Between Wegman’s “on the vine” and four farmer’s markets, I’ve been getting decent tomatoes this year. The “on the vines” were really good through winter and spring, and changed (got worse, a different type) right around when the good farmers market tomatoes came out, but the farmers tomatoes have been pretty decent.
Then we were in New Jersey last weekend, and I hit up a Jersey farmers market for some Ramapos.
Oh my.
There is a reason people rave about Ramapo tomatoes. They are the perfect synthesis of sweet and acidic, and meaty and juicy. They’re firm, but not hard, so they’re easy to slice thin.
When they’re ripe, they look and feel like they need a few more days, because they’re orangish red and because of that firmness. But know your tomatoes! When you cut into a Ramapo, this is what you get:
We are only 40 miles from the border; we might as well be three states away. Our tomatoes are excellent, but these are out of this world.
Then we were in New Jersey last weekend, and I hit up a Jersey farmers market for some Ramapos.
Oh my.
There is a reason people rave about Ramapo tomatoes. They are the perfect synthesis of sweet and acidic, and meaty and juicy. They’re firm, but not hard, so they’re easy to slice thin.
When they’re ripe, they look and feel like they need a few more days, because they’re orangish red and because of that firmness. But know your tomatoes! When you cut into a Ramapo, this is what you get:
We are only 40 miles from the border; we might as well be three states away. Our tomatoes are excellent, but these are out of this world.
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