Field Green Tomatoes

19 03 2012

The following picture comes from a Newsweek article on migrant workers — a demographic without which Americans could not exist (or at least without which we could not pay so little for the food and products we consume; but that’s an argument for a different day). What’s striking about this picture is just how green those picked tomatoes are. They’ll be red (thanks, ethylene!) by the time they reach your grocery store’s produce aisle, but they won’t taste any more appetizing.

So — no matter what their color — I recommend either pickling or frying. Because a tomato craving is a terrible thing to waste.

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