I don't grow for market, but if I did, I'd probably choose some of the old commercial and canning varieties like John Baer, Marhio, Marglobe, etc. Treated well, they can be very, very productive and they hold for a couple of days. I don't usually get cracking on these varieties. They taste good, too -- my older relatives/colleagues/friends tell me they taste like tomatoes used to taste. I might also try Eva Purple Ball, which tends to be blemish-free; not sure how well it keeps.
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