Currently we are being supplied with heirloom tomatoes from Clem’s in the Appalachian Mountains (Pisgah Forest, NC) and supplemented by some farms on the coast of SC.
We try to provide our chefs with fresh, seasonal heirloom tomatoes as early in the season as possible to the latest time we can, extending the window for fresh heirloom tomatoes. We start by taste testing for a couple weeks from Florida then when we determine them to be ready to go we turn them on for our chefs. We begin with Florida grown heirlooms and ride the harvest season north as it progresses into South Georgia, coastal South Carolina, into the SC Middle-country and Upstate, right on into the Blue Ridge mountains late summer and early fall at the end of the season.
We at Bradford Farm have worked very hard to understand what chefs want in heirloom tomatoes. We personally select and pack each flat that goes out, carefully blending a range of ripenesses. A few will be ready to use upon delivery. Then some will be ready over the next few days, and also included are some that will be ready at the end of the week, just in time for your next super fresh order to arrive.
It’s going to be a tasty tomato season!!! Personally, we’re looking forward to that first big, beautiful tomato sandwich loaded with Dukes! YUM!!!
