"Acid Trip" (aka Atomic) Tomato for Tarts and Soups
I usually get a funny look or a firm nod of acknowledgment and few responses in between when I tell our chefs that our signature Acid Trip tomatoes are in full swing ... in winter. Wherever you may be on the "tomatoes in January" spectrum, there's no argument about the incredible balance of sweetness, acidity, savoriness, and umami to boot in every bite of an Acid Trip Tomato.
Tomato soup will never be the same. When roasted or otherwise cooked down, the sugars not only concentrate but morph into a kind of richness that even compressing 10x the amount of typical tomatoes can't deliver.
Acid Trip tomatoes' superpower is sheer simplicity disguised in complexity: ingredient-inherent flavor means fewer processes on the chef's part.
When Reality Defies Hyped Dream
Human memory can be a devious thing. The way we remember something looked, tasted, sounded, or smelled is often not the way it actually is. It's often and especially true with childhood memories and revisiting them as adults, so how awesome is it when something lives up to the unattainable goal of personal hype?
GunGoGu ("goon-go-gu") sweet potatoes are named after my own childhood memories of walking down cold street markets during Korean winters with my grandma, where old men would roast sweet potatoes in charcoal filled drum cans. Their sweetness and especially their perfectly caramelized, honey-like sweet-tangy charred "inner" skin is as magical now as I remember it from age 5, something no other sweet potato I've had since then has matched. I had come to think as I got older that I must've romanticized how good it was--I love it when I'm wrong about these kinds of things.
Dense, creamy, and moist but not stringy like yams, with a unique burnished golden color when cooked.
The miniaturized 2-bite near-golf ball size version isn't just about cute looks!
F E A T U R E D P R O D U C T S
Dawn & Dusk™ tomatoes owe their lustrous purple haze to their high anthocyanin levels. Bright yellows deepen into bold orange along the bottom half, creating a balanced sweet-savory flavor with thin skin and smooth, cherry tomato texture.
After a very limited but successful trial last year we've decided to go bigger on this extraodinary variety of golden snow pea because of its length of harvest and most importantly, consistently juicy, sweet, vegetal flavor and clean finish (never grassy).
Native to Peru and spanning a seemingly limitless array of colors, oca ("oh-ka") tastes like a baked potato with a dollop of sour cream, sprinkled with MSG. Depending on the color you may get a hint of apple peel (lighter colors) or sweet potato (darker colors). We've spent over 4 years of trial and error as well as heartbreaking crop failures due to heat and other elements to finally be able to share something quite special. No one can be told what oca is, you have to taste and see it for yourself.
Blush oca and similar colored oca have a less dense and lighter texture than golden varieties like our Embers collection. These cook faster and are known for their sour cream + MSG profile compared to other oca.
T H E L I M I T E D C O L L E C T I O N
An assortment of things we grow for research, testing, or for plain fun.
Available for a limited time or until sold out.
B R O W S E B Y C O L L E C T I O N