"noopener noreferrer\">In this new video\u003c/a>, fourth-generation farmer Amber Balakian takes us behind the scenes and into the fields to meet the people behind \u003ca href=\"https://cuesa.org/seller/balakian-farms\">Balakian Farms\u003c/a>. She then meets with Kate Leahy, coauthor of the cookbook \u003cem>\u003ca href=\"https://www.lavashthebook.com/\">Lavash\u003c/a>,\u003c/em> who shares how to make a traditional Armenian salad, using a rainbow of the Balakians’ vine-ripened heirloom tomatoes.\u003c/p>\n\u003cp>Amber’s great-grandparents were immigrants who fled the Armenian Genocide a century ago and settled in Reedley, California, where they planted vineyards. Her grandfather, John Balakian, was born and raised on the farm and continued the legacy, adding tree fruit and other crops. In the 1990s, Amber’s mother, Ginger, transitioned the farm to organic practices, and began growing heirloom tomatoes to expand their offerings at farmers markets. The farm now grows up to 80 tomato varieties, with their season peaking in July and August.\u003c/p>\n\u003cp>[aside tag=\"cuesa\" label=\"More From the Farmer's Market\"]\u003cbr>\nAmber now manages the farm with her parents, Ginger and Clarence, and grandmother, Stella, along with several full- and part-time workers. The Balakians are committed to the farm not just as an occupation but also as a way of life.\u003c/p>\n\u003cp>While tomato season lasts, you can support \u003ca href=\"https://cuesa.org/seller/balakian-farms\">Balakian Farms\u003c/a> at the Ferry Plaza Farmers Market in San Francisco on Saturdays! Thank you to Kate Leahy, John Lee, Ara Zada, and the Balakians for their partnership in producing this video.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=SIjI1fwXOkU\u003c/p>\n\u003cdiv class=\"field field-name-field-recipe-source field-type-text-long field-label-hidden\">\n\u003cdiv class=\"field-items\">\n\u003cdiv class=\"field-item even\">\n\u003ch2>Armenian Summer Salad\u003c/h2>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\">\n\u003cdiv class=\"field-items\">\n\u003cdiv class=\"field-item even\">\n\u003cp>This recipe, which his a is a hybrid from the \u003ca href=\"https://www.lavashthebook.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Lavash cookbook\u003c/a> and what Kate Leahy, John Lee and Ara Zada learned by talking with Amber Balakian from \u003ca href=\"https://cuesa.org/seller/balakian-farms\">Balakian Farms\u003c/a> (\u003ca href=\"https://www.youtube.com/watch?v=SIjI1fwXOkU&feature=youtu.be\" target=\"_blank\" rel=\"noopener noreferrer\">watch the video\u003c/a>). Tomatoes and cucumbers are easy to find year-round in Armenia, where they’re often eaten plain, simply sliced up and eaten like pieces of fruit. The Balakians use Armenian cucumbers in their version of the salad, a variety that actually comes from the melon family. It isn't as juicy as other cucumbers, so it balances out the ripe heirloom tomatoes. Other keys when making this salad: use fresh herbs (cilantro and dill or parsley and opal basil are common combinations), a little onion, and a fresh green pepper. Armenians in California dress their version with a little vinegar or lemon juice and olive oil, but Armenians in Armenia go lighter on the acidity and use sunflower oil. For an extra treat, have bread alongside to soak up the juices left in the salad bowl.\u003c/p>\n\u003cp>\u003cem> \u003cspan class=\"source\">Source:\u003c/span> Kate Leahy, John Lee, and Ara Zada, Lavash\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_138809\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138809\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-800x533.jpg\" alt=\"Tomato salad\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">This salad takes full advantage of the summer season. \u003ccite>(Kate Leahy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>4 to 5 large tomatoes, cut into chunks (about 4 cups)\u003cbr>\n1 large Armenian cucumber or 4 Persian cucumbers, skin-on, cut into chunks roughly the same size as the tomatoes (about 4 cups)\u003cbr>\n¼ red or yellow onion, thinly sliced (if it is very strong, rinse the onion with water)\u003cbr>\n1 Anaheim pepper or other mild fresh pepper, cored, seeded, and thinly sliced crosswise\u003cbr>\n¼ cup chopped cilantro\u003cbr>\n2 tablespoons chopped dill\u003cbr>\n2 tablespoons red wine vinegar\u003cbr>\n2 tablespoons olive oil or sunflower oil\u003cbr>\n1 teaspoon kosher salt\u003cbr>\nA pinch of red pepper flakes or ground black pepper\u003c/p>\n\u003cp>\u003cem>Serves 4 to 6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Method\u003c/strong>\u003c/p>\n\u003cp>In a large bowl, mix together the tomatoes, cucumbers, onion, Anaheim pepper, cilantro, and dill. Drizzle the vinegar and oil over the salad and season with salt and pepper. Mix everything together thoroughly. Taste, adding more salt, pepper, or vinegar if needed. The salad keeps for a couple of days in the refrigerator\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Take advantage of tomato season with this salad. Summer vegetables and fruits take center-stage with this recipe. ","status":"publish","parent":0,"modified":1621633660,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":621},"headData":{"title":"Watch: Take Advantage of Summer Tomato Season with Armenian Salad | KQED","description":"Take advantage of tomato season with this salad. Summer vegetables and fruits take center-stage with this recipe. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138807 https://ww2.kqed.org/bayareabites/?p=138807","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/08/11/watch-take-advantage-of-summer-tomato-season-with-armenian-salad/","disqusTitle":"Watch: Take Advantage of Summer Tomato Season with Armenian Salad","path":"/bayareabites/138807/watch-take-advantage-of-summer-tomato-season-with-armenian-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A simple salad, bursting with summer flavor, reveals a deep story of farming, family, and heritage. \u003ca href=\"https://youtu.be/SIjI1fwXOkU\" target=\"_blank\" rel=\"noopener noreferrer\">In this new video\u003c/a>, fourth-generation farmer Amber Balakian takes us behind the scenes and into the fields to meet the people behind \u003ca href=\"https://cuesa.org/seller/balakian-farms\">Balakian Farms\u003c/a>. She then meets with Kate Leahy, coauthor of the cookbook \u003cem>\u003ca href=\"https://www.lavashthebook.com/\">Lavash\u003c/a>,\u003c/em> who shares how to make a traditional Armenian salad, using a rainbow of the Balakians’ vine-ripened heirloom tomatoes.\u003c/p>\n\u003cp>Amber’s great-grandparents were immigrants who fled the Armenian Genocide a century ago and settled in Reedley, California, where they planted vineyards. Her grandfather, John Balakian, was born and raised on the farm and continued the legacy, adding tree fruit and other crops. In the 1990s, Amber’s mother, Ginger, transitioned the farm to organic practices, and began growing heirloom tomatoes to expand their offerings at farmers markets. The farm now grows up to 80 tomato varieties, with their season peaking in July and August.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"cuesa","label":"More From the Farmer's Market "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAmber now manages the farm with her parents, Ginger and Clarence, and grandmother, Stella, along with several full- and part-time workers. The Balakians are committed to the farm not just as an occupation but also as a way of life.\u003c/p>\n\u003cp>While tomato season lasts, you can support \u003ca href=\"https://cuesa.org/seller/balakian-farms\">Balakian Farms\u003c/a> at the Ferry Plaza Farmers Market in San Francisco on Saturdays! Thank you to Kate Leahy, John Lee, Ara Zada, and the Balakians for their partnership in producing this video.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/SIjI1fwXOkU'\n title='//www.youtube.com/embed/SIjI1fwXOkU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cdiv class=\"field field-name-field-recipe-source field-type-text-long field-label-hidden\">\n\u003cdiv class=\"field-items\">\n\u003cdiv class=\"field-item even\">\n\u003ch2>Armenian Summer Salad\u003c/h2>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\">\n\u003cdiv class=\"field-items\">\n\u003cdiv class=\"field-item even\">\n\u003cp>This recipe, which his a is a hybrid from the \u003ca href=\"https://www.lavashthebook.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Lavash cookbook\u003c/a> and what Kate Leahy, John Lee and Ara Zada learned by talking with Amber Balakian from \u003ca href=\"https://cuesa.org/seller/balakian-farms\">Balakian Farms\u003c/a> (\u003ca href=\"https://www.youtube.com/watch?v=SIjI1fwXOkU&feature=youtu.be\" target=\"_blank\" rel=\"noopener noreferrer\">watch the video\u003c/a>). Tomatoes and cucumbers are easy to find year-round in Armenia, where they’re often eaten plain, simply sliced up and eaten like pieces of fruit. The Balakians use Armenian cucumbers in their version of the salad, a variety that actually comes from the melon family. It isn't as juicy as other cucumbers, so it balances out the ripe heirloom tomatoes. Other keys when making this salad: use fresh herbs (cilantro and dill or parsley and opal basil are common combinations), a little onion, and a fresh green pepper. Armenians in California dress their version with a little vinegar or lemon juice and olive oil, but Armenians in Armenia go lighter on the acidity and use sunflower oil. For an extra treat, have bread alongside to soak up the juices left in the salad bowl.\u003c/p>\n\u003cp>\u003cem> \u003cspan class=\"source\">Source:\u003c/span> Kate Leahy, John Lee, and Ara Zada, Lavash\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_138809\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-138809\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-800x533.jpg\" alt=\"Tomato salad\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/08/armenian_summer_salad.jpg 1500w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">This salad takes full advantage of the summer season. \u003ccite>(Kate Leahy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>4 to 5 large tomatoes, cut into chunks (about 4 cups)\u003cbr>\n1 large Armenian cucumber or 4 Persian cucumbers, skin-on, cut into chunks roughly the same size as the tomatoes (about 4 cups)\u003cbr>\n¼ red or yellow onion, thinly sliced (if it is very strong, rinse the onion with water)\u003cbr>\n1 Anaheim pepper or other mild fresh pepper, cored, seeded, and thinly sliced crosswise\u003cbr>\n¼ cup chopped cilantro\u003cbr>\n2 tablespoons chopped dill\u003cbr>\n2 tablespoons red wine vinegar\u003cbr>\n2 tablespoons olive oil or sunflower oil\u003cbr>\n1 teaspoon kosher salt\u003cbr>\nA pinch of red pepper flakes or ground black pepper\u003c/p>\n\u003cp>\u003cem>Serves 4 to 6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Method\u003c/strong>\u003c/p>\n\u003cp>In a large bowl, mix together the tomatoes, cucumbers, onion, Anaheim pepper, cilantro, and dill. Drizzle the vinegar and oil over the salad and season with salt and pepper. Mix everything together thoroughly. Taste, adding more salt, pepper, or vinegar if needed. The salad keeps for a couple of days in the refrigerator\u003c/p>\n\u003c/div>\n\u003c/div>\n\u003c/div>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138807/watch-take-advantage-of-summer-tomato-season-with-armenian-salad","authors":["5484"],"categories":["bayareabites_109","bayareabites_12276","bayareabites_17082","bayareabites_316"],"tags":["bayareabites_16911","bayareabites_569","bayareabites_16744","bayareabites_237","bayareabites_16557","bayareabites_9711","bayareabites_14738","bayareabites_16910"],"featImg":"bayareabites_138810","label":"bayareabites"},"bayareabites_134234":{"type":"posts","id":"bayareabites_134234","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134234","score":null,"sort":[1564007639000]},"guestAuthors":[],"slug":"from-brandywine-to-green-zebra-a-farmers-market-guide-to-tomatoes","title":"From Brandywine to Green Zebra: A Farmers Market Guide to Tomatoes","publishDate":1564007639,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside tag='tomatoes' label='More on Tomatoes']\u003c/p>\n\u003cp>With tomato season in full swing, there’s a lot to love about the rainbow of variety you can find only at farmers markets. Solid, striped, or speckled and in red, yellow, green, purple, and every shade in between, tomatoes present overwhelming choices, while the names of the varieties are as intriguing as they are colorful: Black Prince, Early Girl, Mortgage Lifter, Green Zebra, Ivory Pear, and Pineapple.\u003c/p>\n\u003cp>So amid all the variety, which tomatoes do you pick and what do you do with them? Here are some tips to help you navigate this juicy dilemma and make the most of peak tomato season.\u003c/p>\n\u003cfigure id=\"attachment_134239\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/baskets-of-tomatoes-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/baskets-of-tomatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/baskets-of-tomatoes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/baskets-of-tomatoes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/baskets-of-tomatoes-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/baskets-of-tomatoes.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Baskets of colorful tomatoes.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What Makes Farmers Market Tomatoes Special?\u003c/strong>\u003c/p>\n\u003cp>Some of the key difference between locally grown farmers market tomatoes and those you find at the grocery store are ripeness, flavor, and variety. Grocery store tomatoes are generally picked before they are fully ripe, so they can be transported long distances and stored for many days. Because they are picked, processed, and packaged before developing their full flavor, they often taste bland and mealy. Supermarket tomatoes are also \u003ca href=\"https://www.latimes.com/nation/la-xpm-2012-jun-30-la-sci-tomato-taste-20120630-story.html\">missing a gene\u003c/a> that allows them to produce sugar, which makes them lack that sweet, juicy flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Farmers market tomatoes, on the other hand, are picked at peak ripeness and brought to the market when their flavor, juiciness, and nutrient value are at their full potential. That means they have a shorter shelf life and you will need to handle them with care. While lackluster store-bought tomatoes are available year-round (generally because they are transported from other parts of the world), farmers market tomatoes are only available when they’re in season.\u003c/p>\n\u003cfigure id=\"attachment_134255\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134255\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/IMG_2905-1-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/IMG_2905-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/IMG_2905-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/IMG_2905-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/IMG_2905-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/IMG_2905-1-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A treasure trove of colorful cherry tomatoes.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tomato Seasonality: Hothouse vs. Field-Grown\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Field-grown\u003c/em> tomatoes are usually available at the farmers market June through October, though farms such as \u003ca href=\"https://cuesa.org/seller/peach-farm\">Peach Farm\u003c/a>, \u003ca href=\"https://cuesa.org/seller/elston-family-farm\">Elston Family Farm\u003c/a>, and \u003ca href=\"https://www.facebook.com/gavelfarm/\">Gavel’s Farm\u003c/a> are able to extend the season by a couple months by growing tomatoes in \u003cem>hothouses\u003c/em>. Their vine-ripened tomatoes hit the farmers market in early spring, providing a sweet taste of the warm season ahead. During colder months, having greenhouses offers some control and predictability for farmers, but due to intensive labor and the use of energy, hothouse tomatoes make less sense in the summer months, especially when field-grown tomatoes are widely available.\u003c/p>\n\u003cfigure id=\"attachment_134245\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134245\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/heirloom-tom-final-800x537.jpg\" alt=\"\" width=\"800\" height=\"537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/heirloom-tom-final-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/heirloom-tom-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/heirloom-tom-final-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/heirloom-tom-final-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/heirloom-tom-final-1200x806.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Freshly picked heirloom tomatoes.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Heirloom vs. Hybrid\u003c/strong>\u003c/p>\n\u003cp>At the farmers market, you’ll also noticed the diversity of \u003cstrong>\u003ca href=\"https://cuesa.org/article/great-tomato-debate\">\u003cem>heirloom \u003c/em>tomato varieties\u003c/a>\u003c/strong>, each one unique and tasty. Most people associate “heirloom” with big, juicy slicing tomatoes, but heirlooms come in all shapes and sizes. Heirlooms are varieties whose seeds have been saved by farmers and gardeners and passed down for generations, usually 50 years or more. Their seeds can be saved and replanted with fairly consistent results, and they tend to be genetically diverse, making them more adaptable to different growing conditions.