Ive seen it discussed before, with no satisfactory answer, why is it that store-bought tomatoes and cucumbers have no taste? I am eating a salad for lunch that features green peppers and tomatoes from my garden, and cucumbers from the farmers market. All the vegetables have character. Ive heard that its a matter of transportation, a tradeoff between long shelf life and taste, but you would think that food technology could solve that issue. Does anyone actually prefer the bland, tasteless foodlike substances they sell at Kroger in the vegetable bins?
Posted on: Sat, 30 Aug 2014 17:26:51 +0000
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