Tomatoville® Gardening Forums - View Single Post - Attention OCD Folks / What Are You Growing for 2010?

Lamb Abbey Orchards · July 2, 2009

I have a feeling somebody would start this thread eventually, so being a bit OCD and a compulsive planner, and given the fact that I'm up in the wee hours of the morning praying for sun and riding a substantial caffeine buzz, I thought I'd kick it off.

We set a limit for ourselves in 2010 of a combined total of 30 varieties of tomatoes and peppers. Given what we've chosen, this breaks down into 18 varieties of tomatoes and 12 varieties of peppers. The tomatoes we'll be growing will all be open-pollinated varieties. We'll have a total of 36 plants of each variety for a total of 648 tomatoes and 432 peppers.

Here's our motley mix:

Tomato / Sauce - Berkeley Tie Dye Heart
Tomato / Sauce – Coeur d’Albenga
Tomato / Sauce – Ernie's Plump
Tomato / Sauce – Goldman’s Italian American
Tomato / Sauce - Long Tom
Tomato / Sauce - Russian 117
Tomato / Sauce - Slankard's
Tomato / Sauce - Speckled Roman

Tomato / Slicer - Berkeley Tie Dye
Tomato / Slicer - Berkeley Tie Dye Pink
Tomato / Slicer - Cuostralee
Tomato / Slicer - Dr. Lyle
Tomato / Slicer – Earl's Faux
Tomato / Slicer – JD's Special C Tex
Tomato / Slicer – KBX
Tomato / Slicer - Mexico
Tomato / Slicer – Neves Azorean Red
Tomato / Slicer - Porkchop

Sweet Pepper – Ariane F1 Hybrid
Sweet Pepper – Early Sunsation F1 Hybrid
Sweet Pepper – Hershey F1 Hybrid
Sweet Pepper - Peperoni di Senise
Sweet Pepper – Piquillo
Sweet Pepper – Red Knight X3R F1 Hybrid

Hot Pepper - Etna
Hot Pepper – Georgia Flame
Hot Pepper - Piccante di Cayenna
Hot Pepper – Piment d'Espelette Basque
Hot Pepper - Pimientos de Padron
Hot Pepper - Stromboli

We'll be canning sauce with all of the sauce tomatoes we produce as well as a full batch of sauce (18 quarts) of each of the slicer varieties to see which tomatoes ultimately make the best sauce. We'll be selling the bulk of our slicers at the local farmers markets. If Mother Nature is on our side next year <knock on wood>, we'll be canning 756 quarts (63 cases) of sauce.

Our tomatoes and peppers will be watered by means of a drip irrigation system and planted through black plastic in raised beds. Everything will be certified organic.

Anybody else on here obsess about this stuff this far in advance? Are you aware of any 12-step meetings to help us?

John

July 2, 2009	#1
Lamb Abbey Orchards Tomatovillian™ Join Date: Jun 2009 Location: Union, Maine / Coastal Zone 5 Posts: 44	Attention OCD Folks / What Are You Growing for 2010? I have a feeling somebody would start this thread eventually, so being a bit OCD and a compulsive planner, and given the fact that I'm up in the wee hours of the morning praying for sun and riding a substantial caffeine buzz, I thought I'd kick it off. We set a limit for ourselves in 2010 of a combined total of 30 varieties of tomatoes and peppers. Given what we've chosen, this breaks down into 18 varieties of tomatoes and 12 varieties of peppers. The tomatoes we'll be growing will all be open-pollinated varieties. We'll have a total of 36 plants of each variety for a total of 648 tomatoes and 432 peppers. Here's our motley mix: Tomato / Sauce - Berkeley Tie Dye Heart Tomato / Sauce – Coeur d’Albenga Tomato / Sauce – Ernie's Plump Tomato / Sauce – Goldman’s Italian American Tomato / Sauce - Long Tom Tomato / Sauce - Russian 117 Tomato / Sauce - Slankard's Tomato / Sauce - Speckled Roman Tomato / Slicer - Berkeley Tie Dye Tomato / Slicer - Berkeley Tie Dye Pink Tomato / Slicer - Cuostralee Tomato / Slicer - Dr. Lyle Tomato / Slicer – Earl's Faux Tomato / Slicer – JD's Special C Tex Tomato / Slicer – KBX Tomato / Slicer - Mexico Tomato / Slicer – Neves Azorean Red Tomato / Slicer - Porkchop Sweet Pepper – Ariane F1 Hybrid Sweet Pepper – Early Sunsation F1 Hybrid Sweet Pepper – Hershey F1 Hybrid Sweet Pepper - Peperoni di Senise Sweet Pepper – Piquillo Sweet Pepper – Red Knight X3R F1 Hybrid Hot Pepper - Etna Hot Pepper – Georgia Flame Hot Pepper - Piccante di Cayenna Hot Pepper – Piment d'Espelette Basque Hot Pepper - Pimientos de Padron Hot Pepper - Stromboli We'll be canning sauce with all of the sauce tomatoes we produce as well as a full batch of sauce (18 quarts) of each of the slicer varieties to see which tomatoes ultimately make the best sauce. We'll be selling the bulk of our slicers at the local farmers markets. If Mother Nature is on our side next year <knock on wood>, we'll be canning 756 quarts (63 cases) of sauce. Our tomatoes and peppers will be watered by means of a drip irrigation system and planted through black plastic in raised beds. Everything will be certified organic. Anybody else on here obsess about this stuff this far in advance? Are you aware of any 12-step meetings to help us? John Last edited by Lamb Abbey Orchards; October 13, 2009 at 06:00 PM.