It's Saturday at the Grand Army Plaza Greenmarket:
Having eyeballed and purchased oh-so-many "heirloom" and "beefsteak" tomatoes (some with pretty faces, stripes and artistic splotches), I'm finding that $3 bucks-a-pound can yield so-so quality.
Anyone with sure-fire recommendations? Do they need more 90-ish degree days to develop full flavor?
The best ones sampled today were from the folks with free cut pieces nearer the library but on the outerside from the Park. Think they were labeled "Brandywines".