Coronavirus, Covid 19 Discussion and How It Has Affected Your Daily Life Chat Thread

Status
Not open for further replies.
Store bought produce generally has traveled far, and taken more time to arrive at your grocery. So, 'ships well' is the most important factor in varieties chosen by commercial growers.
Home growers can select for flavor first instead, and it makes all the difference!
Mary


If you ever travel on Interstate 5 which passes through the Central Valley growing area of CA you'll see enormous trucks pulling trailers that are 14'-16' long and about 4' deep and piled high with red "ripe" tomatoes. Then you really understand they're grown to last through the rigors of being at the bottom of that pile, getting warehoused, being transferred from wholesalers to retailers and then sitting on grocers' shelves as long as possible. It's no wonder those considerations don't leave much priority left for flavor. That's why they taste like styrofoam. But they're durable!
 
If you ever travel on Interstate 5 which passes through the Central Valley growing area of CA you'll see enormous trucks pulling trailers that are 14'-16' long and about 4' deep and piled high with red "ripe" tomatoes. Then you really understand they're grown to last through the rigors of being at the bottom of that pile, getting warehoused, being transferred from wholesalers to retailers and then sitting on grocers' shelves as long as possible. It's no wonder those considerations don't leave much priority left for flavor. That's why they taste like styrofoam. But they're durable!
We see lots of those here too!
tomato truck_1.jpg
 
It's good practice to wash all edible produce to be eaten raw.
I can still recall the horror from an Italian girlfiend when I took an apple from a market stall in the UK and proceeded to eat it.:oops:
I saw that Barcelona was one of the hotspots in Spain. How is the rest of Catalonia?
Store bought produce generally has traveled far, and taken more time to arrive at your grocery. So, 'ships well' is the most important factor in varieties chosen by commercial growers.
Home growers can select for flavor first instead, and it makes all the difference!
Mary
Shipping and storage life is why iceberg lettuce is used everywhere, regardless of the fact it has so little nutritional value.
I hate it when I would order in a restaurant (when that was still possible) and the menu said garden salad. Then out would come a bowl of iceberg lettuce, some bits of carrot shavings and a greenhouse tomato wedge.
News flash, that isn't a garden salad. That could have been foods that have been in a refrigerator for a week or more.
I now (when restaurants reopen) ask exactly what tis in the salad. If it is primarily iceberg, I'll have soup.
 
We see lots of those here too!
View attachment 2067916

Thanks for that picture! You've really got to see it to get how rock hard becomes a plus and flavor a minor consideration.

They expect to sell the ones at the bottom of that heap and get just as much for them as the ones on the top.
 
Status
Not open for further replies.

New posts New threads Active threads

Back
Top Bottom