\u003c/p>\n\u003cp>\u003cem>Hybrid\u003c/em> seeds, on the other hand, are created by cross-pollinating two different varieties to yield offspring with desirable traits from both parent plants, such as disease resistance, uniformity, and high yield—a phenomenon known as “hybrid vigor.” Early Girl, Sun Gold, and Juliet are just a few of the popular hybrid tomatoes. While some argue that hybrids are more reliable and hardy than heirlooms, hybrids also have serious drawbacks because farmers must buy new seeds each year.\u003c/p>\n\u003cfigure id=\"attachment_134242\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134242\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/early_girl_tomatoes-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/early_girl_tomatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/early_girl_tomatoes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/early_girl_tomatoes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/early_girl_tomatoes-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/early_girl_tomatoes.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ripe and ready Early Girl tomatoes.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What about Dry Farming?\u003c/strong>\u003c/p>\n\u003cp>Farmers such as Joe Schirmer of \u003ca href=\"https://cuesa.org/seller/dirty-girl-produce\">Dirty Girl Produce\u003c/a> employed \u003cstrong>dry farming\u003c/strong> by using minimal water to irrigate and relying on soil moisture from seasonal rainfall or one deep watering. \u003ca href=\"https://cuesa.org/seller/happy-boy-farms\">Happy Boy Farms\u003c/a> withholds irrigation once the tomato roots are established, which forces the plants to send their roots deeper into the soil and seek out water. These techniques result in smaller but more flavorful tomatoes.\u003c/p>\n\u003cfigure id=\"attachment_134246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134246\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/up-close-and-personal-w-heirlooms-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/up-close-and-personal-w-heirlooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/up-close-and-personal-w-heirlooms-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/up-close-and-personal-w-heirlooms-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/up-close-and-personal-w-heirlooms-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/up-close-and-personal-w-heirlooms.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Plump heirloom tomatoes varying in color and shape.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Common Types of Tomatoes\u003c/strong>\u003c/p>\n\u003cp>There are too many varieties of tomatoes to list here, but we’ve put together a list of some of the more common ones you’ll find at the farmers market, along with some tips on how to enjoy them.\u003c/p>\n\u003cp>\u003cstrong>Brandywine tomato: \u003c/strong>Brandywine is a pink heirloom of the beef or beefsteak variety—large, juicy varieties, perfect for slicing and eating raw. It has a robust tomato flavor deep pink-red color, but it also comes in other colors such as yellow. You can slice them into salads or chop them into heirloom tomato sauces.\u003c/p>\n\u003cp>\u003cstrong>Cherokee purple tomato: \u003c/strong>The Cherokee purple tomato, another heirloom variety, has a dark red-green-purple flesh and a deep red interior. Its sweet, rich taste is perfect to prepare in sandwiches or salads.\u003c/p>\n\u003cp>\u003cstrong>Cherry tomatoes: \u003c/strong>Cherry tomatoes range in size as well as colors, such as red, yellow, green, and even black! Also known as grape tomatoes, these tomatoes are extremely versatile and can be eaten raw as a snack, added to salads, grilled on skewers, made into gazpacho, or roasted on a summer bruschetta or pasta.\u003c/p>\n\u003cp>\u003cstrong>Early Girl tomato: \u003c/strong>Early Girl tomatoes tend to have thick skin, compact round shape, and deeply concentrated flavor, particularly when they are dry farmed. These rich, sweet tomatoes are great to incorporate into sauces, salads, gazpachos, and even jams.\u003c/p>\n\u003cp>\u003cstrong>Green Zebra tomato: \u003c/strong>The Green Zebra has dark green and yellow stripes and is often more tart than normal tomatoes. Try them in gazpacho, caprese salads, and can also be fried. Keep an eye out for flame-striped Red Zebra tomatoes, too!\u003c/p>\n\u003cp>\u003cstrong>Juliet tomato: \u003c/strong>Resembling a small Roma, this plum tomato variety is slightly larger than a grape tomato and contains a sweet, fruity flavor. It works well in salads and sauces.\u003c/p>\n\u003cp>\u003cstrong>Marvel Stripe tomato:\u003c/strong> Considered the largest of bi-colored heirloom tomatoes, the Marvel Stripe tomato has a deep orange exterior and streaked thin, red strips. It has a smooth, bright, and sweet flavor, which can be prepared in salads or pastries for a sweeter fare.\u003c/p>\n\u003cp>\u003cstrong>San Marzano tomato: \u003c/strong>A plum tomato variety, the San Marzano has a strong yet sweet taste and tend to be less acidic. Most people use these paste tomatoes for canning, but you can incorporate them into a tomato sauce as well.\u003c/p>\n\u003cp>\u003cem>To find more recipe inspiration, check out our \u003c/em>\u003cem>\u003ca href=\"https://cuesa.org/eat-seasonally/recipes?field_recipe_type_tid=All&field_recipe_season_tid=All&keys=tomatoes\">recipe archive\u003c/a>\u003c/em>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Discover more varieties of tomatoes and which farms grow them at CUESA’s farmers markets \u003c/em>\u003cem>\u003ca href=\"https://cuesa.org/food/tomatoes\">here\u003c/a>\u003c/em>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://cuesa.org/article/brandywine-green-zebra-farmers-market-guide-tomatoes\">CUESA\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"With tomato season in full swing, there’s a lot to love about the rainbow of variety you can find only at farmers markets.","status":"publish","parent":0,"modified":1564007899,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1134},"headData":{"title":"From Brandywine to Green Zebra: A Farmers Market Guide to Tomatoes | KQED","description":"With tomato season in full swing, there’s a lot to love about the rainbow of variety you can find only at farmers markets.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134234 https://ww2.kqed.org/bayareabites/?p=134234","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/07/24/from-brandywine-to-green-zebra-a-farmers-market-guide-to-tomatoes/","disqusTitle":"From Brandywine to Green Zebra: A Farmers Market Guide to Tomatoes","path":"/bayareabites/134234/from-brandywine-to-green-zebra-a-farmers-market-guide-to-tomatoes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"tomatoes","label":"More on Tomatoes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With tomato season in full swing, there’s a lot to love about the rainbow of variety you can find only at farmers markets. Solid, striped, or speckled and in red, yellow, green, purple, and every shade in between, tomatoes present overwhelming choices, while the names of the varieties are as intriguing as they are colorful: Black Prince, Early Girl, Mortgage Lifter, Green Zebra, Ivory Pear, and Pineapple.\u003c/p>\n\u003cp>So amid all the variety, which tomatoes do you pick and what do you do with them? Here are some tips to help you navigate this juicy dilemma and make the most of peak tomato season.\u003c/p>\n\u003cfigure id=\"attachment_134239\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/baskets-of-tomatoes-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/baskets-of-tomatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/baskets-of-tomatoes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/baskets-of-tomatoes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/baskets-of-tomatoes-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/baskets-of-tomatoes.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Baskets of colorful tomatoes.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What Makes Farmers Market Tomatoes Special?\u003c/strong>\u003c/p>\n\u003cp>Some of the key difference between locally grown farmers market tomatoes and those you find at the grocery store are ripeness, flavor, and variety. Grocery store tomatoes are generally picked before they are fully ripe, so they can be transported long distances and stored for many days. Because they are picked, processed, and packaged before developing their full flavor, they often taste bland and mealy. Supermarket tomatoes are also \u003ca href=\"https://www.latimes.com/nation/la-xpm-2012-jun-30-la-sci-tomato-taste-20120630-story.html\">missing a gene\u003c/a> that allows them to produce sugar, which makes them lack that sweet, juicy flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Farmers market tomatoes, on the other hand, are picked at peak ripeness and brought to the market when their flavor, juiciness, and nutrient value are at their full potential. That means they have a shorter shelf life and you will need to handle them with care. While lackluster store-bought tomatoes are available year-round (generally because they are transported from other parts of the world), farmers market tomatoes are only available when they’re in season.\u003c/p>\n\u003cfigure id=\"attachment_134255\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134255\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/IMG_2905-1-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/IMG_2905-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/IMG_2905-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/IMG_2905-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/IMG_2905-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/IMG_2905-1-1200x800.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A treasure trove of colorful cherry tomatoes.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tomato Seasonality: Hothouse vs. Field-Grown\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Field-grown\u003c/em> tomatoes are usually available at the farmers market June through October, though farms such as \u003ca href=\"https://cuesa.org/seller/peach-farm\">Peach Farm\u003c/a>, \u003ca href=\"https://cuesa.org/seller/elston-family-farm\">Elston Family Farm\u003c/a>, and \u003ca href=\"https://www.facebook.com/gavelfarm/\">Gavel’s Farm\u003c/a> are able to extend the season by a couple months by growing tomatoes in \u003cem>hothouses\u003c/em>. Their vine-ripened tomatoes hit the farmers market in early spring, providing a sweet taste of the warm season ahead. During colder months, having greenhouses offers some control and predictability for farmers, but due to intensive labor and the use of energy, hothouse tomatoes make less sense in the summer months, especially when field-grown tomatoes are widely available.\u003c/p>\n\u003cfigure id=\"attachment_134245\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134245\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/heirloom-tom-final-800x537.jpg\" alt=\"\" width=\"800\" height=\"537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/heirloom-tom-final-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/heirloom-tom-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/heirloom-tom-final-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/heirloom-tom-final-1020x685.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/heirloom-tom-final-1200x806.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Freshly picked heirloom tomatoes.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Heirloom vs. Hybrid\u003c/strong>\u003c/p>\n\u003cp>At the farmers market, you’ll also noticed the diversity of \u003cstrong>\u003ca href=\"https://cuesa.org/article/great-tomato-debate\">\u003cem>heirloom \u003c/em>tomato varieties\u003c/a>\u003c/strong>, each one unique and tasty. Most people associate “heirloom” with big, juicy slicing tomatoes, but heirlooms come in all shapes and sizes. Heirlooms are varieties whose seeds have been saved by farmers and gardeners and passed down for generations, usually 50 years or more. Their seeds can be saved and replanted with fairly consistent results, and they tend to be genetically diverse, making them more adaptable to different growing conditions.\u003c/p>\n\u003cp>\u003cem>Hybrid\u003c/em> seeds, on the other hand, are created by cross-pollinating two different varieties to yield offspring with desirable traits from both parent plants, such as disease resistance, uniformity, and high yield—a phenomenon known as “hybrid vigor.” Early Girl, Sun Gold, and Juliet are just a few of the popular hybrid tomatoes. While some argue that hybrids are more reliable and hardy than heirlooms, hybrids also have serious drawbacks because farmers must buy new seeds each year.\u003c/p>\n\u003cfigure id=\"attachment_134242\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134242\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/early_girl_tomatoes-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/early_girl_tomatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/early_girl_tomatoes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/early_girl_tomatoes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/early_girl_tomatoes-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/early_girl_tomatoes.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ripe and ready Early Girl tomatoes.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What about Dry Farming?\u003c/strong>\u003c/p>\n\u003cp>Farmers such as Joe Schirmer of \u003ca href=\"https://cuesa.org/seller/dirty-girl-produce\">Dirty Girl Produce\u003c/a> employed \u003cstrong>dry farming\u003c/strong> by using minimal water to irrigate and relying on soil moisture from seasonal rainfall or one deep watering. \u003ca href=\"https://cuesa.org/seller/happy-boy-farms\">Happy Boy Farms\u003c/a> withholds irrigation once the tomato roots are established, which forces the plants to send their roots deeper into the soil and seek out water. These techniques result in smaller but more flavorful tomatoes.\u003c/p>\n\u003cfigure id=\"attachment_134246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134246\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/up-close-and-personal-w-heirlooms-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/up-close-and-personal-w-heirlooms-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/up-close-and-personal-w-heirlooms-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/up-close-and-personal-w-heirlooms-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/up-close-and-personal-w-heirlooms-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/up-close-and-personal-w-heirlooms.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Plump heirloom tomatoes varying in color and shape.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Common Types of Tomatoes\u003c/strong>\u003c/p>\n\u003cp>There are too many varieties of tomatoes to list here, but we’ve put together a list of some of the more common ones you’ll find at the farmers market, along with some tips on how to enjoy them.\u003c/p>\n\u003cp>\u003cstrong>Brandywine tomato: \u003c/strong>Brandywine is a pink heirloom of the beef or beefsteak variety—large, juicy varieties, perfect for slicing and eating raw. It has a robust tomato flavor deep pink-red color, but it also comes in other colors such as yellow. You can slice them into salads or chop them into heirloom tomato sauces.\u003c/p>\n\u003cp>\u003cstrong>Cherokee purple tomato: \u003c/strong>The Cherokee purple tomato, another heirloom variety, has a dark red-green-purple flesh and a deep red interior. Its sweet, rich taste is perfect to prepare in sandwiches or salads.\u003c/p>\n\u003cp>\u003cstrong>Cherry tomatoes: \u003c/strong>Cherry tomatoes range in size as well as colors, such as red, yellow, green, and even black! Also known as grape tomatoes, these tomatoes are extremely versatile and can be eaten raw as a snack, added to salads, grilled on skewers, made into gazpacho, or roasted on a summer bruschetta or pasta.\u003c/p>\n\u003cp>\u003cstrong>Early Girl tomato: \u003c/strong>Early Girl tomatoes tend to have thick skin, compact round shape, and deeply concentrated flavor, particularly when they are dry farmed. These rich, sweet tomatoes are great to incorporate into sauces, salads, gazpachos, and even jams.\u003c/p>\n\u003cp>\u003cstrong>Green Zebra tomato: \u003c/strong>The Green Zebra has dark green and yellow stripes and is often more tart than normal tomatoes. Try them in gazpacho, caprese salads, and can also be fried. Keep an eye out for flame-striped Red Zebra tomatoes, too!\u003c/p>\n\u003cp>\u003cstrong>Juliet tomato: \u003c/strong>Resembling a small Roma, this plum tomato variety is slightly larger than a grape tomato and contains a sweet, fruity flavor. It works well in salads and sauces.\u003c/p>\n\u003cp>\u003cstrong>Marvel Stripe tomato:\u003c/strong> Considered the largest of bi-colored heirloom tomatoes, the Marvel Stripe tomato has a deep orange exterior and streaked thin, red strips. It has a smooth, bright, and sweet flavor, which can be prepared in salads or pastries for a sweeter fare.\u003c/p>\n\u003cp>\u003cstrong>San Marzano tomato: \u003c/strong>A plum tomato variety, the San Marzano has a strong yet sweet taste and tend to be less acidic. Most people use these paste tomatoes for canning, but you can incorporate them into a tomato sauce as well.