“There’s one tomato we grow, it’s called Rosalita. It’s very tiny, olive shaped, and it’s pink -- almost metallic pink. It’s really a great tomato and it’s really early producing,” he says. “And a lot of time I will be standing in the tomato field, after we’ve planted 10,000 tomatoes, we’ve staked them, we’ve suckered them. It’s just so much work and you’ve thought about it for so long, like from the winter or the fall before, and you still have all the work of harvesting ahead of you. And you’re just ready to call in a napalm air strike and have this whole thing burned to the ground.
“And you look over and there’s this little pink gem, it’s the first one, and you pick it, and you eat it, and your eyes roll back in your head. And you’re like ‘This is why I do it.’ And then it’s over, and you get back to it, and you continue to work hard.”