Organic Tomato=Better Tomato!

It's true. Steve Kaffka, Ph.D. agronomy, former apprentice/director of CASFS, just proved it at UC Davis! So far, the researchers have found that the organic tomatoes have almost double the concentration of two types of flavonoids — quercetin and kaempferol — which are considered to be healthful plant compounds with potent antioxidant activity. The 10-year mean levels of quercetin were 79 percent higher than those in conventional tomatoes, and levels of kaempferol were 97 percent higher.
Read more or listen to the entire story on NPR here.
p.s.-photo is of our tomatoes from last year. More here.