Tomayto, Tomahto (Or Names Do Matter)
On the final day of last year, I shared the first part of a series of writings on the glorious Paul Robeson tomato. If you’re interested, you can take a look here. The meat of it was to talk history through the medium of food. Perhaps this series will delve deeply into tomatoes; it will definitely consider Paul Robeson himself.
These tomatoes are at the heart of my Black Garden. An earlier post describes the collection of plants.
It’s probably not a coincidence that the planning of the Black Garden started at the same time as the Paul Robeson research. Four years have flown by and the changes in the gardens are quite noticeable. More images of this transformation (and the next article) are coming soon. Here’s to a lovely year!
If you’re new to these beauties, they’re like beefsteak: large, meaty, and especially good when eaten in thick slices or chunks. If you like salads, they’ll brighten up every single one.
