Black heirloom tomatoes

We live a few minutes’ walk from the Sunday farmers’ market in Kits. All summer we’ve covered almost all our vegetable and fruit needs there. Of course, it isn’t until mid-August that it really explodes with offerings of Chillawack corn, Okanagan stone fruits, local berries, heirloom eggplants and tomatoes.

I buy several pounds of mixed small heirlooms and eat them all week as an appetizer with fresh basil, salt and olive oil, sometimes with fresh mozzarella or Bulgarian feta. I almost don’t want to eat anything else. They are various degrees of sweetness and the juicy pop of flavor in my mouth is what defines end of summer for me.

Assorted heirlooms.