The Inquirer tackles this year’s “Tomato Tsunami” with the help of Grid favorite Tim Mountz:
“It’s been hot and dry, and tomatoes love the heat. We’ve been harvesting 1,000 to 1,500 pounds of tomatoes a week on our five acres,” he reports.
Happy Cat produces 200 varieties of tomatoes and sells them, their seeds, and lots of other produce.
“We went to a party recently and I chopped 13 varieties, mixed them with a little olive oil and sea salt. That’s all,” says Mountz.
Nearly unadorned, they “tasted like summer sunshine,” says Mountz, who has been growing tomatoes for 15 years and never eats them out of season.
“The best way to eat a tomato is to stand out in the field with a friend in the sunshine and eat them whole with the juice running down your chin,” he adds wistfully.
