by Reto Zgraggen | Aug 3, 2016
The Bread and Salt tomato was named after an old Russian tradition of giving special guests a loaf of bread and salt. In the Russian culture, bread is symbolic of hospitality, and salt represents lasting friendship. The Bread and Salt tomato is a very large and creamy...
by Reto Zgraggen | Aug 3, 2016
Russian origin. It was offered in the Seed Savers 1999 Yearbook by Åke Truedsson of Klagshamn, Sweden. The original name is Yaponskiy Trufel (ChernyiЯпонский трюфель). Upon arrival in North America it became known as Japanese Trifele Black, and now is known as...
by Reto Zgraggen | Aug 3, 2016
Originally from Brazil. The name implies a short stay, but perhaps that is how long the fruit will stay on your table before they are vigorously devoured, or composted. Honestly for me, the taste is mild, but the fruit is so beautiful and makes for a great addition to...
by Reto Zgraggen | Aug 3, 2016
An old Roman heirloom, considered exceptional for making tomato sauces. Today, the Pantano tomato can be found all over Italy. It is a big beefsteak variety, bright red and oddly shaped. Very rich flavor. These tomatoes came from seeds from...
by Reto Zgraggen | Aug 3, 2016
This variety might be the favorite of Sicilian tomato lovers. It’s name means “red Grape” in Italian. It is one of the four IGP designated tomatoes from Pachino, Sicily, from the southern most part of Sicily, where tomato growing has become a big...
