Brandy Boy Hybrid

[pecker88]

The taste of BB's is amazing, had the first one ever last night on a BLT. I think I found the go-to variety that works for me.

outdoor BB's
First harvest was 5 July, transplanted 5 May. They got pretty cracked and beat up by 2 different hailstorms. I've been aggressively pruning them, but bacterial leaf spot is setting in. Classic black spots with yellow hallow around it, even on the fruit.

The 7 plants will produce atleast 30 more 16oz + sized toms before the virus kills them, so no worries. Maybe burpee's seed that I ordered was infected with this virus?

greenhouse BB's
First harvest was 22 June, transplanted mid April. Only 1 plant in a walmart fabric shopping bag. Toms are perfectly shaped, no cracking. No bacterial leaf spot at all. No hail, no cracking, no bacterial leaf spot....must be the dif. between climate controlled greenhouse vs. outside in the elements.

Pic here: http://tomatoville.com/showpost.php?...&postcount=267

greenhouse 4th of July and Early Girl, 4oz size
I have 6 total plants of these varieties, first harvest was 1 June, transplanted 15 March. I'm about ready to pull them out of the greenhouse. They're 10+ ft tall and product LOADS of small 4oz fruit. The taste is OK, but I hate how the seeds are still green'ish when cutting them. And, they're a pain to can with, who wants to blanch/peel/core 40 or more small tomatoes.

I really just wanted to see how early I could get toms, so I planted these 2 short season varieties. Sure is easy to give away toms in early June though...

[Hudson_WY]

Your Brandy Boys look great - Pecker88! Tomatoes grown in a GH always have a better appearance than those grown in a garden!

We had out-of-town family over today that really wanted to taste our Brandy Boy tomatoes. We fried up some bacon, baked some home made bread and fixed BLT's. They had plenty to say without asking for a response - "The best tomatoes I have ever tasted" was the most common response!

[clkeiper]

Originally Posted by pecker88

The taste of BB's is amazing, had the first one ever last night on a BLT. I think I found the go-to variety that works for me.

outdoor BB's
First harvest was 5 July, transplanted 5 May. They got pretty cracked and beat up by 2 different hailstorms. I've been aggressively pruning them, but bacterial leaf spot is setting in. Classic black spots with yellow hallow around it, even on the fruit.

The 7 plants will produce atleast 30 more 16oz + sized toms before the virus kills them, so no worries. Maybe burpee's seed that I ordered was infected with this virus?

greenhouse BB's
First harvest was 22 June, transplanted mid April. Only 1 plant in a walmart fabric shopping bag. Toms are perfectly shaped, no cracking. No bacterial leaf spot at all. No hail, no cracking, no bacterial leaf spot....must be the dif. between climate controlled greenhouse vs. outside in the elements. and my phone is broke so I can't take any pictures. otherwise I would post one.

this is interesting... our outside tomatoes look rather nasty compared to any other year at this point. little black spots on the veins of the stems and on the petioles and they just look like they are struggling. I am afraid they won't produce much. the inside tomatoes look fantastic. My husband visited with a neighbor about a mile up the road and they have a farm market that supports 9 families... that is a lot of produce... 10 acres worth... they said their outside tomatoes look bad, too. even they aren't sure what is going on. we have all sprayed with a fungicide before there was even a hint of an issue. and my phone is broke otherwise I would post a picture.

[Salsacharley]

Glorious BLT stuff! Does your wife add anything like salt to the tomato juice for the canning?

[Hudson_WY]

Originally Posted by Salsacharley

Glorious BLT stuff! Does your wife add anything like salt to the tomato juice for the canning?

Hi Salsacharley - the canning book says to add 1 teaspoon of salt per quart of juice but we don't like that much salt so my wife adds a little more than a 1/2 teaspoon of salt per quart. Some like a little sugar but we prefer the strong tomato taste so she does not add any sugar.

[mjc]

Originally Posted by Hudson_WY

Hi Salsacharley - the canning book says to add 1 teaspoon of salt per quart of juice but we don't like that much salt so my wife adds a little more than a 1/2 teaspoon of salt per quart. Some like a little sugar but we prefer the strong tomato taste so she does not add any sugar.

Salt is not needed for preservation purposes...it's just for flavor, so it's fully adjustable.

[NarnianGarden]

Great pics, again! Congrats fellow gardeners!
My BrandyBoy is growing fast and it has tiny fruit formations .. I hope they will be edible in the end of August (the early summer was cold, so everything is late..). The glowing reports just make my moth water, mmm.