Jim Furth's anecdotes are very interesting and support my experiences.
I've grown heirloom tomatoes for over 15 years and learned that the black
ones from Russia have the most complex flavors....like fine wines. Their
dusky purple or chestnut skins and meat are gorgeous in my opinion, but not
for most people. The acid-sweet balance of flavors with numerous undertones
such as salt, lemon or even clover are exquisite. But....it's almost
impossible to convince the average consumer to taste a slice to experience
such gastronomic heaven.
[. . .]
Draw your own conclusions. Mine was that I will continue to save seeds and
grown my own forever. I've also developed an OP cross from a black tomato
and a green heirloom. I've stablilized it to the F4 so far. But, I have no
illusions about a seed company ever selling it.
On Oct 24, 2006, at 10:03 AM, Jim Fruth wrote:
In the twenty years I've been selling at farmers' markets, I've only ever once been asked,
"Which one tastes the best?"
And yet, when I ask people that very question at farmstands, they often
shrug and say they don't know. I'm surprised how many people who SELL
produce either don't taste the goods or are indifferent to flavors.
Ginda
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