I recently published an article out there in cyberspace. It’s part one of a series on heirloom vegetables. Here’s a little excerpt for you:
When I think of heirloom vegetables, romantic notions of windswept hillsides and fields of sunflowers come to mind. I picture a sturdy wooden table arranged with rustic linens and slender glasses of wine, each one catching a ray of sunlight and reflecting onto the summer palate of oranges, reds and yellows that make up a bowl of freshly prepared Caprese salad. There is nothing quite like the combination of heirloom tomatoes, fresh basil and buffalo mozzarella cheese. Mix in a little olive oil, salt and pepper and you have the quintessential summer fare of the gods. Sure, you can make it with regular tomatoes, but the difference in flavor is like the difference between cheesecake and cardboard. Heirloom tomatoes provide exotic flavor, color and biodiversity to your life from garden to table.
To read the rest of this article, click the link below: