Robin Eley
WSJ has a feature on the new "hybrid heirlooms." False advertising, but anything that puts more flavorful tomatoes on the vine is fine by me. I have found that rare thing, a reporter who understands her subject:
Planted now or in the coming weeks, most tomatoes are ready to be picked at high summer—July and August in most parts of the country. Eating home-grown tomatoes that have delicately ripened on the vine (and not been battered in shipping) is one of the best eating experiences money can't buy. Just add salt, a little olive oil—or nothing at all.
