The Joy of Freshly Grown Tomatoes

Ever since our ancestors dispelled tomatoes’ nasty rap (they were once feared lethal), we’ve found inventive ways to cultivate, cook and appreciate these garden gems. Sure, tomatoes are available year-round, but ’tis the season for this popular vegetable — er, fruit — to really shine. 

Rather than feared, they’re now revered, not only for their deliciousness, but also their prospective health benefits. Tomatoes are rich in an antioxidant called lycopene, which gives them their vibrant color. Lycopene helps fight free radicals, which can damage cells in the body, and may reduce the risk of prostate, skin and breast cancers, among others. Tomatoes are also rich in potassium, folate and vitamins A, C and E, which may support heart health.

The Healing Gardens at UVM Medical Center 

In her role as garden educator with University of Vermont Medical Center’s Culinary Medicine program, Rachel Boyers educates participants on how to grow tomatoes, veggies and herbs during a 20-week Learning Garden program. Her classrooms are the Learning Garden at Fanny Allen campus and UVM Medical Center’s Rooftop Garden. Both are bountiful in terms of harvests, but also peaceful havens for clinicians, patients, families, learners and pollinators alike.

“Every time I’m in the gardens, I hear from visitors about how much they love the colors and fragrances and how the garden helps them reset for the sometimes-harder things they’re going through in the hospital,” Boyers commented. “Some employees say they visit every day for a moment of respite and families talk about how much sharing time in the garden with their family members means to them.” 

Amid the fresh air and sunshine, Boyers, along with Chef Educator Christina Volbrecht and Registered Dietitian Jessica Fischer, help Learning Garden participants discover the joys of growing and preparing their own food -- and how that food can nourish their bodies. 

“It’s easy to become disconnected from nature today,” Boyers observed. “In Culinary Medicine, we focus on sparking interest and curiosity about growing and cooking food. Getting hands in the soil makes learning more fun. Learning about our food system and how things are grown is really important, too. There’s so much benefit to our bodies and minds from getting outside.” 

The Pride of the Garden: Tomatoes 

Of all the crops Learning Gardeners raise, tomatoes are at the top of the food chain. And why not?

“There’s nothing like the experience of biting into a sun-warmed, fresh-off-the-vine homegrown tomato,” Boyers enthused. “Tomatoes take so long to ripen, but they’re always worth the wait.” 

“Often considered the highest maintenance fruit of the garden, tomatoes are also arguably the most highly prized,” reads the program’s Learning Garden Notebook. “Instilling a sense of pride in the gardener who harvests a luscious, 16 oz. beefsteak to be enjoyed at the peak of ripeness...the beauty and fragrance of this one fruit is the passion of many.” 

7 Fun Facts About Tomatoes 

1. Tomatoes are fruits of the Solanum lycopersicum plant, native to Central and South America. They’re fruits because they sprout from flowers and have seeds. 
2. The wild ancestor of today’s tomatoes was the size of a pea. 
3. Americans eat more than 20 pounds of fresh tomatoes per person per year.
4. Breeding in firmness for shipping can breed out flavor, which is why store-bought tomatoes just aren’t the same as those you pick from the garden. 
5. Refrigeration is a no-no; tomatoes are most flavorful at room temperature.
6. Heirloom varieties only earn that honor once their seeds have been collected and saved for more than 50 years. 
7. There are some 10,000 varieties of tomatoes worldwide. 

More about The Learning Garden  

“It’s such a joy to see the amazement and big smiles on faces when a Learning Garden participant harvests their first zucchini, cucumber or tomato,” Boyers said. “Every week that they come to class there’s something new to discover. The best thing is seeing the community that develops as the weeks go along and how sharing their excitement with the class is embraced and celebrated by others.” 

The Learning Garden Program is a comprehensive education program with a gardening focus. This 20-week program teaches participants how to grow their own food and use those fresh, whole foods in simple, delicious, seasonal recipes. The program connects concepts of physical activity, healthy eating and nutrition education with gardening in a supportive environment that encourages social interaction and skill building.  

For gardening tips or to learn more about the Learning Garden, email Rachel.Boyers [at] uvmhealth.org (Rachel[dot]Boyers[at]uvmhealth[dot]org), call her at 802-847-3833 or visit the Culinary Medicine site.