LSU AgCenter says River Parishes soil gives unique taste, best quality in LA
With the summer months came the busy season for area farmers’ markets, but it was not just the warm weather and bearing plants that drew locals to the markets. It was the promise of the season’s first batch of Creole tomatoes.
“Creole tomato season is one of Market patrons’ favorite times of the year,” said Ann Montgomery, with the German Coast Farmers’ Market. “Our customers prepare wonderful dishes with these savory veggies.”
Creole tomatoes are a River Parishes exclusive crop that people wait all year to eat, but what makes a Creole tomato different from any other commercial tomato?
Rene Schmit, LSU AgCenter County Agent, said that there really is not a difference between Creole tomatoes and other varieties, but there is a difference in the way the plants are grown.
Schmit said that in the early 1900s, there were no known variety names for tomatoes and tomatoes from St. Charles, St. John and St. James parishes were simply referred to as “Creole.” Even though research in tomatoes was later released and varieties named, people continued to refer to local tomatoes as Creole out of tradition.
“The original tomato that was first grown here in this area, which dates back to, I think, the early 1800s was just basically referred to as Creole,” Schmit said. “Today we grow a standard of varieties, such as Celebrity, Better Boy, Early Girl and many, many more in backyard gardens and commercially, but we refer to them as Creole tomatoes because of tradition.
“Creole used to be a term that related to a particular type of tomato, but as time went on…the term Creole has become synonymous to all varieties of tomatoes in the area because of our rich soil.”
Schmit said that the River Parishes have alluvial soil, which basically means river silt.
“The deposits from the river, before the levees were here, created a rich soil so this is some of the richest soil in the U.S. along the River Parishes area,” Schmit said. “It provides a good taste and produces a quality tomato because the nutrients that are needed to do that are available in the soil that we have.”
Moreover, Schmit said that the River Parishes are the only ones who can call their tomatoes “Creole.”
“The River Parishes pretty much own that term because of our rich alluvial soil and the fact that the riches of these soils provide a taste that no other area in the state has,” he said.
Tim Perilloux is a farmer in Montz who sells Creole tomatoes at the German Coast Farmers’ Market. Perilloux works his field with his son Spencer, who will be a sophomore at Destrehan High this fall.
He grows a variety of vegetables, rows of which are different types of “Creole” tomatoes.
Perilloux said that while he thinks the Bella Rosa variety tastes the best, each variety has its own unique taste and color.
He is also currently growing over 10 different experimental varieties of tomatoes in conjunction with Louisiana State University. While some of the experimental tomatoes were not as flavorful as traditionally grown varieties, it is hard to grow a truly bad tasting tomato in such nutrient-filled soil.
Tomatoes are not the only River Parishes vegetable that the term “Creole” has been applied to in the past.
Schmit said that the term was traditionally applied to all other locally-grown vegetables, including eggplant and onions.
Another example of traditional names for local vegetables can be found in pumpkins, he said.
“Pumpkins grown locally are usually the heirloom variety, but they are referred to as ‘cow pumpkins,'” he said. “That is because pumpkins that were grown back in the early settler days in the German Coast areas were used to feed cows with, so that name has been passed on for many generations.
“But people who don’t really know the name ‘cow pumpkins’ refer to them as Creole pumpkins.”
Despite the variety of “Creole” vegetables grown in the River Parishes, Schmit thinks that tomatoes are the most popular for a good reason.
“I would say when it comes to home-grown produce, tomatoes are just second to none,” Schmit said. “One reason why they’re the most popular of all vegetables grown as well as have the highest demand is because of the quality and taste that is afforded to everyone here through our commercial growers and through the farmers’ markets.”
This articles says: “Moreover, Schmit said that the River Parishes are the only ones who can call their tomatoes “Creole.”
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“The River Parishes pretty much own that term because of our rich alluvial soil and the fact that the riches of these soils provide a taste that no other area in the state has,” he said.”
Uh,no. The River Parishes do not own the term Creole for tomatoes since creole is term that has historically been used all over Louisiana for local Louisiana food products for centuries. In fact, “Creole tomatoes” were first marketed as such by farmers in St. Bernard and Plaquemines parishes:
“Will the Real Creole Tomato Please Stand Up?”
“Traditionally, farmers in St. Bernard and Plaquemines parishes marketed their tomatoes as Creole. According to these producers, allowing the tomatoes to vine-ripen and grow in a rich alluvial soil created a unique flavor distinguishing their tomatoes from other Louisiana- and U.S.-produced tomatoes. St. Bernard and Plaquemines parish tomato producers did not plant only one variety.”
https://www.lsuagcenter.com/profiles/lbenedict/articles/page1469026887857
“The Creoles of my childhood were all grown in the St. Bernard or Plaquemines parishes, which flank the Mississippi south of New Orleans pretty much all the way to the Gulf of Mexico.”
https://www.chefjohnbesh.com/recipes/tag/creole+tomatoes
“Technically speaking, though, Creole tomatoes, bolstered as they are by the aforementioned “soil chemistry,” are grown in St. Bernard or Plaquemines Parishes, just down river from New Orleans.”
https://countryroadsmagazine.com/api/amp/cuisine/Louisiana-foodways/the-truth-about-creole-tomatoes/
“The Creole tomato is a product of St. Bernard and Plaquemine parishes and is known for its sugar-sweet juiciness. It was this tomato that was originally used in New Orleans to create our now famous Creole sauce.”
http://www.jfolse.com/recipes/stocks_sauces/stock_sauce14.htm