An Heirloom Feast
I have just finished the tastiest breakfast I've eaten in many a day. The ingredients were simple enough, the last of our 'Noire de Crimée' tomatoes gently fried in good oil, some fresh thyme, salt and pepper and just a little sugar. The finished ingredients scraped on top of good toasted bread, spread with good salted butter. Simple food eaten with relish. In the years since we have been growing our own food our cooking methods have seemed to have grown simpler. Why mess about with the best ingredients, masking their flavours? It has not been a vintage tomato harvest this year. The required long hot summer simply didn't happen. Tomatoes in this country have always been a hit and miss crop but one worth taking. Supermarket tomotoes are a poor imitation of the real thing. "Noire de Crimée' is a heirloom variety of tomato. They usually have a shorter shelf life and can be less disease resistant than modern hybrids. Some varieties of vegetables would be exti
