First Outdoor T-Farm Tomatoes of 2012

The first outdoor tomatoes of the 2012 are now ripe. What a great flavor after a Midwest winter where good tomatoes are difficult to find. 

 Starting 2012, all T-Farm tomatoes are heirloom varieties (25 different varieties this year!).  One of the very first tomatoes this year is a new trial for T-Farm, an unusual, potato-leaf heirloom from Czechoslovakia (pictured on the right) called "Stupice."  

It is reportedly cold tolerant which makes it a good choice for Wisconsin.  It is also obviously very early.  As you can see by the photo, there are not a lot of branches or leaves, this plant went right to fruit production!  The flavor of the first fruit was tangy with a hint of sweetness, very nice indeed.

 Back again from last year's trials is the wonderful "Italian Tree" tomato shown on the left.  The the first ripe fruit was medium size and delicious and full of deep summery tomato flavor.

If you live in the Madison or Cross Plains area, we plan to have tomatoes available for sale this summer, so stay tuned and we will announce when and where you can try some T-Farm tomatoes.  And good luck to those of you growing your own tomatoes, seems like a great year so far, so long as one has water available for the plants.

First Tomatoes Outside in 2012

Yes it is early May so to have some tomatoes on the vine is a big deal in Wisconsin...Here are the first photos:

Oh, and these are the amazing Italian Tree tomatoes whose vines can grow over 10 feet long!

Heirloom Tomato Discussion May 20th, 2012

On Sunday, May 20th from 4:00-5:00PM, you may buy plants at the Crossroads Coffee House at 2020 Main Street, Cross Plains, WI (608) 798-2080. ‎ T-Farm will be there discussing the importance of growing heirloom plants, and some plants may be on hand for purchase.

The following varieties of heirloom tomatoes will be available:

Gary IBen's Gold	Potato leaf plant produces lots of very juicy, 14 oz. , brilliant orange-gold globes with tropical fruit flavors with enough acid balance to guarantee a burst of tomato delight.
Orange Plum	From Russia. Plant produces huge amounts of small, orange, plum-shaped tomatoes that have a sweet burst of flavor and a slightly tart finish.
Sasha Altai	Hearty tomato plant that produces very good yields of 4-6 oz., thinned-skinned, bright red, slightly flattened, round tomatoes with an award-winning complex flavor. Excellent for canning, salads and making tomato juice.
Ace 55	Produces an abundant crop of 12-14 oz. red globes with good flavor. This variety has lower acidity than many other tomatoes.
Legend	Short, bushy, determinate, regular-leaf tomato plants that yield early-bearing, 14 to 16-ounce, 3 to 4-inch, smooth, round, blemish-free, red tomatoes that have wonderful, delicious sweet flavors. They are balanced well with just the right amount of acidity to invite praise. This tomato was also bred to be resistant to late blight fungus. A great salad and canning tomato.
Louisiana Pink	Very good yields of 3-4 oz., globe shaped, salad-type fruit. These have been bred to be wilt resistant. The fruit are of medium size, smooth and quite deep from stem to blossom ends.
Black Crimson	The Black Krim comes from the Isle of Krim in the Black Sea which was once part of the former Soviet Union. A dark, beefsteak-type tomato with a delicious, strongly flavored and even slightly salty taste that is perfect for slicing and cooking. Also suitable for container/patio gardens. Click here for a complete description from the 2011 harvest.
Principe Borghese	Italian heirloom tomato that is great for drying or canning. Click here for a complete description from the 2011 harvest.
Polish Linguisa	Polish Linguisa is an heirloom tomato brought to New York by Polish gardeners in the 1800's. The plants produce excellent yields of long, 10-ounce, 2-inch diameter, banana-shaped, bright red paste tomatoes that are perfect for making paste or sauce, and slicing or drying. Plants produce well until frost.

Pricing:

Large plants in 4" Peat Pots (no re-potting, just plant in soil) - $3.00 each
Smaller plants 4 pack cells $5.00 (for 4)

Heirloom Tomato - Super San Marzano

In 2011, Super San Marzano was one of the strains of San Marzano that we tried at T-Farm, and we were not disappointed.  Several strains exist, although there is controversy as to the authenticity and origins of some of the varieties of seeds that bear the name San Marzano. 

This variety is somewhat similar to the well known Roma tomato, but is even better suited as a paste tomato.  It has less water and more flavor.  Although it bears the name "San Marzano," it is a very different plant and produces smaller fruit in much larger quantity then its cousin the San Marzano Redorta that we also grew in 2011.  The "Super" strain matures fruit faster, and the fruit keeps longer then most any other variety of tomato we have grown.  Excellent for sauces, pizza and drying, the plants produce an abundance of fruit.  We found the fruit to be ideal for producing a thick, rich, delicious red sauce for pizza or pasta.

