To cook them, you remove the pointy ends and steam or braise them until slightly tender. If you are in a hurry you can nuke them for about 20 seconds.  They are fine with a little salt. A traditional Greek preparation that takes advantage of the overlap with prime tomato season, is fasolakia. The beans are simmered with tomatoes and some fresh herbs like parsley and mint. You can add small potatoes to the pot too.

Fasolakia is great with Baked Ricotta.

I loved the green zebras on pizza, kind of tart and they popped taste wise. The brandywine is delicious but needs extra space and support. Sungold and Sweet 100s are both good producers and good with greens or in pasta salads. Juliet was a very good producer and very resiliant. A good tomato for drying. Easy to clean and roast with olive oil and rosemary also.

The Stupice (stu-pee-chay) was bland and almost plasticky in texture. Celebrity was a good resister when blight came in, eats like a smaller Beefsteak. I had cracking issues due to water and NPK issues, mostly in the bigger tomatoes. The Beeksteak was a great plant, classic and nice tomatoes, especially good for burgers or sandwiches. I grill thick slices in a little butter and salt. But again, mine were cracky on the tops and my support scheme was inadequate when the plants really got heavy with fruit.

Next up is brownies in April.

Location: 431 Union Street, Hudson NY 12534 (near the Courthouse)