\u003c/p>\n\u003cp>\u003cem>To find more recipe inspiration, check out our \u003c/em>\u003cem>\u003ca href=\"https://cuesa.org/eat-seasonally/recipes?field_recipe_type_tid=All&field_recipe_season_tid=All&keys=tomatoes\">recipe archive\u003c/a>\u003c/em>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Discover more varieties of tomatoes and which farms grow them at CUESA’s farmers markets \u003c/em>\u003cem>\u003ca href=\"https://cuesa.org/food/tomatoes\">here\u003c/a>\u003c/em>\u003cem>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://cuesa.org/article/brandywine-green-zebra-farmers-market-guide-tomatoes\">CUESA\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134234/from-brandywine-to-green-zebra-a-farmers-market-guide-to-tomatoes","authors":["5484"],"categories":["bayareabites_12276","bayareabites_95","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_12869","bayareabites_358","bayareabites_60"],"tags":["bayareabites_237","bayareabites_13864","bayareabites_2172","bayareabites_13419","bayareabites_9711"],"featImg":"bayareabites_134237","label":"bayareabites"},"bayareabites_110895":{"type":"posts","id":"bayareabites_110895","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110895","score":null,"sort":[1469051567000]},"guestAuthors":[],"slug":"old-trick-holds-new-promise-tastier-tomatoes","title":"An Old Trick Holds New Promise For Tastier Tomatoes","publishDate":1469051567,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ucanr.edu/?facultyid=2175\">Scott Stoddard\u003c/a> is an expert when it comes to tomatoes. He plants rows and rows of tomatoes outdoors on farms across central California for the University of California Cooperative Extension.\u003c/p>\n\u003cp>They're the kind of tomatoes that \"end up on sandwiches at Subway,\" Stoddard says. \"Also, at any of your common hamburger places, In-N-Out, McDonald's, you name it.\"\u003c/p>\n\u003cp>Right now, those tomatoes taste fine and yield plenty. But Stoddard wishes they were more flavorful and produced an even larger crop. And he thinks he's found a way to do this by using a new twist on an old technique: grafting.\u003c/p>\n\u003cp>On a farm about an hour north of Fresno, Calif., Stoddard and a crew of farmworkers are testing out this theory. They're planting rows of about 3,500 tomato seedlings. But unlike the rest of the tomato plants grown in this field — or almost any outdoor field in California — these tiny shoots are grafted.\u003c/p>\n\u003cp>He's working with common commercial tomato varieties, bred for their hardiness and ability to hold up during shipment, but not so much for their taste. He is taking these high-yielding tomato plants, which are naturally resistant to insects and disease, and cutting off their tops. Then, he places the tip of a weaker — but tastier — commercial tomato plant into the exposed tissue. The plants live in a greenhouse for a couple months, where they slowly fuse together before they're ready for planting.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Now we got them in the field, and so approximately 83 days from now, if all goes according to plan, we will be harvesting out here and we will see if we can see some yield differences,\" Stoddard says.\u003c/p>\n\u003cp>Grafting is used for all sorts of trees in agriculture — think peaches, almonds, nectarines — to help fight off soil-borne diseases and insects. But it's used less commonly for plants like tomatoes in large-scale outdoor production — mostly, says Stoddard, because the industry isn't sure it's economical. Grafting requires more time and labor, because farmers have to grow two plants and keep them in hothouses longer before they're ready to go in the ground.\u003c/p>\n\u003cp>But Stoddard says grafting has been successful in boosting yields in tomatoes grown in greenhouses — which, of course, are a much more controlled environment. Will the same practice work outdoors? \"That's what we're testing to see if that's true,\" Stoddard says.\u003c/p>\n\u003cfigure id=\"attachment_110897\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3.jpg\" alt=\"Scott Stoddard hopes that each of these little tomato plants will yield enough to make up the cost difference of grafting.\" width=\"2000\" height=\"1499\" class=\"size-full wp-image-110897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3-960x720.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Scott Stoddard hopes that each of these little tomato plants will yield enough to make up the cost difference of grafting. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He's fairly certain the crop will take off, but he needs to make sure grafting will pan out economically before he recommends the practice to the big commercial growers he advises. He says since grafted plants are more expensive than regular seedlings, he will need to see at least a 30 percent increase in yield.\u003c/p>\n\u003cp>\"They are very price sensitive,\" Stoddard says. \"This is why it's experimental. So we do this on a very small basis and see if there's something potentially there that the growers might end up taking and moving on with.\"\u003c/p>\n\u003cp>About 150 miles north of the farm where Stoddard's plants are growing,\u003ca href=\"http://ucanr.edu/?facultyid=30630\"> Margaret Lloyd\u003c/a> — a UC Cooperative Extension small farm adviser for Solano, Sacramento and Yolo counties — is also grafting tomato plants. But she's working with several heirloom varieties, prized for their rich flavor — and grafting them on insect- and disease-resistant plants.\u003c/p>\n\u003cp>\"We're kind of working at this level of finding nonchemical management tools that will help overcome these challenges, so [farmers] can continue to grow these nice heirloom varieties,\" says Lloyd.\u003c/p>\n\u003cp>Lloyd says heirloom tomatoes have a harder time fighting off disease and can easily bruise or break open, so they can't ship very far. Since these tomatoes are staying local, farmers tend to let the fruit ripen on the vine longer. She says that's one reason why heirloom tomatoes at the farmers market tend to be tastier than store-bought tomatoes, which are likely picked before they're ripe.\u003c/p>\n\u003cp>On a field at UC Davis, Lloyd has planted a quarter-acre of grafts of some of the most common heirloom types — Brandywine, Cherokee purple and Marvel Stripe — as well as the yellow Sun Gold Cherry tomato and a salad variety called Charger.\u003c/p>\n\u003cp>\"We're trying to understand some of the initial questions about whether these heirloom varieties that we're interested in can be grafted and how these combinations might perform under our environmental conditions,\" says Lloyd.\u003c/p>\n\u003cp>Just like Stoddard, Lloyd is collecting data from the trial to see if grafting makes sense for the growers she represents. Lloyd and Stoddard agree that, if both projects are successful, consumers could, in time, have a tastier, larger assortment of tomatoes for purchase in stores and at farmers markets.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Ezra David Romero reports for \u003ca href=\"http://kvpr.org/\">Valley Public Radio\u003c/a> in central California.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Tomato plants grown in large scale outdoors are often selected for hardiness more than taste. What if you could boost disease resistance, flavor and yield? Researchers think they can — by grafting.","status":"publish","parent":0,"modified":1469051567,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":845},"headData":{"title":"An Old Trick Holds New Promise For Tastier Tomatoes | KQED","description":"Tomato plants grown in large scale outdoors are often selected for hardiness more than taste. What if you could boost disease resistance, flavor and yield? Researchers think they can — by grafting.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"110895 http://ww2.kqed.org/bayareabites/?p=110895","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/07/20/old-trick-holds-new-promise-tastier-tomatoes/","disqusTitle":"An Old Trick Holds New Promise For Tastier Tomatoes","nprImageCredit":"Neil Conway","nprByline":"Ezra David Romero, \u003ca href=\"http://kvpr.org/\">Valley Public Radio\u003c/a>","nprImageAgency":"Flickr","nprStoryId":"486529158","nprApiLink":"http://api.npr.org/query?id=486529158&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/07/20/486529158/an-old-trick-holds-new-promise-for-tastier-tomatoes?ft=nprml&f=486529158","nprRetrievedStory":"1","nprPubDate":"Wed, 20 Jul 2016 13:59:00 -0400","nprStoryDate":"Wed, 20 Jul 2016 11:35:00 -0400","nprLastModifiedDate":"Wed, 20 Jul 2016 13:59:02 -0400","path":"/bayareabites/110895/old-trick-holds-new-promise-tastier-tomatoes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ucanr.edu/?facultyid=2175\">Scott Stoddard\u003c/a> is an expert when it comes to tomatoes. He plants rows and rows of tomatoes outdoors on farms across central California for the University of California Cooperative Extension.\u003c/p>\n\u003cp>They're the kind of tomatoes that \"end up on sandwiches at Subway,\" Stoddard says. \"Also, at any of your common hamburger places, In-N-Out, McDonald's, you name it.\"\u003c/p>\n\u003cp>Right now, those tomatoes taste fine and yield plenty. But Stoddard wishes they were more flavorful and produced an even larger crop. And he thinks he's found a way to do this by using a new twist on an old technique: grafting.\u003c/p>\n\u003cp>On a farm about an hour north of Fresno, Calif., Stoddard and a crew of farmworkers are testing out this theory. They're planting rows of about 3,500 tomato seedlings. But unlike the rest of the tomato plants grown in this field — or almost any outdoor field in California — these tiny shoots are grafted.\u003c/p>\n\u003cp>He's working with common commercial tomato varieties, bred for their hardiness and ability to hold up during shipment, but not so much for their taste. He is taking these high-yielding tomato plants, which are naturally resistant to insects and disease, and cutting off their tops. Then, he places the tip of a weaker — but tastier — commercial tomato plant into the exposed tissue. The plants live in a greenhouse for a couple months, where they slowly fuse together before they're ready for planting.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Now we got them in the field, and so approximately 83 days from now, if all goes according to plan, we will be harvesting out here and we will see if we can see some yield differences,\" Stoddard says.\u003c/p>\n\u003cp>Grafting is used for all sorts of trees in agriculture — think peaches, almonds, nectarines — to help fight off soil-borne diseases and insects. But it's used less commonly for plants like tomatoes in large-scale outdoor production — mostly, says Stoddard, because the industry isn't sure it's economical. Grafting requires more time and labor, because farmers have to grow two plants and keep them in hothouses longer before they're ready to go in the ground.\u003c/p>\n\u003cp>But Stoddard says grafting has been successful in boosting yields in tomatoes grown in greenhouses — which, of course, are a much more controlled environment. Will the same practice work outdoors? \"That's what we're testing to see if that's true,\" Stoddard says.\u003c/p>\n\u003cfigure id=\"attachment_110897\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3.jpg\" alt=\"Scott Stoddard hopes that each of these little tomato plants will yield enough to make up the cost difference of grafting.\" width=\"2000\" height=\"1499\" class=\"size-full wp-image-110897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3-1440x1079.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/tomatoes_3_enl-34520c59f10e60ce9589c6dc1e94ea1571c8c5b3-960x720.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Scott Stoddard hopes that each of these little tomato plants will yield enough to make up the cost difference of grafting. \u003ccite>(Ezra David Romero/Valley Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He's fairly certain the crop will take off, but he needs to make sure grafting will pan out economically before he recommends the practice to the big commercial growers he advises. He says since grafted plants are more expensive than regular seedlings, he will need to see at least a 30 percent increase in yield.\u003c/p>\n\u003cp>\"They are very price sensitive,\" Stoddard says. \"This is why it's experimental. So we do this on a very small basis and see if there's something potentially there that the growers might end up taking and moving on with.\"\u003c/p>\n\u003cp>About 150 miles north of the farm where Stoddard's plants are growing,\u003ca href=\"http://ucanr.edu/?facultyid=30630\"> Margaret Lloyd\u003c/a> — a UC Cooperative Extension small farm adviser for Solano, Sacramento and Yolo counties — is also grafting tomato plants. But she's working with several heirloom varieties, prized for their rich flavor — and grafting them on insect- and disease-resistant plants.\u003c/p>\n\u003cp>\"We're kind of working at this level of finding nonchemical management tools that will help overcome these challenges, so [farmers] can continue to grow these nice heirloom varieties,\" says Lloyd.\u003c/p>\n\u003cp>Lloyd says heirloom tomatoes have a harder time fighting off disease and can easily bruise or break open, so they can't ship very far. Since these tomatoes are staying local, farmers tend to let the fruit ripen on the vine longer. She says that's one reason why heirloom tomatoes at the farmers market tend to be tastier than store-bought tomatoes, which are likely picked before they're ripe.\u003c/p>\n\u003cp>On a field at UC Davis, Lloyd has planted a quarter-acre of grafts of some of the most common heirloom types — Brandywine, Cherokee purple and Marvel Stripe — as well as the yellow Sun Gold Cherry tomato and a salad variety called Charger.\u003c/p>\n\u003cp>\"We're trying to understand some of the initial questions about whether these heirloom varieties that we're interested in can be grafted and how these combinations might perform under our environmental conditions,\" says Lloyd.\u003c/p>\n\u003cp>Just like Stoddard, Lloyd is collecting data from the trial to see if grafting makes sense for the growers she represents. Lloyd and Stoddard agree that, if both projects are successful, consumers could, in time, have a tastier, larger assortment of tomatoes for purchase in stores and at farmers markets.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Ezra David Romero reports for \u003ca href=\"http://kvpr.org/\">Valley Public Radio\u003c/a> in central California.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110895/old-trick-holds-new-promise-tastier-tomatoes","authors":["byline_bayareabites_110895"],"categories":["bayareabites_4084"],"tags":["bayareabites_14143","bayareabites_9711","bayareabites_453"],"featImg":"bayareabites_110896","label":"bayareabites"},"bayareabites_110438":{"type":"posts","id":"bayareabites_110438","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110438","score":null,"sort":[1467398672000]},"guestAuthors":[],"slug":"time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad","title":"Time to Grill for the 4th of July: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad","publishDate":1467398672,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I’ve made a zillion different grilled corn salads over the years, not only because I like it but because it’s such a perfect side dish when you are grilling. Grilled corn salad is like an ode to summer, it typically includes peak-season veggies, always tastes fresh, and begs to be eaten al fresco.\u003c/p>\n\u003cp>This particular version is like a salad mashup with salsa. The base, of course, is sweet and juicy grilled corn. There are loads of different ways to grill corn, but for this dish I prefer removing all of the husk and silk so you get all those caramelized/seared bites of corn that have been licked by the flames of the grill.\u003c/p>\n\u003cp>Choose ripe, fragrant tomatoes – none of those mealy, flavorless, supermarket versions. I love heirlooms, but you can swap out cherry tomatoes if you like. Throw in some creamy avocado (I can never get enough) and very thinly sliced red onion along with plenty of fresh cilantro and lime juice, and you have a simple, easy, and stunning salad to wow your guests with.\u003c/p>\n\u003cfigure id=\"attachment_110471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110471\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes.jpg\" alt=\"Ripe heirloom tomatoes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ripe heirloom tomatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad with Cilantro and Lime\u003c/h2>\n\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 large ripe heirloom tomatoes, cored and roughly chopped\u003c/li>\n\u003cli>1/2 red onion, peeled, halved, and very thinly sliced\u003c/li>\n\u003cli>1-2 green onions, chopped\u003c/li>\n\u003cli>4 cobs fresh corn, husks and silk removed\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>2 ripe but semi-firm avocados, peeled, pitted, and cut into chunks\u003c/li>\n\u003cli>1/2 cup chopped fresh cilantro\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>2 tbsp lime juice\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110484\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110484\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/avocado-cut.jpg\" alt=\"Peel, pit, and cut semi-firm avocados into chunks\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, pit, and cut semi-firm avocados into chunks \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large serving bowl, add the tomatoes and onions.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes-cut.jpg\" alt=\"In a large serving bowl, add the tomatoes and onions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large serving bowl, add the tomatoes and onions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender. Transfer to a cutting board.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-grill.jpg\" alt=\"Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-grilled.jpg\" alt=\"The finished grilled corn. Transfer to a cutting board to remove kernels..