2 Questions about Tomato Tastes/Variety

[carolyn137]

Originally Posted by NarnianGarden

Gardener's Delight is supposed to sweet - mine aren'r ripe yet, so still waiting for the results.

And the reason I've grown this variety in the past is b'c it isn't sweet to me. Note the acidity comments in the link below.

http://tatianastomatobase.com/wiki/Gardener%27s_Delight

Also known as Sugar Lump and not an heirloom, note who bred it and when. It started life as a German commercial variety.

Fact is I don't especially care for sweet cherries, I'd much rather grow something that has some real tomato taste to it.

Carolyn

[Father'sDaughter]

I've encountered a ton of people who think the only good tomato is a sweet one. They must be the same people who put sugar in their tomato sauce. I'm with you, Carolyn -- even the cherries need to have a real tomato taste if they are going to have a home in my garden!

As for fried green tomatoes, I saw a chef making some on TV last night and he soaked the tomato slices in buttermilk for an hour before dredging them. Never said why, but I don't think I've ever seen a recipe that called for that. I did make them I thin last year and we did enjoy them, but I just can't bring myself to pick any greenies until I've had my fill of ripe ones!

[Lindalana]

Just tasted my first Sugar Drop, it is excellent! I got seeds from Lee Goodwin.

[daninpd]

Originally Posted by carolyn137

Glad you agree with me, but it's about that shrimp remoulade.I can't do much actual cooking these days,so I would greatly appreciate it if you could make some for me and hire a drone to drop it in the backyard.

Carolyn

Carolyn, the FAA notified me all my drones have been grounded with some sort of rotor problem, so I won't be able to send any remoulade until the Army, Air Force, CIA and FAA work through this problem. I can PM you my favorite shrimp remoulade recipe, tho... It's the kind of thing where you can buy the ingredients, convince a neighbor or friend who is a decent cook to come make it and then go halves on the results.

[clkeiper]

Originally Posted by carolyn137

That would be the Granny Smith F1 I linked to above.


Are you also saying that since you grow it every year,probably from savedseeds, it hasn't shown any differences which suggests that it wasn't an F1 in the first place? Knowing Petoseed I would not have expected that.

Carolyn

No, I don't save the seeds. I order new ones for each season. I haven't tried saving any seeds from them at all. They really don't ripen to a point where you can say they are ripe.

[nancyruhl]

I am not a connoisseur, but a lady I know who is, says African Queen beat out all the competitors for fried green tomatoes. Nice tomato ripe, too

[NarnianGarden]

It's interesting how differently various vendors describe tomatoes they're selling. I was given the Gardener's Delight seeds for free, so I did not buy them, but I have read very different accounts. Makes no difference to me if they're sweet or acidic, (or both), as long they've got a taste, it's going to be OK. But some British sites describe it as 'very sweet' and indeed a sugar lump
I don't mind as long as it tastes like something edible.

[Worth1]

I like all kinds of cherry tomatoes from tomato to sweet I better as they do the best for me here.

I am from the southwest and will go to jail for saying this.
But I think a fried green tomato is sort of okay.

I have had them all, from ones done well to soggy greasy ones.
I also like corned beef better than I do smoked brisket.
But if you take a nice fatty brisket, cure/corn it and then smoke it.

But of course that would be pastrami.
So.
Pastrami.

With fired green tomatoes on the side.

With some pickles and cherry tomatoes might go good with each other.


With a beer.


Hungry yet.



worth

[Cole_Robbie]

Try a thin slice of green tomato dipped in this batter and fried until crispy.
I think you could fry leaves off a tree in this stuff and it would be good.

And your cherry tomato pic reminded me of mine. This is my kitchen counter at the moment: http://i.imgur.com/2reVVSA.jpg

[Worth1]

Originally Posted by Cole_Robbie

Try a thin slice of green tomato dipped in this batter and fried until crispy.
I think you could fry leaves off a tree in this stuff and it would be good.

And your cherry tomato pic reminded me of mine. This is my kitchen counter at the moment: http://i.imgur.com/2reVVSA.jpg

Love your tomatoes.
As you know I am lucky to even have a taste of a tomato this year.
About every 4 days or so I get to pick maybe one or two cherry tomatoes.

Worth