A Tale of Two Tomatoes

"It’s hard to beat the taste of warm, juicy, sun-kissed tomatoes plucked ripe from heavy, home-grown vines. Tomato-cravers who lack access to a plot of soil or who simply can’t wait for their local harvest have to rely on restaurant and supermarket supplies.

In the winter and early spring, commercially grown “fresh-market” tomatoes typically travel hundreds of miles from their roots in Florida and Mexico. Picked green, they ripen en route with an expected shelf life of two to four weeks.

Increasing year-round consumer demand places tomatoes fourth (and climbing) on the most popular fresh-market vegetable list. So it was with heavy hearts that we learned the food-safety fiasco du jour involves tomatoes and Salmonella."

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