What's Your Heirloom Tomato Name?

Ever wonder about the names of your favorite heirloom tomatoes? Some names are rather descriptive of the color, shape, or place they came from (Hungarian Heart, Green Sausage, Wapsipinicon Peach), others just make you scratch your head (Mortgage Lifter), and still others are equally descriptive and curious (Hillbilly Potato Leaf, Trucker's Favorite). We put together a guide for you to have some fun and figure out what your heirloom tomato name could be!

Comment below to tell us your heirloom tomato name!

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Seed Savers Exchange is a non-profit organization located in Decorah, Iowa, with a mission to conserve and promote America's culturally diverse but endangered garden and food crop heritage for future generations by collecting, growing, and sharing heirloom seeds and plants.

Evaluating Dried Legumes

With spring around the corner and a foot of snow still on the ground, the Seed Savers Exchange evaluation team has been evaluating dried legumes from last summer’s harvest. Beans, peas, and lima beans are soaked overnight and boiled until tender the next day. Cowpeas are not soaked, but are cooked the same. Once cooked, the evaluation team tastes each variety, taking notes on flavors and eliciting opinions from fellow lab staff. The following are some of the best flavored varieties grown in 2012:

SSE Collection: Bean 3461 ‘Alice Whitis’

These cooked dry beans were sweet with a smooth texture, excellent for baked beans. For fresh eating, the beans were easy to shell and had a meaty texture with a noticeable sweet flavor. While the pods were too fibrous to be enjoyed at the snap bean stage, this pole bean stood out as an all-around flavor winner for the 2012 growing season. John Inabnitt of Somerset, Kentucky donated this bean to SSE in 1992. Alice Whitis of Acorn, Kentucky gave the bean to John’s grandmother, and John’s aunt grew the bean after his grandmother died in the 1930s.

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SSE Collection: Pea 94 ‘Jump’

These cooked peas had a rich, meaty, slightly sweet flavor with a smooth texture. The peas kept the brown mottled colorings when cooked. When eaten fresh, they had a slightly sweet flavor, but tasted far superior when used as dried peas. In the garden, this plant was a vigorous grower and prolific producer. Dennis Miller listed this pea in the SSE Yearbook from 1986 to 1991. His great-grandfather, Bill Jump, originally grew this variety in eastern Washington in the mid-1930s.

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SSE Collection: Cowpea 16 ‘Swiss Gablie Bona’

This cowpea was slightly sweet, and had a good, firm texture. Jesse Yoakam donated the cowpea to SSE in 1988. His great-grandparents brought them from Switzerland many years ago. The English interpretation of the name is ‘Ladie Beans.’

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SSE Collection: Lima Bean 282 ‘Wick’s Lima’

This lima bean had good texture with a sweet flavor when cooked. When eaten fresh, the beans had a dense texture and subtle sweet flavor. This pretty lima bean was donated by Helen Thomas in 2004. Helen obtained the bean in the 1960s from her husband’s grandmother, Wick B. Smith, of Sandyville, West Virginia.

Interested in growing these legumes? By becoming a member of Seed Savers Exchange you can access these and hundreds of other varieties in our annual Yearbook. Find out more about becoming a member and supporting the preservation of our endangered food crop heritage here.

SSE Collection Pepper 1191: 'Hinkelhatz'

The ‘Hinkelhatz’ pepper was first noted as an ingredient for pepper sauces in the 1848 Pennsylvania Dutch cookbook, Die Geschickte Hausfrau. Seed Savers Exchange member, William Woys Weaver, translated and republished the book under the title Sauerkraut Yankee in 1983. According to Weaver, the pepper was rarely eaten raw by the Pennsylvania Dutch, instead it was favored for colorful pickles and flavorful sauces.

Weaver inherited the seeds for ‘Hinkelhatz’ as a part of his late grandfather’s seed collection. According to his grandmother, the peppers first arrived in her kitchen around 1935. Because they were too spicy for her, she made them into a sauce for the boys – unknowingly continuing the tradition of making hot sauce with the pepper.

The ‘Hinkelhatz’ pepper has been cultivated since at least the 1880s by the Pennsylvania Dutch. These settlers were a unique group of immigrants from southwestern Germany and Switzerland who established themselves in Pennsylvania during the 17^th and 18^th centuries. The Pennsylvania Dutch still have strong cultural ties to the original settlements throughout Pennsylvania and adjacent communities, with a rich food heritage that still includes the ‘Hinkelhatz’ pepper.

HINKELHATZ CROCK PICKLE - reprinted with permission from William Woys Weaver's book, Sauerkraut Yankee

This traditional Pennsylvania Dutch pickle must have enough Hinkelhatz pepper in it to give it a spicy flavor. Vinegar often modifies the heat of hot peppers, so if in doubt, put whole seeded pods in the pickle and taste it often for the first day or two.  If it seems to be getting too hot, remove the pods. If it is not hot enough, add more.

Yield: Approximately 2 quarts (2 liters)

1 large bunch fresh dill, preferably with flower heads (at least 4 to 5 large flower heads) 12 cloves of garlic cut in half lengthwise 1 tablespoon mustard seed 10 fresh bay leaves 4 tablespoons coriander seeds 2 teaspoons black peppercorns 1 tablespoon allspice 1 to 2 tablespoons chopped Hinkelhatz peppers, or whole seeded pods to taste 8 ounces (250g) cauliflower broken into small florets 8 ounces (250g) sliced green tomato 8 ounces (250g) sliced baby cucumbers 8 ounces (250g) carrot, pared and cut diagonally into paper thin slices 8 ounces (250g) sweet peppers seeded and cut into irregular pieces (green or red, preferably red) 1 ½ quarts (1 ½ liters) spring water 2 cups (500ml) white wine vinegar or 1 cup garlic flavored vinegar plus 1 cup coriander flavored vinegar 1/3 cup (90g) pickling salt

Place half the dill in the bottom of a non-reactive crock or large sanitized glass jar.  Combine all the ingredients in a deep work bowl, and when thoroughly mixed, pour into a crock or glass preserve jar. Heat the spring water, vinegar, and salt in a non-reactive preserving pan and bring to a full boil for 3 minutes.  Pour this over the vegetables, place the remaining dill on top and cover.  Once cool, set aside in a refrigerator or cool pantry to marinate 3 weeks before using.  Check the pickle from time to time to adjust the heat of the peppers. Add more ripe peppers if it does not seem hot enough.

