I am always amused to see grocery stores that should know better – Whole Foods Market for one – promote hydroponic or “vine-ripened” tomatoes. In my experience, these tomatoes lack taste, but I suspect that many consumers believe that they are receiving better quality tomatoes.
Rather than rehash the efficiencies of hydroponic farming, it is evident that the taste of a tomato is very much dependent on its water source. Why? Well, the water content of tomatoes is approximately 94% of its weight by volume. In fact, the water content of most vegetables and fruits exceed 80% of
While proper hydration is an important component of developing healthy eating habits and dieting, the method of watering fruits and vegetables has a clear impact on taste.
Organic tomatoes contain trace mineral elements of natural rain or well water that is naturally filtered through the soil used to grow the tomatoes. In Connecticut, three years of testing followed by annual certification are required to insure that the soil contains no artificial fertilizers or pesticides.
While crop yields under controlled conditions are generally higher when “farmer-scientists” use hydroponic farming techniques, the taste is often lacking.
Eating organic fruits and vegetables relies on the unpredictability of nature in providing a fresh and unique tasting experience. Some organic tomatoes taste better than others, but at least heirloom tomatoes have taste.
If you are searching for tasty fruits and vegetables and anxious to recapture the unique taste of “Grandmother’s Home Cooking,” do look for fruits and vegetables that have been farmed the old-fashioned way.