Interesting read

[wondersofwine]

Glad you share my sentiments.

When I attended the recent "tomato dinner" at Zely & Ritz, I did ask the speaker, prominent in growing heirloom tomatoes, eggplant, bell peppers, etc. and in seed exchange and preservation if they had come up with any eggplants with fewer seeds (which would be practical for ratatouille and other dishes.) He said there are some species that are almost seedless. This I could use as long as the flavor is still good. (He did a little rant about industry efforts to grow "square" tomatoes (stack easier and fit into square boxes), thick-skinned tomatoes (bruise less in shipment) and tomatoes that don't spoil as quickly in shipment and how they are generally flavorless.)