\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished grilled corn. Transfer to a cutting board to remove kernels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife. Add the corn to the bowl along with the avocado chunks and cilantro. Season with salt and pepper and gently toss. Drizzle with lime juice, vinegar, and a little olive oil toss again to combine. Garnish with more cilantro and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110474\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-cut1.jpg\" alt=\"When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-avo.jpg\" alt=\"Add to the bowl along with the avocado chunks and cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the corn to the bowl along with the avocado chunks and cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-toss.jpg\" alt=\"Drizzle with lime juice, vinegar, and a little olive oil toss again to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with lime juice, vinegar, and a little olive oil toss again to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110479\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-finish-1.jpg\" alt=\"Garnish with more cilantro and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with more cilantro and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This grilled corn recipe is like a mash-up of salad meets salsa. It’s great as a barbecue side dish, or serve it atop grilled meats or fish.","status":"publish","parent":0,"modified":1550608898,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":533},"headData":{"title":"Time to Grill for the 4th of July: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad | KQED","description":"This grilled corn recipe is like a mash-up of salad meets salsa. It’s great as a barbecue side dish, or serve it atop grilled meats or fish.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"110438 http://ww2.kqed.org/bayareabites/?p=110438","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/","disqusTitle":"Time to Grill for the 4th of July: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad","path":"/bayareabites/110438/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’ve made a zillion different grilled corn salads over the years, not only because I like it but because it’s such a perfect side dish when you are grilling. Grilled corn salad is like an ode to summer, it typically includes peak-season veggies, always tastes fresh, and begs to be eaten al fresco.\u003c/p>\n\u003cp>This particular version is like a salad mashup with salsa. The base, of course, is sweet and juicy grilled corn. There are loads of different ways to grill corn, but for this dish I prefer removing all of the husk and silk so you get all those caramelized/seared bites of corn that have been licked by the flames of the grill.\u003c/p>\n\u003cp>Choose ripe, fragrant tomatoes – none of those mealy, flavorless, supermarket versions. I love heirlooms, but you can swap out cherry tomatoes if you like. Throw in some creamy avocado (I can never get enough) and very thinly sliced red onion along with plenty of fresh cilantro and lime juice, and you have a simple, easy, and stunning salad to wow your guests with.\u003c/p>\n\u003cfigure id=\"attachment_110471\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110471\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes.jpg\" alt=\"Ripe heirloom tomatoes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ripe heirloom tomatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad with Cilantro and Lime\u003c/h2>\n\u003cp>\u003cem>Makes about 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 large ripe heirloom tomatoes, cored and roughly chopped\u003c/li>\n\u003cli>1/2 red onion, peeled, halved, and very thinly sliced\u003c/li>\n\u003cli>1-2 green onions, chopped\u003c/li>\n\u003cli>4 cobs fresh corn, husks and silk removed\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>2 ripe but semi-firm avocados, peeled, pitted, and cut into chunks\u003c/li>\n\u003cli>1/2 cup chopped fresh cilantro\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>2 tbsp lime juice\u003c/li>\n\u003cli>1 tbsp white wine vinegar\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110484\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110484\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/avocado-cut.jpg\" alt=\"Peel, pit, and cut semi-firm avocados into chunks\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/avocado-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peel, pit, and cut semi-firm avocados into chunks \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large serving bowl, add the tomatoes and onions.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110483\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/tomatoes-cut.jpg\" alt=\"In a large serving bowl, add the tomatoes and onions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/tomatoes-cut-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large serving bowl, add the tomatoes and onions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender. Transfer to a cutting board.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-grill.jpg\" alt=\"Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepare a charcoal or gas grill for medium-high indirect heat. Clean the grill grate. Rub the corn with olive oil then grill over the fire until nicely charred. Transfer to the cooler side of the grill to cook until tender. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-grilled.jpg\" alt=\"The finished grilled corn. Transfer to a cutting board to remove kernels..\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-grilled-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The finished grilled corn. Transfer to a cutting board to remove kernels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife. Add the corn to the bowl along with the avocado chunks and cilantro. Season with salt and pepper and gently toss. Drizzle with lime juice, vinegar, and a little olive oil toss again to combine. Garnish with more cilantro and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_110474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110474\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-cut1.jpg\" alt=\"When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-cut1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the corn is cool enough to handle, cut the kernels from the cob using a large, sharp knife. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110477\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-avo.jpg\" alt=\"Add to the bowl along with the avocado chunks and cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-avo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the corn to the bowl along with the avocado chunks and cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110481\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-toss.jpg\" alt=\"Drizzle with lime juice, vinegar, and a little olive oil toss again to combine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-toss-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with lime juice, vinegar, and a little olive oil toss again to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_110479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-110479\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/corn-salad-finish-1.jpg\" alt=\"Garnish with more cilantro and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/corn-salad-finish-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with more cilantro and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110438/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_8243","bayareabites_10096","bayareabites_515","bayareabites_16297","bayareabites_9711","bayareabites_1815","bayareabites_3682"],"featImg":"bayareabites_110468","label":"bayareabites"},"bayareabites_99985":{"type":"posts","id":"bayareabites_99985","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99985","score":null,"sort":[1441573628000]},"guestAuthors":[],"slug":"heirloom-tomato-gazpacho-is-the-epitome-of-summertime-in-a-bowl","title":"Heirloom Tomato Gazpacho is the Epitome of Summertime in a Bowl","publishDate":1441573628,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When the weather is warm and the farmers’ market is overflowing with ripe tomatoes, it’s time to pull out the blender and make this insanely delicious chilled soup.\u003c/p>\n\u003cp>I look forward to this soup all year long. For me, it’s the epitome of summer. And it could not be easier to make! Fresh, ripe, flavorful heirloom tomatoes are pureed with roasted red peppers and cucumber and then served chilled with plenty of diced avocado. \u003c/p>\n\u003cp>Be sure to select ripe, full-of-flavor tomatoes. The ones you find in the supermarket in the dead of winter simply will not do this soup justice. This is also a great way to use up any tomatoes that are starting to look a little worse for the wear. \u003c/p>\n\u003cp>You can choose to roast your own peppers or just purchase some good-quality jarred roasted peppers in water. My favorite are roasted piquillo peppers if you can find them.\u003c/p>\n\u003cp>Top the soup simply, with diced avocado, a sprinkle of coarse salt, and a drizzle of olive oil, or go all out and top it with any or all of the following: diced cucumber, diced peppers, diced tomatoes (all of these add texture), freshly made croutons or crostini. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can get even more elaborate by topping it with grilled or poached shrimp, cubes of soft flavorful cheese, sliced hard-boiled eggs, or mini avocado toasts.\u003c/p>\n\u003cfigure id=\"attachment_100095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/gazpacho-overhead.jpg\" alt=\"Heirloom Tomato Gazpacho\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom Tomato Gazpacho \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heirloom Tomato Gazpacho\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 1/4 lbs (about 6 large) ripe heirloom tomatoes, cored and roughly chopped\u003c/li>\n\u003cli>1 (12-oz) jar roasted red or piquillo peppers, roughly chopped\u003c/li>\n\u003cli>1/2 English cucumber, peeled and chopped\u003c/li>\n\u003cli>1 tablespoon Worcestershire sauce\u003c/li>\n\u003cli>2 tablespoons unseasoned rice vinegar\u003c/li>\n\u003cli>1/3 cup good-quality extra-virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>Hot pepper sauce, such as Melinda’s habañero sauce\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For Garnish\u003c/em>\u003c/strong>\n\u003cli>Avocado, peeled, seeded and diced\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100130,100123,100131,100121,100120,100124,100125,100126,100129,100128,100097\"]\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a blender, puree the tomatoes, roasted peppers, cucumber, Worcestershire, and vinegar until very smooth. While the machine is running, slowly add the olive oil. Season to taste with salt, pepper, and hot sauce. Pour the soup through a fine-mesh sieve set over a large bowl; use a rubber spatula to push the soup through.\u003c/li>\n\u003cli>Transfer to an airtight container and chill for at least an hour.\u003c/li>\n\u003cli>Garnish each serving with the avocado, a drizzle of olive oil and a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_100096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/gazpacho-single-bowl-1.jpg\" alt=\"Heirloom Tomato Gazpacho\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom Tomato Gazpacho \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Packed with tomatoes, roasted peppers, cucumber, and avocado, this chilled soup is the epitome of summertime in a bowl.","status":"publish","parent":0,"modified":1441927126,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":437},"headData":{"title":"Heirloom Tomato Gazpacho is the Epitome of Summertime in a Bowl | KQED","description":"Packed with tomatoes, roasted peppers, cucumber, and avocado, this chilled soup is the epitome of summertime in a bowl.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"99985 http://ww2.kqed.org/bayareabites/?p=99985","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/06/heirloom-tomato-gazpacho-is-the-epitome-of-summertime-in-a-bowl/","disqusTitle":"Heirloom Tomato Gazpacho is the Epitome of Summertime in a Bowl","path":"/bayareabites/99985/heirloom-tomato-gazpacho-is-the-epitome-of-summertime-in-a-bowl","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the weather is warm and the farmers’ market is overflowing with ripe tomatoes, it’s time to pull out the blender and make this insanely delicious chilled soup.\u003c/p>\n\u003cp>I look forward to this soup all year long. For me, it’s the epitome of summer. And it could not be easier to make! Fresh, ripe, flavorful heirloom tomatoes are pureed with roasted red peppers and cucumber and then served chilled with plenty of diced avocado. \u003c/p>\n\u003cp>Be sure to select ripe, full-of-flavor tomatoes. The ones you find in the supermarket in the dead of winter simply will not do this soup justice. This is also a great way to use up any tomatoes that are starting to look a little worse for the wear. \u003c/p>\n\u003cp>You can choose to roast your own peppers or just purchase some good-quality jarred roasted peppers in water. My favorite are roasted piquillo peppers if you can find them.\u003c/p>\n\u003cp>Top the soup simply, with diced avocado, a sprinkle of coarse salt, and a drizzle of olive oil, or go all out and top it with any or all of the following: diced cucumber, diced peppers, diced tomatoes (all of these add texture), freshly made croutons or crostini. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can get even more elaborate by topping it with grilled or poached shrimp, cubes of soft flavorful cheese, sliced hard-boiled eggs, or mini avocado toasts.\u003c/p>\n\u003cfigure id=\"attachment_100095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/gazpacho-overhead.jpg\" alt=\"Heirloom Tomato Gazpacho\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-overhead-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom Tomato Gazpacho \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Heirloom Tomato Gazpacho\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 1/4 lbs (about 6 large) ripe heirloom tomatoes, cored and roughly chopped\u003c/li>\n\u003cli>1 (12-oz) jar roasted red or piquillo peppers, roughly chopped\u003c/li>\n\u003cli>1/2 English cucumber, peeled and chopped\u003c/li>\n\u003cli>1 tablespoon Worcestershire sauce\u003c/li>\n\u003cli>2 tablespoons unseasoned rice vinegar\u003c/li>\n\u003cli>1/3 cup good-quality extra-virgin olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>Hot pepper sauce, such as Melinda’s habañero sauce\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For Garnish\u003c/em>\u003c/strong>\n\u003cli>Avocado, peeled, seeded and diced\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"100130,100123,100131,100121,100120,100124,100125,100126,100129,100128,100097","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a blender, puree the tomatoes, roasted peppers, cucumber, Worcestershire, and vinegar until very smooth. While the machine is running, slowly add the olive oil. Season to taste with salt, pepper, and hot sauce. Pour the soup through a fine-mesh sieve set over a large bowl; use a rubber spatula to push the soup through.\u003c/li>\n\u003cli>Transfer to an airtight container and chill for at least an hour.\u003c/li>\n\u003cli>Garnish each serving with the avocado, a drizzle of olive oil and a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_100096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/gazpacho-single-bowl-1.jpg\" alt=\"Heirloom Tomato Gazpacho\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/gazpacho-single-bowl-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Heirloom Tomato Gazpacho \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99985/heirloom-tomato-gazpacho-is-the-epitome-of-summertime-in-a-bowl","authors":["5015","5014"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1214","bayareabites_9711","bayareabites_11765","bayareabites_439"],"featImg":"bayareabites_100098","label":"bayareabites"},"bayareabites_85183":{"type":"posts","id":"bayareabites_85183","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85183","score":null,"sort":[1406357908000]},"guestAuthors":[],"slug":"the-great-tomato-debate-about-heirlooms-hybrids-and-gmos","title":"The Great Tomato Debate: About Heirlooms, Hybrids and GMOs","publishDate":1406357908,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85190\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/heirloom_tomatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/heirloom_tomatoes.jpg\" alt=\"Heirloom tomatoes. Photo: CUESA\" width=\"610\" height=\"407\" class=\"size-full wp-image-85190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heirloom tomatoes. Photo: CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Post by Brie Mazurek,\u003c/em> \u003ca href=\"http://www.cuesa.org/article/great-tomato-debate\" target=\"_blank\">\u003cem>CUESA\u003c/em>\u003c/a> (7/25/2014)\u003c/p>\n\u003cp>With their rainbow colors and odd shapes and sizes, the appeal of heirloom tomatoes is undeniable. But more than just a pretty face, these darlings of the summer farmers market also represent diversity and freedom in our food supply.\u003c/p>\n\u003cp>“People ask me, ‘Is this heirloom or hybrid?’” says farmer Bill Crepps of \u003ca href=\"http://www.cuesa.org/seller/everything-under-sun\" target=\"_blank\">Everything Under the Sun\u003c/a>, who grows more than 20 varieties of tomatoes. “You can tell that there’s something they don’t like about the word ‘hybrid.’”\u003c/p>\n\u003cp>Bill recognizes the allure of heirlooms, but he also thinks that hybrids have received a bad rap, in part because people confuse them with GMOs. He believes that hybrids hold an important place on small, diverse farms. “I grow heirlooms for their variety, but I rely on hybrids for their disease resistance,” he says.\u003c/p>\n\u003ch3>Seeds with Heritage\u003c/h3>\n\u003cp>Most people associate “heirloom” with big, juicy slicing tomatoes like Brandywine, Black Krim, and Marvel Stripe, but heirlooms come in all shapes and sizes, including the San Marzano paste tomato.