Tastier winter tomatoes, thanks to a boom in greenhouse growing

From NPR: It may sound like an oxymoron: a delicious local, winter tomato — especially if you happen to live in a cold climate.

But increasingly, farmers from West Virginia to Maine and through the Midwest are going indoors to produce tomatoes and other veggies in demand during the winter months. "There's a huge increase in greenhouse operations," Harry Klee of the University of Florida tells us.

And surprisingly, according to skeptical foodies like chef Todd Wiss, the best greenhouse tomatoes come incredibly close to reproducing that taste of a perfectly ripe, summer garden tomato. "It's amazing," Wiss says after trying a greenhouse-grown Gary Ibsen's Gold heirloom tomato.

These are a far cry from the flavorless supermarket tomatoes typically found this time of year. When tomatoes are shipped long distances, they're usually harvested before they're ripe, which compromises taste. Plus, as we've reported before, some of the flavor of those supermarket varieties has been accidentally bred out.

The advantage of the new greenhouse model is that the tomatoes are grown not far from the cities where they're sold and eaten. And it's the locavore ethos that's driving this trend. "What's harvested today will be delivered to stores tomorrow," says Paul Mock of Mock's Greenhous and Farm in Berkeley Springs, W.Va.

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