March. Hum, still winter in Chicago. Still three months until summer begins. And still five months before tomato season begins. I don't know about you, but right about now I start going thru (ok, really started after I ate my last homegrown tomato in early October) MAJOR real vine-ripened tomato withdrawl. No, do not tell me to just pick some up at the grocery store. Oh, you mean those unripe, ethylene-manipulated tomato imposters? No. Those. Just. Won't. Do.
I will eat real vine-ripened tomatoes, from the farmers market, or from my backyard, during the season, until I have the worst acid stomach, and acid burned tongue, from all my fresh tomato over-indulgence. Now, ask me to eat the out-of-season, grocery-store variety, well you can forget about it. When I eat a tomato, I want to taste summer, not mealy, tasteless mush.
Enough of my rant. I have found the solution for us tomato loving purists...
Tomato Mountain Organics. Growing, and harvesting the best, and ripest tomatoes (and other ingredients) and transforming them into what I consider jars of summer. Tomato based salsas, pasta sauce, soup, preserves, juice and wow, the best Bloody Mary mix, ever.
Tomato Mountain Farm, located about a 2 1/2 drive north into Wisconsin, is not only the farm that organically grows all of the ingredients, and picks them at the peak of freshness, but they also process all of their jarred products, in their own processing kitchen...hence, why all of their products taste like jars of sunshine.
mo
moira@efete.net
Know of any other markets coming up? Send me a note at moira@efete.net.
Labels: seasonal organic produce, Tomato Mountain Organics, tomatoes
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