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Heirlooms are varieties whose seeds have been saved by farmers and gardeners and passed down for generations, usually 50 years or more. They are open-pollinated, which means that they can be pollinated through natural mechanisms (such as insects, birds, and wind) and still breed true-to-type. Their seeds can be saved and replanted with fairly consistent results, and they tend to be genetically diverse, making them more adaptable to different growing conditions. Unlike hybrids and GMOs, heirlooms and other open-pollinated varieties cannot be patented.\u003c/p>\n\u003cfigure id=\"attachment_85191\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ivory_pear_tomato_lucero.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ivory_pear_tomato_lucero.jpg\" alt=\"Ivory Pear tomatoes from Lucero. Photo: CUESA\" width=\"250\" height=\"250\" class=\"size-full wp-image-85191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ivory Pear tomatoes from Lucero. Photo: CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>In the 1980s, Ben Lucero of \u003ca href=\"http://www.cuesa.org/seller/lucero-organic-farms\" target=\"_blank\">Lucero Organic Farms\u003c/a> set out to develop his own tomato when he discovered that one of his tomato plants’ seeds yielded an array of unusual offspring. After about five years of isolating the good plants, saving their seed, and replanting, he created his own variety called the Ivory Pear, a pale yellow, pear-shaped cherry tomato bursting with flavor. Though still too young to technically be an heirloom, Ben’s Ivory Pear is sold in seed catalogs that specialize in heirlooms. These days, Ben gets most of his seed from such catalogs. “I save some seeds that are harder to get, and I would save more if it came down it, but I don’t really have the time,” he says.\u003c/p>\n\u003ch3>Hybrid Hype\u003c/h3>\n\u003cp>In contrast to open-pollinated seed, hybrid seed is created by cross-pollinating two different varieties to yield offspring with desirable traits from both parent plants, such as disease resistance, uniformity, and high yield—a phenomenon known as “hybrid vigor.” Early Girl, Sun Gold, and Juliet are just a few of the popular hybrid tomatoes found at the farmers market.\u003c/p>\n\u003cp>Hybrids should not be confused with GMOs. While hybrids are crossed manually in the field, GMOs are created using high-tech methods such as gene splicing, sometimes combining genes from different species to yield organisms that could not occur in nature.\u003c/p>\n\u003cp>While some argue that hybrids are more reliable and hardy than heirlooms, hybrids also have serious drawbacks. Seeds from a first-generation hybrid (called “F1”) are not genetically stable, which means that farmers cannot save and plant them with reliable results, so they must buy new seeds each year. Seed companies that hold the patents can control their production—a big sticking point for farmers and eaters concerned about corporate consolidation in the food system.\u003c/p>\n\u003ch3>Early Girl ≠ GMO\u003c/h3>\n\u003cp>Farmer Joe Schirmer at \u003ca href=\"http://www.cuesa.org/seller/dirty-girl-produce\" target=\"_blank\">Dirty Girl Produce\u003c/a> has been growing hybrid Early Girl tomatoes in Santa Cruz since 2000. With its thick skin, compact round shape, and deeply concentrated flavor, the \u003ca href=\"http://www.cuesa.org/article/farming-without-water\" target=\"_blank\">dry-farmed\u003c/a> Early Girl has earned a cult following in the Bay Area. But Joe has also noticed backlash against the tomato in recent years.\u003c/p>\n\u003cp>“People are saying, ‘Early Girl is made by Monsanto,’” says Joe. “It’s not.”\u003c/p>\n\u003cp>The variety was originally developed in France and distributed by a company called Petoseed, which was later acquired by Seminis. In 2005, Seminis was acquired by Monsanto, a company well known for its GMO crops, muddying the Early Girl’s pedigree and leading some eaters to mistakenly think the tomato is genetically modified. (The patent has expired, but the Seminis still controls the parent stock.)\u003c/p>\n\u003cp>Joe sees the GMO debate as obscuring deeper problems, such as corporate control our food system and overuse of pesticides in industrial agriculture. “If everyone wants to boycott Monsanto, they’re going to have a hard time. They own lots of seed companies as investments,” says Joe. “They’re patent trolls. They want to own anything they can, so that farmers rely on them to buy it every year.”\u003c/p>\n\u003ch3>A New Girl on the Block\u003c/h3>\n\u003cfigure id=\"attachment_85189\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/early_girl_dirty_girl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/early_girl_dirty_girl.jpg\" alt=\"Early Girl tomatoes from Dirty Girl Produce. Photo: CUESA\" width=\"250\" height=\"250\" class=\"size-full wp-image-85189\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Early Girl tomatoes from Dirty Girl Produce. Photo: CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>About six years ago, \u003ca href=\"http://www.sfgate.com/homeandgarden/article/New-Girl-is-a-Monsanto-free-tomato-5295723.php\" target=\"_blank\">Joe started saving seed from his Early Girls\u003c/a>. “It was more out of curiosity than anything else,” he says. “And of course there’s also the idea of seed security, and not having to rely on seed growers for seed.”\u003c/p>\n\u003cp>Plus, Joe wanted to see if he could breed a tomato that would be better suited to his coastal climate and resistant to Phytophthora, a type of mold that can wipe out a whole tomato crop. After one of his plots was hit with the disease, Joe cleared the field but some of the plants had seeded, leaving a new generation to grow. “I pretty much saw every kind of tomato imaginable—big ones, little ones, spindly plants that were dying—but there were a few plants in the mix that were just perfect.”\u003c/p>\n\u003cp>Joe cleared out the oddballs and left the good ones to grow, then saved their seeds. When he replanted the next year, there was a higher percentage of good tomatoes, and even more the following year. Several generations later, he had created his own open-pollinated Early Girl spinoff, which he dubbed the Dirty Girl.\u003c/p>\n\u003ch3>Hybrid to Heirloom?\u003c/h3>\n\u003cp>This year Joe planted 3,000 Dirty Girl plants, in addition to 70,000 dry-farmed Early Girl plants, and he started bringing a small crop of Dirty Girls to the farmers market for a trial run.\u003c/p>\n\u003cp>While the Dirty Girl is becoming more vigorous and uniform, and the flavor and texture are on par with its hybrid ancestor, Joe thinks it has a long way to go for the genetic line to stabilize.\u003c/p>\n\u003cp>Will the Dirty Girl ever replace the Early Girl on Joe’s farm? It’s too early to say. “If over the next 10 years, I could get it to a place where I felt like it was out-producing in yield, flavor, and quality and wasn’t prone to Phytophthora, then great. But I’m nowhere near that,” says Joe.\u003c/p>\n\u003cp>Like Ben’s Ivory Pear, the Dirty Girl may be on its way to heirloom status, but until then, Joe will continue to buy hybrid Early Girl seed, which offers the most reliable crop. “I have no problem with Early Girl,” he says. “But I wish that some other seed company that I could stand behind would produce them.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Look for delicious tomatoes from Everything Under the Sun, Lucero Organic Farms, and Dirty Girl Produce at the Saturday and Thursday Ferry Plaza Farmers markets.\u003cbr>\n\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"CUESA discusses the advantages and disadvantages between heirloom and hybrid tomatoes as well as clarifying the difference between hybrids and GMOs. ","status":"publish","parent":0,"modified":1406357908,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1278},"headData":{"title":"The Great Tomato Debate: About Heirlooms, Hybrids and GMOs | KQED","description":"CUESA discusses the advantages and disadvantages between heirloom and hybrid tomatoes as well as clarifying the difference between hybrids and GMOs. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"85183 http://blogs.kqed.org/bayareabites/?p=85183","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/25/the-great-tomato-debate-about-heirlooms-hybrids-and-gmos/","disqusTitle":"The Great Tomato Debate: About Heirlooms, Hybrids and GMOs","path":"/bayareabites/85183/the-great-tomato-debate-about-heirlooms-hybrids-and-gmos","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85190\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/heirloom_tomatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/heirloom_tomatoes.jpg\" alt=\"Heirloom tomatoes. Photo: CUESA\" width=\"610\" height=\"407\" class=\"size-full wp-image-85190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heirloom tomatoes. Photo: CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Post by Brie Mazurek,\u003c/em> \u003ca href=\"http://www.cuesa.org/article/great-tomato-debate\" target=\"_blank\">\u003cem>CUESA\u003c/em>\u003c/a> (7/25/2014)\u003c/p>\n\u003cp>With their rainbow colors and odd shapes and sizes, the appeal of heirloom tomatoes is undeniable. But more than just a pretty face, these darlings of the summer farmers market also represent diversity and freedom in our food supply.\u003c/p>\n\u003cp>“People ask me, ‘Is this heirloom or hybrid?’” says farmer Bill Crepps of \u003ca href=\"http://www.cuesa.org/seller/everything-under-sun\" target=\"_blank\">Everything Under the Sun\u003c/a>, who grows more than 20 varieties of tomatoes. “You can tell that there’s something they don’t like about the word ‘hybrid.’”\u003c/p>\n\u003cp>Bill recognizes the allure of heirlooms, but he also thinks that hybrids have received a bad rap, in part because people confuse them with GMOs. He believes that hybrids hold an important place on small, diverse farms. “I grow heirlooms for their variety, but I rely on hybrids for their disease resistance,” he says.\u003c/p>\n\u003ch3>Seeds with Heritage\u003c/h3>\n\u003cp>Most people associate “heirloom” with big, juicy slicing tomatoes like Brandywine, Black Krim, and Marvel Stripe, but heirlooms come in all shapes and sizes, including the San Marzano paste tomato.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Heirlooms are varieties whose seeds have been saved by farmers and gardeners and passed down for generations, usually 50 years or more. They are open-pollinated, which means that they can be pollinated through natural mechanisms (such as insects, birds, and wind) and still breed true-to-type. Their seeds can be saved and replanted with fairly consistent results, and they tend to be genetically diverse, making them more adaptable to different growing conditions. Unlike hybrids and GMOs, heirlooms and other open-pollinated varieties cannot be patented.\u003c/p>\n\u003cfigure id=\"attachment_85191\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ivory_pear_tomato_lucero.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ivory_pear_tomato_lucero.jpg\" alt=\"Ivory Pear tomatoes from Lucero. Photo: CUESA\" width=\"250\" height=\"250\" class=\"size-full wp-image-85191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ivory Pear tomatoes from Lucero. Photo: CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>In the 1980s, Ben Lucero of \u003ca href=\"http://www.cuesa.org/seller/lucero-organic-farms\" target=\"_blank\">Lucero Organic Farms\u003c/a> set out to develop his own tomato when he discovered that one of his tomato plants’ seeds yielded an array of unusual offspring. After about five years of isolating the good plants, saving their seed, and replanting, he created his own variety called the Ivory Pear, a pale yellow, pear-shaped cherry tomato bursting with flavor. Though still too young to technically be an heirloom, Ben’s Ivory Pear is sold in seed catalogs that specialize in heirlooms. These days, Ben gets most of his seed from such catalogs. “I save some seeds that are harder to get, and I would save more if it came down it, but I don’t really have the time,” he says.\u003c/p>\n\u003ch3>Hybrid Hype\u003c/h3>\n\u003cp>In contrast to open-pollinated seed, hybrid seed is created by cross-pollinating two different varieties to yield offspring with desirable traits from both parent plants, such as disease resistance, uniformity, and high yield—a phenomenon known as “hybrid vigor.” Early Girl, Sun Gold, and Juliet are just a few of the popular hybrid tomatoes found at the farmers market.\u003c/p>\n\u003cp>Hybrids should not be confused with GMOs. While hybrids are crossed manually in the field, GMOs are created using high-tech methods such as gene splicing, sometimes combining genes from different species to yield organisms that could not occur in nature.\u003c/p>\n\u003cp>While some argue that hybrids are more reliable and hardy than heirlooms, hybrids also have serious drawbacks. Seeds from a first-generation hybrid (called “F1”) are not genetically stable, which means that farmers cannot save and plant them with reliable results, so they must buy new seeds each year. Seed companies that hold the patents can control their production—a big sticking point for farmers and eaters concerned about corporate consolidation in the food system.\u003c/p>\n\u003ch3>Early Girl ≠ GMO\u003c/h3>\n\u003cp>Farmer Joe Schirmer at \u003ca href=\"http://www.cuesa.org/seller/dirty-girl-produce\" target=\"_blank\">Dirty Girl Produce\u003c/a> has been growing hybrid Early Girl tomatoes in Santa Cruz since 2000. With its thick skin, compact round shape, and deeply concentrated flavor, the \u003ca href=\"http://www.cuesa.org/article/farming-without-water\" target=\"_blank\">dry-farmed\u003c/a> Early Girl has earned a cult following in the Bay Area. But Joe has also noticed backlash against the tomato in recent years.\u003c/p>\n\u003cp>“People are saying, ‘Early Girl is made by Monsanto,’” says Joe. “It’s not.”\u003c/p>\n\u003cp>The variety was originally developed in France and distributed by a company called Petoseed, which was later acquired by Seminis. In 2005, Seminis was acquired by Monsanto, a company well known for its GMO crops, muddying the Early Girl’s pedigree and leading some eaters to mistakenly think the tomato is genetically modified. (The patent has expired, but the Seminis still controls the parent stock.)\u003c/p>\n\u003cp>Joe sees the GMO debate as obscuring deeper problems, such as corporate control our food system and overuse of pesticides in industrial agriculture. “If everyone wants to boycott Monsanto, they’re going to have a hard time. They own lots of seed companies as investments,” says Joe. “They’re patent trolls. They want to own anything they can, so that farmers rely on them to buy it every year.”\u003c/p>\n\u003ch3>A New Girl on the Block\u003c/h3>\n\u003cfigure id=\"attachment_85189\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/early_girl_dirty_girl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/early_girl_dirty_girl.jpg\" alt=\"Early Girl tomatoes from Dirty Girl Produce. Photo: CUESA\" width=\"250\" height=\"250\" class=\"size-full wp-image-85189\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Early Girl tomatoes from Dirty Girl Produce. Photo: CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>About six years ago, \u003ca href=\"http://www.sfgate.com/homeandgarden/article/New-Girl-is-a-Monsanto-free-tomato-5295723.php\" target=\"_blank\">Joe started saving seed from his Early Girls\u003c/a>. “It was more out of curiosity than anything else,” he says. “And of course there’s also the idea of seed security, and not having to rely on seed growers for seed.”\u003c/p>\n\u003cp>Plus, Joe wanted to see if he could breed a tomato that would be better suited to his coastal climate and resistant to Phytophthora, a type of mold that can wipe out a whole tomato crop. After one of his plots was hit with the disease, Joe cleared the field but some of the plants had seeded, leaving a new generation to grow. “I pretty much saw every kind of tomato imaginable—big ones, little ones, spindly plants that were dying—but there were a few plants in the mix that were just perfect.”\u003c/p>\n\u003cp>Joe cleared out the oddballs and left the good ones to grow, then saved their seeds. When he replanted the next year, there was a higher percentage of good tomatoes, and even more the following year. Several generations later, he had created his own open-pollinated Early Girl spinoff, which he dubbed the Dirty Girl.\u003c/p>\n\u003ch3>Hybrid to Heirloom?\u003c/h3>\n\u003cp>This year Joe planted 3,000 Dirty Girl plants, in addition to 70,000 dry-farmed Early Girl plants, and he started bringing a small crop of Dirty Girls to the farmers market for a trial run.\u003c/p>\n\u003cp>While the Dirty Girl is becoming more vigorous and uniform, and the flavor and texture are on par with its hybrid ancestor, Joe thinks it has a long way to go for the genetic line to stabilize.\u003c/p>\n\u003cp>Will the Dirty Girl ever replace the Early Girl on Joe’s farm? It’s too early to say. “If over the next 10 years, I could get it to a place where I felt like it was out-producing in yield, flavor, and quality and wasn’t prone to Phytophthora, then great. But I’m nowhere near that,” says Joe.\u003c/p>\n\u003cp>Like Ben’s Ivory Pear, the Dirty Girl may be on its way to heirloom status, but until then, Joe will continue to buy hybrid Early Girl seed, which offers the most reliable crop. “I have no problem with Early Girl,” he says. “But I wish that some other seed company that I could stand behind would produce them.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Look for delicious tomatoes from Everything Under the Sun, Lucero Organic Farms, and Dirty Girl Produce at the Saturday and Thursday Ferry Plaza Farmers markets.