Tuscany-trained home chef Linda Reck swears her summer acquacotta would not be as delicious had she used Beefsteak tomatoes rather than her favorite Cherokee Purples. In the Tuscan spirit of using local ingredients, Linda believes that this heirloom variety simply tastes better when she uses them as the staple in this classic soup from the Maremma region of Italy.

As part of the late-August peak of tomato season, food enthusiasts such as Linda are not only buying up the tomato bounty, they’re seeking out organic, heirloom varieties such as Green Zebras, Brandywines, and Orange Canyons sold primarily at farmers’ markets and specialty stores. In addition, with the rise of Whole Foods and a growing appreciation for organic and local food, it’s a given that people would seek out heirlooms this summer more than they have in seasons past.