, Food52's very own Hudson Valley correspondent, is serving up all the bounty that upstate New York has to offer.
We have entered my favorite season: the season of gorging on tomatoes. I grow both hybrid and heirloom tomatoes at, and once the first fruits have ripened, after a gleeful harvest, there are BLT sandwiches and numerous batches of sauce and confit that follow. I clear the calendar to bottle my surplus, preserving the season so I can enjoy their exceptional flavor year-round.
Heirloom tomatoes have become quite popular in recent years. These tomatoes are open-pollinated, which makes them more genetically diverse and allows them to adapt to local growing conditions and changing climates. True to their name, these tomato seeds have been passed down through generations, enduring the test of time. They are known for walloping deep—or bright, depending on the cultivar—tomatoey-ness.
Hybrid tomatoes have their benefits, too, especially if you want to grow disease- or pest-resistant tomatoes. But their seeds cannot be saved and reused as easily, so if you want to grow tomatoes, choosing open-pollinated varieties conserves the genetic diversity in the garden and prevents the loss of unique varieties in the face of dwindling agricultural biodiversity.
Love Tomatoes what I call sunshine fruit 🍎😋
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