I love to eat “seasonally”, which means enjoying the fruits and vegetables that are in their prime growing and harvesting months.  In today’s society, we’ve become so accustomed to having everything available to us at all times of the year that we often miss out on enjoying nature’s bounty when its rewards are at their most fragrant, flavorful, and in most cases, economical.

For example, let’s talk tomatoes (which are in their prime as we speak).

Sure, you can buy tomatoes every week at the grocery store, but let’s examine what that means when you’re buying them – say – in February (as opposed to right now).  In the middle of winter, the tomato you pick up at the market is the by-product of mass production.  First of all, varieties have been whittled down to one or two that have been engineered to consistently bear a uniform and consistent tomato of a specific size, shape, and taste.  Greenhouses or farms on another continent have been busy spraying their racks and fields with pesticides, chemicals, and – in some cases, bathing their plants in artificial light to force the plants to grow and bear fruit as quickly as possible.  These tomatoes are then picked when green (before fully ripe) and packed into warehouses or trucks that are flooded with ethylene gas (which quickly turns the green tomatoes red).  They are then shipped hundreds or thousands of miles in trucks, ships, or by rail to your local retailer.

The result?  A pretty, pleasing to look at, but flavorless fruit – loaded with residue of God-knows-what chemicals that is expensive and quite frankly – a letdown in taste.

Now, let’s talk about buying a tomato in season – a tomato that has been locally and organically grown (maybe even in your own garden).  You can explore multiple heirloom varieties which have been allowed to mature and reach their maximum flavor potential on the vine.  Sure, many of them won’t be perfectly round, but I’ll take a misshapen tomato with lots of flavor over a store-bought perfect sphere any day of the week. 

Different tomatoes have varying levels of sweetness and acidity.  Some are great for canning, some for sauces, and some are just fine for eating just as they are.  At this time of year, I love to just slice a few varieties and simply dress them with some olive oil, salt and pepper, and maybe sprinkled with some fresh basil.  You don’t need anything else.  Nothing says summer better than a plate or tray of sliced tomatoes, presented as a pleasing side dish at the lunch or dinner table.

Another favorite?  Well, I love a thick slice (or two) of fresh tomato between some slices of toasted bread, slathered in mayo, salt, and pepper.  You won’t taste a better sandwich, guaranteed.  Plus, it’s a great way to use those oversized “ugly” tomatoes you see at the farmer’s market (or sitting on your counter from the garden).

Over the next few weeks, tomatoes are plentiful, cheap, and at their peak of seasonal flavor.  Be bold and experiment with a shape or color you’ve never tried before.  You may just find a new favorite, and will be actively seeking it out for the remainder of the summer – and beyond.