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Aug. 1st, 2011 09:16 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
which_chickThe brandywines are ripe.
The pink brandywine is a variety of tomato. It's an utterly impractical, unshippable tomato with a long growing season, a short harvest season (two weeks, three if you're lucky), very minimal disease resistance, low productivity, huge space requirements, a bizarre and unlovely mutant-beefsteak form and a weird color. Shortcomings aside, when eaten fresh, warm from the sun, the pink brandywine tastes more like a tomato than anything else on the planet.
I eat them in roughly butchered wedges (nothing so steeped in plane geometry as the eight equal wedges one gets from a "salad" tomato -- the pink brandywine is a sprawling huge beastie. I cut it in half, vertically, from stem to opposite pole, and then I remove stem and core and proceed to slice vaguely wedge-shaped pieces that I can probably cram into my mouth. I can't really go around the tomato keeping the center the same because the tomato is too big. The centers of the wedges creep off center and I just kind of hunk the thing up after a while), salted, with a big glop of Hellmann's mayo on the side. The general impression one gets from the plate is that something was killed there, messily. If I tilt the plate too far, tomato juice runs off. The pink brandywine is a tomato that bleeds when you cut it. Still tasty, though.
The pink brandywine is a variety of tomato. It's an utterly impractical, unshippable tomato with a long growing season, a short harvest season (two weeks, three if you're lucky), very minimal disease resistance, low productivity, huge space requirements, a bizarre and unlovely mutant-beefsteak form and a weird color. Shortcomings aside, when eaten fresh, warm from the sun, the pink brandywine tastes more like a tomato than anything else on the planet.
I eat them in roughly butchered wedges (nothing so steeped in plane geometry as the eight equal wedges one gets from a "salad" tomato -- the pink brandywine is a sprawling huge beastie. I cut it in half, vertically, from stem to opposite pole, and then I remove stem and core and proceed to slice vaguely wedge-shaped pieces that I can probably cram into my mouth. I can't really go around the tomato keeping the center the same because the tomato is too big. The centers of the wedges creep off center and I just kind of hunk the thing up after a while), salted, with a big glop of Hellmann's mayo on the side. The general impression one gets from the plate is that something was killed there, messily. If I tilt the plate too far, tomato juice runs off. The pink brandywine is a tomato that bleeds when you cut it. Still tasty, though.
