Agriculture Reference
In-Depth Information
WHERE THEY'RE GROWN: Every year tomatoes are in a tight race with head
lettuce as the biggest vegetable crop grown in the United States in terms of sheer dollar
value. But whereas head lettuce is largely confined to one state (and, to an amazing extent,
one region of one state), the tomato harvest is much more widespread: eighteen states
grow commercially important amounts. Still, just two states - California and Florida - ac-
count for almost two thirds of the harvest. Florida dominates the winter market, while
California rules in the summer. Tomatoes are one of the most heavily imported produce
items. Roughly one third of our fresh tomatoes come from overseas, and Mexico produces
as many tomatoes for the American market as either California or Florida. Oddly, Canada
and the Netherlands are in second and third places, almost entirely with hothouse variet-
ies.
HOW T O CHOOSE: Picking a terrific tomato is as much of an art as it is a science.
Obviously, you should avoid any tomatoes with obvious flaws - dents, nicks or cuts. Also,
you want tomatoes that are heavy for their size. You don't want a tomato that shows a lot
of green, but beyond that don't pay so much attention to color, unless you're looking for a
tomato to eat right away. Actually, overripeness can be as big a problem as underripeness.
Overripe tomatoes are mealy and have off flavors, and you can tell them by their slack
skin. In the end, trust your nose. Tomato aroma is the best indicator of quality.
H O W T O S T 0 R E: Do not, ever, put a tomato in the refrigerator. That will kill
the flavor faster than anything. Store tomatoes in a cool, dry place away from direct light.
If they are slightly underripe, they'll soften in a day or two.
