Tim Stark, an 'accidental tomato farmer,' reflects on his 12-year journey in the tomato business, which began with a chance whim in 1996. His farm in Pennsylvania now boasts 100 varieties, beloved by New York's top restaurants. Stark highlights the surprising success of his early years, where an extraordinary crop of 60 varieties caught the attention of diners and chefs alike. He emphasizes his luck in avoiding weather-prompted failures, reinforcing his belief that 'the uglier, the better' when it comes to tomatoes, owing to their superior taste.
Stark explains that his reputation has grown with the unique varieties he offers, stating, "If you want to be a restaurant that counts, you got to have my tomatoes."
Reflecting on his luck in starting, Stark recalls, "I was really lucky; if we'd had a dry year in that first year, I wouldn't be here."
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