Celebrating Heirloom tomato season -- a season of it's own.

Tomatoes.  Heirloom tomatoes.  I wait for them all year, and when the season arrives, I have them just about every day.  Because you can't get them the rest of the year.  Make hay while the sun shines.

From Food Blog Pics

Sweet, with a depth of flavor and texture that demands being eaten simply. With a little sale (fleur de sel, perhaps) and pepper. Maybe a drizzle of olive oil, and maybe a lighthanded splash of balsamic vinegar. Perhaps some cilantro or parsley. That's it. Or, over a nice bed of greens for some textural variety.

This year, I have three tomato plants growing. One cherry tomato variety that brings in tomatoes smaller than grapes. But sweet and tasty. The other, called red zebras (pictured above, yellow and red stripes), modest size. And the Paul Robeson's which are supposed to be black, still ripening.

I usually get them at Verrel Farm in Concord, which specializes in them, and still sells them for $2.99 a pound -- the same price they've been for ten years. But the Davis Square farmers market had a few vendors with heirlooms, at just a few cents more and a lot less driving.

So, this post is just a celebration of the season, with a couple of pictures. Enjoy!

From Food Blog Pics