It’s been a quiet morning listening to the gentle rain and the birds while I potted up various herbs that have outgrown their tiny hydroponic start pods. I have some special offerings this Saturday, and I thought I would give you a heads up since, as is my habit, I only have a few of each.
I am pleased to offer three of my favorite Italian heirlooms — organically grown of course. The first is a delicious slicing tomato called Costoluto Genovese. An indeterminate, it can require more attention from you to get to full fruiting (I recommend caging and pruning), but when it does produce it does so abundantly! This old Italian heirloom from Genoa features deep red pleated fruits that have the most extraordinary “slickery” texture and delicious flavor. It was grown by Thomas Jefferson at Monticello, who had very discerning tastes. You can use for cooking, but I particularly like it chopped fresh and combined with homemade mozzarella and basil.
Another Italian heirloom that is the quintessential paste & sauce tomato San Marzano — an Italian heirloom gifted to the Kingdom of Naples in 1770 from the Kingdom of Peru! Since that time, it has become renowned as the best paste/sauce tomato bar none. Recent research by cancer specialist Dr William Li indicates that the cooked San Marzano tomato is the best cancer fighter (prostate and breast) of all tomato varieties! Grows just 4′ high, so very manageable.
I will also be bringing a my special Sweet Italian Pimento Pepper that is a single-lobed, thick walled heart-shaped sweet pepper with excellent flavor and perfect for roasting and adding to any dish or pickling.
Finally, a gourmet summer squash grown for use in traditional Italian cuisine. Costato Romanesco has a rich, nutty flavor and firmer texture than others so it stands up well to various recipes. The green flecked fine ribbed fruits are best picked when no larger than 4″-6″ and for a special treat, pick them even smaller when the large flowers are still attached, which you will gently batter and saute. This bush plant produces an abundance of male flowers if you want to cook just the flowers without sacrificing potential fruit, stuffing with soft cheese and gently baking till runny, then sprinkling with chopped basil. Or add the sliced fruit to soups or shred raw into salads. This variety is just too fine to use for zucchini bread.
If you buy one of these great Italian heirlooms, you will get a special recipe from “Vegetables from an Italian Garden” by Phaidon. Be sure to ask, as I will have them printed out and ready, but if I am distracted I might forget to give you.
I will also have a few heirloom gorgeous bi-color Hillbilly slicing tomatoes and the newer California Wonder Bell Pepper plants and more herbs, including basils — all organically grown of course.
And some Lucky Like treats — reduced because they are from last week that did not sell. I won’t have time this week to do a fresh batch. Since they last a month or longer in the fridge, this is your chance to pick up a bargain. The Lucky Bucks you have collected will be honored.
See you on Saturday!