Alas, beefsteak tomato season.
Go off to your farmers' market and there they will be. You can rarely get a beefsteak tomato in a supermarket. The beefsteak is what grocery and produce retailers would call a destination item, IF they could get them to market and keep them safe before sale. But, they can't; the beefsteak is too big and too much trouble keeping in one piece for tomato picking machines, supermarket truckers, and grocery handlers. So it's off to the farmers' market for the beefsteak tomato.
The beefsteak is more than variety oftomato; it is many varieties (dozens) and a class of tomato. Beefsteaks are one of the largest varieties of tomatoes growing. You might find one beefsteak--that's one tomato--plumping in at more than 2 pounds (1 kilogram). I just brought in three small to medium-sized beefsteaks and they weighed in at just a bit less than 3 pounds.
But the beefsteak is not about poundage, it's about eating. Beefsteak tomatoes are meaty and tasty in an old-fashioned tomato flavorful way. The beefsteak is the tomato for your tomato sandwich, BLT, or picnic-sized hamburger. The beefsteak is perfect for your stand-alone tomato side dish: slice, lightly drizzle with olive oil, sprinkle to taste with sea salt and shredded basil, and serve.
The beefsteak tomato comes in a rainbow of colors: red, pink, yellow, orange, green, and purple-black for starters. Beefsteaks aren't round; they're fat and saucer-shaped in a squatty sort of way, or weigh. Obolate might be one descriptor for the beefsteak.
Slice a beefsteak and you will find a tomato filled (filled!) with lush seed cavities (many). There's no core like you might find in smaller slicing tomatoes. The beefsteaks' seedy interior maze is Byzantine but an architecture of amazing strength. The beefsteak is made for slicing and eating raw and staying together.
What beefsteak to buy? Well, taste around until you find the one or ones for you. 'Big Beef' is a great beefsteak, flavorful and consistent. The heirloom beefsteak 'Brandywine', pink or yellow or purple-black tops many tomato flavor lists. 'Cherokee Purple' and 'Black Krim' are purple beefsteaks of the tomato pantheon. 'Basinga' and 'Hazel Mae' are yellow and mild flavored.
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Alas, beefsteak tomato season.
Go off to your farmers' market and there they will be. You can rarely get a beefsteak tomato in a supermarket. The beefsteak is what grocery and produce retailers would call a destination item, IF they could get them to market and keep them safe before sale. But, they can't; the beefsteak is too big and too much trouble keeping in one piece for tomato picking machines, supermarket truckers, and grocery handlers. So it's off to the farmers' market for the beefsteak tomato.
The beefsteak is more than variety oftomato; it is many varieties (dozens) and a class of tomato. Beefsteaks are one of the largest varieties of tomatoes growing. You might find one beefsteak--that's one tomato--plumping in at more than 2 pounds (1 kilogram). I just brought in three small to medium-sized beefsteaks and they weighed in at just a bit less than 3 pounds.
But the beefsteak is not about poundage, it's about eating. Beefsteak tomatoes are meaty and tasty in an old-fashioned tomato flavorful way. The beefsteak is the tomato for your tomato sandwich, BLT, or picnic-sized hamburger. The beefsteak is perfect for your stand-alone tomato side dish: slice, lightly drizzle with olive oil, sprinkle to taste with sea salt and shredded basil, and serve.
The beefsteak tomato comes in a rainbow of colors: red, pink, yellow, orange, green, and purple-black for starters. Beefsteaks aren't round; they're fat and saucer-shaped in a squatty sort of way, or weigh. Obolate might be one descriptor for the beefsteak.
Slice a beefsteak and you will find a tomato filled (filled!) with lush seed cavities (many). There's no core like you might find in smaller slicing tomatoes. The beefsteaks' seedy interior maze is Byzantine but an architecture of amazing strength. The beefsteak is made for slicing and eating raw and staying together.
What beefsteak to buy? Well, taste around until you find the one or ones for you. 'Big Beef' is a great beefsteak, flavorful and consistent. The heirloom beefsteak 'Brandywine ', pink or yellow or purple-black tops many tomato flavor lists. 'Cherokee Purple' and 'Black Krim' are purple beefsteaks of the tomato pantheon. 'Basinga' and 'Hazel Mae' are yellow and mild flavored.
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