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/85183/the-great-tomato-debate-about-heirlooms-hybrids-and-gmos","authors":["5484"],"categories":["bayareabites_12276","bayareabites_1874","bayareabites_4084","bayareabites_2554"],"tags":["bayareabites_454","bayareabites_9711","bayareabites_9712","bayareabites_453"],"featImg":"bayareabites_85190","label":"bayareabites"},"bayareabites_69781":{"type":"posts","id":"bayareabites_69781","meta":{"index":"posts_1591205157","site":"bayareabites","id":"69781","score":null,"sort":[1378762792000]},"guestAuthors":[],"slug":"explore-the-world-of-heirlooms-at-the-third-annual-national-heirloom-exposition","title":"Explore the World of Heirlooms at the Third Annual National Heirloom Exposition","publishDate":1378762792,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_69789\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/heirloom_expo_apples.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/heirloom_expo_apples.jpg\" alt=\"Apples from last year's National Heirloom Exposition. Photo: CUESA\" width=\"610\" height=\"407\" class=\"size-full wp-image-69789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apples from last year's National Heirloom Exposition. Photo: CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Post by Brie Mazurek, Online Education Manager for \u003ca href=\"http://www.cuesa.org/article/inside-california-food-revolution\">CUESA\u003c/a>\u003c/em> (9/5/13)\u003c/p>\n\u003cp>If you’ve ever enjoyed a Cherokee Purple tomato, Meyer lemon, Gravenstein apple, or Elephant Heart plum, you have a whole lineage of farmers and gardeners to thank. These heirloom varieties have been patiently nurtured, selected, and passed on from generation to generation—the original open-source food.\u003c/p>\n\u003cp>In contrast to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/27/getting-to-the-bottom-of-the-peacotum/\">hybrid and genetically modified varieties\u003c/a>, heirloom plants are open-pollinated through wind, insects, or birds. Heirlooms breed true to their parent plant and seeds can be saved and replanted indefinitely. Also, heirloom cultivars contain more genetic variation than hybrids, allowing farmers to save the select and cultivate the seeds of the plants that are best adapted to their growing conditions and climate.\u003c/p>\n\u003cp>September 10 through 12, you can explore the wide world of heirlooms at the \u003ca href=\"http://www.theheirloomexpo.com/\">Third Annual National Heirloom Exposition\u003c/a> at the Sonoma County Fairgrounds. With a full line up of workshops, cooking demonstrations, exhibits, and educational speakers, the three-day expo is a kind of Disneyland for home gardeners, organic farmers, food activists, and eaters of all stripes and ages. Where else can you marvel at 3,000+ plant varieties and livestock breeds, see Dr. Vandana Shiva speak, pet an Angora goat, and have your photo taken in front a 12-foot tower of heirloom winter squash?\u003c/p>\n\u003cp>We talked with Paul Wallace, organizer and co-founder of the nonprofit expo (with Jere Gettle, owner of \u003ca href=\"http://www.rareseeds.com/\">Baker Creek Heirloom Seeds\u003c/a>), to find out more about the expo. When Paul is not busy planning the big event, he manages the \u003ca href=\"http://www.rareseeds.com/get-to-know-baker-creek/petaluma-seed-bank/\">Petaluma Seed Bank\u003c/a>, housed in the former Sonoma County National Bank building.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>CUESA: What was your inspiration for the Heirloom Expo?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_69792\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/paul_wallace.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/paul_wallace.jpg\" alt=\"Paul Wallace. Photo courtesy of Petaluma Seed Bank\" width=\"250\" height=\"250\" class=\"size-full wp-image-69792\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Wallace. Photo courtesy of Petaluma Seed Bank\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Paul Wallace:\u003c/strong> Three and half years ago, we were at an heirloom auction at Sotheby’s in New York. The auction was primarily a benefit for farmers in the Hudson Valley area, but it was a black-tie affair and it was very expensive to get into. We got to talking with a few other seed companies and said, “Wouldn’t it be great if we could have a public event where the produce is at the center? It could be educational and a showcase for the diversity that our country has to offer.”\u003c/p>\n\u003cp>As the event got closer, we added educational speakers, a poultry and livestock show, and a giant pumpkin contest. It was really like an old-fashioned county fair without the rides, and with an emphasis on education. In that very first year, we had over 75 educational speakers, and about 10,000 people came, including 600 school kids who were bussed in for fun and educational activities. The funds that were generated above our costs were donated back to the schools that participated. In the second year, about 15,000 people came and 1,500 school kids. This year we have no idea how many people to expect!\u003c/p>\n\u003cp>\u003cstrong>CUESA: How do you explain heirloom plants and heritage animal breeds to people who are unfamiliar with them\u003c/strong>?\u003c/p>\n\u003cfigure id=\"attachment_69790\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/heirloom_expo_squash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/heirloom_expo_squash.jpg\" alt=\"Squash display from last year's National Heirloom Exposition. Photo: CUESA\" width=\"250\" height=\"333\" class=\"size-full wp-image-69790\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squash display from last year's National Heirloom Exposition. Photo: CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>PW:\u003c/strong> The terms “heirloom” and “heritage” are akin to “antique” in the furniture world. It’s something that’s handed down from generation to generation because it has qualities that people deemed worth saving. Some people say an heirloom must be at least 50 years old, some people say 100. If produce varieties are intentionally crossed or hybridized in the field, and you save that resulting variety and continually breed it until it breeds true, that could be deemed an heirloom. When you save the seed, you will get exactly what you initially grew out. If you go to the store and buy a packet of hybrid seed and you grow it out, your produce may be exceptional, but when you save that seed, it may not be true to the variety you initially planted.\u003c/p>\n\u003cp>\u003cstrong>CUESA: Why are heirlooms worth protecting and celebrating?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>PW:\u003c/strong> You can tell by my accent that I’m Irish, right? A prime example for me is the Potato Famine in Ireland, which was as a result of mostly one variety of potato being grown. When that potato got hit by blight, it wiped out the potato supply in the whole country. If we get to a point where all of our corn, soy, and canola are genetically modified and there’s a problem, our food supply could be wiped out. That’s why it’s important to maintain and promote diversity.\u003c/p>\n\u003cp>Every year, the biggest challenge for us in the heirloom seed business is getting a supply of corn when over 90% of the corn in the country is genetically modified. If a farmer grows non-GM corn and a neighboring farmer is growing GM corn, the first farmer could have his crops contaminated through wind pollination. It’s getting more difficult to find non-GM corn that breeds true and is not contaminated. And that’s just one crop. Here at the seed bank, we have 1,500 varieties of crops, and our intent is to grow that diversity. If you minimize the diversity, you leave yourself open for a potato famine.\u003c/p>\n\u003cp>\u003cstrong>CUESA: The Heirloom Expo has also been called a “Pure Food Fair.” It sounds like there’s a bigger mission than just promoting heirloom varieties.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_69791\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/heirloom_expo_tomatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/heirloom_expo_tomatoes.jpg\" alt=\"Tomatoes from last year's National Heirloom Exposition. Photo: CUESA\" width=\"250\" height=\"355\" class=\"size-full wp-image-69791\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tomatoes from last year's National Heirloom Exposition. Photo: CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>PW:\u003c/strong> If you look at the youth now, obesity and diabetes have never been more prevalent, and we believe it’s a result of the foods we’re consuming. There’s a massive disconnect with the general consumer as to where food comes from. That’s the main reason we try to involve as many school groups as possible. I heard a story recently from a food historian who was conducting a study with a group of school kids in New York. He asked to come up with a collective answer for the question, “Where does pizza come from?” They got together, and after 10 minutes they said, “The telephone.” We have a lot of work to do to break down that disconnect. Children are the future of the food industry. To see more of them growing food in school gardens would be really great.\u003c/p>\n\u003cp>\u003cstrong>CUESA: What are you looking forward to at this year’s expo?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>PW:\u003c/strong> This year, there are over 100 educational speakers, including Dr. Vandana Shiva, Patrick Holden (Sustainable Food Trust), and others. Having international \u003ca href=\"http://www.theheirloomexpo.com/speaker-bios/\">speakers\u003c/a> helps reinforce the message that this is really a global issue. Buying local and knowing your farmer is absolutely important, but there’s more to the picture.\u003c/p>\n\u003cp>It’s the educational aspect for me, seeing people absorbing what the speakers have to say, and all those school kids coming in. We’ve introduced games like the Heirloom Olympics, where kids complete educational tasks such as talking to farmers and exhibitors or attending a seed saving class, and they get a prize at the end of the day. That to me is one of the more rewarding things—seeing people having fun and learning at the same time.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>The Heirloom Expo takes place September 10 through 12 at the Sonoma County Fairgrounds, 11 am to 8 pm ($10 for adults; free for children under 17). \u003ca href=\"http://www.theheirloomexpo.com/\">Learn more\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"September 10 through 12, you can explore the wide world of heirlooms at the Third Annual National Heirloom Exposition at the Sonoma County Fairgrounds. With a full line up of workshops, cooking demonstrations, exhibits, and educational speakers, the three-day expo is a kind of Disneyland for home gardeners, organic farmers, food activists, and eaters of all stripes and ages.","status":"publish","parent":0,"modified":1378762792,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1272},"headData":{"title":"Explore the World of Heirlooms at the Third Annual National Heirloom Exposition | KQED","description":"September 10 through 12, you can explore the wide world of heirlooms at the Third Annual National Heirloom Exposition at the Sonoma County Fairgrounds. With a full line up of workshops, cooking demonstrations, exhibits, and educational speakers, the three-day expo is a kind of Disneyland for home gardeners, organic farmers, food activists, and eaters of all stripes and ages.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"69781 http://blogs.kqed.org/bayareabites/?p=69781","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/09/explore-the-world-of-heirlooms-at-the-third-annual-national-heirloom-exposition/","disqusTitle":"Explore the World of Heirlooms at the Third Annual National Heirloom Exposition","path":"/bayareabites/69781/explore-the-world-of-heirlooms-at-the-third-annual-national-heirloom-exposition","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69789\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/heirloom_expo_apples.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/heirloom_expo_apples.jpg\" alt=\"Apples from last year's National Heirloom Exposition. Photo: CUESA\" width=\"610\" height=\"407\" class=\"size-full wp-image-69789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apples from last year's National Heirloom Exposition. Photo: CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Post by Brie Mazurek, Online Education Manager for \u003ca href=\"http://www.cuesa.org/article/inside-california-food-revolution\">CUESA\u003c/a>\u003c/em> (9/5/13)\u003c/p>\n\u003cp>If you’ve ever enjoyed a Cherokee Purple tomato, Meyer lemon, Gravenstein apple, or Elephant Heart plum, you have a whole lineage of farmers and gardeners to thank. These heirloom varieties have been patiently nurtured, selected, and passed on from generation to generation—the original open-source food.\u003c/p>\n\u003cp>In contrast to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/27/getting-to-the-bottom-of-the-peacotum/\">hybrid and genetically modified varieties\u003c/a>, heirloom plants are open-pollinated through wind, insects, or birds. Heirlooms breed true to their parent plant and seeds can be saved and replanted indefinitely. Also, heirloom cultivars contain more genetic variation than hybrids, allowing farmers to save the select and cultivate the seeds of the plants that are best adapted to their growing conditions and climate.\u003c/p>\n\u003cp>September 10 through 12, you can explore the wide world of heirlooms at the \u003ca href=\"http://www.theheirloomexpo.com/\">Third Annual National Heirloom Exposition\u003c/a> at the Sonoma County Fairgrounds. With a full line up of workshops, cooking demonstrations, exhibits, and educational speakers, the three-day expo is a kind of Disneyland for home gardeners, organic farmers, food activists, and eaters of all stripes and ages. Where else can you marvel at 3,000+ plant varieties and livestock breeds, see Dr. Vandana Shiva speak, pet an Angora goat, and have your photo taken in front a 12-foot tower of heirloom winter squash?\u003c/p>\n\u003cp>We talked with Paul Wallace, organizer and co-founder of the nonprofit expo (with Jere Gettle, owner of \u003ca href=\"http://www.rareseeds.com/\">Baker Creek Heirloom Seeds\u003c/a>), to find out more about the expo. When Paul is not busy planning the big event, he manages the \u003ca href=\"http://www.rareseeds.com/get-to-know-baker-creek/petaluma-seed-bank/\">Petaluma Seed Bank\u003c/a>, housed in the former Sonoma County National Bank building.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>CUESA: What was your inspiration for the Heirloom Expo?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_69792\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/paul_wallace.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/paul_wallace.jpg\" alt=\"Paul Wallace. Photo courtesy of Petaluma Seed Bank\" width=\"250\" height=\"250\" class=\"size-full wp-image-69792\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Paul Wallace. Photo courtesy of Petaluma Seed Bank\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Paul Wallace:\u003c/strong> Three and half years ago, we were at an heirloom auction at Sotheby’s in New York. The auction was primarily a benefit for farmers in the Hudson Valley area, but it was a black-tie affair and it was very expensive to get into. We got to talking with a few other seed companies and said, “Wouldn’t it be great if we could have a public event where the produce is at the center? It could be educational and a showcase for the diversity that our country has to offer.”\u003c/p>\n\u003cp>As the event got closer, we added educational speakers, a poultry and livestock show, and a giant pumpkin contest. It was really like an old-fashioned county fair without the rides, and with an emphasis on education. In that very first year, we had over 75 educational speakers, and about 10,000 people came, including 600 school kids who were bussed in for fun and educational activities. The funds that were generated above our costs were donated back to the schools that participated. In the second year, about 15,000 people came and 1,500 school kids. This year we have no idea how many people to expect!\u003c/p>\n\u003cp>\u003cstrong>CUESA: How do you explain heirloom plants and heritage animal breeds to people who are unfamiliar with them\u003c/strong>?\u003c/p>\n\u003cfigure id=\"attachment_69790\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/heirloom_expo_squash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/heirloom_expo_squash.jpg\" alt=\"Squash display from last year's National Heirloom Exposition. Photo: CUESA\" width=\"250\" height=\"333\" class=\"size-full wp-image-69790\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Squash display from last year's National Heirloom Exposition. Photo: CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>PW:\u003c/strong> The terms “heirloom” and “heritage” are akin to “antique” in the furniture world. It’s something that’s handed down from generation to generation because it has qualities that people deemed worth saving. Some people say an heirloom must be at least 50 years old, some people say 100. If produce varieties are intentionally crossed or hybridized in the field, and you save that resulting variety and continually breed it until it breeds true, that could be deemed an heirloom. When you save the seed, you will get exactly what you initially grew out. If you go to the store and buy a packet of hybrid seed and you grow it out, your produce may be exceptional, but when you save that seed, it may not be true to the variety you initially planted.\u003c/p>\n\u003cp>\u003cstrong>CUESA: Why are heirlooms worth protecting and celebrating?