Brandywine—When people talk about an heirloom tomato, this is most often the variety they’ve experienced. “It has everything—flavor, size, texture,” says Lehoullier, who started growing the seeds in 1988.
Sarah Matista
Cherokee Purple—Lehoullier named this one back in 1990, when a Tennessee grower sent him seeds from the then-anonymous variety. Crimson purple on the inside and delicious, it’s disease-averse and thrives in North Carolina.
Sarah Matista
Cherokee Chocolate—This sister to Cherokee Purple has a striking brownish skin that amps up the visual profile of a BLT or caprese salad.
Sarah Matista
Cherokee Green—Like the chocolate, this heirloom is a flesh mutation of the Cherokee Purple. A go-to variety among chefs, it’s also Lehoullier’s favorite green tomato.
Sarah Matista
Dester Amish—Lehoullier discovered this pink-red beefsteak at a conference last year and immediately started growing it. Named for the Amish family that produced the seeds, the fruit is large with a full, sweet flavor.
Sarah Matista
Dwarf Sweet Sue—One of 14 new dwarf (4-feet-and-under) varieties Lehoullier received from Australia, the Sweet Sue does well in pots (ideal for space-challenged growers) and is a perfect salad topper.
Sarah Matista
Lillian’s Yellow Heirloom—Weighing in at around 1.5 lbs, this lemon-colored fruit is virtually seedless and more robust than a typical yellow tomato (thanks to a low acid content, yellow ‘maters are traditionally very bland-tasting).
Sarah Matista
Lucky Cross—This Brandywine hybrid packs the same great flavor as its parent fruit. According to Lehoullier, it’s the only yellow-red bicolor worth eating.
Sarah Matista
