We grow for flavor.
Our first season was the summer of 2020. We grew 320 different kinds of tomatoes. There are over 10,000 different kinds of tomatoes, we chose the 320 best-tasting kinds (also called cultivars). Every tomato we grew won a contest for best-tasting, or was listed in a book as having great flavor, or came personally recommended to me by someone whose sense of taste I respect. But the bottom line is: if someone somewhere said it tasted great, we grew it. We don’t use chemicals of any kind, not even organic certified chemicals. Just no chemicals, at all. We don’t use any plastic in the field. And we don’t irrigate. We believe that if the plants have to work for their water they build flavor-compounds in reaction to that stress. It works for grapes, it works for herbs, it works for apples, we see no reason to think it doesn’t work in tomatoes. And we proved it the first year.
Some are heirlooms, some are hybrids, some we got direct from breeders and don’t currently have wide distribution. Because our selection criteria was, “It has to taste great.” Because we grew 320 different kinds, though, we ended up with a visual diversity that was stunning, and, often, overwhelming. But the visual diversity was just a happy accident of the fact that we grew 320 different kinds. The first year we grew 2 plants per cultivar, for 640 plants. Going forward that mix will skew. The plan for 2021 is to grow over 1,000 plants. Two each on the new types (there are a few we grew in 2020 that we won’t grow again, and will need to replace), three each of the returning varieties, and four or more on the types that we especially like to grow or customer’s came and asked for by name: Black Krim, Cherokee Purple, German Striped, Radiator Charlie’s Mortgage Lifter, and, actually, quite a few more. If you’re interested in the list, drop us a line, we have it as a spreadsheet.
If you visited in 2020, we look forward to seeing you again in 2021, because we know you’ll be back. If you missed us in 2020, here’s our promise to you: it’s worth the trip. Here’s a few images to whet your appetite.