enough) account for much of this longevity, but some of it, as the Goodmans had explained to me, owes to the fact that the greens were grown organically. Since they’re not pumped up on synthetic nitrogen, the cells of these slower-growing leaves develop thicker walls and take up less water, making them more durable. And, I’m convinced, tastier, too. When I visited Greenways Organic, which grows both conventional and organic tomatoes, I learned that the organic ones consistently earn higher Brix scores (a measure of sugars) than the same varieties grown conventionally. More sugars means less
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