Tomatoes are one of the most commonly grown heirloom vegetables.
Heirloom vegetables are cultivars identified by their age of 100 to 150 years. They are not grown in today's industrial large scale agriculture, primarily because heirloom vegetables are not seeded to withstand some of the industrial processes required for large scale production. In addition to age, heirloom vegetables are distinguished as open pollinators with high quality produce. There are vendors which specialize in selling heirloom vegetable seeds through catalogs and online websites. Does this Spark an idea?
Beefsteak Tomatoes
Beefsteak tomatoes are one of the largest varieties of cultivated tomatoes. The weight of these tomatoes can sometimes come in at one pound or more. Beefsteaks are usually red with characteristic small seed compartments throughout the fruit.
The outside skin of the beefsteak tomato has a pronounced ribbing, which makes the sections more noticeable. One slice of this tomato can be large enough to cover the entire top of a grilled hamburger.
Early Scarlet Horn Carrots
Horn carrots are picked when they are young, as baby vegetables. The blunted end distinguishes them from other types of carrots. Known for a finely grained flesh and sweet flavor, they are perfect hors d'oeuvres or healthy snacks. The orange color comes from the high level of the plant's pigment known as carotene. If left to mature they can measure up to 3 or 4 inches long and 1.75 inches in diameter.
Early Jersey Wakefield Cabbage
Early Jersey Wakefield cabbage is known for its solid and conical head. The heads can average two to four pounds each with a crisp bite due from the texture of the leaves. Temperatures are critical to growing this heirloom, which prefers cooler weather conditions. If you have ever driven past a cabbage field during the peak of summer, the aroma is unmistakeably pungent. The warm weather can also affect the flavor of the harvested heirloom cabbage.
Greasy Beans
This green bean is not greasy at all, it's the smooth fuzz free outer bean pod that separates this heirloom bean from the other green beans. Its name comes from the hairless outer pods, which become shiny and greasy when they are cooked. The shiny appearance has no effect on the taste or the crispness of the bean, which is a local favorite. The beans are string-less making them easier to clean and prepare to cook.
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