FARM YARD いしの
パリッと歯触りのいい皮の下から、はじけるように濃厚な甘みがあふれ出してくる。みずみずしい果肉はつるりとなめらかな食感で、生のまま食べるのはもちろん、加熱調理用としても人気が高い。
このトマトをつくっているのが「FARM YARD いしの」の石野篤史さん。15年前に地元・いすみ市にUターン、脱サラして農家になった。会社員時代に偶然知ったプラントという栽培法に惚れ込み、以来、トマトひとすじに情熱を燃やす。柿やあんずといった、日本で古くから親しまれてきた果実のような味わいが目指す理想だ。
今回MITOSAYAで販売するのは、皮のしま目と少しくすんだ赤色が特徴の「はれぞら」、真っ赤でハート型の実をした「桃太郎」の2つのトマト、そして「イエローオーレ」「オレンジオーレ」という色違いのミニトマトミックスの計3種。いずれも食べごろは摘んだ日から4〜5日後だが、採れたてだけがもつフレッシュさも捨てがたい。日ごと甘みを増すおいしさを、まずはそのままほおばって。
The rich sweetness of the tomatoes bursts out from under the crispy skin. The fresh flesh of the tomatoes is smooth and smooth, and is popular not only for eating raw, but also for cooking.
Atsushi Ishino of "FARM YARD ISHINO" grows these tomatoes. 15 years ago, he returned to his hometown, Isumi City, and left his job to become a farmer. He fell in love with the plant cultivation method, which he learned by chance when he was working at a company, and has been passionate about tomatoes ever since. His goal is to produce tomatoes that taste like persimmons, apricots, and other fruits that have been popular in Japan for centuries.
The three tomatoes sold at MITOSAYA this time are "Haresora," characterized by its shiny skin and slightly dull red color, "Momotaro," a bright red heart-shaped tomato, and "Yellow Ole" and "Orange Ole," mini tomatoes of different colors. The best time to eat any of these tomatoes is four to five days after picking, but the freshness that only freshly picked tomatoes have is hard to resist. The taste gets sweeter and sweeter every day.
