One of the vendors at the farmers market was selling some bruised tomatoes for 3 for $1. Their unbruised, perfect-looking tomatoes were $1.50 a piece. I scooped up as many ripe, bruised tomatoes as I could and made my first batch of fresh salsa for the summer. It was so good.
There is nothing like a tomato that’s been allowed to ripen on the vine and eaten shortly after it’s been picked. There is such a difference between that type of tomato and the sad, flavorless store-bought tomatoes that are available all year round. The store-bought tomatoes just aren’t worth buying.
So, in honor of those wonderful, delicious, vine-ripened tomatoes that are available now in your backyard, at your farmers markets, and at stores that are smart enough to buy from local growers, here is some tomato news for your weekend reading.
Organic tomatoes have more antioxidants than non-organic tomatoes. TreeHugger says that recent research confirmed that organic tomatoes have more polyphenols, most likely due to the manure they are grown in.
Salisbury Post reports what many of us already have realized: the extreme heat blanketing most of the country right now is not good for tomatoes. Both farmers and backyard gardeners are battling the heat to make sure it doesn’t devastate tomato plants. (My tomato plants are doing horribly, by the way. My jalapenos are thriving.)
Did you know that tomatoes can help prevent sunburn? My fellow MNN food blogger, Kimi, weighs in on foods that can help prevent sunburn. The lycopene in the tomatoes, when consumed daily, may guard against acute sunburn.
Now here’s a possible use for those tasteless grocery store tomatoes. The Denver Tomato Battle will be tomorrow. Denver Post reports that participants will lob tomatoes at each other at Dick’s Sporting Goods Park in an hour-long food fight. Tomato waste will be composted.
Enjoy your weekend!