Member discussion regarding the methods, varieties and merits of growing tomatoes.
|
|
Thread Tools | Display Modes |
July 28, 2017 | #31 |
Tomatovillian™
Join Date: Jun 2015
Location: NW PA 6A
Posts: 159
|
Interesting. I've heard of people getting some decent peppers that way. I didn't think it would work with tomatoes.
|
August 4, 2017 | #32 |
Tomatovillian™
Join Date: Oct 2012
Location: Vancouver Island
Posts: 5,918
|
Ripening.
|
August 14, 2017 | #33 |
Tomatovillian™
Join Date: Oct 2012
Location: Vancouver Island
Posts: 5,918
|
The F3s are Overall better than the F2's, this time grown in ground vs pots last year. I have decided they are semi determinate.
No BER at all, about 4 oz, absolutely zero gel, definately a cooking rather than a fresh eating fruit but they taste good andvwill make a very thick sauce. I am going to leave some to sit at room temp to see how they hold ripe, I believe they will hold a long time because they are so dry. I have taken to calling them "Sahara paste". F4 seeds saved KarenO |
August 14, 2017 | #34 |
Tomatovillian™
Join Date: Jun 2014
Location: Spartanburg, SC
Posts: 1,262
|
Those are beautiful!! Total respect to my friend from the NorthWest!!!!
|
August 14, 2017 | #35 |
Tomatovillian™
Join Date: Nov 2011
Location: ohio
Posts: 4,350
|
nice. would have never thought you would get a usable tomato from the store bought varieties. well done!
__________________
carolyn k |
August 14, 2017 | #36 |
Tomatovillian™
Join Date: Mar 2011
Location: SoCal Inland
Posts: 2,705
|
Beautiful!
|
October 10, 2017 | #37 |
Tomatovillian™
Join Date: Oct 2012
Location: Vancouver Island
Posts: 5,918
|
Excellent long keeper as well. These have been red on the vine since early September. Picked today. Looking forward to continuing with the F4 in the spring.
“Sahara” paste KarenO |
October 10, 2017 | #38 |
Tomatovillian™
Join Date: Nov 2011
Location: ohio
Posts: 4,350
|
oh my goodness. that is fabulous.
I had a volunteer this year from my "greenhouse" tomatoes last year. they are beautiful round unblemished slicers. I even think they taste decent. they haven't had any water where they are nor have I don't anything to them. they are inside my new high tunnel just in a section that didn't get anything replanted after the first crop was done. just several volunteer tomatoes. The greenhouse tomatoes I am growing this year are: BHN489 - a round red slicer, no cracking no blemishes usually hangs on the plant getting redder and redder. I even watered them while the fruit was red on there and none cracked. Big Dena - not particularly impressed but growing in a high tunnel is a learning curve. I have been told that is one of Crop Kings favorite tomatoes for production by the lady who owns crop king Primo (last year) large red globe. non cracking and one other... it doesn't come to mind right this moment, but they are all round red non cracking tomatoes. the volunteer came from one of these and it has the same characteristics as the others I grew. a lot of Johnny's varieties are bred specifically for market gardening. things that hold up and have excellent taste, too. The orange variety that Crop King grows in their house here is Beorange... from Johnny's. I plan to order that for next year. I should save some seeds and grow them to see what the f2 would be like... space space space.
__________________
carolyn k Last edited by clkeiper; October 10, 2017 at 10:02 AM. |
October 10, 2017 | #39 | |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,917
|
Quote:
Those look like an ideal paste! Have you made sauce with them? Curious about the flavor of them when cooked - sweet, acid, rich? |
|
October 10, 2017 | #40 |
Tomatovillian™
Join Date: Oct 2012
Location: Vancouver Island
Posts: 5,918
|
Carolyn, it’s always fun to see what happens if you can spare the space.
F’s Daughter, I haven’t made a sauce exclusively with these, they are excellent to thicken up a sauce of mixed tomatoes. I can try it with these last ones, they are so solid I think I may need to add a bit of water to get them cooking. They are not acidic raw, definitely a cooking tomato not good as a slicer. KarenO Last edited by KarenO; October 10, 2017 at 10:27 AM. |
October 10, 2017 | #41 |
Tomatovillian™
Join Date: Nov 2011
Location: ohio
Posts: 4,350
|
Here are the volunteer tomatoes. This is all from one plant the largest to the smallest except for the back left one
That is from this year's crop. IMG_20171010_124851.jpg IMG_20171010_124943.jpg The largest I had no idea it was there.
__________________
carolyn k |
October 10, 2017 | #42 |
Tomatovillian™
Join Date: Jul 2015
Location: Mojave Desert - California
Posts: 368
|
Wow Karen. Those are beautiful.
|
October 10, 2017 | #43 |
Tomatovillian™
Join Date: Oct 2012
Location: Vancouver Island
Posts: 5,918
|
All the buzz seems to be about the Spanish and Italian long keeping tomatoes. I wonder if there are some genetics of those in these. Does anyone have a picture of some cut/interior views of those? They must also be dry inside with minimal gel in order to keep as long as they do without rotting.
KarenO |
October 10, 2017 | #44 |
Tomatovillian™
Join Date: Oct 2012
Location: Vancouver Island
Posts: 5,918
|
Garden surprises are awesome Carolyn!
KO |
October 10, 2017 | #45 |
Tomatovillian™
Join Date: Jan 2014
Location: Tomato Cornhole
Posts: 2,550
|
Nice bonus from the store bought tomatoes. It's nice when an experiment turns out great. I have some f-3's from Compari to grow next season and some Compari crosses to grow this winter.
|
Thread Tools | |
Display Modes | |
|
|