PlacerGROWN heirloom tomatoes, which are commonly mistaken as vegetables, bring a variety of color to your local farmers’ market and serve as a flavorful addition to any summer dish.

SELECTION AND STORAGE

When selecting a high-quality heirloom tomato, seek ones with a rich tomato aroma at the blossom (opposite of the stem end) and that feel heavy for their size. Don’t be discouraged by a few cracks, scrapes or bruises, as these are common characteristics in heirloom tomatoes (although these natural imperfections often cause a shorter shelf life than other tomato types). After purchase, avoid the urge to keep heirloom tomatoes in the refrigerator; it can cause the flesh to turn mealy and be less flavorful. If heirloom tomatoes are stored at room temperature and out of sunlight, they can be enjoyed for up to two days after purchase. Once the tomatoes have been cut, it’s best to store them in the warmest section of the refrigerator for two days.

— Carol Arnold

DID YOU KNOW?

The heirloom tomato varietal dates back to the 1940s, when the seeds from the previous year were saved and passed down from one gardening generation to the next—hence the name “heirloom.” As a result, the tomatoes have a rich genetic biodiversity, which finds its expression in a multitude of odd shapes, diverse colors and intense flavors. These tomatoes are loaded with vitamins A, C and K, as well as minerals, fibers and potassium, which all work to support cardiovascular health and strong bones. Each tomato contains the powerful antioxidant lycopene, helping to reduce the risk of certain cancers. The rich, juicy flavor and butter-like texture of an heirloom tomato are best enjoyed when eaten fresh. They are also the perfect addition to salads and pasta dishes.

WEB EXCLUSIVE

Heirloom Tomatoes with Roquefort and Red Onion
Recipe by Courtney McDonald

• 4 large heirloom tomatoes, sliced ¼ inch thick

• 4 ounces Roquefort cheese

• 1 small red onion or torpedo onion, thinly sliced

• ¼ cup fresh basil leaves

• 2 tbsp. extra virgin olive oil

• Salt and pepper, to taste

On a large platter, lay out the tomato slices in a shingled pattern. Crumble the Roquefort cheese evenly on top, and then layer the sliced red onion on top of that. Crush the basil leaves and sprinkle over the platter to garnish. Drizzle the olive oil on the tomatoes and season to taste with salt and pepper. Serve immediately. Serves 6.

For details on where to buy Placer County farm-fresh produce, wine, meat and other products, visit placergrown.org and foothillfarmersmarket.com.