With the recent weather, our customers have come to realize the reason we sell tomato plants on Mother’s Day weekend. Not saying we could experience a frost but the likelihood is slim as Maryland has a frost free after May 10th. I do hope for those energetic people who planted there tomatoes in the ground because it was warm, that they grow OK but this recent cold snap will after certain types of crops. The soil temperature is not helping either as we took it the other day and it was just 51 degrees.

Bred by Al Anderson of Ohio, this tomato might be the hit of the new ones for this year. It is mahogany in color with olive green striping (sort of like the stripes on our black zebra) This is medium to large tomato with rich, sweet earthy flavor. It is great for your sandwich and salads.

Antonio Neves believes in the old adage.” If first you do not succeed stry try again.” Well Antonio did just that when he kept selective breeding of seeds to create his Neves Azorean. It is a large Deep red tomato that just might be the ultimate sandwich tomato. Antonio immigrated to the Boston area from the Azores and brought this complex flavored tomato with him.

The Marglobe tomato will bring back thoughts of yesteryear. It was released for sale by the US Department of Agriculture in 1925. It is a red tomato so you acid freaks should love this one. It is smooth and firm but more important very tasty. This medium size tomato is good for canning, salad, and sauces.

This beefsteak came across the Atlantic from the Vojvod area of Yugoslavia. It has a full favor and is juicy. It falls in the category of pin beefsteaks. This one is great for your summer salads or better yet a big thick slice for that sandwich.

I KNOW I AM A LITTLE LATE BUT THE COLD WEATHER GOT US OFF TO A LATE START THIS YEAR. ALL OF THE SUMMER CROPS ARE NOW PLANTING AND WAITING FOR MOTHER NATURE TO TURN UP THE HEAT, ESPECIALLY FOR THE TOMATOES. LAST YEAR MANY OF YOU WERE ASKING FOR MORE ACIDIC TOMATOES AND RED SO WE ARE TRYING 4 NEW VARIETIES TO SEE HOW YOU LIKE THEM. ONE IS CmKOVIC YUGOSLAVIA. yES IS IT FROM YUGOSLAVIA. ANOTHER IS FROM THE AZORES CALLED NEVES AZROEAN PLUS THE GOOD OLD MARGLOBE THAT HAS BEEN AROUND FOREVER. ONE SPECIAL ONE IS THE CHOCOLATE STRIPE WHICH IS RED WITH GREEN BLACK STRIPE. I GUESS YOU COULD CALL IT A BIG OLD ZEBRA.

A customer, who wants to remain nameless, said this recipe he got from Cooks Illustrated, is fantastic. It serves four. He states it is par excellence. The slow roasted recipe works cause the tomatoes are perfumed with the herb peppery aroma. Also do not throw away the oil when you are finished cause it works wonders as a salad dressing, or just dipping some French bread in it.

Ingredients:
1/2 cup extra-virgin olive oil
4 medium garlic cloves, sliced thin (if you are a garlic lover like moi, you will do more.)
2lbs rip tomates, (5 medium) cored, and cut crosswise into 1/2 inch thick slices
salt and pepper to taste

Adjust an overn rack to the middle position and heat over to 325 degrees.
Grease the bottom of a 13×9″ baking dish with 2 tlbspns of oil and sprinkle half of the garlic across the bottom of the dish. Arrange the tomates slices in the pan, overlappin the edges as neede to fit. Pour the remain 6 tablspns oil over th tomatoes and sprinkle with salt and remaining garlic. roast the toamtes until they are slightly shriveled and most of their juices have been replaced with oil. about 11/2 to 2 hours.
Remove the dish from the oven and let the tomatoes cool in the oil for at least 15 minutes, or up to 4 hours. To serve, use slotted spoon to get the tomatoes out of the dish

This is William’s first year for honey. The hive is now two years old and the honey can be extracted. I know because I have bought honey from the stores before and I was not a fan of honey. However, when we extracted the honey from the wax combs and than filtered it and finally poured it into bottles, I must admit I tasted some that was running down the spout. I really liked it and even started dipping my pretzels into it. He only has about 70 lbs. this year as his other hive was just started this year. The hives need a full year to grow.

An American Heirloom that has a orange color with a hint of neon in it. It has a great texture and is a must for the tomato salad. It is rich and fruity in taste and is big enough to be a slicer. You can be creative with it in the kitchen as they have an excellent flavor.

Here we go again. No this tomato is not from Europe but rather Ohio. It is another Pink tomato that actually is very sweet. It can grow up rather large and is very similar to the Brandywine Pink but more cosmetically perfect. It is good for sandwiches, salads, and canning.