Magic from the Isle of Wight

The first time I strolled through our weekly farmers market in Balham, I was immediately drawn to the beautiful stall from Isle of Wight tomatoes.

All through the dreary London winter, the folks from Isle of Wight would show up each week with their bounty of fresh tomatoes in shades of yellow and red as well as a bevy of products from the farm, such as passata, ketchup, slow roasted tomatoes with spices and organic oak roasted tomatoes.

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When I marvelled at finding fresh tomatoes in London in January, they explained that the Isle of Wight is positioned to get more sun then the mainland of England. The farm is located in the Arreton Valley, an area that has produced tomatoes for quite some time in the rich, loamy soil there. The tomatoes are vine-ripened in large greenhouses and nourished with compost produced on-site from all the spent plants and other growing material. Upwards of 200 varieties are grown throughout the year by both organic and conventional methods and Isle of Wight uses biodynamic principles to curb pests, pollinate the plants and promote natural habitats around the farm.

Lately the stall has had padron peppers, those petite, piquant capsicums popular at Spanish tapas restaurants.

They are dead easy to prepare and lip-smacking good to eat. Simply heat a pan and add a generous splash of really good olive oil. When it’s shimmering, toss in the padrons. Stir them frequently in the hot oil until they blister and get browned then turn out on a platter and serve with salt – I used Hawaiian red salt.

Another inspiring product, the oak smoked tomatoes, featured this week in a bastardised Caprese salad for lunch. Smoked and fresh tomatoes were mixed with chunks of ripe avocado and creamy, fresh mozzarella then showered with fresh basil and splashes of Tuscan olive oil; each bite transported me to Florence in the early summer when tomatoes and basil have just returned from winter break. The smoked tomatoes contributed intense bursts of flavor with a haunting backbeat. Tonight I’m thinking of adding them to a cheesy pasta dish with asparagus but they’d also be great with other starchy ingredients like potatoes or rice or in egg dishes.

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Suffice it to say the products at Isle of Wight Tomato Farm really get my creative juices flowing. And I’ve been nourished in health and spirit by a little taste of summer even when a cold rain is falling outside.

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