Spring certainly seemed to come early this year, but despite the summerlike weather we experienced in late March, we’ve had some cold days and frosty nights in between time. Now that we’re in mid-May, however, we’re bringing you fresh flavors from our rooftop once again.
As usual, we’re starting with the herbs. Tonight, you can come into the Bistro and whether you’re enjoying our Vegan Night Italian fest or one of our specials or regular offerings, you’ll taste fresh spices coming straight from garden to table. Savor the special touch brought to your plate by sweet basil, rosemary, sage, chives, and lemon thyme, and know we brought it right down from the roof for you.
In addition to that, we’ve set in the plants that will ripen over the next few months and provide us with succulent flavors all summer long: our 2012 tomato garden. It’s a little different each year, and this one will bring you another delightful palette of sunny flavors to savor. As always, to get things started quickly, we’ve put in some Early Girls for quick-ripening, bright-red meaty fruit with an incredible flavor and an aroma to match. They’re cozied up next to some Better Boy hybrids, which will provide succulent, juicy products for this summer’s salads as well.
This year, they’ll be joined by heirlooms like Brandywine Pink, which produces large, pink beefsteak tomatoes considered to be among the best tasting, most sweet and “tomatoey” fruits you can find, while having leaves that look more like potato leaves than spiky tomato leaves. Another heirloom we’re adding to our collection is Cherokee Purple, a dusky rose, extremely sweet variety.
Our Purple Passion plants will be producing large pink beefsteak tomatoes with delicious flavor. Vivid colors and tastes will come from our Hillbilly tomatoes–orange-yellow beefsteaks with red and pink streaks–a very flavorful variety, and our Lemon Boys, which produce tomatoes with lemony-yellow skin.
Our Marglobe heirlooms are a solid disease-resistant variety that will produce firm, smooth, red, tasty fruit. And our San Marzanos will be ready to cook up for creating terrific sauces and salsas.
We hope learning a little about what we’re growing on the rooftop whets your appetite for the summer dishes to come. From now through September, as always in the warm months, you can be assured of finding cuisine here at the Bistro that’s fresh, delicious, and local–some of it very local. Nothing like digging your knife and fork into something we just picked and brought down from the garden a few minutes ago!