Every summer, our market stand overflows with tomatoes in every colour and shape. We get a lot of questions about the differences, so here’s a rundown of the varieties we grow and how to use them.
Brandywine
The classic heirloom. Big, pink, and ridiculously flavourful. Brandywines are the tomato that people think of when they say “it tastes like a tomato should.” Best eaten fresh — thick slices with a pinch of salt and nothing else.
Cherokee Purple
Dark, dusky, and rich. Cherokee Purples have a deep, almost smoky sweetness that’s unlike any other tomato. They’re incredible on sandwiches and burgers, or diced into a rustic salsa.
Sungold
Tiny, orange, and dangerously snackable. Sungolds are the candy of the tomato world — bursting with sweetness the moment you bite into them. Kids love them. Adults love them. We eat half of them before they make it to the stand.
Green Zebra
Striped green and yellow with a bright, tangy flavour. Green Zebras add a gorgeous pop of colour to salads and are great for frying. Don’t wait for them to turn red — they’re ready when they give a slight squeeze.
Blush
New to the garden this year. Blush is a tiger-striped cherry tomato with a sweet, fruity flavour and beautiful marbled skin. We’re growing it for the first time and can’t wait to see how it performs.
How to Store Them
Never refrigerate a fresh tomato — cold kills the flavour. Keep them on the counter, stem-side down, and eat them within a few days of buying. If you end up with more than you can eat, they freeze beautifully for sauces and soups later in the year.