Member discussion regarding the methods, varieties and merits of growing tomatoes.
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July 17, 2018 | #136 |
Tomatovillian™
Join Date: Oct 2011
Location: Germany
Posts: 782
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kleines Herz aus Copertino/little heart from Copertino - southern Italy
Indiana Baltimore red Black Cherry - this tomato must be |
July 18, 2018 | #137 |
Tomatovillian™
Join Date: Oct 2011
Location: Germany
Posts: 782
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Corazón de Toro de Alozaina, Eugenia, Russian 117, Rosa de L'Etern, Lithuanian, Miranda D'Duro, Santa Klaus, Xodos de Enramar, Giant Syrian, Godro de Patones, Gordon de Caña, Saint Michel
[/url] Catapano/Kulik, Lucille Tillson, Mere Rosii, Gigante del Campo de Montiel y Sierra de Alcaraz, The Nevis, Rizado de Mortatalla, Slawonisches Ochsenherz, Pink Gaetano, Crushed Heart, Johannisfeuer Lyc 123, The Amateur, Kecskeméti 700,Spike,Black Beauty, Chico Chulo, Russian Cossack, Cafe Bule, Tigerette M |
July 21, 2018 | #138 |
Tomatovillian™
Join Date: Oct 2011
Location: Germany
Posts: 782
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Sorry, I don't have the time to write the names...
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July 23, 2018 | #139 |
Tomatovillian™
Join Date: Oct 2011
Location: Germany
Posts: 782
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Belarussian Heart, Cuore Ligure Rosa, Tardio de Riells, Gardener's Delight, Sweet Tiny Tiger, Cuban Black, Xodos de Enramar, Pinapple Zebra (Kulik), Reckles Driver (Kulik), Kecskeméti 3-08, Sgt. Pepper's, Marinda, Crimson Crush F1
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July 23, 2018 | #140 |
Tomatovillian™
Join Date: Nov 2012
Location: NJ, zone 7
Posts: 3,162
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Which once are better for fresh eating? What do you do with all of them? Any new once that will be back next year?
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Ella God comes along and says, "I think I'm going to create THE tomato!” |
July 23, 2018 | #141 |
Tomatovillian™
Join Date: Oct 2011
Location: Germany
Posts: 782
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You can eat all my tomatoes fresh. I cultivate only kinds which are tasting.
I do out the seeds and from the rest I make sauce. I have a big pot on my stove and in it comes the rests from my tomatoes. I cook them 1 hour, than I strain it through a sieve and fill the sauce in twist of glases and than I cook them 30 minutes... IN 2019 will come the Spanish kinds... |
July 26, 2018 | #142 |
Tomatovillian™
Join Date: Oct 2011
Location: Germany
Posts: 782
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Lithuanian Rose, Alt Emporoá, Burracker's Favorite, Gigante de Sierrapando, Chico Chulo, Corazón de Toro de Alozaina, Russian 117, Gigante del Compo de Montiel y Sierra de Alcaraz, Kurdish Red Cherry
Kleines Ochsenherz aus Copertino, Surpriz, Purple Russian, Kellog's Breakfast, Gigantomo, Valencia, Domenica Pfarrgarten weinrot, Rosco Rojo Granada, Marizol Bratka, Big Cheef, Ujmamajori HU CAP 409, Hottehü, Michael Pollan, Mississipi Queen, Blue Bayou, Casaque Rouge |
July 28, 2018 | #143 |
Tomatovillian™
Join Date: Oct 2011
Location: Germany
Posts: 782
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July 28, 2018 | #144 |
Tomatovillian™
Join Date: Feb 2015
Location: San Diego-Tijuana
Posts: 2,594
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That's a lot of flavors, awesome, keep the beautiful pics coming.
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July 28, 2018 | #145 |
Tomatovillian™
Join Date: Aug 2011
Location: Plantation, Florida zone 10
Posts: 9,283
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Wow, that's a serious harvest you are starting to get! Very very nice.
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July 29, 2018 | #146 |
Tomatovillian™
Join Date: Oct 2011
Location: Germany
Posts: 782
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Thanks
but at the moment I have a lot to do.... and with me it is so hot, my plants suffer.... |
July 29, 2018 | #147 |
Tomatovillian™
Join Date: Jan 2006
Location: Northern Minnesota - zone 3
Posts: 3,218
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So many varieties! Great photos, well done! I really like the group shots where you can compare sizes and shapes easily. Is your beautiful scale (with Moya on it) also an heirloom? Do you ever grow more than one plant per variety each year?
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Dee ************** |
July 29, 2018 | #148 |
Tomatovillian™
Join Date: Oct 2011
Location: Germany
Posts: 782
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The scale is from my grandma (born 1890)
Moya is a heirloom from Spain. Grown in the old French colonies of Morocco and Algeria. It is a must have! I only grow one plant from a kind. |
July 30, 2018 | #149 |
Tomatovillian™
Join Date: Oct 2011
Location: Germany
Posts: 782
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Cartujo, Pearl Harbour, Mar Azul, Kuklas.., Chris Greek Mama, Eugenia, Purple Russian, Cuarentena, Surpriz, Apimentado di Mollinillo, Psamathe F6, Copper Currant, Chico Chulo
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July 31, 2018 | #150 |
Tomatovillian™
Join Date: Oct 2011
Location: Germany
Posts: 782
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