I have a question hopefully someone with some experience can answer.
One of my heirloom tomato plants I started from seed (only one of this
variety...) somehow had the top broke off of it. There are 2 small branches
below the break, and they're developing suckers. The plant is the "Aussie"
variety, and is currently about a foot tall or so. What's left below the
break looks healthy.
Is it worth giving this plant a chance? I have enough (15) tomato plants
that I don't really need a huge harvest off of it. It, along with about a
dozen other heirloom varieties, I'm growing for the first time this year.
I'd at least like to get a few tomatoes off of that plant to see how good
If anyone is interested in which varieties, and would like comment on their
experience with them, they are:
Rose de Berne
Absolutely! By the end of summer, you likely won't even know it was
Not pretty but absolutely delicious, both raw and cooked. It gives
relish, etc., a sweeter flavor than otherwise with many other tomatoes
I love this one and have a great deal of fun with it when I give away
tomato baskets. People think it's green and needs to be let ripen. They
are skeptical. LOL
I grow a lot of heirlooms some of which can be seen on my 2002 web page
(*very* outdated with the last entries made in August of 2002, lazy
webmaster here <g>). Scroll all the way to the bottom for thumbnails of
larger images of signs for friends who sell tomato plants.
Heirlooms are wonderful!
Excellent! I'm very much looking forward to trying this variety.
I grew a Green Zebra plant last year. I received a free pack of seeds for
them when I placed an order with a seed company for some other seeds. They
made wonderful salsa, with diced avocado, sweet bell pepper, fully ripe
cubanelle pepper, thoroughly seeded and deveined Habanero pepper, sweet
onion, garlic, and cilantro. They made great tasting stewed tomatoes also.
Nice page. I also have a page set up (well, partially). Sounded like a good
idea at the time, but I never get around to updating/completing.
Since you evidently know varieties -- what types of tomatos have
fairly solid flesh, relatively free of "tomato snot" yet without
those woody-textured areas some fleshy tomatos have?? For eating
raw, I like the flesh firm but not woody (and preferably not too
acidic) but can't stand the gooey stuff around the seeds.
It won't bother it. In fact, there is a school of thought that to increase
production of tomato flowers and fruits is to (literally) beat or flog the
plant. I have read of this many times, but not tried it. I've had plants
that have the main stalks split in half almost to the ground. They will
repair themselves and continue to produce.
you don't have to pamper your tomatoes.
Good, because unless it makes the tomato taste better, I'm relatively
certain you'd get better production just by planting another plant.
Did the places you read this suggest you to wear a grope suit while
you did this?
Good? lmao Your "relative certainty" probably would not be correct. I'm
unclear on how letting the plant continue to grow after damage would affect
taste. I'm unclear on how treatment of a plant affects taste. That would be
a product of variety, planting conditions, soil type, etc., not to mention
variables such as amount and type of watering, amount and type of fertilizer
(eg. synthetic/organic) and not limited to those criteria...
By the way,
Please advise the group on the definition of a "grope suit". Clearly you
have experience in this realm , and we would love to know more. Please
graced the world with this thought:
My previous tenant had a habit of failing to water her garden. I'd
come over and here the poor young tomatoes were so wilted they were
flat on the ground. I'd water them and in literally 15 minutes they'd
be standing up again, leaves all crispy and none the worse for wear.
Despite this abuse, and being pruned once by sheep, they grew into
monstrous bushes and had lots of fruit. Tomatoes evidently are too
dumb to know when they're dead. :)
The only thing they are unforgiving about is lack of fertilizer... Even
then they will produce, but the plants just stay small. I'm running into
that this year, the soil in the main garden is getting very depeleted. I
need to go and pour some duck poop tea at the base of those plants! The
ones in the large planter next to them that have fresh soil from the
henyard are literally 3 times the size! :-)
Yep, that was about the only thing that would slow 'em down.
Here if you don't at least give them some manure, they don't do much
but sit there looking pale and pathetic (our soil has NO nitrogen).
But it takes very little to turn them into man-eating monsters, as the
ones fertilized only with insecticidal soap demonstrated :)
I love to side dress mine with 3 - 4 " of rabbit poop! I will have to
try the duck poop tea. How do you make it (seeing visions of me
following our ducks around with a cup of boiling water).
Looks like I have nothing to worry about. The plant is looking great. Last
year I lost 3 seedlings to a rabbit that squeezed under the fence. This
year, I'm determined to have all survive.
