Heirlooms are so-called because the seeds have been handed down over generations, and they are open-pollinated, meaning they produce seeds that resemble the parent plant, not always the case with commercial hybrids, which are bred for durability rather than taste. There are 100-plus kinds of heirloom tomatoes growing on vines these days, and most have names and flavors -- Sun Golds, Green Zebras, Black Krims -- as unique as their looks.
In an age of farm-to-table cuisine, Chris Fischer had a different idea: Why not bring the table to the farm? After years spent cooking in top restaurant kitchens (New York City’s Babbo, London’s River Cafe), he now grows vegetables on his family’s Martha’s Vineyard farm, Beetlebung, and -- when the crops come in -- hosts elegantly rustic dinners in the greenhouse.
Tuna and beans count selenium as antioxidant sources (choose a colorful bean to add anthocyanins). While the tomatoes have lycopene, sauteeing them with a little olive oil boosts this antioxidant's bioavailability.