Attack of the Purple Tomato

Plus updates on the DS's hip surgery and Hot Pants Farming Club

Editor’s Note: As many of you know, my husband had a total hip replacement surgery on May 6th — and at only 51 years old, he’s young for this procedure. I’ve been very busy handling all sorts of things on our little homestead as well as carefully tending to him as he heals. I apologize for being away for so long, but we’re on the other side of this journey. He’s healing quite well and will return to work in seven to 10 days. I’ll be here far more regularly now!

The first ever GMO purple tomato has made its debut onto the US market. I first became aware of this frankenfruit tomato via my dear friend Jack McCord who sent me a direct message shortly after the DS’s surgery. I took some time to research it and am appalled at what I’ve found. Much of this information comes from the Non GMO Project, but also other sources linked as relevant.

Below, see a photo of this creation born of human hubris.

Source: Norfolk Plant Services, UK

Perhaps Hubris Has a Purple Hue

It’s not surprising that the modified cherry tomato has caused much controversy. Developed by Norfolk Plant Services in the UK, the developers modified a MicroTom cherry tomato by inserting genes from a snapdragon. The goal of the researchers seems (on its face) fairly righteous as they aimed to increase the tomato’s levels of anthocyanin (found in blueberries, blackberries, and…well…snapdragons, and other fruits). Anthocyanin have been found to benefit cardiovascular health and mitigate free radicals, as well as, aiding in prevention of cancer and diabetes.

Please consider donating $5 to our efforts to grow healthy, organic foods for ourselves and others, as well as creating salves, tinctures, and infusions that honor life and human thriving.

The gene insertions resulted in a tomato that’s purple through-and-through. But, the developers faced strong opposition in Europe due to its genetic modifications. In response, Cathie Martin (a principal developer along with Jonathan Jones and others) took her new creation to Canada in 2014, where she allied with “New Energy Farms,” which allowed her to grow the purple fruits in their vast greenhouses. Afterwards, they were processed (i.e. crushed and canned) for return to Britain.

Learn more here.

Operation Color US Purple

The primary goal (it seems — and this is my own opinion) was to get the purple fruit — I simply have trouble calling it a tomato as it’s an entirely new thing — approved for growing and selling in the US. Going into the process is more than I can bear for the scope of this article, so suffice it to say, Martin got her way and the purple fruit — masquerading as a tomato — has made its way to US markets.

The photo below shows a natural cherry tomato alongside the frankentomato.

Source: CBC News

People will soon find it for sale in local supermarket produce sections, in salsas, juices, and at nurseries. Future plans involve development of many other frankenfoods for eventual sale to a largely ignorant public.

I searched on YouTube for videos created by other homesteaders and small farmers discussing the dangers of this creation and the many future aberrations that will inevitably appear in US markets on several fronts. While I didn’t do an in-depth search, as I’m still quite busy aiding DS in his recovery, etc., I was surprised that I found only videos touting the magnificence of this abomination.

I haven’t seen much more information (except what I deem as propium consisting of growers touting its supposed glory) about this new creation, so will report back as I come across additional news.

You Are Truly Good and Beautiful

Yes you. Look in the mirror and see what I see. Thank you — every single one of you — who prayed, sent uplifting wishes, and those who were able to donate to our fundraising efforts for DS’s surgery. It is you who were a huge part of making this possible for him.

Here’s a pic of this wonderful man — the guardian of our family — in the pre-op room.

This photo is just before they took him away. I look so perky, but inside I was an absolute wreck.

When we learned that the cost (after insurance) would approach $10, 000, we were devastated. At first the hospital demanded all of the sum up front. Interestingly, we raised about $3,325 and at that point they said we could pay the amount in three payments, so we used all of that sum to pay the first part. With that completed, his surgery was a go.

Photo: After release from post-op recovery. I don’t look as “fresh” as prior to the procedure, but I was so very relieved.

I was so worried during his post-op recovery because it took far longer than I was told by the surgeon afterwards. Of course, I prayed incessantly, but I believe it was your prayers that made the necessary difference. He’s healing well and has ZERO pain in his hip joint — something he hasn’t experienced for about four years.

Photo: After a total joint replacement like this, it’s required that the patient get up and walk the same day. This is his first physical therapy session on May 6th, the day of the surgery.

Saying “thank you,” seems so inadequate, but it’s all I have. Please know that we are praying for each of you by name every single day.

News from the Hot Pants Farming Club

Despite all of the distractions related to the DS’s surgery, we still kept up with the homestead. Two of our sons, Liam and Iain, took care of everything for the two days we weren’t home. DS got out and walked the rounds (very gingerly) the day after we got home.

Photo: Here’s a pic of me walking the rows a couple of weeks before his surgery. I didn’t know he was taking a photo, so…anyway…it grew very quickly after this.

The growing area turns to the right and carries on. We also have begun to grow in the side areas out front. Behind the area where I’m walking in the photo is where our chickens and ducks do their ranging.

Photo: Here’s a view of how much our crops have grown since the picture above (only a couple of weeks).

And actually, we only began to harvest in earnest about three weeks ago. Just in that time, we’ve harvested approximately 225 pounds of food. We’ve preserved so much, it’s unbelievable!

We’ve always done well with our growing, even with some very trying times combating certain pests and diseases, but this year (so far) has been the banner year. We have the rest of this season to go and then the fall and winter seasons, but I think it’s going to break records.

Photo: Cherry tomatoes with comfrey blooms mixed in.

Photo: Check out this 14 pound harvest of Roma tomatoes. We preserved them in quart jars for later use in making tomato paste, sauces, salsas, etc.

We’ve preserved our special pasta sauce, pickles (of course), relishes, jellies, side dishes, herbs, and many other things. I’ve dehydrated tons of herbs, including comfrey from which I make my famous comfrey salves.

I’m also working on all natural toothpastes, deodorants, and many other salves, tinctures, and infusions. I hope to have those ready to sell this autumn.

Stay tuned for more info. I may ask for input from you — my Substack family — as I have victories and failures along the way.

Please comment and let me know what you think about everything. I know this post is kind of lengthy and picture-heavy, but I’ve been away for awhile and needed to catch up. XOXO