The Food and Drug Administration has expanded its warning to consumers nationwide that a salmonellosis outbreak has been linked to consumption of certain raw, red tomatoes.
My crop won't be red for another 2-4 weeks. Apparently Tennessee is one of the states with a tomato crop not associated with the outbreak. Once again, we will be giving thanks for those Grainger County tomatoes.
In my neck of the woods, we have an annual tomato festival. Hopefully, it won't be affected by this outbreak.
And fortunately, the outbreak apparently isn't from native Texas tomatoes. We are going to grow a crop next year. The climate and soil is ideal here for tomatoes, and they're even as good a Grainger County ones.
Submitted by Becky (not verified) on Tue, 2008/06/10 - 9:41am.
We run a fruit and vegetable stand near Atlanta, where close to 50% of our business is red, round tomatoes. We normally purchase these from the Atlanta Farmer's Market, but they have stopped selling all tomatoes.
If anyone has GOOD, TASTY tomatoes for sale, I would be willing to travel to buy some, in quantity. I'm speaking of around 200 pounds or up, depending on distance. please reply ASAP to,
Becky
A global point of view on the tomato crisis from the LA Times.
The supply chain that ships foods to far-flung consumers is also good at spreading disease.
...
The notion that a globalized produce market will provide us with Chilean grapes in December and New Zealand plums in January is now taken as a given. And Americans' assumption that industrially organized production and transportation renders the seasons irrelevant is true -- but only up to a point.
For one thing, tomatoes and tree fruit grown and shipped in this fashion seldom come even remotely close to tasting the way a tomato or a peach is supposed to taste. More important for the purposes of this discussion, the same marvel of efficiency that makes it possible to pick a tomato in Guatemala and sell it fresh in a market in Bangor, Maine, a few days later creates a system that's just as good at distributing disease as it is produce. When one packer's tainted produce goes to three or four countries, what would have been a local problem becomes an international one.
Something tells me a jalapeno infected with salmonella isn't really so fresh. In fact, I imagine most vegetable-based illnesses stem from poor food prep in restaurants or canneries or packaging plants. Someone at the salsa factory didn't notice or didn't care that a pepper was turning brown and gooey. Perhaps they had been reprimanded by a manager for discarding peppers when their job is merely to destem. Or maybe a worker was sick and couldn't afford a doctor or a day off, and they barfed and collapsed and before anyone noticed, barf in the vat! Should we shut down the line or pretend it didn't happen?
In my neck of the woods, we have an annual tomato festival. Hopefully, it won't be affected by this outbreak.
And fortunately, the outbreak apparently isn't from native Texas tomatoes. We are going to grow a crop next year. The climate and soil is ideal here for tomatoes, and they're even as good a Grainger County ones.
We run a fruit and vegetable stand near Atlanta, where close to 50% of our business is red, round tomatoes. We normally purchase these from the Atlanta Farmer's Market, but they have stopped selling all tomatoes.
If anyone has GOOD, TASTY tomatoes for sale, I would be willing to travel to buy some, in quantity. I'm speaking of around 200 pounds or up, depending on distance. please reply ASAP to,
Becky
A global point of view on the tomato crisis from the LA Times.
"Cilantro, jalapeno peppers and Serrano peppers" are now being scrutinized for salmonella. Does this mean we can't eat fresh salsa? We're in trouble now.
Ok by me. I don't care for jalapenos.
My jalapenos are starting to come in strongly at home so I'm good.
I'll probably have some extra for friends and neighbors too!
"When the going gets weird, the weird turn pro."
Hunter S. Thompson
Believe my m-i-l has some in her garden. I bet she'll have extras too.
avoid fresh jalapenos
Something tells me a jalapeno infected with salmonella isn't really so fresh. In fact, I imagine most vegetable-based illnesses stem from poor food prep in restaurants or canneries or packaging plants. Someone at the salsa factory didn't notice or didn't care that a pepper was turning brown and gooey. Perhaps they had been reprimanded by a manager for discarding peppers when their job is merely to destem. Or maybe a worker was sick and couldn't afford a doctor or a day off, and they barfed and collapsed and before anyone noticed, barf in the vat! Should we shut down the line or pretend it didn't happen?
Mmmm, corporate food, drooooooool...
A couple of years ago a friend prepared this Emeril Legasse recipe for Andouille Stuffed Jalapeños at a little neighborhood get-together.
One bite is all it takes to make a convert.
Visit us at
The Home
Now why would you want to tempt us if we can't buy them? I guess we'll have to try and find some grown locally.
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