Going out into the field and harvesting vine ripened tomatoes is the essence of Summer. Taking a huge bite out of a juicy tomato just after being picked makes all of the preparation, trellising, mulching, and weeding worth it. So far this year it has been hot and dry as the tomatoes ripen, which adds to their full flavor. The tomatoes that are split or damaged get set aside to make sauce which can be used in the fall and winter at Agricola or the new Dinky Bar and Kitchen. Last year we preserved over 3,000 pounds of tomatoes!
This year we are doing a tomato trial with FEDCO seeds. They are a cooperative seed company in Maine and they deeply care about our food security. We were sent 15 different types of tomatoes to try without much description. When they ripen we will take notes and report back whether the tomato met our standards or not. We will judge them by size, color, shape, growing habit, and of course flavor. The farmer is the link between seed breeders and chefs. Nurturing plants and the soil provides a deep connection to where and how food is grown.