Tomatoes. If there’s one thing we grow that connects in a visceral way with customers, it’s that big, red, hefty summertime fruit. Say the word to someone and they’re already conjuring up an image of the perfect specimen; a pregnant fruit, a deep red approaching crimson, with a tuft of green stem at the top. Their mouth is watering, and they’re already thinking of a tomato sandwich with mayo and crisp lettuce, and maybe a couple slices of shimmering bacon.