Heirloom fruits and vegetables
Heirloom fruits and vegetables are open-pollinated varieties that have
been carefully passed down from generation to generation. They differ
from hybrid or genetically modified varieties in that they can be
easily propagated, they are not new, and are not developed in a lab -
they can reproduce true to seed and are named varieties that have a
history - they have been cherished and preserved over time. They are
genetically diverse - over generations, their seed has been carefully
selected and saved, adapting to a particular garden’s microclimate for
things like disease and drought resistance. They are varieties that
have withstood the test of time in family gardens - mainly because they
taste great!
The term “Heirloom” is a relatively new one, coined in
the last 50 years to distinguish in seed catalogs these old garden
classics from newfangled F1 hybrids. Hybrids started being widely grown
commercially after World War II, when a booming economy in the US meant
vegetables were being grown and shipped farther and farther afield. New
hybrid varieties were being bred for uniform ripening, ship-ability,
disease resistance, and shelf life instead of flavor. Despite the
popularity of hybrids, gardeners and small market growers have kept
growing heirlooms, saving many from extinction.
In the last few decades, heirloom seed saving
organizations and companies have become plentiful - Seed Savers
Exchange in Decorah, Iowa & Baker Creek Seeds in Mansfield,
Missouri are two of my favorites. It’s important to keep heirlooms
alive, as they represent a sort of independence for farmers - if they
wish, they can save these seeds every year, ensuring their own quality
seed supply (custom adapted to their growing conditions thanks to
mother nature), instead of having to rely on big seed companies. This
has been a right of farmers and gardeners for millenia, completely
taken for granted in it’s simplicity and naturalness. Unfortunately,
this right is being threatened by the big seed companies - I won’t name
any names or get on my soap box too long - but it really is scary.
Pollen from genetically modified plants (GMOs) is finding it’s way into
the genetic make-up of already threatened heirloom varieties,
contaminating them possibly forever. Fortunately, seed savers and seed
saving organizations like the ones I mentioned above are dedicated to
preserving as much genetic diversity as possible by saving these seeds
from extinction. For more information on genetically modified
organisms, check out www.organicconsumers.org
or the documentary “The Future of Food.” I’ve visited Seed Savers
Exchange in Decorah, Iowa - it’s educational, inspiring, &
gorgeous. You should check them out!
Heirlooms can be a challenge for market gardeners.
Because they have been bred for flavor, not shelf-life & uniform
ripening they can be a challenge to grow and ship on any sort of
scale. Despite these difficulties, many of our local growers love
raising heirlooms because of the diversity and quality they provide –
and we sure love providing them!
Try this delicious & simple Heirloom Tomato & Fresh Mozzarella Salad while our Heirloom Tomatoes are on Special!!!
Heirloom Tomato & Fresh Mozzarella Salad
1 lb. heirloom tomatoes (mixed colors are pretty), sliced thickly
1 lb. fresh mozzarella (the kind in a salty brine), sliced/torn into bite sized pieces
1/4 c. sweet onions, sliced into thin wedges
3 Tbsp. olive oil
1 Tbsp. balsamic vinegar
2 Tbsp. fresh basil, stacked, rolled, & thinly sliced
salt & pepper to taste
Mix all ingredients & allow to stand at room temperature for about a 1 hour before
serving. Can be refrigerated, but best served at room temperature to preserve proper
texture of tomatoes.