They're nothing if not improbable: Wyomatoes are the real thing all right, grown near Big Piney, Wyo., at an elevation of 7,500 feet by Stewart Doty, who had been in a greenhouse only once before launching his enterprise. The most improbable part of all? The tomatoes' color, texture, and sweetness.
"Their flavor is outstanding," says Simon Purvis, executive chef at Four Seasons Resort Jackson Hole, one of several dozen local places with Wyomatoes on the menu. (Others include Il Villagio Osteria, Snake River Grill, and Terra Cafe.) "We don't do anything to them beyond the very simple," Purvis says. "Extra virgin olive oil, balsamic vinegar, sea salt, and fresh white pepper."
Shoppers and diners can find them at the Pinedale farmers' market and in restaurants except in the months of January, February, and March. Want to see where they're grown? The farm welcomes visitors. (307) 276-3057.
Photography by Jeff Vanuga
This article was first published in September 2009. Some facts may have aged gracelessly. Please call ahead to verify information.