Green Zebra Tomato, sliced. Photo by Daniel Schumacher
Crisp, acidic Green Zebra tomatoes are some of my favorite early hybrids and I was so excited to see them at Pepper Place Saturday Market this weekend. This is not to say that I’m not excited about the other early and mid-season ‘maters I’ve seen popping up over the last few weeks.
Whole Green Zebra Tomato. Photo by Daniel Schumacher
The folks at Snow’s Bend Farm were kind enough to tell me that they expect these stripey green beauties to last another month or so. Green Zebras are firm, acidic, and tend to grow to the size of a small peach (or a normal-sized plum). Since they were hybridized in the early 1980s, they are not an heirloom.
Green Zebra Tomato with Knife. Photo by Daniel Schumacher.
I haven’t tried these recipes yet, but Food & Wine’s Corn Bread Tartletes with Ricotta and Green Zebra Tomatoes and La Tartine Gourmand’s Lemon Chicken, Green Zebra Tomatoes and Black Olives both look like winners. A long time ago I worked on a fabulous recipe for tomato bread pudding with green zebra tomatoes. I’ll see if I can find it.
Lots of peaches, peas and tomatoes this week last year on the ‘Ham Sandwich Market Report.
Have you tried the Green Zebra? How was it?