There’s nothing quite like walking the tomato rows at The Farme in the heat of July, the sun high and heavy, when the Pineapple heirloom tomatoes begin to ripen. (I prefer the walk to be free from Hornworms and Cutworms and Mosquitoes, but hey, isn’t the tomato worth it?) The tops begin to blush with streaks of pink and red, signaling that they’re ready to harvest — and ready to be added to our dinner plate.
These Pineapple heirlooms are a true favorite here. I grow from seed every year and plant them first in the row of slicing tomatoes. Add a shovel full of compost a couple of times in the season and they provide us flavor! Known for their large, meaty flesh and minimal seeds, they’re packed with a bold, fruity flavor that sets them apart from standard red slicing tomatoes. Their marbled interior is almost too pretty to eat.
The Pineapple heirloom is a slow-growing variety that demands patience and heat, and July gives the Ozarks of Missouri just that — long, humid, sun-drenched days and warm nights that bring out its sweetness and rich texture. The temperature today is 95*.
Around here, we love pairing thick slices of Pineapple tomato with a generous sprinkle of our handmade Farme Basil Salt (available at Farmstand) — crafted from our own sun-dried basil and sea salt. The combination is pure summer: sweet, savory, herbaceous, and fresh. Whether layered into a classic tomato sandwich with crusty sourdough and mayo, or simply enjoyed on its own with a dash of olive oil, this tomato turns a hot afternoon into a full-sensory experience.
If you visit The Farme during harvest time, ask us about the Pineapple heirlooms — we’re always eager to share a slice. Come see what the sun, soil, and a little love can grow.
Happy harvesting,
Laurie & The Farme Family 🍅🌿
The Farme LLC 
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