Today, the ‘Hinkelhatz’ pepper is available in the Seed Savers catalog, having gained attention for its flavor, compact habit, and prolific production. Slow Food USA features this pepper in its ‘Ark of Taste’ because of its importance as a part of America’s food heritage, and Weaver discusses it in his book, Heirloom Vegetable Gardening. Help preserve a unique heirloom variety and grow some ‘Hinkelhatz!'

SSE Collection Bean 5396: 'Theodore Meece'

At 96 years of age, Theodore Meece was honored as Kentucky’s Oldest Worker. While a heart ailment caused by old age slowed the accomplished centennialist as he grew older, Theodore continued to work on his farm until passing away in 2006 at 105 years old.

Theodore Meece began life on September 3, 1901. Living on a farm, he learned the value of hard work from an early age. Theodore had his first job making 50 cents a day digging grubs out of the fields when 12 years old. In his teens, he traveled by himself to work the oil fields in Tulsa, Oklahoma, where he also taught himself to drive. Theodore learned to read from his grandmother, and traveled great distances to complete high school – a noted accomplishment of his time.

In Theodore’s mid-twenties, he met his wife at a post office where young locals spent their time after work, and they settled down on her family’s land in Somerset, Kentucky.

Here he established a farm and taught in rural schools for 31 years. He often shared seeds and plants with neighbors, while sometimes eliciting friendly competition about the size and taste of various vegetables. Theodore shared a bean he called ‘Meece’, which was so popular locally that it was mentioned in his obituary.

Theodore first obtained his bean when he settled in Somerset from locals Idy and Minnie Snell. Minnie called it a ‘cornfield bean’ as locals often grew the variety on Hickory Cane corn. This corn variety would grow 12-14 feet tall, and the ears would be used for pickling and roasting whole. The bean was shared between neighbors and passed down through generations of the Snell family, where it is still grown by Minnie’s great-grandson, Gene, who calls it ‘Minnie’ bean in her honor.

Though Theodore has passed away, his legacy lives on in the story of the ‘Theodore Meece’ bean.  John Inabnit donated the bean to Seed Savers Exchange with the following note:

“The Theodore Meece bean came from Theodore Meece of Poplarville, KY, just a few miles down the road from where I live. Mr. Meece is going to be 105 this year. Someone really needs to do a story on him. He is a retired school teacher, farmer, taught Sundy School for 75 years, remembers the 1^st car, airplane in this area and is a real character. He kept his drivers license til he was 100.”

Theodore’s bean can be eaten as shelling beans, and have a good flavor and moist texture. The Snell family often pickled or dried fresh snap beans to use in the winter. The dried beans are oval and have a creamy tan grey-blushed base with an overlay of dark brown stripes and mottles.

Read more about our plant collections here.

Mailbox Friends

These days, speaking of a “mailbox” might bring about images of our virtual mailboxes, not the charming metal containers at the end of our driveways. When Seed Savers Exchange began in the pre social media days of 1975, our members were older and living in rural parts of the country.  They relied on these physical metal boxes to not only exchange hand-written letters but heirloom seeds as well. This unique club of seed savers referred to each other as “mailbox friends.” This week our 2013 Yearbook will be mailed out to more than 10,000 members—the 38^th year in a row—to continue facilitating this connection between seed saving brethren. This Yearbook might well represent the largest private index of seed varieties in the United States.

While it is always a considerable challenge to compile the listings of more than 19,000 varieties from nearly 700 seed savers each year, one of the fun experiences is reading the many descriptions of varieties offered.

Passing by the office kitchen table on my way to get a cup of coffee a few weeks ago, two staff members were proofing the listings from the upcoming Yearbook and reading some of the anecdotes out loud. Christy was amused by an Iowa member who wrote, “In keeping with my penchant for selecting seed based on names (I buy wine the same way- don’t you?), ‘Little Brown Cat’ has joined my collection because, as my son observed, you really don’t see brown cats.”

Sarah said, “Listen to the history of the ‘Doloff’ bean.” First grown by Roy Dolloff in Vermont, he gave it to Hattie Gray who remembered walking with her mother to Burke Hollow and back to get the seed from him when she was a girl in the 1920’s. Hattie grew the seed for 60 years and gave it to Leigh Hurley who listed it in 1986. Today, 27 years later, five members are still listing the ‘Dollof’ bean.

Those hand-written letters are treasures which support Seed Savers Exchange’s belief that every seed has a story to tell. Whether you choose to utilize the yearbook as it always has been—through the print copy coming to your mailbox at the end of the driveway, or through the recently offered electronic version on our website, consider the people who have chosen to carry these varieties forward. Along with a check, send them a note of thanks in appreciation for preserving our garden heritage.

No matter the form of mailbox you use, we are thrilled to see Seed Savers Exchange members utilizing the Yearbook not only as a way to acquire and cultivate seeds, but relationships as well.  As one member proudly told us this year, “In 2008 I contacted a SSE member in my area and we have been great friends ever since." Mailbox friends.

To learn more about the Yearbook and the additional benefits of becoming a SSE member, visit www.seedsavers.org/Membership/.