Unofficial surveys have found that, relative to other regions of the country, New Englanders disproportionately hate the tomato. Some unnamed tomato experts conjecture this culinary aversion may exist because many folks in this region have never tasted a tomato as they are meant to be. In this area's short growing season, many New Englanders only sample tomatoes that have been refrigerated. This cooling process crystalizes the sugars in the tomato, and severely compromises the flavorful bursts that once were. Tomatoes taste best when they've never been kept below 60 degrees, and fresh off the vine.
The red varieties, as well as some heirloom darker varieties (such as Black Krim), offer much more flavor than the yellow or orange varieties. The exception here is Sungolds. Smaller, so-called cherry varieties often produce throughout the season, and require less space than larger varieties (for instance, Oxheart).
The time is ripe for starting tomato seeds. Do it now. Go to most any hardware or grocery store, and pick up some cheap gustatory bliss. Be sure to put the baby tomatoes in seed starting soil, and remember that takeout containers, or any other used vessel offering about an inch of space for the soil and a clear lid, are just perfect for the first stages of tomato life. Remember to poke some holes in the lid so that water can evaporate. Put the whole shebang in a southern facing window. Anticipate.
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