Heirloom tomatoes
Look out for these varieties at your local farmers' market.
Mon Aug 8 2011
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Photograph: Jolie Ruben
GERMAN STRIPE
German Stipe
These tricolored behemoths (always green, yellow and red) can grow up to five pounds on the vine. Very sweet and low in acid, they're best suited to salads.
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Photograph: Jolie Ruben
GREAT WHITE
Great White
Don't be fooled by the light hue of this cultivar---their lack of color does not equal less flavor. Acidic, juicy and mild, they work well in salads.
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Photograph: Jolie Ruben
GREEN ZEBRA
Green Zebra
These emerald-striped orbs will be quite acidic until September, when the cooler weather produces a more pronounced sweetness.
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Photograph: Jolie Ruben
CHEROKEE PURPLE
Cherokee Purple
Favored in sandwiches for their firm flesh, these tomatoes are burgundy with a dark green blush on top. Choose the darkest ones you can find---the deeper color indicates sweeter flesh.
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Photograph: Jolie Ruben
RAMAPO
Ramapo
Chefs favor these beefsteaklike rounds---named for a New Jersey region---for their high acidity, soft flesh and low water content.
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Photograph: Jolie Ruben
BRANDYWINE
Brandywine
One of the most popular heirloom varieties, these hefty, pinkish-red beauties are ultrajuicy, and make for a great addition to a sandwich.
Availability varies. We found these at Maxwell's Farm, located at Union Square Greenmarket (Mondays), Dag Hammarskjold Plaza Greenmarket (Wednesdays) and Grand Army Plaza Greenmarket (Saturdays).
