1. Most raw tomatoes are bad, esp. outside of peak season. 

2. Top 10% are an S tier food.

3. Raw to cooked transformation might be GOAT.

tomato season is just about wrapped up here, we are well past peak flavor season. 

sometime we can stretch the harvest til Halloween, not going to happen this year.

and as we close the door we wait 'til next July.

I did a workshop a decade back in the winter and we did some taste testing and brixed(aka measured the solids) of tomatoes available at the local grocery store.

Most were sub 5, though a few cherries were closer to 10, and tasted pretty solid.

Decided you can find a decent cherry tomato off season if you look for soil grown greenhouse production from mexico, those tomatoes for the workshop were probably the only tomatoes I've ever purchased off season in 20+ years.

We just enjoy them in season.

Growing veggies for the fine folks of Southeastern Massachusetts, w/ a focus on nutrient quality. Always interested in the evolution of digital payments.  🎩 

When are you capping your tomatoes? I’m out in NY, but I started fairly late in the growing season

Building Higher apparel at High Line 🧢 
Host at /clickcast /cpg || Husband to @shiwen

Ours are already well on the decline, no need to too them.

If your plants are still healthy, now would be a good time to focus energy on sizing the fruit.

Mine are all determinates so I’m just about hitting peak harvest