So true! In my mind there is a permanent place for the tomatoes that I ate near Naples, grown in rich volcanic soil — the taste is unforgettably sweet and acidic.

And the tomatoes that came from an olive farm near Siena? Again, completely reflective of the terroir there (though the variety may have had something to do with it). There is a common component in the olive oil from olives grown next to the tomatoes, and the tomatoes themselves: the soil, air, and climate.

Keep up the good work, and maybe one day we’ll have real regional flavors.

Aron
SF, CA

Thanks for the comments. I see you are from Sacramento – my home town. I grew up on a small 1-acre farm near Fruitridge blvd. We grew for ourselves, and also sold our fruits, veggies, herbs, and eggs to the Sac Natural Food Coop and some local restaurants.

Keep up the good work!

Aaron