We’ve had successes and failures (mostly failures) in growing heirloom tomatoes in a cool coastal climate, and on property that was screaming for sunlight. We did manage to cultivate a Brandywine tomato in our cold frame, but somehow the taste was nothing to blog about.
Now that we live inland where summer temps climb to the 100’s, our challenge is to keep our veggies from roasting! Just this morning as I was watering the garden, I noticed how two of our very first tomatoes had grown considerably red towards the bottom but were still greenish-brown on top. I thought June 29th was a bit early to pick, but decided to feel the fruit for softness. Good thing I did – it was perfect!
This variety is “Chocolate Vintage”, from Love Apple Farm near the Santa Cruz Mtns., CA. As the photo shows, it’s no beauty, there are a few cracks, and today’s picks were at most, 2 1/2 inches in diameter.
However, the “chocolate-ish” markings are unique. Cut open, the fruit looks undeniably scrumptious. Thinking I’d be biting into a sweet, confection-like tomato, I was taken back by the deep, succulent, brackish flavor! It is not acidic, yet you know this is how a tomato should taste. The saltiness made me inspect my cutting board and knife. No, there was no salt anywhere that could have ‘contaminated’ the taste. But there’s no mistake – this variety seems to have developed its own seasoning right out of the vine!
Have you ever harvested a tomato that was naturally salty? Please let us know (and the variety, too!). Can’t wait for the next harvest 🙂