Cherokee Purple heirloom tomato (with olives for eyes and flanked by some red hybrid cousins, whose names I didn’t catch), this week at Farmers @ Firehouse in the Strip District.
I need to remember to plant these when I have an actual yard.
Is this not one of the best snacks ever? Sliced fresh tomato, salt & pepper, bread, and olive oil. The Cherokee’s flesh is darker on the skin than inside, but it’s juicy, sweet, and rich, not unlike Brandywine tomatoes.
