Ugh, the tomatoes this year

I assume the cold weather is the problem but the tomatoes this year, at least so far, have been dismal. The first ones suffered from green shoulders which isn’t uncommon in early tomatoes, but the later ones, yeesh, in the top pic the seeds are starting to sprout, something I associate with genetic modification. The tomato has been modified to have a longer shelf life and the seeds start to sprout. I’ve seen it in grocery store tomatoes but never from-the-farmer tomatoes. 

Other tomatoes have had thick skins (I know people who could use this, you know who you are—and if you are thinking is he referring to me? It’s you) but tomatoes should have thin, easily piercable skin, and they have been very mealy. They would be good for sauce. But I think I’m done making my own sauce. So much work. 

I a

Tomatoes, continued

This tomato has sat on my counter for weeks. I bought it to use when I was supposed to host my book club which I seem to recall was the 29th of April. I also assume I bought it well in advance of the day since I am generally well prepared to cook. But let’s just say I bought it on the 29th. Today is the 16th of May. Last night I ate the tomato. No tomato in the world lasts 3 weeks sitting on a counter. Except they do now. They are genetically modified to do so. They are also genetically modified to taste good. And it did. I don’t know what I feel about this.

Book club was cancelled.