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let's talk mater varieties...
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<blockquote data-quote="catman529" data-source="post: 2763761" data-attributes="member: 9284"><p>I never grow big or better boys, they are good plants and produce well but dont have the flavor of some of the open pollinated varieties. Sure as heck they beat store bought tomatoes though.</p><p></p><p>Some staples that I like to grow are Brandywine (sudduth strain), Opalka (for cooking and drying), Black Krim, Sungold F1, Black Cherry, and some kind of yellow tomato (this year will be trying Kellogg's Breakfast for the first time... tried Aunt Gertie's Gold in the past and it was a good one).</p><p></p><p>I can never remember all my varieties off the top of my head lol. Just got my Sungold F1 seeds in the mail today from Johnnys Seeds.</p><p></p><p>If you want a good heirloom and low production doesn't bother you, plant a few Brandywines. Sudduth strain is said to be the best strain. Brandywine is said by many to be the best tomato. I have to say it is a really good beefsteak tomato and worth growing again (going on my 3rd year with it). For a black tomato, I always grow Black Krim. Usually a bit smaller than beefsteak, but awesome flavor and color. Can get a bit mushy, but just don't let it ripen too long and handle it carefully. Green shoulders are normal.</p><p></p><p>Sungold is currently the only hybrid I am growing and it's a doggone good one. Plants get massive... huge sprawling bushes... loaded up with yellow-orange cherry tomatoes that have the best flavor of almost any cherry tomato you will taste. I had 2 plants in 2010 and plenty of tomatoes for the whole family. Will have at least 2 plants this year.</p><p></p><p>If you want a good firm cooking tomato, one that has flavor unlike Romas, Opalka is my staple paste tomato. It's firm, almost crisp, and just as good to eat raw as it is for cooking. Great tomato flavor and good production. Plants look flimsy and wispy, but that's just the nature of the variety. Just don't forget to water evenly (I rarely water after transplant shock is past) so they don't get blossom end rot. Usually they will get it anyway early in the season, like most paste-type tomatoes.</p></blockquote><p></p>
[QUOTE="catman529, post: 2763761, member: 9284"] I never grow big or better boys, they are good plants and produce well but dont have the flavor of some of the open pollinated varieties. Sure as heck they beat store bought tomatoes though. Some staples that I like to grow are Brandywine (sudduth strain), Opalka (for cooking and drying), Black Krim, Sungold F1, Black Cherry, and some kind of yellow tomato (this year will be trying Kellogg's Breakfast for the first time... tried Aunt Gertie's Gold in the past and it was a good one). I can never remember all my varieties off the top of my head lol. Just got my Sungold F1 seeds in the mail today from Johnnys Seeds. If you want a good heirloom and low production doesn't bother you, plant a few Brandywines. Sudduth strain is said to be the best strain. Brandywine is said by many to be the best tomato. I have to say it is a really good beefsteak tomato and worth growing again (going on my 3rd year with it). For a black tomato, I always grow Black Krim. Usually a bit smaller than beefsteak, but awesome flavor and color. Can get a bit mushy, but just don't let it ripen too long and handle it carefully. Green shoulders are normal. Sungold is currently the only hybrid I am growing and it's a doggone good one. Plants get massive... huge sprawling bushes... loaded up with yellow-orange cherry tomatoes that have the best flavor of almost any cherry tomato you will taste. I had 2 plants in 2010 and plenty of tomatoes for the whole family. Will have at least 2 plants this year. If you want a good firm cooking tomato, one that has flavor unlike Romas, Opalka is my staple paste tomato. It's firm, almost crisp, and just as good to eat raw as it is for cooking. Great tomato flavor and good production. Plants look flimsy and wispy, but that's just the nature of the variety. Just don't forget to water evenly (I rarely water after transplant shock is past) so they don't get blossom end rot. Usually they will get it anyway early in the season, like most paste-type tomatoes. [/QUOTE]
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