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Restaurants still paying a premium for heirloom tomatoes

publication date: Jun 1, 2008
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Trying to sell a Cherokee Purple to a large retailer would have been impossible 20 years ago; but because chefs were willing to experiment with new varieties and demanded flavor as much as looks, heirloom tomatoes eventually became a staple in the vegetable industry.
Anyone who has dabbled in the heirloom market understands the impediments to production that these varieties possess.



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