Time for fresh Tomatoes

"Drowning in good tomatoes is the exclusive privilege of the gardener and farm-market shopper" Barbara Kingsolver. I am extremely invigorated at this time of year. It is time to celebrate the arrival of the first shipment of tomatoes from Bear Creek Farms in Lodi, California. With loads of tomatoes coming in daily, I am busy introducing new menus. This farmer grows over one thousand plants and has set aside a few acres for guests of the Napa Valley Wine Train.

Heirloom tomatoes historically are grown for taste instead of volume. To be considered an heirloom, seeds must be at least 50 years old. I use heirlooms because of the earthy flavors it embodies and it's friendliness to wine. Not only are heirloom tomatoes flavorful but they offer a beautiful rainbow of colors. At the farmer's market during this time of year, you often find purple Cherokee’s, yellow early girls, and green zebra's amidst the traditional sea of red tomatoes. Heirlooms offer a range of acidity; one can often find the yellow and orange tomatoes with the lowest acidity while the green and white tomatoes with the highest amount of acid. The purple and red tomatoes are perfectly balanced. Acidity is key to matching the bite and sip experience.

On the Wine Train guests may find roasted pepper and tomato soup, a fresh tomato, mozzarella, and basil salad, or a dish with colorful yellow and red tomatoes with shrimp.

Come enjoy my excitement!