At the turn of the New
Year, the National
Restaurant Association
releases its predictions for the coming year’s top culinary trends. The list is
the result of a survey of professional chefs, indicating which items you can
expect to be on your menu when you dine out, or to inspire creations in our own
kitchen.
It should come as no surprise that for
the past four years, local food has taken the top ranking. From year to year,
the remainder of the list has been in flux, with one trend overcoming or
falling victim to another. For horticulture-based trends, especially for local food, the source
all comes back to seeds and how the food is grown.
The product managers at Johnny’s
reviewed this year’s list and offered up their thoughts on a few of their
favorite trends. Each week for the next 5 weeks, we will be covering a
different topic within a blog post. Leave a comment and let us know your
thoughts on each of the trends we cover.
Heirloom Tomatoes
By Pete Zuck, Vegetable Product Manager
The
allure of an heirloom
tomato has always
been its exceptional flavor. While still very popular with consumers, heirloom
tomatoes have
recently lost a little ground to other trends. They are also slipping in
popularity with growers because they tend to produce far fewer marketable
fruits than more modern tomatoes, and do not have the same disease resistances
as hybrid varieties to keep them producing vigorously throughout the season.
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| Black Prince |
With
that in mind, modern breeding has begun to catch up with heirloom tomatoes.
Varieties like ‘Marnero’ and ‘Margold’, available exclusively from Johnny’s,
have solved a long-confounding puzzle: how to wed the incomparable eating
quality of heirlooms with the commercial performance of
modern hybrids The results are outstanding: fruits that retain
every bit of the flavor and beauty of the old heirlooms on plants that can
produce 2-3 times the yield.
Explore additional resources on Heirloom Tomatoes:
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