Member discussion regarding the methods, varieties and merits of growing tomatoes.
|
|
Thread Tools | Display Modes |
October 10, 2017 | #46 |
Tomatovillian™
Join Date: Oct 2012
Location: Vancouver Island
Posts: 5,922
|
The shape is still a bit variable, some with pointed blossom ends, some with dimples but the colour and gel-free characteristic has been consistent in all of them from the start.
Definitely better grown in my raised bed this year vs a pot for the F2. No blossom end rot at all grown in the ground, there was some last year when they were grown in pots. Kareno |
October 10, 2017 | #47 | |
Tomatovillian™
Join Date: Oct 2012
Location: Vancouver Island
Posts: 5,922
|
Quote:
KO |
|
October 10, 2017 | #48 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
|
All F-2's were the same as the tomatoes I bought and tasted great. No oddballs so I'm not so sure that it's a hybrid but the seeds are expensive. Maybe the F-3's will show variance.
I crossed it with Rebel Yell to try to increase the size from a small salad type(2 oz) to a little bigger with a truss of 6-10 tomatoes. The other cross is with Siberian, again to increase size and give it cold weather tolerance. These are my first crosses so it's a fun project and I'm sure I'll learn along the way. |
October 10, 2017 | #49 |
Tomatovillian™
Join Date: Oct 2012
Location: Vancouver Island
Posts: 5,922
|
Sounds pretty stable if all the F2 are the same. you would expect the most variability in the F2. Good luck with your projects!
KarenO |
October 10, 2017 | #50 | |
Tomatovillian™
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
|
Quote:
And oh my, I could use a bowl of those right now. I was hoping for the same but deer got mine a couple nights ago. I should have picked them green. Tomatoes, being climacteric, I've found, will ripen without showing the breaker stage in color as it has already started the process. Not all, just some, late in the season. You have a good one to experiment with various heat methods. Maybe cut in half and slow roast a few. Check at a half hour, taste, then continue for a hour, taste. Again at two hours. They may not need much heat at all to 'heat break' those cell walls. Another test, I learned in Gubio, (GOO-bee-o), in Umbria, Italy, is to grill or broil a slice of hearty bread like a Boule, just one side, and while still very hot, (it is firm like a cheese grater), rub a clove of garlic over it, then the tomato. Pinch of salt. Just that bit of heat 'bloomed' the tomato flavor. It was a firm Roma type. Hand held size. I lived with a family for the month of September. ('84?) Harvested grapes, made wine, probably a hundred lbs of small late harvest tomatoes. I was too young to remember much, early 20's. But some images are like yesterday...making mozzarella, slaughtering the animals for meals, processing all those tomatoes, etc. Soil dry as a bone, no rain or irrigation. Seems to be the 'landrace' adaptable varieties over generations in parts of Italy And Spain we keep hearing about. I have no memory of stringing them to hang but did see that in Naples. Makes sense that a commercial grower would use those traits in their hybrid long keepers. |
|
October 10, 2017 | #51 |
Tomatovillian™
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
|
This is fun. I think I've watched all SarahWeiner videoshttps://www.youtube.com/watch?v=RrGdyybzPVA. This one is about
the pomodorini del piennolo del Vesuvio. My German and Italian is good but still good content without any language knowledge/study. |
October 10, 2017 | #52 |
Tomatovillian™
Join Date: Oct 2012
Location: Vancouver Island
Posts: 5,922
|
mine are quite a bit bigger than most of what I have seen as long keepers like these in the video which look quite small, not much bigger than a large cherry.
Cool video, I do not speak either language but it is interesting nonetheless. Beautiful place as well, I would love to visit one day (and bring home a pocketful of seeds...) of course KO Pic in my hand added for clearer size reference Last edited by KarenO; October 10, 2017 at 04:30 PM. |
October 10, 2017 | #53 | |
Tomatovillian™
Join Date: Jan 2016
Location: Vancouver Island Canada BC
Posts: 1,253
|
Quote:
This year I grew out F3 of Campari and got determinate something else - two of them. They were ok. Not very productive. Taste was good. Very firm outer wall. Not worth growing again but maybe useful for firmness in a cross, IMHO. (The f2's last year were also identical to the store bought parent.) |
|
October 10, 2017 | #54 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
|
Thanks for that info, I'll keep that in mind. Are you going another farther with it next year?
|
October 10, 2017 | #55 |
Tomatovillian™
Join Date: Feb 2015
Location: NC - zone 8a - heat zone 7
Posts: 4,909
|
An accidental/volunteer grape tomato grew from my compost hole dump.
It is true to the tomatoes I bough from store. Now it is growing second round after the July/August heat almost killed it and I neglected it too. Now that it is loaded with fruits and flowers, I fertilize and water it. It has kinda multi flora fruiting habit too. I will grow it next year to see what I'll get.
__________________
Gardeneer Happy Gardening ! |
October 10, 2017 | #56 | |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,917
|
Quote:
Thank you for the feedback. They sound like a nice, dense paste. And we paste growers know better than to rate a paste on how it tastes raw! |
|
October 11, 2017 | #57 |
Tomatovillian™
Join Date: Jan 2016
Location: Vancouver Island Canada BC
Posts: 1,253
|
|
October 21, 2017 | #58 |
Tomatovillian™
Join Date: Oct 2012
Location: Vancouver Island
Posts: 5,922
|
Another week gone by still quite good. Made some guacamole with a couple today.
I should sauce them but I am so curious to see how long they can go. Stored in my kitchen at normal room temp and humidity. Stored cool and dry I think they really could store for a few months. KarenO |
October 21, 2017 | #59 |
Tomatovillian™
Join Date: Oct 2012
Location: Vancouver Island
Posts: 5,922
|
Another week gone by still quite good. Made some guacamole with a couple today.
I should sauce them but I am so curious to see how long they can go. Stored in my kitchen at normal room temp and humidity. Stored cool and dry I think they really could store for a few months. KarenO |
October 21, 2017 | #60 |
Tomatovillian™
Join Date: Mar 2011
Location: SoCal Inland
Posts: 2,705
|
Such a great find!
|
Thread Tools | |
Display Modes | |
|
|