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Grub · February 18, 2006

Hi Earl,

I thought Picardy had a very good everyday all-round tomato taste, more in the tart spectrum, bit like a Nepal to me.

I can imagine it canned and it's a tomato I would like to work with, add to things, use as a base for something, whether say sliced on pizza, chopped in pasta, rendered down and frozen as a sauce, or turned into a salsa.

I also think it might work in a pot. It yields well and holds on the truss and bench well. It's a good deep red colour and quite juicy.

There my thoughts, Uncle Earl.

February 18, 2006	#4
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	Picardy Taste Hi Earl, I thought Picardy had a very good everyday all-round tomato taste, more in the tart spectrum, bit like a Nepal to me. I can imagine it canned and it's a tomato I would like to work with, add to things, use as a base for something, whether say sliced on pizza, chopped in pasta, rendered down and frozen as a sauce, or turned into a salsa. I also think it might work in a pot. It yields well and holds on the truss and bench well. It's a good deep red colour and quite juicy. There my thoughts, Uncle Earl.