We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
I like them green and fried or in salsa. It seems like people around here in OK haven't been able to grow them very well for the past few years. It stays above 70 too soon in Summer or we've had way too much rain too soon.
I'm going for German Green, Cherokee Purple, and Mortgage Lifter this year. We'll see.
that's got nothing to do with GMO and everything with the product being rushed to harvest by pumping it full of water and artificial fertiliser.
It's the same with supermarket tomatoes. They're basically the same species as the ones that do taste good, but they only get half the time to grow and in that time are grown to twice the normal size sometimes.
They have the same amount of nutrients as "normal" ones gain in the same amount of time, the rest is water. But normal ones when they are ready have 2-3 times as many nutrients (and flavour...) in them.
In addition of course, especially with tomatoes, they're harvested before they're fully ripened, then chemically treated so they ripen off the plant during transport. This doesn't do anything for the taste, only the colour changes from green to red.
South Florida produces most of those tasteless tomatoes you're eating. They are tasteless because they are picked green and hard. The redness happens in the truck on the trip from a Florida and is a function of the ethylene gas pumped into the trailer as the truck leaves the loading dock.
Allowed to ripen on the vine those same tomatoes are sweet, juicy and delicious.
Good tasting tomatoes are a variety that will not survive the handling that it takes to get it from the field to a store. Those grown in my yard taste very good but will bruise from an 'angry look'.
Supermarket ones are grown for appearance and durability but sadly not taste. It will be a major trick to make tomatoes that can be both.
I once got into a raging debate with a clueless liberal Internet
Troll who was on an hysterical rant about "Franken-foods."
He insisted that one could splice genetically incompatible
materials, such as plants and animals.
It does not take a genetic scientist to realize one cannot breed
a dog with a cat. So, it stands to reason that the only changes
or modifications that can be made to an ear of corn for instance
would be something compatible with the genetic structure of
It seems to me that humans have been doing this for
hundreds of years. Cross-breeding plants allowed the Dutch
to change the color of carrots from purple to orange (Their
national color. This was done more than 400 years ago!
I explained that his incoherent emotional fears consisted of
sound and fury signifying nothing. I let him know that when
he can produce an ear of corn with human ear (Or sex organ)
growing out of it, I would cede my position on the subject.
So far, I have seen nothing to disprove my assertions!
Coarse chop 1 large or two small tomatoes. Coarse chop 1/4 to 1/2 onion. Add 6-12 green olives (jarred not fresh) and 2 tablespoons of the olive pickling liquid (or 2 tbsp of cider vinegar). Add some medium chopped mozzarella. salt to taste, a little pepper if you like. Stir and let sit for a 15 minutes stirring every now and then. take it and a salt shaker (just in case to the table and enjoy.
We have grown backyard tomatoes for many years and recently began starting our own plants from seeds under grow lights.
In our experience, it is fine to pick tomatoes once they develop a slight blush. They will ripen inside just fine and taste great if they are a good variety. They need good air circulation away from direct sunlight.
Early Girl tends to be a bit mealy, but Cherokee Purple - oh my! Delicious when ripened inside.
Early picking has saved our tomatoes from squirrel damage - those critters like to take a bite and throw the rest on the ground.