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>PW:\u003c/strong> You can tell by my accent that I’m Irish, right? A prime example for me is the Potato Famine in Ireland, which was as a result of mostly one variety of potato being grown. When that potato got hit by blight, it wiped out the potato supply in the whole country. If we get to a point where all of our corn, soy, and canola are genetically modified and there’s a problem, our food supply could be wiped out. That’s why it’s important to maintain and promote diversity.\u003c/p>\n\u003cp>Every year, the biggest challenge for us in the heirloom seed business is getting a supply of corn when over 90% of the corn in the country is genetically modified. If a farmer grows non-GM corn and a neighboring farmer is growing GM corn, the first farmer could have his crops contaminated through wind pollination. It’s getting more difficult to find non-GM corn that breeds true and is not contaminated. And that’s just one crop. Here at the seed bank, we have 1,500 varieties of crops, and our intent is to grow that diversity. If you minimize the diversity, you leave yourself open for a potato famine.\u003c/p>\n\u003cp>\u003cstrong>CUESA: The Heirloom Expo has also been called a “Pure Food Fair.” It sounds like there’s a bigger mission than just promoting heirloom varieties.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_69791\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/heirloom_expo_tomatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/heirloom_expo_tomatoes.jpg\" alt=\"Tomatoes from last year's National Heirloom Exposition. Photo: CUESA\" width=\"250\" height=\"355\" class=\"size-full wp-image-69791\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tomatoes from last year's National Heirloom Exposition. Photo: CUESA\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>PW:\u003c/strong> If you look at the youth now, obesity and diabetes have never been more prevalent, and we believe it’s a result of the foods we’re consuming. There’s a massive disconnect with the general consumer as to where food comes from. That’s the main reason we try to involve as many school groups as possible. I heard a story recently from a food historian who was conducting a study with a group of school kids in New York. He asked to come up with a collective answer for the question, “Where does pizza come from?” They got together, and after 10 minutes they said, “The telephone.” We have a lot of work to do to break down that disconnect. Children are the future of the food industry. To see more of them growing food in school gardens would be really great.\u003c/p>\n\u003cp>\u003cstrong>CUESA: What are you looking forward to at this year’s expo?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>PW:\u003c/strong> This year, there are over 100 educational speakers, including Dr. Vandana Shiva, Patrick Holden (Sustainable Food Trust), and others. Having international \u003ca href=\"http://www.theheirloomexpo.com/speaker-bios/\">speakers\u003c/a> helps reinforce the message that this is really a global issue. Buying local and knowing your farmer is absolutely important, but there’s more to the picture.\u003c/p>\n\u003cp>It’s the educational aspect for me, seeing people absorbing what the speakers have to say, and all those school kids coming in. We’ve introduced games like the Heirloom Olympics, where kids complete educational tasks such as talking to farmers and exhibitors or attending a seed saving class, and they get a prize at the end of the day. That to me is one of the more rewarding things—seeing people having fun and learning at the same time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>The Heirloom Expo takes place September 10 through 12 at the Sonoma County Fairgrounds, 11 am to 8 pm ($10 for adults; free for children under 17). \u003ca href=\"http://www.theheirloomexpo.com/\">Learn more\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/69781/explore-the-world-of-heirlooms-at-the-third-annual-national-heirloom-exposition","authors":["5484"],"categories":["bayareabites_12276","bayareabites_50","bayareabites_1874","bayareabites_4084","bayareabites_2554"],"tags":["bayareabites_454","bayareabites_9711","bayareabites_12349"],"featImg":"bayareabites_69789","label":"bayareabites"},"bayareabites_68281":{"type":"posts","id":"bayareabites_68281","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68281","score":null,"sort":[1376585822000]},"guestAuthors":[],"slug":"how-a-seed-saver-discovered-one-of-our-favorite-tomatoes","title":"How a Seed Saver Discovered One of Our Favorite Tomatoes","publishDate":1376585822,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_68288\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tomatoes-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tomatoes-full.jpg\" alt=\"A Cherokee purple tomato grown in Alaska in 2011. Photo: Sherry Shiesl/Tatiana's TOMATObase\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Cherokee purple tomato grown in Alaska in 2011. Photo: Sherry Shiesl/Tatiana's TOMATObase\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, The Salt at NPR Food (8/14/2013)\u003c/p>\n\u003cp>Fortunately for those of us who are suckers for novelty, every year fruits and vegetables seem to come in more bewitching colors, shapes and flavors. Lately, we've been tickled by the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/06/the-cotton-candy-grape-a-sweet-spin-on-designer-fruit/\">cotton candy grape\u003c/a> and the vibrant orange \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/12/156683097/an-eggplant-of-a-different-color-can-be-just-as-sweet\">Turkish eggplant\u003c/a>. (Egg yolks can be ghostly white, too, but that's \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/12/201501977/help-my-egg-yolks-are-freakishly-white\">another story\u003c/a>.)\u003c/p>\n\u003cp>If you go to the farmers market this time of year, tomatoes are strutting their stuff in all sorts of glorious and quirky hues: green striped, white, pink, even purplish-brown. They boast intriguing names, like Mortgage Lifter, \u003ca href=\"http://bonnieplants.com/products/arkansas-traveler-heirloom-tomato\">Arkansas Traveler\u003c/a> and \u003ca href=\"http://www.rareseeds.com/pink-berkeley-tie-dye-tomato/\">Pink Berkeley Tie Dye\u003c/a>. Some are true heirlooms, passed down over decades or centuries. Others are brand new to the world, the progeny of the latest cross-breeding experiments.\u003c/p>\n\u003cp>We got to wondering just who, besides farmers, is to thank for this expanding panoply. And we learned that while there are many professional breeders tinkering with the desirable traits that show up in the new varieties, amateur breeders — passionate seed savers and collectors — also play a vital role in discovering fruit and vegetable varieties guarded and nurtured by families over generations. Every now and then, these amateurs convince seed companies that the rest of the world will want to enjoy something they've discovered.\u003c/p>\n\u003cp>\u003ca href=\"http://nctomatoman.weebly.com/\">Craig LeHoullier\u003c/a>, a retired chemist from Raleigh, N.C., can take credit for introducing us to the Cherokee Purple tomato, one of the most popular heirlooms grown and sold today. You'd be forgiven if your first impression of this fruit, with its ungainly bulges and tones of brown, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/28/155917345/how-the-taste-of-tomatoes-went-bad-and-kept-on-going\">green\u003c/a> and purple, was dismissive. But its flavor consistently knocks socks off, with its balance of sweet, acid and savory — even a hint of smoke.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>LeHoullier is — it's fair to say — obsessed with tomatoes and their stories. With more than 3,000 varieties, he has one of the largest personal tomato collections in the country. In his small yard at his home in the Raleigh suburbs, he can grow only 200 plants, so each year he must pore over the collection to decide what makes the cut.\u003c/p>\n\u003cp>An avid gardener for much of his life, LeHoullier, 57, joined the Seed Savers Exchange in 1986 and began connecting with other gardeners and seed savers to trade tips and favorite varieties.\u003c/p>\n\u003cp>Soon, LeHoullier had built a reputation as a tomato connoisseur, joining a small group of other hard-core tomato seed savers committed to reviving heirlooms. (Heirlooms are much \u003ca href=\"http://blog.seedsavers.org/open-pollinated-heirloom-and-hybrid-seeds/\">friendlier to seed saving\u003c/a> than the ubiquitous red hybrid tomatoes that dominate the commercial market.)\u003c/p>\n\u003cp>One day in 1990, a packet of tomato seeds arrived in LeHoullier's mail with a \u003ca href=\"http://nctomatoman.topcities.com/Reference/CherokeePurple.jpg\">handwritten note\u003c/a>. The sender was John Green of Sevierville, Tenn., who wrote that the seeds came from very good tomatoes he'd gotten from a woman who received them from her neighbors. The neighbors said that the varietal had been in their family for 100 years, and that the seeds were originally received from Cherokee Indians.\u003c/p>\n\u003cp>\"It was a question of being in the right place at the right time,\" says LeHoullier, who's now working on a book on heirloom tomatoes. \"Green had the forethought to send them to me, hoping that I would love them.\"\u003c/p>\n\u003cp>His hunch was correct, and LeHoullier was so impressed with the tomatoes the color of a \"bad leg bruise\" that he named them Cherokee Purple and sent his friends at a few seed companies some seeds.\u003c/p>\n\u003cp>\"If Craig hadn't said, 'This tomato is really amazing,' I doubt we would have tried it,\" says Ira Wallace, who coordinates the variety selection for Southern Exposure Seed Exchange, a cooperative seed company that's helped to promote and disseminate many heirloom varieties. \"It was an ugly tomato, and before all these heirlooms came along, all we knew were red and yellow tomatoes.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.johnnyseeds.com/t-Message.aspx\">Rob Johnston\u003c/a> is the founder and CEO of Johnny's Selected Seeds, another company that got the Cherokee Purple from LeHoullier and now does good business from the seed. Johnston says it's rare that an amateur seed saver discovers a variety that becomes commercially popular, but it's more likely for tomatoes than, say, carrots.\u003c/p>\n\u003cp>\"Tomatoes are always a favorite of seed savers because they're easy to save,\" says Johnston. \"And tomato seeds have long viability, so they might sit in a glass jar in somebody's pantry for many years before someone discovers it and decides to keep growing it.\" But those purple carrots you might spy at the market? That's the work of professional breeders, says Johnston.\u003c/p>\n\u003cfigure id=\"attachment_68289\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tomatoes-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tomatoes-2.jpg\" alt=\"Joe Brunetti, a horticulturalist with Smithsonian Gardens, prunes Cherokee Purple tomato vines at the American Museum of Natural History Victory Garden. Photo: Eliza Barclay/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68289\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Brunetti, a horticulturalist with Smithsonian Gardens, prunes Cherokee Purple tomato vines at the American Museum of Natural History Victory Garden. Photo: Eliza Barclay/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>As for the family lore that often accompanies heirloom seeds like the Cherokee Purple? Its accuracy is always hard to judge, says LeHoullier. \"It's one of the more fascinating and frustrating aspects of pursuing heirlooms. For the vast majority we have a tantalizing taste of history, but there are always more questions to ask,\" he says.\u003c/p>\n\u003cp>As for the Cherokee legend, Joe Brunetti, a horticulturalist with Smithsonian Gardens who manages the \u003ca href=\"http://gardens.si.edu/our-gardens/victory-garden.html\">Victory Garden\u003c/a> at the National Museum of American History, says it's quite conceivable that the Cherokees were growing tomatoes in Tennessee over 100 years ago.\u003c/p>\n\u003cp>\"We grow the Cherokee Purple in the Victory Garden because it tolerates the humidity and diseases here better than the other dark tomatoes,\" says Brunetti. \"That makes sense if it comes from the Tennessee River Valley originally, which is also humid.\"\u003c/p>\n\u003cp>And seed savers say discoveries like the Cherokee Purple help preserve not just \u003ca href=\"http://www.seedsavers.org/Preservation/Genetic-Resources-Preservation/\">genetic diversity\u003c/a> but also history.\u003c/p>\n\u003cp>\"The stories themselves offer a snapshot of a time and place and region — they're a real wealth of cultural history,\" says Sara Straate, who leads \u003ca href=\"http://www.seedsavers.org/Preservation/Collection-Origins-Research-Effort/\">a project\u003c/a> to document the stories behind the seeds in the collection of the Seed Savers Exchange. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"At the farmers market this time of year, tomatoes are strutting their stuff in all sorts of glorious and quirky colors: green striped, white, pink, purplish-brown. Consumers have seed savers and amateur breeders to thank for discovering and sharing some of these heirloom varieties, like the Cherokee Purple.","status":"publish","parent":0,"modified":1376585822,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1018},"headData":{"title":"How a Seed Saver Discovered One of Our Favorite Tomatoes | KQED","description":"At the farmers market this time of year, tomatoes are strutting their stuff in all sorts of glorious and quirky colors: green striped, white, pink, purplish-brown. Consumers have seed savers and amateur breeders to thank for discovering and sharing some of these heirloom varieties, like the Cherokee Purple.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"68281 http://blogs.kqed.org/bayareabites/?p=68281","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/15/how-a-seed-saver-discovered-one-of-our-favorite-tomatoes/","disqusTitle":"How a Seed Saver Discovered One of Our Favorite Tomatoes","nprByline":"Eliza Barclay","nprStoryId":"211372152","nprApiLink":"http://api.npr.org/query?id=211372152&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/08/12/211372152/how-a-seed-saver-discovered-one-of-our-favorite-tomatoes?ft=3&f=211372152","nprRetrievedStory":"1","nprPubDate":"Wed, 14 Aug 2013 16:36:00 -0400","nprStoryDate":"Wed, 14 Aug 2013 12:31:00 -0400","nprLastModifiedDate":"Wed, 14 Aug 2013 16:36:16 -0400","path":"/bayareabites/68281/how-a-seed-saver-discovered-one-of-our-favorite-tomatoes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68288\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tomatoes-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tomatoes-full.jpg\" alt=\"A Cherokee purple tomato grown in Alaska in 2011. Photo: Sherry Shiesl/Tatiana's TOMATObase\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Cherokee purple tomato grown in Alaska in 2011. Photo: Sherry Shiesl/Tatiana's TOMATObase\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, The Salt at NPR Food (8/14/2013)\u003c/p>\n\u003cp>Fortunately for those of us who are suckers for novelty, every year fruits and vegetables seem to come in more bewitching colors, shapes and flavors. Lately, we've been tickled by the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/06/the-cotton-candy-grape-a-sweet-spin-on-designer-fruit/\">cotton candy grape\u003c/a> and the vibrant orange \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/12/156683097/an-eggplant-of-a-different-color-can-be-just-as-sweet\">Turkish eggplant\u003c/a>. (Egg yolks can be ghostly white, too, but that's \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/12/201501977/help-my-egg-yolks-are-freakishly-white\">another story\u003c/a>.)\u003c/p>\n\u003cp>If you go to the farmers market this time of year, tomatoes are strutting their stuff in all sorts of glorious and quirky hues: green striped, white, pink, even purplish-brown. They boast intriguing names, like Mortgage Lifter, \u003ca href=\"http://bonnieplants.com/products/arkansas-traveler-heirloom-tomato\">Arkansas Traveler\u003c/a> and \u003ca href=\"http://www.rareseeds.com/pink-berkeley-tie-dye-tomato/\">Pink Berkeley Tie Dye\u003c/a>. Some are true heirlooms, passed down over decades or centuries. Others are brand new to the world, the progeny of the latest cross-breeding experiments.\u003c/p>\n\u003cp>We got to wondering just who, besides farmers, is to thank for this expanding panoply. And we learned that while there are many professional breeders tinkering with the desirable traits that show up in the new varieties, amateur breeders — passionate seed savers and collectors — also play a vital role in discovering fruit and vegetable varieties guarded and nurtured by families over generations. Every now and then, these amateurs convince seed companies that the rest of the world will want to enjoy something they've discovered.\u003c/p>\n\u003cp>\u003ca href=\"http://nctomatoman.weebly.com/\">Craig LeHoullier\u003c/a>, a retired chemist from Raleigh, N.C., can take credit for introducing us to the Cherokee Purple tomato, one of the most popular heirlooms grown and sold today. You'd be forgiven if your first impression of this fruit, with its ungainly bulges and tones of brown, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/28/155917345/how-the-taste-of-tomatoes-went-bad-and-kept-on-going\">green\u003c/a> and purple, was dismissive. But its flavor consistently knocks socks off, with its balance of sweet, acid and savory — even a hint of smoke.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>LeHoullier is — it's fair to say — obsessed with tomatoes and their stories. With more than 3,000 varieties, he has one of the largest personal tomato collections in the country. In his small yard at his home in the Raleigh suburbs, he can grow only 200 plants, so each year he must pore over the collection to decide what makes the cut.