Eating what’s in Season

I read an article today from Gourmet magazine, published March 2009:  This is just some of the highlights.  The article goes deeper into how we get these “ripe” tomatoes on the grocery store shelf.   Granted, we are going into summer when our local tomatoes from local farmers are the one and only choice!

Immokalee, FL. -is the tomato capital of the United States. Between November-May, as much as 90 percent of the fresh domestic tomatoes we eat come from south Florida, and Immokalee is home to one of the area’s largest communities of farm workers.   Tomatoes are picked hard and green and artificially gassed until their skins acquire a marketable hue. Modern plant breeding has tripled yields, but produces fruits with a fraction of the calcium, Vitamin A, and Vitamin C, and fourteen times as much sodium as the tomatoes our parents enjoyed. Lets continue to support our local farmers who grow in season veggies/fruits and do not use horrible pesticides.  Our local farmers work hard all year long to bring us clean, flavorful products that are safe for our families!

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About scoffield1

Eating Healthy, Eating Clean Food
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