Conventional tomato fields in the San Joaquin Valley normally yield 5.3 to 5.5 percent brix levels. Weakley attributes organic farming methods, which build soil fertility slowly over time rather than by synthetic chemical nitrogen applications, for the consistently higher brix levels. Our tomato plants benefit from the natural biological fertility of the soil throughout the growing season rather than a one-time chemical application. Over the last eight growing seasons, we've seen how soil fertility benefits flavor. Beyond this year's good news regarding high brix levels, Muir Glen's unconventional post-harvest practices also contribute to flavor quality.
Many culinary professionals concur that organic practices enhance flavor.
Chef, lecturer and cookbook author John Ash is one such culinary expert. In New York City numerous restaurateurs feature organic ingredients on their menus. At Savoy restaurant, owner and chef Peter Hoffman connects premium flavor quality directly to organic growing practices. There isn't a question that nutrient rich soil, cultivated with certified organic practices, produces more flavorful food. That is why I seek out organic producers for my recipes whenever I can.