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Discussion forum for the various methods and structures used for getting an early start on your growing season, extending it for several weeks or even year 'round.

 
 
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Old June 14, 2017   #11
Cole_Robbie
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Join Date: Jun 2012
Location: Illinois, zone 6
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Thanks, Van. I see a lot more mistakes than perfection, but that is just perspective. Sun scald has been really bad for me. It may be that all my plants have a mild fusarium infection, one of the symptoms of which is burning off the lower leaves, which leads to sun burn. The problem is getting better as I pick higher up the plant.

I have tasted better red tomatoes, but all of them have come from being dry-farmed in just the right weather, in my local soil, which happens only once every several years. Mat-Su is also very juicy, which may not lend well to all uses. Mr Bruno would be my pick over Mat-Su for most canning and cooking uses. Mat-Su is still my favorite fresh-eating variety, and my favorite red to grow.
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