Winter's hard for producers like us. Mainly because we deal with regional tomatoes and right now the North East is C-O-L-D! Not ideal weather for growing tomatoes. Tomatoes like the heat (dry and salty air with lots of sunlight ideally).
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I'll keep it short this week because it's the holidays and, well, I need a break from talking (and writing). Being a native New Yorker and running a New York City based company, I thought it super fitting to send you a video of the yule log.
I explained to my customer that I was not a farmer but a small producer who sources produce from a network of 23 + farms and coops directly. We take whatever they deem as "ugly" or "seconds" and cook, preserve and pickle them into a pantry product that can be enjoyed by customers year round.
After researching the yellow tomato a bit, I also learned they're lower in acid (which is a concern for many of our customers) but still so sweet. A tomato that's low in acid and totally sweet and delicious? Sounds like a winner!
Among the many many red tomatoes we source from our 22+ network of local farmers, we also source yellow and orange ones. Food waste comes in all shapes and colors folks, including these low acid beauties you've come to appreciate.
Here's a glimpse into the Saucery for you. In this photo is our makeshift "tomato room." Limited funds makes one VERY VERY resourceful.
This batch of yellow bursts of sunshine have been cooked and preserved this week for you to enjoy any time of year.