Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Brandywine Heirloom Tomatoes
Inventory, 10 lbs : 0
This item was last sold on : 09/10/17
Red Brandywine tomatoes are large, plump beefsteak tomatoes with thin skin that is deep red in color. Their pulpy flesh is the same color as the skin, with a bouquet that has been likened to that of roses. Red Brandywine tomatoes are full-bodied and non-acidic, with an excellent, robust tomato flavor. The large, regular-leaf, indeterminate plants produce high yields of the eight to twelve ounce fruit in clusters of four to six along vigorous vines with serrated leaves. Although the regular-leaved Red Brandywine is not technically a Brandywine, and is not genetically related to the original potato-leaved variety, the Red Brandywine certainly has the same outstanding flavor.
Red Brandywine tomatoes are available throughout the summer months. Latin American grown harvests are intermittently available in the winter.
Red Brandywine tomatoes are botanically classified as Solanum Lycopersicum, formerly Lycopersicon esculentum, and they are a member of the nightshade or Solanaceae family, along with plants such as tobacco, hot peppers, and petunias. Red Brandywine tomatoes belong to the “beefsteak” group of tomatoes, so named because of their large size. Beefsteaks are well regarded for their delicious flavor, which can be enjoyed fresh after harvest.
Red Brandywine tomatoes have a number of nutritional benefits. They contain the four major carotenoids, including large amounts of lycopene, a powerful antioxidant. They are high in vitamin A, vitamin D, and potassium. Red Brandywine tomatoes are fat-free and have negligible amounts of sugar and calories.
Red Brandywine tomatoes are full-bodied and non-acidic, making them perfect for many different recipes. The satisfying flavor of Red Brandywine tomatoes is best on display when served fresh. They are delicious on their own, or when accompanied by just a pinch of salt and a few cuts of basil. They can be used in salads, featuring cubed or diced Red Brandywine tomatoes with ingredients such as fresh corn, watermelon, red onions, and vinaigrette. As a beefsteak type, they are also great for slicing and adding to sandwiches like BLTs. Red Brandywine tomatoes pair beautifully with cheeses like cheddar and fresh mozzarella, as well as summery herbs like cilantro. To keep Red Brandywine tomatoes at their best, store them in a cool, well-ventilated space rather than the refrigerator. They should be kept in crates or paper bags. The delicate fruits should be stored in single layers so as not to crush them.
The authentic regular-leaf strain of Red Brandywine, named after Brandywine Creek in Chester County, Pennsylvania, was allegedly first listed in 1988. The variety came from Tom Hauch of Heirloom Seeds, who stated that this tomato originated with Chester County, Pennsylvania farmers in 1885. Other earlier listings of Red Brandywine appear to exist, however there is a belief that they were actually incorrect listings of the potato-leaved Pink Brandywine.
Restaurants currently purchasing this product as an ingredient for their menu.
|Pueblo||San Diego CA||858-490-6298|
Recipes that include Brandywine Heirloom Tomatoes. One is easiest, three is harder.
|The Garden Grazer||Fresh Tomato Basil Pasta with Lemon & Garlic|
|Seasonal Wisdom||Classic Heirloom Tomato Sauce|
|Delish||Parmesan Tuiles with Heirloom Tomato Salad|
|Adventures in Cooking||Heirloom Caprese Salad|
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