|Green and Yellow Zucchini|
First flush of fresh vegetables coming in from my garden. Green and Yellow zucchini producing enough to share with fellow congregants at church this morning.
|First Tomato (and Pepper) Pickings|
Speaking of tomatoes, there's some interesting recently published research about why commercial tomatoes seem to be flavorless. A while back, tomato breeders for commercial production discovered a trait for uniform ripening and then bred it into tomatoes that became standard in the industry. No more undesirable green or yellow shoulders, or unusable unripe parts at the stem end. The unintended consequence, however, was that the trait for even ripening disabled another trait, the sugar producing dark green skins on unripe fruit. Apparently, not all the sugars and flavenoids are produced by the leaves of the plant, so the resultant fruit was less flavorful. Here are two follow up newspaper articles on the subject:
1) NY TimesNotice the two heirloom varieties in the picture above - Ceylon and Stupice. Both have an unripe green tinge at the stem end. Both taste terrific.
The discovery “is one piece of the puzzle about why the modern tomato stinks,” said Harry Klee, a tomato researcher at the University of Florida in Gainesville who was not involved in the research. “That mutation has been introduced into almost all modern tomatoes. Now we can say that in trying to make the fruit prettier, they reduced some of the important compounds that are linked to flavor.”2) Philadelphia Inquirer
Tomatoes that have been bred to ripen with a uniform color contain up to 20 percent less sugar than their counterparts with green or yellow patches on the "shoulder" of the fruit, the researchers found after a genetic analysis. These uniform varieties suffer a similar reduction in the antioxidant lycopene and of beta carotene, a precursor of vitamin A.
Elsewhere in my garden ...
|2011 Unharvested Clump|