I had my first heirloom tomato today served au naturale with sea salt and Spanish olive oil (piqual). AMAZING! I thought the heirloom was a marketing gimmick, but the difference in brevity, texture (reminded me of sashimi) along with the delicate skin was clearly appreciated. Probably the best thing that I have ever purchased from ACME! Any tips on heirloom tomato sources? I have driven by a number of tomato stands in the Mount Laurel, NJ area that piqued my interest. Price and quality are both considerations.