Why Don't They Sell Heirloom Tomatoes in the Supermarkets?
Heirloom tomatoes are very fragile and have a short shelf life compared to most commercial varieties. They also have outstanding flavor which makes them the pride of many backyard gardeners. Our organic, locally grown food is not sprayed with the kinds of preservative chemicals that the stores use. That list can include:
- Lipids (waxes, oils, stearic acid)
- Resins (such as shellac and wood rosin)
- Polysaccharides (such as cellulose, pectin, starch, carrageenan, and chitosan)
- Proteins (such as casein, soy, and corn-zein)
Common additives to these base materials include:
- Plasticizers (such as polyethylene glycol, glycerol, and “other cross-linking agents”)
- Antimicrobials
- Antioxidants
- Texturizers (to customize the film for the particular product)
Even organic produce purchased at the supermarket may have coatings applied. How do you think they are able to pick it, wash it, tag or bag it, transport it, etc. before it spoils? Our veggies and fruits are picked at the peak of freshness. We encourage you to use them quickly, usually within a few days, unless it is a hardier veggie like a winter squash. The nutrients of all fruits and vegetables begin to break down as soon as you pick them and I’m sure you’ll want to maximize their potential.
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