There will be tomatoes for tasting on Saturday at the Wrightstown Farmers Market.
The annual event features a variety of heirloom and other tomatoes for sampling by those who like to increase their knowledge of the increasing number of varieties grown locally.
Heirloom tomatoes are varieties that have not been crossbred; their seeds are saved each year for future plantings. Some varieties have pedigrees that go back hundreds of years, so tasting an heirloom is a taste of the past.
Without crossbreeding, many heirlooms are not as pretty as the tomatoes we see in supermarkets, or the familiar red ones we grow at home. They often have cracks, are knobby and come in unfamiliar colors. But the flavors can be outstanding; just handle with care if you buy some.
The market is held from 9 a.m. to noon Saturdays (except Aug. 20 because of the Middletown Grange Fair) at the Middletown Grange fairgrounds on Penns Park Road outside Newtown. It features a variety of seasonal produce and vendors offering prepared foods.
The tomato tasting is just one of many events held over the course of the harvest season. For more on the market and a list of vendors, see the website wrightstownfarmersmarket.org.
Meanwhile, here is a seasonal tomato pie recipe from southernliving.com.
½ (14.1-ounce) package refrigerated (or homemade) piecrusts, at room temperature
2 medium tomatoes (about 1 pound total), sliced crosswise into 1/4-inch-thick slices
1¼ teaspoon kosher salt
6 ounces sharp white Cheddar cheese, shredded (about 1 ½ cups)
½ cup fresh corn kernels (from 1 ear)
½ cup mayonnaise
¼ cup drained chopped, diced pimientos (from one 4-ounce jar)
1 large egg, lightly beaten
2 tablespoon heavy cream
1 tablespoon all-purpose flour
1 large garlic clove, minced (1 teaspoon)
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
1 ounce Parmesan cheese, shredded (about 1/4 cup)
Preheat oven to 400°F. Fit piecrust inside a 9-inch pie plate, pressing into bottom and up sides of plate. Fold crust edges under; crimp as desired. Place a piece of parchment paper over crust in pie plate, leaving a 3-inch overhang. Fill with pie weights or dried beans. Bake in preheated oven 10 minutes. Carefully remove parchment paper and pie weights. Continue baking until crust is light golden brown, 5 to 8 minutes. Transfer to a wire rack; cool to room temperature, about 30 minutes. Reduce oven temperature to 375°F.
Meanwhile, arrange tomato slices in a single layer on paper towels. Sprinkle with 3/4 teaspoon of the salt; let stand 20 minutes. Pat tomato slices dry with paper towels.
Stir together Cheddar, corn, mayonnaise, pimiento, egg, heavy cream, flour, garlic, cayenne, black pepper, and remaining ½ teaspoon salt until combined.
Sprinkle 2 tablespoons of the Parmesan over cooled pie crust. Spread half of the Cheddar mixture in pie crust. Layer with half of the tomato slices in slightly overlapping circles. Repeat the Cheddar mixture and tomato layers once. Sprinkle with remaining 2 tablespoons Parmesan.
Bake pie in preheated oven until filling is set and lightly browned on top, 30 to 35 minutes. Let stand for at least 30 minutes before serving. Garnish with thinly sliced basil before serving.