In article ,
"Ray Drouillard" wrote:

I wonder who did the study. I wonder what veggies were used. Radishes
and lettuce might be difficult, but I have yet to see a store-boughten
peach that comes even close to one that was picked ripe from the tree
(as opposed to being picked green and ripened after being severed from
its source of sugar). The same sort of goes for tomatoes. It isn't as
much an issue of vine-ripening, but there is a taste that comes with
home grown tomatoes that is missing in the store-boughten fare. Perhaps
buying some of the $3.00/pound premium tomatoes would fix that, but I
wouldn't bet on it.

I wuldn't either -- I've paid the premium for truss tomatoes and, while they
taste better than the cheap ones, they have nothing on home-grown for flavour.
OTOH I can fully believe that a home-grown iceberg lettuce doesn't taste much
better than a shop one. A home-grown cos lettuce outshines a shop one, though
-- even when grown under far-from-ideal conditions, ie with me as gardener!

--
Chookie -- Sydney, Australia
(Replace "foulspambegone" with "optushome" to reply)

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