What does "heirloom" mean?

Tomatoes are a popular heirloom crop in the US (below)

Heirloom crops are plant varieties from earlier periods that are not used in modern industrial agriculture. While large-scale farming relies heavily on monoculture due to production size, high yield, lower cost, and durability (many monocultures have been adopted because of their resistance to damage during mechanical picking and transport), more and more people are growing or seeking out heirloom vegetables for reasons such as taste, historical interest, and the maintenance of genetic diversity in the plant kingdom.

The exact definition of an heirloom crop is contested. Some argue that an heirloom variety must be at least 100 years old, while others argue it must only be 50 years old; still, some would say that a true heirloom has to have been cultivated prior to 1945, marking the end of World War II and the beginning of industrialized agriculture in the United States. Others claim that a crop can only be considered "heirloom" if it has been cultivated and handed down from one generation to the next over several decades.

Regardless of age and familial ownership, most do agree that true heirlooms are open-pollinated and have been cultivated in a specific area over a number of years, typically increasing the variety's resistance to local diseases, pests, and weather extremes.

What kinds of heirlooms do you enjoy growing or eating?
Try our "Heirloom Tomato Salad" recipe below!

Image from The Vintage Moth. Written and published by Rebekah Carter 2010.

Heirloom Tomato Salad

Here's a quick and easy recipe to try out while New England's beautiful heirloom tomatoes are still available. This dish is best served immediately, so only prepare as much as you (and your family or guests) will consume. This dish is low fat, low sodium, vegan, and gluten-free.

Fresh Produce:

• various heirloom tomatoes
• basil, chopped chiffonade style
• sweet onion, minced (optional)

Essential Extras:

• extra virgin oil olive
• balsamic vinegar
• sugar or sweetener (optional)
• fresh mozzarella, sliced (optional, not shown)
  
• salt and pepper to taste

How to Make it:

Start with the reduction since you can prepare the fresh produce while it simmers. Place the balsamic vinegar in a small saucepan over high heat and bring to a boil. Let simmer until the vinegar is reduced by 1/2 to 2/3 the original amount. Although it will naturally sweeten as it reduces, you can make your reduction even sweeter with the additional of sugar; about 1 teaspoon to 2 cups of vinegar (which will reduce to 1 cup or less) is a good ratio to keep in mind while making your salad. Once reduced to your desired consistency, let it cool.

Wash the tomatoes and cut into bite-sized chunks; transfer tomato pieces over to their individual serving plates. If using mozzarella, also add the cheese while plating the tomatoes. Chop the basil and onion and sprinkle generously over tomatoes. Drizzle with the balsamic reduction and olive oil. Sprinkle with salt and pepper.

WHAT'S YOUR SPIN? Don't feel limited to using only heirlooms; the choice is yours! Try it with beefsteaks, plum or cherry tomatoes, or just about any other vine-ripened variety.

Media (text and image) created and published by Rebekah Carter 2010.