Tomatoes
Heirloom and paste-type tomatoes grown in living soil, ripened on the vine.
How we grow it
We grow a rotating mix of tomato varieties — heirloom slicers for sandwiches, san marzano types for sauce, cherry and grape for snacking and salads. Everything is grown in soil we’ve spent years building: deep mulched, biologically active, fed compost not synthetic fertilizers.
Tomatoes ripen on the vine and come in within hours of picking. That changes the flavour completely — the sugars haven’t had time to flatten and the texture is at its peak. They don’t ship well, which is exactly why a farm gate makes sense.
We pick what’s ready that morning. Some days are abundant, others more limited.
Varieties we grow
San Marzano
Available now — $5/pint
Italian paste tomato — meaty, low-seed, intensely sweet. The sauce tomato we plant most of.
Late July through September
Roma
Available now — $4/pint
Classic plum: balanced acid, holds shape when chopped. Great for salsa and fresh use.
Late July through September
Cherry mix
Available now — $5/pint
A rotating mix of Sungold, Black Cherry, and red grape — the snacking pint.
Mid-July through first frost
Beefsteak
Big slicing heirlooms for sandwiches. Coming later in the season.
August onward
Used in 3 recipes
- South Shore Growers Fresh Salsa (Pico de Gallo) — 2 cups, diced
- South Shore Growers Summer Fresh Salad — 1/2 cup, diced or halved
- South Shore Growers Tomato & Cucumber Salad — Greek Village Style (Horiatiki) — ~1.5 cups, large chunks