Get excited about heirloom tomatoes

The essence of summer for me is a freshly picked tomato, and if you are a Community Supported Agriculture (CSA) member or visit farmer’s markets, I am sure you love the rainbow of colors that come from heirloom tomatoes. At the Denver Botanic Gardens Chat eld Farms’ CSA, we get super excited about new nds, old classics and interesting adapted heirlooms that we can add to our o erings. Of course, tomato season starts well before the summer — deep in the winter, when the snow is falling, tomato growers pursue seed catalogues with all sorts of tomato varieties. Now, with midsummer approaching, we enthusiastically wait for the rst fruits of the vine.

I would like to share three varieties we are most excited about for this season. ese varieties are heirloom or more accurately, ‘open pollinated’ tomatoes, which means a saved seed from the fruit will have very similar characteristics as the original plant.

Carbon ese black heirloom tomatoes are heavy feeders and have a high tolerance for drought and hot growing conditions. Carbon tomatoes are open pollinated, which means they use natural pollinators such as bumblebees, bees, birds and, sometimes, the wind — all natual elements of the garden. e carbon tomato is a large, rm, meaty tomato. Its esh is deep red with light to dark purple shoulders. It has a vibrant, sweet, smokey avor with the texture of a beefsteak. ese fruits are marketed as crack resistant, but according to several growers, they tend to split if watering is not regular.

Cherokee green is tomato is a true green when ripe which can cause confusion. We see many people pick up green tomatoes, then set them down because they think they are not ready. However, if you know what to look for in ripeness, then you are blessed with the sweetest avor (in my opinion) of all the tomatoes. Ripeness is indicated by a slight yelloworange hue on the blossom side of the fruit. is wonderful heirloom has an excellent, complex avor with a gorgeous color, which makes it one of our most anticipated tomatoes for this season based on being a favorite from last year. Each tomato can be between six ounces and one pound. Cherokee green is a large, beautiful beefsteak selected by Craig LeHoul- lie who has trialed more than 1,200 tomato varieties and has several helpful books on home gardening. is tomato comes from the same gene selections at the Cherokee purple, which is known for bold, acidic avors.

Moskovich

A true classic in every tomato garden, this early, small, red tomato makes for a great slicer. ese perfect little red globes are cold-tolerant, which means they will be one of the rst to start to ripen. Moskovich can put on growth while the early May conditions are still too cold for many big fruit tomatoes. It will be one of the last to keep producing because of its hardiness, making it a true work-horse winner for production. e avor is very balanced — not too acidic and not too sweet, so it also works for canning, if that’s your thing.

Happy growing (and eating)!

Josie Hart is the associate director of farm program for the Denver Botanic Gardens.