Like a micro season of summer, “the time of ripened heirloom tomatoes” is finally here. Tim Mountz of Happy Cat Farm in the Brandywine Valley sells heirloom seeds and teaches courses, with the farm’s philosophy “Grow, Cook, Eat, Educate” perfectly bound up in the form of a home-grown, hand-held taco.
“Maize turned into masa becomes the stage on which all of the other ingredients perform.”
Heirloom tomatoes from Happy Cat Farm, in all their variety. “You will need tomatoes for roasting, for your salsa.”
Happy Cat Farm tomatoes and peppers go to market. “My go-to top three peppers are Fish pepper, Chilcostle Rojo, and Beaver Dam.”
“You will also need to grow onions: some to roast with your other salsa ingredients and some to dice to top your tacos.”
“Set aside your zucchinis for something else and use the flowers for tacos.”
Mexican sour gherkins, playing another supporting role, and Calcot onions (scallions).
Tim Mountz in his outdoor taco kitchen.