September is Heirloom Tomato Month at MILK. Each day, you’ll find a different dish incorporating this special tomato at the market-driven Mid-City cafe from chef Bret Thompson and Lucy Danovic. Possibilities include corn and heirloom tomato salad with crispy chicken, avocado, roasted poblanos, queso fresco, and lime-chipotle vinaigrette. Heirloom tomato might join smoked salmon, avocado layer cake, seaweed salad, and crispy onions in a chilled miso-lime broth. Or maybe an heirloom and watermelon salad with goat cheese, mache and pistachio vinaigrette. Check MILK’s Twitter feed for these limited-edition daily specials.

Heirloom tomatoes vary in size, shape, color and flavor, but they have to adhere to a few criteria. According to MILK’s newsletter, “To be considered an heirloom tomato, the variety must have been grown for at least 50 years, must be stable and able to reproduce itself, and must have a known history regarding its area of origin and the people who used the tomato.”

Thompson also found recent inspiration from Little Tokyo’s Japanese-style ice cream pops. He decided to reinterpret them as a childhood classic: the push-up. You’ll currently find a “Berry and Vanilla” push-up composed of blueberry ice cream, strawberry sorbet, vanilla ice cream, vanilla granité and condensed sweetened milk. Next up: their Creamsicle features blood orange sorbet, orange granite, condensed milk and vanilla ice cream. MILK’s push-ups cost $3.50.