Beefsteak Love

Growing up in a half-Italian household, it was only natural that I would develop a love for the tomato. After all, we ate pasta nearly every other day! Memories of going tomato picking then later spending whole days making tomato sauce with my family still fill me happiness and a sense of comfort. My father, who grew up on his family farm in Italy, once told me that the best way to eat a ripe tomato was like an apple, with the salt shaker at my side. I was skeptical at first, but after a couple of bites I was converted and turned many of my friends onto this delicious idea.

At Lufa, we cultivate ten different varieties of tomatoes, with our beefsteak variety making up about a quarter the tomato crop area...because they are so awesome. Like their ribbed ancestors, our beefsteak are large tomatoes (normally half a pound), with a pretty ruffled look and great flavor (we actually selected this variety especially for its unique look and taste). Beefsteak tomatoes in general tend to have a higher flesh to juice ratio and that makes them great for slicing and eating fresh, which is how I usually have them, in a sandwich with goat cheese and microgreens or as a simple tomato salad drizzled with olive oil, green onion and dried oregano.  

From the vine to the kitchen in less than 10 hours... Bon appétit!