|
|
|
|
|
|
by mcbrown
3815 days ago
|
|
|
The advantage of vine-ripening is a myth, as I have discovered first-hand by growing tomatoes in a home garden. For optimal flavor, tomatoes should be picked when they have just a slight blush of color but are still almost entirely green, and then finish ripening OFF the vine. When allowed to ripen on the vine their texture and flavor suffer - they tend to taste and feel almost rotten. The reason mass-market tomatoes taste worse, and your California tomatoes taste better, is because they are different varieties. The varieties that make it to e.g. Boston in the winter are selected to be edible after a long journey, not for flavor. The varieties that you get in San Francisco year-round are grown closer to their ultimate destination and can be selected more for flavor than for their ability to survive long journeys. |
|
|