Some Heirloom Tomatoes date back to the Russian Czars.

Heirloom Tomatoes have unique shapes, color… and flavor

HEIRLOOM TOMATOES (Monday, Nov. 10): In 1989, the Iron Curtain fell. Well, actually, the start of it was this date when the Berlin Wall fell. It started a flood of people crossing the protected wall, the Germany reunification, the fall of the Soviet Empire. And it also started a flood of one particular produce item to the United States. Have noticed? Over the past decade, you have seen a lot more of this item? At the farmer’s markets and at the grocery store. Heirloom Tomatoes, full of flavor, unique colors, shapes and textures. With names like Cherokee, Zebra, Brandywine, Striped German, Anna Russian, Crnkovic Yukoslavian, and many other interesting names. An Heirloom fruit or vegetable is a particular seed variety that is at least 60 years old. Well, some of these Heirloom tomato seed varieties date all the back to the Czars of Russia. Many of the Heirloom Tomatoes that have been popping up the past dozen summers, have come in from Eastern Europe, since the fall of the Berlin Wall. Until then, there wasn’t a lot of agricultural exchanges between countries behind the Iron Curtain and the United States. Many of these “new” Heirlooms come from Poland, Russia, Czechoslovakia and other Eastern European countries. But now, just like their people, these tomatoes have found freedom in our markets. By the way, they do cost a lot, don’t they? That’s because many of these Heirloom Tomatoes are difficult to grow and harvest. They tend to be more tender than other tomatoes, which is why most of them are packed in a single layer. Also, the sugar and acid content of many of these older varieties are more than today’s tomato, which gives them not only a richer flavor, but also causes them to deteriorate much faster. They don’t last as long.

PINK LADY APPLES (Tuesday, Nov. 11): Here’s the sexiest lady in the apple orchard. Sorry Granny Smith, but there’s a new lady in my life. The Pink Lady. It is the last apple variety to be harvested, which means it can run into bad weather. Which is what happened last year in Washington. The state had an early snow, freezing about 70% of the Pink Ladies right on the tree. This year, the weather is cooperating. Pink Lady is now grown by specialist apple growers throughout Australia, and also in South Africa, Chile, Argentina, Brazil, New Zealand, California, Washington state, and Provence in the south of France. They require great care and dedication in growing since they mature more slowly than other apples, and it is no accident that the best Pink Lady apples come from areas close to the best wine growing regions of the World. Pink Lady apples are excellent eaten fresh but you should be prepared for a long-lasting burst of flavor. If you like apples that 'bite back' when you bite into them, you will be an instant fan of Pink Lady. However, this isn't a one-dimensional lady as it is also a great cooking apple. With its outstanding dessert quality, it can be used in all of the traditional apples recipes and in some cases, such as pies, it actually requires the addition of less sugar. History buffs will be interested in the fact that the Pink Lady® was first produced in Western Australia around 30 years ago. A natural cross between the Golden Delicious and Lady William varieties, it is indeed unique for a number of reasons. Those reasons are best expressed by Mr. Ally MacKay who has dedicated much of life to the promotion of Pink Lady. Mr. MacKay, who is a former extension specialist from the state of Western Australia, says Pink Lady is the new "honey of an apple" is the hive of new varieties. However, before being introduced in the USA, he points out that this 'new bee in the hive' established itself as a hit in places like the United Kingdom. Mr. MacKay also notes that the Pink Lady has carved its own place in history as the first truly pink apple. Proving that beauty in this case is more than skin deep, beyond that pink exterior one finds a uniquely complex sugar/acid balance. As a result, its flavor is more intense that most other apples and not only that, it's been described by consumers first in Australia and now in the USA as both tangy and sweet, while aromatic and yes, effervescent! This apple is actually refreshing! Mr. MacKay refers to the tightly packed cells in Pink Lady, or it denseness that makes it very firm and with a long storage life. It's also slow to turn brown when sliced and that means it retains its appealing bright white appearance for a greater length of time.

Serve Pineapples!

PINEAPPLE (Wednesday, Nov. 12): Thanksgiving is just around the corner. Will there be enough Pineapples for good prices this holiday season? As a reminder, Pineapples are just now coming out of a huge supply gap, one of the most severe seen by Hawaiian growers in many years. It was about a 6 week gap of supplies, but just in time, production is up both in Hawaii and Costa Rica. If you are not in the habit of using fresh Pineapple for your holiday dinner and as decorations on your table, may I remind you that the Pineapple is the universal symbol of friendship and welcome. If you travel to New England, you will find the Pineapple carved in fenceposts, doorposts, in the kitchens. When guests come to your home for the holiday, serve Pineapple, and have an extra one out just for decorations.

Once harvested, Sweet Potatoes need to be “cured” before storage.

SWEET POTATOES (Thursday, Nov. 13): Hurricane Isabel threatened to cancel out the Sweet Potato crop in North Carolina, but most of the heaviest rains missed the crop. North Carolina grows about 40 – 50% of the nation’s Sweet Potato crop, followed by Louisiana and California. There should be plenty of Sweet Potatoes for the upcoming holidays. Are your Sweet Potatoes cured? You didn’t even know they were sick, did you? Well, they’re not sick, but growers are now artificially “curing” Sweet Potatoes. The process allows the Sweet Potato to have better flavor and to store better…and longer. Sweet Potatoes can naturally be cured, but that takes longer. The first dug Sweet Potatoes of the year are often called “green,” because they have not been cured. To “cure” Sweet Potatoes, growers will put them into to “warm, high-humidity” rooms for 5 – 7 days, with temperatures between 80 – 85 degrees and a relative humidity between 70 – 90%. This curing process tightens the skin and keeps them from bruising. Basically, it helps them store longer, better and sweeter. They taste sweeter because the curing process also turns some of the starch into sugars. By the way, do not refrigerate your Sweet Potatoes. This tropical tuber hates the cold. The cold temperatures will cause chill damage and “hard core.” Just keep them in a cool, dry, dark place.

The Hachiya Persimmon makes the best cookies on earth.

PERSIMMON (Friday, Nov. 14): In honor of my mom, I once again take a look at the pretty Persimmon. My mom made the best Persimmon cookies on the face of the planet. My mom died a year ago, so to honor her memory, let’s talk Persimmon. There are two main types. The flat Fuyu variety is the one eaten out of hand, just as you would an apple or a pear. The pointed Hachiya variety is the one I want you to get. These are the ones used for baking. Now, they need to be fully ripened before you use them. They are so astringent, that even Daffy Duck from “Looney Tunes” says, “Pucker up for a Persimmon…” They do indeed, make you pucker…if you eat an unripe Hachiya. To ripen your Hachiya, simply place them single layered in a cushioned box. Then just put them out in your garage, covered with a newspaper. The cold night temperatures will perfectly ripen your Persimmons. When they feel like a water balloon, they are ready for baking cookies, breads, puddings, anything Persimmon.