Member discussion regarding the methods, varieties and merits of growing tomatoes.
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#1 |
Tomatovillian™
Join Date: Jan 2011
Location: WV
Posts: 604
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This is an old Turkish heirloom from Alakir Basin of Turkey, for which I got seeds through a seed trade (seeds were sent to me by heirloom gardener, Volkan Yalazay). Re-grown and re-introduced by Birhan Erkutlu and Tuba Gunal who used to live in Istanbul and moved to area after purchasing land in the region, leaving the city life behind. The seeds were recovered by them from an eco-village in France.
Excellent flavor, outstanding production, this is an impressive tomato. First three pictures below belong to the same plant and were taken on the same day. Kopek Hayasi means "Dog's Balls" in Turkish, by the way ![]() I will release the seeds for this variety through our catalog, soon. KH1.JPG KH2.JPG KH3.JPG KopekHayasi.JPG Last edited by chancethegardener; June 15, 2015 at 08:05 PM. |
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#2 |
Tomatovillian™
Join Date: Aug 2011
Location: Plantation, Florida zone 10
Posts: 9,283
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They look beautiful. Sweet? Balanced? Tart?
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#3 |
Tomatovillian™
Join Date: Jan 2011
Location: WV
Posts: 604
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Very balanced flavor. I measured Brix 6.2 for the first batch of ripe fruits (some don't take Brix as a reference point but I think there is a strong correlation between flavor and this value). Traditionally used as a canning variety but I would definitely prefer to eat it off the vine. I believe it would make great tomato sauce as well.
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#4 |
Tomatovillian™
Join Date: Oct 2011
Location: Homestead,Everglades City Fl.
Posts: 2,497
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Pardon my ignorance is that a milk/aspirin treatment on the plants?
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KURT |
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#5 |
Tomatovillian™
Join Date: Jan 2011
Location: WV
Posts: 604
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