Tim Stark, an accidental tomato farmer, recounts his unexpected journey into farming which began with a unique crop of 60 tomato varieties. Starting in 1996 from a fourth-floor walk-up, Stark's venture took off, leading him to cultivate 100 varieties on a 12-acre farm. Now, his tomatoes grace the plates of New York’s finest restaurants. Stark believes that the ugliest tomatoes often taste the best, and reflecting on his early days, he credits his initial success to the growing trend of seeking out diverse flavors and quality produce in the culinary world.
Stark emphasizes that the ugliest tomatoes, often cracked or bruised, deliver the best flavor—a notion that resonates with his farm-to-table ethos.
Reflecting on his initial success, Stark remembers how his unprecedented variety amount captivated chefs, revealing the market's appetite for unique, flavorful produce.
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