watched a documentary on the tomato as well recently and just made me think, its amazing how Europe has become like THE place of the tomato yet they come from Mexico! i think that fact is sooo important in our understanding of its origin of course, its evolution, how its used, its flavors and so much more!
YES. This is something that fascinates me too, especially because some of my favorite tomato varieties are from Mexico. You can really find the best tomato varieties when you start looking outside of Europe!
i find it very cool that you have bamboo growing wild on your property — (it’s a sign you need to grow tomatoes in all their incredibly needy glory!). well done finding / taking the time to write here, during your busiest and most exhausting weeks of farming. my sister also makes a living from her 2 acre garden and i am often out with her “frolicking with the lambs” or "languishing in the peas.” ;-) corn soon!
Tidepools of tomatoes going on here, too, but no where near your tsunami. They are beautiful, and they sure do make summer meals easier--so at least there's that.
Here's something I've often wondered: Why are so many salsas made with cilantro when the two don't really mature at the same time? Same with cucumber pickles and dill? :)
Okay, the cilantro/salsa and cucumber/dill conundrum drives me crazy! They definitely don't follow the whole grow together/go together rule. BUT, there are several cilantro adjacent substitutes from warmer regions like Mexico that I have tried. So far, Papalo is my favorite. A bit stronger than cilantro with more minty undertones but it loves the heat and humidity of July and August. Still haven't found a good substitute for dill that will hold up in this heat!
Papalo -- I've had it but never grown it. Thanks for the reminder, and thank goodness for dried herbs and other-than-cucumber pickles, she says, eyeing the okra. :)
One of my fondest memories as child, when I was about 8 yrs old and growing up in a town that was changing from a small community to a NYC suburb but still had some farms near our home, was walking with my mom or aunt to a farmer’s stand that sold their own fresh produce and getting a fat Jersey tomato, biting into it like it was an apple, and tasting that fantastic sweet-tart flavor, the juice dribbling down my chin. So delicious!
I have said it before, but I always love love love the accompanying photos with your beautiful writing! Weird fact about me, I don’t like eating raw tomatoes. I find the flavour is not my thing. Put them in a sandwich, some pasta sauce, a taco, salsa, etc etc. and I love it. It makes no sense!
watched a documentary on the tomato as well recently and just made me think, its amazing how Europe has become like THE place of the tomato yet they come from Mexico! i think that fact is sooo important in our understanding of its origin of course, its evolution, how its used, its flavors and so much more!
YES. This is something that fascinates me too, especially because some of my favorite tomato varieties are from Mexico. You can really find the best tomato varieties when you start looking outside of Europe!
i find it very cool that you have bamboo growing wild on your property — (it’s a sign you need to grow tomatoes in all their incredibly needy glory!). well done finding / taking the time to write here, during your busiest and most exhausting weeks of farming. my sister also makes a living from her 2 acre garden and i am often out with her “frolicking with the lambs” or "languishing in the peas.” ;-) corn soon!
Tidepools of tomatoes going on here, too, but no where near your tsunami. They are beautiful, and they sure do make summer meals easier--so at least there's that.
Here's something I've often wondered: Why are so many salsas made with cilantro when the two don't really mature at the same time? Same with cucumber pickles and dill? :)
Okay, the cilantro/salsa and cucumber/dill conundrum drives me crazy! They definitely don't follow the whole grow together/go together rule. BUT, there are several cilantro adjacent substitutes from warmer regions like Mexico that I have tried. So far, Papalo is my favorite. A bit stronger than cilantro with more minty undertones but it loves the heat and humidity of July and August. Still haven't found a good substitute for dill that will hold up in this heat!
Papalo -- I've had it but never grown it. Thanks for the reminder, and thank goodness for dried herbs and other-than-cucumber pickles, she says, eyeing the okra. :)
One of my fondest memories as child, when I was about 8 yrs old and growing up in a town that was changing from a small community to a NYC suburb but still had some farms near our home, was walking with my mom or aunt to a farmer’s stand that sold their own fresh produce and getting a fat Jersey tomato, biting into it like it was an apple, and tasting that fantastic sweet-tart flavor, the juice dribbling down my chin. So delicious!
It's not a real summertime tomato unless it drips juice everywhere!
I have said it before, but I always love love love the accompanying photos with your beautiful writing! Weird fact about me, I don’t like eating raw tomatoes. I find the flavour is not my thing. Put them in a sandwich, some pasta sauce, a taco, salsa, etc etc. and I love it. It makes no sense!
Thank you!
Our farmhand is the same! He does not like the texture or flavor of a plain raw tomato. It has to be in something for him to eat it.
I usually take one slice of the first tomato of the year to see how they taste, but that's it for raw tomatoes!
I can eat them straight out in the field! I love to compare the different flavors.
Awesome Alan Chadwick quote !
He's a favorite! Always so much wisdom in the art of growing.