\u003c/p>\n\u003cp>An avid gardener for much of his life, LeHoullier, 57, joined the Seed Savers Exchange in 1986 and began connecting with other gardeners and seed savers to trade tips and favorite varieties.\u003c/p>\n\u003cp>Soon, LeHoullier had built a reputation as a tomato connoisseur, joining a small group of other hard-core tomato seed savers committed to reviving heirlooms. (Heirlooms are much \u003ca href=\"http://blog.seedsavers.org/open-pollinated-heirloom-and-hybrid-seeds/\">friendlier to seed saving\u003c/a> than the ubiquitous red hybrid tomatoes that dominate the commercial market.)\u003c/p>\n\u003cp>One day in 1990, a packet of tomato seeds arrived in LeHoullier's mail with a \u003ca href=\"http://nctomatoman.topcities.com/Reference/CherokeePurple.jpg\">handwritten note\u003c/a>. The sender was John Green of Sevierville, Tenn., who wrote that the seeds came from very good tomatoes he'd gotten from a woman who received them from her neighbors. The neighbors said that the varietal had been in their family for 100 years, and that the seeds were originally received from Cherokee Indians.\u003c/p>\n\u003cp>\"It was a question of being in the right place at the right time,\" says LeHoullier, who's now working on a book on heirloom tomatoes. \"Green had the forethought to send them to me, hoping that I would love them.\"\u003c/p>\n\u003cp>His hunch was correct, and LeHoullier was so impressed with the tomatoes the color of a \"bad leg bruise\" that he named them Cherokee Purple and sent his friends at a few seed companies some seeds.\u003c/p>\n\u003cp>\"If Craig hadn't said, 'This tomato is really amazing,' I doubt we would have tried it,\" says Ira Wallace, who coordinates the variety selection for Southern Exposure Seed Exchange, a cooperative seed company that's helped to promote and disseminate many heirloom varieties. \"It was an ugly tomato, and before all these heirlooms came along, all we knew were red and yellow tomatoes.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.johnnyseeds.com/t-Message.aspx\">Rob Johnston\u003c/a> is the founder and CEO of Johnny's Selected Seeds, another company that got the Cherokee Purple from LeHoullier and now does good business from the seed. Johnston says it's rare that an amateur seed saver discovers a variety that becomes commercially popular, but it's more likely for tomatoes than, say, carrots.\u003c/p>\n\u003cp>\"Tomatoes are always a favorite of seed savers because they're easy to save,\" says Johnston. \"And tomato seeds have long viability, so they might sit in a glass jar in somebody's pantry for many years before someone discovers it and decides to keep growing it.\" But those purple carrots you might spy at the market? That's the work of professional breeders, says Johnston.\u003c/p>\n\u003cfigure id=\"attachment_68289\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tomatoes-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/tomatoes-2.jpg\" alt=\"Joe Brunetti, a horticulturalist with Smithsonian Gardens, prunes Cherokee Purple tomato vines at the American Museum of Natural History Victory Garden. Photo: Eliza Barclay/NPR\" width=\"1120\" height=\"839\" class=\"size-full wp-image-68289\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joe Brunetti, a horticulturalist with Smithsonian Gardens, prunes Cherokee Purple tomato vines at the American Museum of Natural History Victory Garden. Photo: Eliza Barclay/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>As for the family lore that often accompanies heirloom seeds like the Cherokee Purple? Its accuracy is always hard to judge, says LeHoullier. \"It's one of the more fascinating and frustrating aspects of pursuing heirlooms. For the vast majority we have a tantalizing taste of history, but there are always more questions to ask,\" he says.\u003c/p>\n\u003cp>As for the Cherokee legend, Joe Brunetti, a horticulturalist with Smithsonian Gardens who manages the \u003ca href=\"http://gardens.si.edu/our-gardens/victory-garden.html\">Victory Garden\u003c/a> at the National Museum of American History, says it's quite conceivable that the Cherokees were growing tomatoes in Tennessee over 100 years ago.\u003c/p>\n\u003cp>\"We grow the Cherokee Purple in the Victory Garden because it tolerates the humidity and diseases here better than the other dark tomatoes,\" says Brunetti. \"That makes sense if it comes from the Tennessee River Valley originally, which is also humid.\"\u003c/p>\n\u003cp>And seed savers say discoveries like the Cherokee Purple help preserve not just \u003ca href=\"http://www.seedsavers.org/Preservation/Genetic-Resources-Preservation/\">genetic diversity\u003c/a> but also history.\u003c/p>\n\u003cp>\"The stories themselves offer a snapshot of a time and place and region — they're a real wealth of cultural history,\" says Sara Straate, who leads \u003ca href=\"http://www.seedsavers.org/Preservation/Collection-Origins-Research-Effort/\">a project\u003c/a> to document the stories behind the seeds in the collection of the Seed Savers Exchange. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68281/how-a-seed-saver-discovered-one-of-our-favorite-tomatoes","authors":["byline_bayareabites_68281"],"categories":["bayareabites_1874","bayareabites_4084","bayareabites_2554","bayareabites_10916"],"tags":["bayareabites_12223","bayareabites_9711","bayareabites_12224","bayareabites_8523","bayareabites_453"],"featImg":"bayareabites_68287","label":"bayareabites"},"bayareabites_32985":{"type":"posts","id":"bayareabites_32985","meta":{"index":"posts_1591205157","site":"bayareabites","id":"32985","score":null,"sort":[1316005236000]},"guestAuthors":[],"slug":"tomatoes-heirlooms-vs-hybrids","title":"Tomatoes: Heirlooms vs. Hybrids","publishDate":1316005236,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tomatoes560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tomatoes560.jpg\" alt=\"tomatoes\" title=\"tomatoes\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-32993\">\u003c/a>\u003cbr>\n\u003cem>Heirloom tomatoes at a farmers’ market in San Francisco. Photo: \u003ca href=\"http://www.flickr.com/photos/14657061@N00/4062437544/\">advencap\u003c/a>\u003c/em>\u003c/p>\n\u003cp>It is high season for tomatoes right now. Your local farmers’ market probably has a whole color spectrum of heirloom tomatoes, from red to green and purple, deepening to almost black. Heirloom tomatoes are getting more and more popular—but what does “heirloom” really mean? And how do these colorful tomatoes differ from their supermarket relatives? \u003ca href=\"http://science.kqed.org/quest/\">KQED QUEST\u003c/a> blogger \u003ca href=\"http://science.kqed.org/quest/author/jennifer-skene/\">Jennifer Skene\u003c/a> has the scoop. \u003c/p>\n\u003cp>\u003cstrong>What does “heirloom” mean, anyway?\u003c/strong>\u003cbr>\nIn agriculture, the word “heirloom” doesn’t have a precise definition. It conjures up ideas of a food that is old fashioned and has been handed down for generations—which is as good a definition as any right now. Heirloom tomatoes are varieties that have been grown without crossbreeding for 40 or more years. This is in contrast to the typical supermarket tomatoes, which are \u003ca href=\"http://en.wikipedia.org/wiki/Hybrid_%28biology%29\">hybrids\u003c/a> that have been carefully crossbred to have particular characteristics. Often flavor is not at the top of the list. Instead, hybrid tomatoes are bred for things like resistance to pests and diseases, and firm flesh and thick skin—so they can be harvested by machines and emerge as whole tomatoes, not sauce. \u003c/p>\n\u003cp>But genetic mixing—or lack thereof—isn’t the only thing that separates the heirlooms and the hybrids. Let’s look at some heirloom tomato myths and truths, to get at other difference between the two tomatoes.\u003c/p>\n\u003cp>\u003cstrong>You can grow heirloom tomatoes from their seeds.\u003c/strong>\u003cbr>\nCorrect. Heirloom tomatoes breed true—if you take the seeds from your heirloom tomatoes, treat them right, and then plant them in the spring, the tomatoes you pluck from the vines in late summer will taste just like their parents tasted. One characteristic of heirloom crops is that they are \u003ca href=\"http://en.wikipedia.org/wiki/Open_pollination\">open-pollinated\u003c/a>; pollen is carried by natural mechanisms, like bees or wind. Compare this to commercially grown hybrid tomatoes, which must be pollinated by hand to ensure the correct combination of traits. This is a lot of work, but it’s necessary. Open-pollinated hybrid seeds might carry the good genes for a particular trait, or they might the carry bad genes. The only way to ensure a good crop of hybrids is to plant seeds that have been hand-pollinated so you get the right mix. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Heirloom tomatoes are organic.\u003c/strong>\u003cbr>\nNot necessarily. Often they are organic, but they would still be called heirlooms if growers treated them with pesticides and other chemicals. And growers would have good reason to spray: heirlooms don’t have the disease and pest resistance that hybrids have acquired over generations of selective breeding. Heirlooms are particularly susceptible to fungus, which makes them crack and split. Farmers growing heirlooms get one-third the yield (or even less) than they would if they were growing hybrids, because so many plants and fruits are damaged by pests and disease. This is one reason why heirloom tomatoes are so expensive.\u003c/p>\n\u003cp>\u003cstrong>Heirlooms taste better.\u003c/strong>\u003cbr>\nOften this is true, and there are a couple of reasons for it; some are inherent to heirlooms, and some are byproducts of the way they’re grown and harvested. An heirloom tomato plant often produces a total of only two fruits; all the plant’s reproductive efforts get concentrated into just a few tomatoes. This concentrated effort could be making the tomatoes more flavorful. And, heirlooms usually have more locules—the cavities with the seeds—than commercial hybrids. These locules are flavor centers, full of volatile compounds. Hybrids are less flavorful because they were never bred for flavor—although \u003ca href=\"http://www.smithsonianmag.com/science-nature/passion-for-tomatoes.html\">that is changing\u003c/a>. Plus, heirlooms are often grown locally and allowed to ripen on the vine, as opposed to typical supermarket hybrids, which are picked when firm and green, and are ripened to redness in a warehouse with ethylene gas. When and how tomatoes ripen affects their flavor.\u003c/p>\n\u003cp>\u003cstrong>Heirlooms are better for you.\u003c/strong>\u003cbr>\nFalse: there is no evidence for this. Heirlooms don’t have more nutrients or anti-oxidants than hybrids. \u003c/p>\n\u003cp>\u003cstrong>A tomato tip.\u003c/strong>\u003cbr>\nWhether your shopping cart is full of heirlooms or hybrids, whether they’re red or yellow or deep purple, don’t put those tomatoes in the fridge. The cold temperature decreases whatever flavor they may have.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://science.kqed.org/quest/2011/09/12/tomatoes-heirlooms-vs-hybrids/\">Originally posted on QUEST\u003c/a> Sept 12, 2011 by Jennifer Skene \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Heirloom tomatoes are getting more and more popular—but what does “heirloom” really mean? And how do these colorful tomatoes differ from their supermarket relatives? ","status":"publish","parent":0,"modified":1352842010,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":737},"headData":{"title":"Tomatoes: Heirlooms vs. Hybrids | KQED","description":"Heirloom tomatoes are getting more and more popular—but what does “heirloom” really mean? And how do these colorful tomatoes differ from their supermarket relatives? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"32985 http://blogs.kqed.org/bayareabites/?p=32985","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/14/tomatoes-heirlooms-vs-hybrids/","disqusTitle":"Tomatoes: Heirlooms vs. Hybrids","path":"/bayareabites/32985/tomatoes-heirlooms-vs-hybrids","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tomatoes560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/tomatoes560.jpg\" alt=\"tomatoes\" title=\"tomatoes\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-32993\">\u003c/a>\u003cbr>\n\u003cem>Heirloom tomatoes at a farmers’ market in San Francisco. Photo: \u003ca href=\"http://www.flickr.com/photos/14657061@N00/4062437544/\">advencap\u003c/a>\u003c/em>\u003c/p>\n\u003cp>It is high season for tomatoes right now. Your local farmers’ market probably has a whole color spectrum of heirloom tomatoes, from red to green and purple, deepening to almost black. Heirloom tomatoes are getting more and more popular—but what does “heirloom” really mean? And how do these colorful tomatoes differ from their supermarket relatives? \u003ca href=\"http://science.kqed.org/quest/\">KQED QUEST\u003c/a> blogger \u003ca href=\"http://science.kqed.org/quest/author/jennifer-skene/\">Jennifer Skene\u003c/a> has the scoop. \u003c/p>\n\u003cp>\u003cstrong>What does “heirloom” mean, anyway?\u003c/strong>\u003cbr>\nIn agriculture, the word “heirloom” doesn’t have a precise definition. It conjures up ideas of a food that is old fashioned and has been handed down for generations—which is as good a definition as any right now. Heirloom tomatoes are varieties that have been grown without crossbreeding for 40 or more years. This is in contrast to the typical supermarket tomatoes, which are \u003ca href=\"http://en.wikipedia.org/wiki/Hybrid_%28biology%29\">hybrids\u003c/a> that have been carefully crossbred to have particular characteristics. Often flavor is not at the top of the list. Instead, hybrid tomatoes are bred for things like resistance to pests and diseases, and firm flesh and thick skin—so they can be harvested by machines and emerge as whole tomatoes, not sauce. \u003c/p>\n\u003cp>But genetic mixing—or lack thereof—isn’t the only thing that separates the heirlooms and the hybrids. Let’s look at some heirloom tomato myths and truths, to get at other difference between the two tomatoes.\u003c/p>\n\u003cp>\u003cstrong>You can grow heirloom tomatoes from their seeds.\u003c/strong>\u003cbr>\nCorrect. Heirloom tomatoes breed true—if you take the seeds from your heirloom tomatoes, treat them right, and then plant them in the spring, the tomatoes you pluck from the vines in late summer will taste just like their parents tasted. One characteristic of heirloom crops is that they are \u003ca href=\"http://en.wikipedia.org/wiki/Open_pollination\">open-pollinated\u003c/a>; pollen is carried by natural mechanisms, like bees or wind. Compare this to commercially grown hybrid tomatoes, which must be pollinated by hand to ensure the correct combination of traits. This is a lot of work, but it’s necessary. Open-pollinated hybrid seeds might carry the good genes for a particular trait, or they might the carry bad genes. The only way to ensure a good crop of hybrids is to plant seeds that have been hand-pollinated so you get the right mix. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Heirloom tomatoes are organic.\u003c/strong>\u003cbr>\nNot necessarily. Often they are organic, but they would still be called heirlooms if growers treated them with pesticides and other chemicals. And growers would have good reason to spray: heirlooms don’t have the disease and pest resistance that hybrids have acquired over generations of selective breeding. Heirlooms are particularly susceptible to fungus, which makes them crack and split. Farmers growing heirlooms get one-third the yield (or even less) than they would if they were growing hybrids, because so many plants and fruits are damaged by pests and disease. This is one reason why heirloom tomatoes are so expensive.\u003c/p>\n\u003cp>\u003cstrong>Heirlooms taste better.\u003c/strong>\u003cbr>\nOften this is true, and there are a couple of reasons for it; some are inherent to heirlooms, and some are byproducts of the way they’re grown and harvested. An heirloom tomato plant often produces a total of only two fruits; all the plant’s reproductive efforts get concentrated into just a few tomatoes. This concentrated effort could be making the tomatoes more flavorful. And, heirlooms usually have more locules—the cavities with the seeds—than commercial hybrids. These locules are flavor centers, full of volatile compounds. Hybrids are less flavorful because they were never bred for flavor—although \u003ca href=\"http://www.smithsonianmag.com/science-nature/passion-for-tomatoes.html\">that is changing\u003c/a>. Plus, heirlooms are often grown locally and allowed to ripen on the vine, as opposed to typical supermarket hybrids, which are picked when firm and green, and are ripened to redness in a warehouse with ethylene gas. When and how tomatoes ripen affects their flavor.\u003c/p>\n\u003cp>\u003cstrong>Heirlooms are better for you.\u003c/strong>\u003cbr>\nFalse: there is no evidence for this. Heirlooms don’t have more nutrients or anti-oxidants than hybrids. \u003c/p>\n\u003cp>\u003cstrong>A tomato tip.\u003c/strong>\u003cbr>\nWhether your shopping cart is full of heirlooms or hybrids, whether they’re red or yellow or deep purple, don’t put those tomatoes in the fridge. The cold temperature decreases whatever flavor they may have.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://science.kqed.org/quest/2011/09/12/tomatoes-heirlooms-vs-hybrids/\">Originally posted on QUEST\u003c/a> Sept 12, 2011 by Jennifer Skene \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/32985/tomatoes-heirlooms-vs-hybrids","authors":["2100"],"categories":["bayareabites_2554"],"tags":["bayareabites_9708","bayareabites_9709","bayareabites_2143","bayareabites_9711","bayareabites_9712","bayareabites_8523","bayareabites_453"],"featImg":"bayareabites_32990","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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