The history of the San Marzano tomato dates back at least to 1770 when it arrived in the Campania region of Italy as a gift from the Kingdom of Peru to the Kingdom of Naples.  The flavor is also sweeter and less acidic then the Roma and is preferred by many gourmet chefs for making sauce.  In fact, due to their renowned high quality and origins near Naples, San Marzano tomatoes are the only tomatoes that can be used for authentic Vera Pizza Neapolitan (True Neapolitan Pizza).

Heirloom Tomato - San Marzano Redorta

One of the most famous heirloom tomatoes is the San Marzano.  The history of the San Marzano tomato dates back at least to 1770 when it arrived in the Campania region of Italy as a gift from the Kingdom of Peru to the Kingdom of Naples.  Similar in some respects to the Roma tomato, the Marzano is thinner and pointer in shape.  The flesh is thicker with fewer seeds.  The flavor is also sweeter and less acidic then the Roma and is preferred by many gourmet chefs for making sauce.  In fact, due to their renowned high quality and origins near Naples, San Marzano tomatoes are the only tomatoes that can be used for authentic Vera Pizza Napoletana (True Neapolitan Pizza).

Several strains exist, although there is controversy as to the authenticity and origins of some of the varieties of seeds that bear the name San Marzano. 

In 2011, San Marzano Redorta was the largest strain of San Marzano that we tried at T-Farm, and we were not disappointed.  The flavor, texture and size of the fruit is truly exceptional for pizza, sauces and more.  The quality is so remarkable, that this tomato is excellent as slices in and on cooked foods and can even been enjoyed fresh. 

The seeds can be difficult to find but they can be purchased here: http://store.tomatofest.com/San_Marzano_Redorta_p/tf-0444.htm

Greenhouse Start-up - Late Summer 2011

It's late summer, and time to start up the Greenhouse for the fall and winter.  This is a Super San Marzano heirloom, next to the water tank and pump. The rest of the photos show all the other tomatoes started in the greenhouse by 9/13/2011.

These two are Black Krim heirlooms.

Another Super San Marzano.

Sohpie's Choice in foreground, Super San Marzano background.

Heirloom Tomato - Italian Tree

There are many fine tomatoes that are delicious when sliced onto a sandwich.  And maybe it is silly to declare one to be "the best" but I'm going to do it anyway.  I nominate the Italian Tree tomato as the best large slicer.

This tomato tastes of hot summer flavor, boasting a perfect texture and it is large.  This photo shows one over a pound, and the fruit can get much larger than this one.  The plant also can grow quite large.  The potato leaf is unusual, and the fruit has deep crevices that cause some people to call it ugly, that is until they try eating it.  So far, this year, at least 6 people have told me that this is the best tasting tomato they have ever had.

It grows as a long vine; our plants this year reached over 10 feet long.  I am told it can reach 20 feet or more under the right conditions.  This truly remarkable tomato is quite an heirloom indeed.

Heirloom Tomato – Pittman Valley Plum

This paste-type Heirloom is from Germany.  It produces an abundance of 5-6 inch long, banana shaped fruit with rich flavor, dense flesh and few seeds.  The shape of this tomato is often described as "unusual" due to its elongated, pointy-ended shape.  Plants also have a good resistance to insects and have good keeping qualities.

These produced more of the larger fruit then most other similiar-sized tomatoes in our first year of trials.  The seeds are hard to find but can be purchased here:  http://store.tomatofest.com/Pittman_Valley_Plum_p/tf-0393.htm

Heirloom Tomato - Black Krim

The Black Krim comes from the Isle of Krim in the Black Sea which was once part of the former Soviet Union.  A dark, beefsteak type tomato with a delicious, strongly flavored even slightly salty taste that is perfect for slicing and cooking.

During some of our taste tests some people identified the slightly salty taste without reading or hearing the description, so this flavor has been confirmed!

We sell the seeds for Black Krim here in our General Store.

Heirloom Tomato – Opalka

This heirloom is from Poland.  It produces vigorous vines covered with excellent tasting paste tomatoes shaped like a banana pepper, measuring about 5 inches long.  Fruit has few seeds, is very meaty and sweet. 

The seeds are hard to find but can be purchased here: http://store.tomatofest.com/Opalka_p/tf-0355.htm

Heirloom Tomato – Amish Paste

This indeterminate, large, meaty heirloom was discovered in Wisconsin although it hails from the Pennsylvania Amish. It typically weighs 5 to 7 ounces and is excellent fresh or in sauces.  The fruit has a superior taste, with a nice balance of sweet and acid. 

We sell the seeds here in our General Store.



Heirloom Tomato - Dagma's Perfection

This plant produces a large amount of firm, medium-sized (12 oz.) and slightly flattened, pale-yellow fruits with delicate, light red striping.  Very flavorful, with overtones of tropical fruit and subtle hints of lime.  Delicious. 

