For once, I disagree with Trapper

I normally agree with Trapper at least 98% of the time. I even put my water in glass jars and let it sit in the sun on dirt for a minimum of 3 days and then I energize it by Pat's method and then leave it on a magnet for at least 24 hours. Then I add Sea Salt . You see, I do listen to some of Trappers suggestions.

Now my experience with the taste of NC tomatoes. The place I work is 50 miles west of here and tomato growing is big business. A field of tomatoes 20 acres large is normal. Their varieties must be long-keeping and slow ripening. Good shipping stuff, you see. The ship them all over the place. They also sell to the public. Just before my organic-homegrown tomatoes started ripening I bought a few pounds of those. They had a rubbery feel when chewing and cardboard was just about as tasty. After 2 weeks mine started ripening so I went to throw out the commerical ones. Now some woods are 100 feet or so from my back door. I threw the tomatoes to the woods and they actually bounced. Just for curiosity I went and looked and they did not have even a small split. Now mine will rot within a few days if not eaten and they will burst if squeezed even a little.

Now both are NC tomatoes, but as different as a VW and a Rolls-Royce. I suspect the same is true in Arkansas or whichever side of the river you are from. Dang, I miss my tomatoes. Sniff sniff........

Corey