Results tagged “tomatoes”

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.

Last night, Bostonist attended the sold-out Slow Food produce tasting we plugged last week, which allowed us to try several rare strains of tomato, pear, watermelon, and apricot (all are in season) that Slow Food is helping to preserve through their ARK of Taste project, which aims to promote biodiversity and track tasty food products for future generations.