The flower blossoms became juicy red tomatoes! Juniper Hill Farm has grown truly delicious certified organic red slicer tomatoes for us. The farm’s nestled between the Adirondack Mountains and Lake Champlain, on the mighty Boquet River in Wadhams, New York. Adam Hainer, who runs Juniper Hill Farm, said that Field Goods enabled him to scale more quickly than he could have by just supplying his CSA customers with produce. “When we started working with Field Goods, we were in our fourth year and were struggling to find a large enough market to scale up our business. Along came Donna and we had the opportunity to go from 10 acres in production to 40 over the next couple years. Field Goods knows we can’t compete with the huge farms from a price perspective, but they understand the needs of the many farms they support.” Hainer’s growing techniques exceed the requirements of the National Organic Program, and Juniper Hill Farm is also recognized by New York State as a Certified Naturally Grown Farm. That’s some serious commitment to sustainable and regenerative growing practices!
You wouldn’t know the background just by eating Juniper Hill Farm’s tomatoes, but the history of tomatoes will make you look at them differently. Tomatoes can be traced back to the early Aztecs around 700AD, and it wasn’t until sometime around the 16th century that Europeans were introduced to tomatoes by explorers’ conquests. Europeans thought that tomatoes were poisonous because wealthy peoples’ plates were made from pewter, which has a high lead content, and foods high in acid, like tomatoes, would cause the lead to leech out into the food. Unfortunately… this leads to poisoning and death. Poor people, who ate off of plates made of wood, didn’t have that problem. This is essentially the reason why tomatoes were only eaten by poor people until the 19th century.
This might seem weird, but don’t refrigerate your maters. It can alter their texture and flavor. Store loose or in a paper bag.