Everyone is eagerly awaiting the first ripe tomato, right? Or, maybe you’re lucky enough to have already been able to pick a ripe tomato.
I took a preview tour last weekend of the annual New River Valley Garden Tour, held here in Blacksburg, and talked to one of the homeowners, Ron Chew, who started eating ripe tomatoes from his vegetable garden a month ago! The tomato is an heirloom called Glacier, and he learned about it while living in Maine. At only 55 days, it’s one of the very earliest tomatoes available.
I did some research on it when I got back home and found that the taste is rated as far superior to other extra early tomato varieties. Ron said he didn’t think they were as good as some of the later varieties of tomatoes but they fill the gap until those are ripe, and they are, of course, much better than you can buy at the store. Glacier will be grown at my home next year for sure!
I grow a bunch of the large Roma tomatoes for making spaghetti sauce, and a couple of a small, very meaty tomato plants called Salsa, which I use for – you guessed it – salsa, and then the rest of the tomatoes vary from year to year. Usually it’s a half dozen or so heirlooms of a variety of colors that catch my attention, for no particular reason.
Which tomatoes are your favorites?