Good morning from the Valencian orchard.
I've just walked through my fields with a fixed idea in my head: Are we managing to bring back the tomato with soul? Wait, before you think I've lost my mind, let me put you in context.
You see, yesterday was one of those days where… Oh my, I don't even know what to tell you: one of those days where we're absolutely swamped. We had a small issue with the tomato harvest, nothing serious, but logistically it’s complicated when unexpected things pop up.
But, really, who doesn't have things get a little messy sometimes? I'm sure you've had days like that.
And amidst all the tomatoes coming and going, it got me thinking about why some tomatoes are exciting and others seem like props.
I'll say it plainly: supermarket tomatoes often lack flavor. For years, they've been chosen for how well they withstand truck transport and refrigeration, for their tough skin and photogenic red color, not for their taste. They're picked green, chilled too much, and ultimately lose the aromas that make a tomato smell like an orchard and taste like summer.
It's like paella with chorizo—it's red, but it's not the real thing. Sometimes you even bite into one and think it didn't even come from a plant. However, not all tomatoes are like that, and that's where the good stuff begins.
The RAF, which I've mentioned before, is the spirited gentleman from Almería. It was born in the sixties, and its initials stand for "Resistant to Fusarium," but what really matters is how its thin skin crunches and how it fills your mouth with juicy sweetness and rich flavor.
It's wrinkled, like it's handmade, and when it's at its best, it just asks for a drizzle of oil and a pinch of salt—and that's it. Close your eyes, and you'll realize you don't need bread to dip; it gives you everything you need.
And wait until I tell you about the big cousin of these little ones, because that's where the show begins.
The Oxheart is XXL in size and has a buttery heart. It has few seeds, firm flesh, and a flavor that silences the whole table. One well-made Oxheart can make an entire meal and leave your plate clean without needing the dishwasher, farmer's word.
I always laugh because to carry one of these, you need two hands, like when you carry all your grocery bags in one trip to avoid making two trips—stairway heroes know what I'm talking about. If you're into a serious salad, one that requires bread for dipping, this is your ally. Though I still have an ace up my sleeve.
The Valencian tomato is our favorite around here. Round, firm, smooth, with juice that perfumes the kitchen as soon as you cut it. And here's a truth that stays with us our whole lives. Of all the tomatoes I've tasted in my life, the Valencian one is the best 🍅.
It has all the qualities of a good tomato, ripe, picked from the vine at the right moment, and eaten when it's supposed to be. That's the spectacular tomato. I have that phrase etched on my hoe. And yes, the key is in the when and the how.
These are the Valencian tomatoes from the orchard that, if all goes well, we'll have available in June:
Here, we don't pursue a showroom shine; we pursue the exact point of ripeness on the vine. Every morning we review your order, go to the plot, and harvest only what you're going to eat, something unique in Spain.
That's why our RAFs taste like RAFs, our Oxhearts taste like real tomatoes, and our Valencians taste like a freshly watered orchard.
Unlike many varieties genetically modified through crosses and hybridizations to last longer than a news report, we choose simplicity and goodness, which is what ultimately makes you smile at the table 🍅.
And if you allow me, regarding the initial question, I believe so. We are managing to recover not only the soul of the tomato but also the true reason for cultivating the land: to offer what is real, the genuine gifts that nature provides.
A big hug from Valencia and thank you for supporting those of us who tend the land with care.
See you next time,
