{"id":2555,"date":"2019-04-23T19:00:31","date_gmt":"2019-04-24T02:00:31","guid":{"rendered":"http:\/\/thegardenofeatn.com\/?post_type=project&p=2555"},"modified":"2022-04-20T15:58:58","modified_gmt":"2022-04-20T22:58:58","slug":"thornburnes-terra-cotta","status":"publish","type":"project","link":"https:\/\/thegardenofeatn.com\/?project=thornburnes-terra-cotta","title":{"rendered":"Thornburn’s Terra-Cotta"},"content":{"rendered":"
Indeterminate vines, fruits ripen in 75 days.<\/div>\r\n
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The flavor of these fruits are truly incredible! This is a truly unique variety with unusual color and fascinating history! Thornburn\u2019s Terra-Cotta was first introduced by James Thorburn from New York in 1893. The outer skin of this variety is honey-brown but the flesh is orange with pink blotches and the seeds are covered in green gel. The fruits are a decent size slicer weighing in at about 1 pound.<\/div>\r\n
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It\u2019s a high mid-season and then slows as temperatures drop as we enter the winter. It makes good sauce that has a terra-cotta orange color and a floral aroma and flavor.<\/div>\r\n
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The seeds were limited and sold through Baker Creek who gives a portion of sale profit to Dr. William Woys Weaver (internationally known food historian and author of sixteen books) to support his work.<\/div>\r\n