All About

Common Varieties
On Willowsford Farm we grow heirloom tomatoes, varieties passed down over several generations and not grown on a commercial scale. There are countless varieties of heirloom tomatoes. This season we have Rose de Berne, Cherokee Purple, White Wonder, Striped German and Big Rainbow on the Farm.
What to Look For
Should be plump and heavy for their size. Color and shape vary according to variety.  Tomatoes that smell good will taste good. Other than fragrance, try to pick rich-colored tomatoes that are firm but not rock-hard.  When choosing tomatoes for the week, select a few that are very ripe to be eaten within a day or so and some that are less ripe for later in the week.
Easy Storage & Preparation
Put tomatoes that aren’t ripe in a bowl or on a plate in a sunny spot in the kitchen—after a few days they’ll soften and improve in flavor. Store your tomatoes at room temperature.  The coldness of the refrigerator saps their flavor and gives them a mealy texture. It’s best to use ripe tomatoes within a few days.
A quick and painless way to remove the skin is to cut a small ‘x’ in the base of the tomato then plunge it into boiling water for 10 to 20 seconds. When the ‘x’ starts to loosen, remove the tomato with a slotted spoon and drop it into a bowl of ice water to cool. The skin will peel off easily afterwards.
Best Uses
Very ripe tomatoes are absolutely delicious eaten fresh off the vine. Try them with basil, olive oil, salt, and pepper. Tomatoes also do nicely broiled, baked, grilled, sautéed or stewed. Roma and other paste type tomatoes make the best sauce.
Good Paired With  
  • Arugula
  • Basil
  • Cheese, especially feta, mozzarella, and Parmesan
  • Garlic
  • Olive oil
  • Onions
  • Salt
  • Vinegar, especially balsamic and sherry
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Willowsford Conservancy

41025 Willowsford Lane, Aldie, VA 20105

Phone: 571-440-2400

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23595 Founders Drive, Ashburn, VA 20148

Phone: 571-297-6900

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