LOL. Stewed, eh? Mine never made it that far except for an occasional
one in tomato juice (drop ripe/over-ripe/not-pretty ones in a container
daily for juice). At least half wound up in tomato baskets for friends.
Tomato baskets: Throughout the year, I pick up small baskets at Goodwill,
Salvation Army, etc., to fill with tomatoes to give away. With the
varieties grown, they look more like Easter baskets than veggies. Often,
I add a few sprigs of various herbs. People ask if I want the baskets
back, and I tell them when empty to fill them with something else and pass
them on. Sometimes one returns to me with goodies in it. Yesterday, a
friend who works at the drive-up window at the bank returned one which I
had given her with fresh eggs and herbs in it; she had filled it with
Creme-Savers which I love. I got the better end of that deal!
Thank you. I definitely understand about the updating since mine hasn't
been for nearly two years! LOL
It was great to have it made, however, because I have it local on my iBook
so was able to show my grandmother the garden. She and Grandpa farmed and
made at least weekly trips from the Yakima Valley to Portland Farmers'
Market (when it was a *real* farmers' market with trucks full of produce
for stores/restaurants). That was way back when what is now I-84 wasn't
and the highway went through Crown Point, etc. (Yup, I can remember that
far back.<g>) We'd leave their place shortly after midnight to get to
Portland early; the early arrivers sold out while late meant maybe not
selling. They always had top-notch produce so always sold everything. It
was quite an experience for a young child. How I wish I had photos of it.
Please keep it posted on your special-attention tomato plant. :-)
Last year we gave some away, but not many. There were 10 plants, and just
two of us... so we had more than we could eat fresh. The stewed ones were
great with fresh raviolis, rigatoni, or numerous other dishes. We have a
large freezer, so we put them in quart size ziplock bags. Much less work
than canning, and the tomatoes were still excellent after unthawing.
Good idea! Maybe I'll borrow that idea to earn some bonus points with the
I love markets. This weekend is our annual trip to the Detroit farmers'
market. There are quite a few small growers that set up there. We get there
early and spend the whole day shopping. Maybe I'll find a couple unusual
tomato seedlings I'll have to dig up more sod to plant.
So far, it looks fantastic. Growth is noticable daily. I gave them all a
drink of fish emulsion, and they seem to be really grooving on it. Never
used it before. Will see how the 20 or so houseplants do on it also.
All of the ones I've grown fall into that category. Much depends on when
they are picked (degree of ripeness). That year's growing conditions,
undoubtedly, figure into it as well. In my experience, the tomatoes with
the most solid flesh are Romas (definitely not woody) and nearly any
tomato used primarily for paste. They are not my favorite for fresh
eating but cannot be beaten for dried tomatoes or for "fleshing out" juice
and sauce. Remember, however, that I've been very spoiled with the many
varieties I've grown; it's difficult to choose favorites.<g>
For a brief description of many of the heirlooms, go to:
That only lists plants they currently offer, but it will give you some
The tomatoes pictured on my web page were those offered by Millennium the
current year that I had grown (and photographed) the previous year. They
are sliced to give an idea of the "seed pattern" so might be helpful for
those varieties. I grew many more than pictured, but those are the ones
photographed and "assembled" for the labels. The slices are the same
tomatoes shown whole and were put together with PhotoShop. It seemed only
logical to show the same tomato whole and sliced as that is the only real
comparison. There is no touching up done on the photos, only deleting the
background around the tomatoes and the slices, then putting the images
together (and adding shadows). Unfortunately, the year of the photos, I
hadn't used PhotoShop yet so only photographed those I had at least two of
the better shaped ones of the same variety ripe at the same time. If I
were to photograph them now, I wouldn't be so fussy about having at least
two because I could assemble the photos from singles. The shapes/sizes
vary somewhat each year dependent upon growing conditions.
Stupice is a good all-around variety, one of the early bearers, prolific,
flavorful (though *not* a brandywine or sun gold <g>), good for fresh
eating or cooking. If one were going to have only one variety for
all-around use, that would be the one to choose. It's a heirloom and is
very popular with those who know about it. I know several people who grow
Check Millennium's page, and that will answer some questions. :-)
I had good success with Mortgage Lifter last year. It's a huge, late-season,
pink tomato that is so fleshy that ... well, here, take a look.
Surf to http://organic-earth.com/gallery/albums.php and then go to page five
to see the cross-section. You'll see a couple of woody areas in this
particular specimen but most of them had none at all.
It's a great slicer, a so-so juicer and I didn't try any other method of
preserving them. Very prolific, excellent total weight per vine.
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