This variety is very hard to find.  Organic seeds are available here: http://store.tomatofest.com/Dagma_s_Perfection_p/tf-0136.htm

Crispy Fresh Tomato Pizza

Earlier recipes I have posted on making a pizza with a pre-made crust and fresh tomatoes with no sauce (like a Tale of Two Margarita Pizzas) have focused on fresh milk mozzarella as the cheese. Well, some folks either don't have access to this cheese (yes I do realize not everyone lives in Wisconsin), or want the most crispy pizza possible, and that is what this recipe is all about.

1.      Pre-made crust - The first aspect to consider when making a crispy fresh tomato pizza is of course the crust.  I recommend going with a thin crust that has been pre-baked on corn meal for about 6-8 minutes in an oven pre-heated to 375 degrees.  You can even make the crust ahead of time and then freeze it if you like, using freezer paper, and it will keep nicely for quite a while.  Pre-made crusts can also be purchased from some grocery stores (especially Italian-food grocers).

2.      Pre-heat oven to 375 degrees Fahrenheit with a stone

3.      Basil - Wash and remove the stems from enough fresh basil to scatter over the surface of the crust. Lightly pat dry the basil with a fresh kitchen towel or paper towel to remove any remaining moisture from washing. 

4.      Tomatoes – Here is where you need to be extra selective if you can.  This time of year if you have a good farmers market or produce market, use one of these: San Marzano, Italian Paste, heirloom Roma or just plain Roma if nothing else is available.  We used 3 large San Marzano tomatoes and one smaller Italian Paste Heirloom.  Get at least a pound or more depending on how large a pizza you are making.  If you have heard that the San Marzano tomatoes are the best, you heard right.  Whoever told you that is probably a reliable source of information regarding Italian food!  Slice and layer your tomatoes on top of the basil.

5.      Cheese – Some good options that are widely available: slices of provolone or mozzarella (or use grated).  Top the tomatoes with your cheese.  We used sliced provolone for this one.

6.      Garlic – Peel and chop two large cloves of garlic.  You do not need to mince the garlic finely as you will sprinkle this on top of the cheese and it will roast and then bake into the cheese.

7.      Bake - Bake until nicely crisp, about 20-25 minutes depending on your oven and stone.  You can see from the photos of the results how nice and crispy the end result was.  If you don't have a pizza peel like the one shown above, you can get it from our General Store.  Here is the direct link to a good pizza peel that we sell.

Also, the pizza cutter that we used (similar one shown above) works really well, and you can get one from us here at a great price.

Enjoy!

Heirloom Tomato - Principe Borghese

The Principe Borghese variety of tomato was first harvested at T-Farm on 8/12/2011.  This excellent, small paste tomato from Italy has a full rich flavor and is perfect for sauces or drying.  It was one of the first varieties of heirlooms that came to fruit outside for us in 2011.

The photo shown below shows most of the first Principe Borghese tomatoes from the first harvest(along with a few other types).

Heirloom Tomatoes 101

First off, what is an heirloom tomato?  According to respected tomato experts Carolyn Male and Craig Lehoullier, heirloom tomatoes can be placed into the following four categories:

1. Commercial heirloom tomato.  These are open pollinated tomato varieties more than 40 years old.  They were introduced by seed companies before 1960.
2. Family heirloom tomato.  This refers to favorite tomato varieties whose seeds have been  saved and passed down from generation to generation.
3. Created heirloom tomato.  These tomato strains have been crossed deliberately using two heirlooms, or an heirloom and a hybrid, to have certain characteristics.  Initially a hybrid, it becomes dehybridized through saving and replanting the seeds for about 5 seasons, until it grows consistently true to what the grower has in mind.
4. The mystery heirloom tomato.  A tomato which arises accidentally from natural cross-pollination or mutation in the garden. This is the way most heirloom varieties originated.

Over the last few decades, seed companies have largely sold hybrids in place of heirlooms, bred largely for their commercial appeal.  This trend has, unfortunately, led to a great loss of genetic diversity.  The hybrids tend toward a thick-skinned uniformity which has led to many pulpy, boring tomatoes that many of us loath to purchase and eat.

By planting, harvesting, buying and eating heirlooms, you can help to re-establish a richer world, with more variety and better tasting tomatoes.  Only by growing different varieties in a specific area can a gardener or farmer learn what varieties are best suited for their growing environment.  This is an old-school approach that still makes a lot of sense in today's world, because it ensures a more diverse collection of plants over a larger geographic area.   T-Farm is committed to growing heirlooms, and this year about 80% of our tomato varieties are heirlooms, like the unusual Italian variety shown in the photo above.  Please support these efforts by buying, planting and eating heirloom varieties.