Heirloom tomatoes

When John thinks about growing tomatoes, he says it’s the micro side of his farm. Large harvests of cherries end up all over the world (macro), while the tomatoes stay local (micro). “I get to have that personal relationship with the chefs and our stores,” he says about keeping the crop local. “You really get to deal with the chefs on a personal note… you really get to see the finished product.”

The Central Valley’s robust farms are what helps this region thrive as a farm to fork destination. So many local chefs and restaurants work with local farmers to ensure what’s landing on your plate is as fresh as it can be. Instead of waiting for an overseas shipment, Lodi establishments plate their heirloom tomatoes from John on the same day they are harvested.

Savory Facts About Heirloom Tomatoes

Heirloom tomatoes have an impressive pedigree. The term is used to indicate that the fruit was grown from seeds passed down for generations.

If you save seeds from an heirloom tomato and plant them, you will be able to grow a new tomato plant. This is not true of all types of tomatoes.

Heirloom tomatoes can come from seeds dating back up to 100 years.

Heirloom tomatoes come in a variety of colors and those colors indicate which antioxidants are most prevalent in that specific fruit.

Tomatoes are fruits, even though they are often mistaken for vegetables. The mix-up is often associated with the savory qualities of tomatoes.