Thanks to Chef Percy Whatley for this post about summer produce in Yosemite. Enjoy.
Just a few thoughts as we begin to see some of the great summer produce that is hitting our shelves this time of year.
It has been a long wait since we had such a late beginning to the warm weather inCalifornia. With ourYosemitewaterfalls starting to finally recede, it is a sign when the tomatoes begin to show up from our local grower, Brenda Ostrom. She provides us with two things throughout the year….eggs and heirloom tomatoes. When the heat is high, the chickens slow down their laying, but the tomatoes keep her busy through October. When the heat starts to go away, the chickens begin to lay more and the tomatoes start to wind down. Brenda also keeps herself busy by being the area CSA (Community Supported Agriculture) and going door-to-door to deliver baskets of vegetables and fruit that she gathers from other local area farmers.
These tomatoes are something out of the ordinary though. The French use a word TERROIR, meaning soil (loosely translated to flavors imparted by the earth in which it is grown, generally referred to in viticulture with grapes and wine), there is something about her soil at her farm. At 3,000 feet in elevation, it is one of the higher farms in the foothill Sierra Nevadas. The granite sand and loam in these soils make it so magical. These tomatoes are sweet and tomato”ey” like nobody’s business! I have done side-by-side cuttings of the same tomato variety with a tomato from our other organic farming friends, T&D Willey Farms in the lower central valley, and there really is no comparison. Terroir is everything with these fruits, very similarly to our grape growing wine industry. I wish I could share the experience with the real thing, but to get your salivary glands “a-flowing”…here is a picture of these precious tomatoes!
Happy Eating (or pretending you’re eating).