{"id":229,"date":"2016-07-11T12:26:40","date_gmt":"2016-07-11T19:26:40","guid":{"rendered":"http:\/\/thegardenofeatn.com\/?post_type=project&p=229"},"modified":"2022-05-13T15:49:22","modified_gmt":"2022-05-13T22:49:22","slug":"egyptian-2","status":"publish","type":"project","link":"https:\/\/thegardenofeatn.com\/?project=egyptian-2","title":{"rendered":"Egyptian"},"content":{"rendered":"\r\n

Legend has it that the Egyptian tomato was discovered in a 4000 year old Egyptian tomb. While intriguing a story, tomatoes are native to the Andes and only made their way across the pond well after colonialism, and weren’t accepted as a food until 1550 thanks to the Italians.As legends often tend to evolve and expand, perhaps it was an Inca pyramid rather than an Egyptian tomb where the seeds were found, but we will never know.\r\n

\r\nThe Egyptian tomato grows loaded trusses of fruits of many different shapes and sizes, some plum shaped and others large oxhearts. The color migrates from green to a terra cotta and then to a deep red. It has a velvety, dense flesh and the flavor is smooth, aromatic, and deepens when turned into sauce.\r\n<\/p>\r\n\r\n\r\n