It's my daughter's favorite tomato right now, the Coeur de Boeuf. First, there's its arresting shape, which for whatever reason, makes me think of Buddha's hand lemons. (Do you see fingers in the Coeur de Boeuf too?) Then there's the Coeur de Boeuf's fleshy interior, not juicy, but delicious just the same.
Coeur de Boeuf ("cow's heart" in French) tomatoes are all over the open-air markets here in Southern Germany, but I can't say I have ever seen them in the U.S. Have you seen them? Have you tried them? Have you noticed that the Coeur de Boeuf ripens from the inside, so that even a greenish tomato can be brightred on the inside?
Fresh sweet corn withbutter and thickly sliced tomatoes with salt, nothing more, aren a favorite summertime meal of mine. And that's what I was serving for dinner a few weeks ago, when my daughterdeclared the Coeur de Boeuf the best tomato she'd ever eaten. What's yours?
--Tracy Schneider
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