In summers years back when my parents had a large vegetable garden in the San Joaquin Vally, we would reap the benefits of their hard work in the blistering 100 degrees heat and have the sweetest most flavorful tomatoes I've ever tasted. Every tomatoe since then has not measured up - except for the dry farmed tomatoes that are now in season at the farmers markets and specialty grocery stores.
A special combination of soil, waterfall, and temperature produce small intensely flavored tomatoes that remind me of my parents' tomatoes. Being farmed without irrigation results in a smaller tomatoe, but the taste is wonderful.
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