|These are from my back yard (so's the basil). They're goooood.|
Research is centering on trying to find the right balance and infusing those tough hot-house tomatoes that taste like paper with something similar to real flavor. My guess is that it'll never happen, but at least these guys realize there's a problem. According to the story, "The pressure for high-yield plants is responsible for the dismal taste of the supermarket tomato. Harry Klee, a plant biologist at the University of Florida in Gainesville, says it's a simple matter of economics.'The grower is paid for size and yield — and flavor is irrelevant, unfortunately,' says Klee."
Irrelevant my butt. That's why we wait so impatiently all year in order to pick one of these tasty beauties from a plant in the back yard. The one I had tonight (with some of Kathy O'Hara's extraordinary baby greens, sheep's milk cheese from Slan, sesame-seaweed and red onions) was simply heaven. You can't do that in a hothouse.