By Vanessa Richins

What an interesting question!

Here are three reasons why tomatoes might be mushy.

The first has to do with genetics. Some varieties, especially some of the heirlooms, are just naturally mushy. For example, a Mr. Eliason in Northford, NY grows a variety that “was rediscovered about 25 years ago, in the mountains of Kentucky.

It grows to enormous size, and the skin is so tender it couldn’t Read the rest of this entry »

By Michelle Fabio

In response to SUN Gene Gives Tomato Its Shape, Tomato Casual reader Esther Montgomery of Esther in the Garden wrote:

“About long / round tomatoes - Elongated varieties never seem to rise to the same quality of flavour as round ones. Are you able to explain this?”

This is a very interesting question, Esther, and I have to admit that I don’t know whether there is any scientific answer; I will, however, put forth my first reaction:

Quality and flavor Read the rest of this entry »

By Michelle Fabio

Tomato Casual reader Giorgio Nero would like to know:

Where can I buy about 100 cases of heirloom - or similarly tasting, sun-grown - tomatoes during the winter months. I need them in New York City and refuse to buy the available tasteless winter product.

This is an excellent question and a valid concern; no one likes a bland tomato!

To find the answer, we went straight to some of the most reliable sources we could think of—the finest restaurants of New York City.

We found that over 200 restaurants in the Big Apple, including The Four Seasons, get their tomatoes from Sid Wainer & Son® in New Bedford, Massachusetts. President of the company, Dr. Henry B. Wainer informed us that their heirloom season is as follows:
Read the rest of this entry »