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Post by hairymooseknuckles on Jan 27, 2018 14:30:26 GMT -5
Hillbilly Costoluto Genovese Mexico Bonnie Best
These are my tried and true regular sized tomatoes. The other tomatoes I grow, I do so because I like to see them grow. The above varieties there's no guess work involved.
Of course I have my favorite cherry type too.
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Post by hairymooseknuckles on Jan 27, 2018 17:48:10 GMT -5
C'mon guys, give it up. What's your go to tomatoes? Don't leave Knuckles hanging. Haha
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Post by ahntjudy on Jan 27, 2018 17:54:32 GMT -5
Supersonic...tried and true...huge harvests...very meaty, juicy, tasty tomato...has done really well for me over the years...
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Post by september on Jan 27, 2018 18:00:50 GMT -5
Stupice for an early Early Annie for an early Anmore Treasure for a hanging basket early
Prue for taste Dwarf Blazing Beauty for taste Sweet Scarlet Dwarf for taste Rebel Yell for taste
Sungold F1 for a cherry
All the rest change from year to year, normally about 50-60 varieties grown, mostly two plants of each one.
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Post by mgulfcoastguy on Jan 27, 2018 19:14:16 GMT -5
Mule Team from Southern Exposure, not the Baker’s Creek variety, was one of my favorites. The absolute best was a French hybrid named Dona but the seeds are not to be found. Cherokee Purple is a personal favorite but lessso with the family. Rebel Yell was excellent in production but not acidic enough for the family( mom and dad have different taste, acidic versus sweet). Most Brandywine strains are futile, they produce only a few before the summer heat shuts them down.
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Post by hairymooseknuckles on Jan 27, 2018 19:22:37 GMT -5
mgulfcoastguy , When I was going through my seeds today, I noticed several Brandywines one of which was cowlick brandywine from member "Camochef" I also had one called Spudakee which I THINK is similar to Cherokee Purple. Also, correct me if I'm wrong, but I think JD Special C Tex is similar to CP. I didn't include either one in this years grow outs. Not because I didn't want them, it's just because I can't grow every single variety I have. Well, I piddled around and decided to try JD Special C Tex because it should do real well in my area since it came from Conroe, Texas
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Post by pepperhead212 on Jan 27, 2018 19:42:58 GMT -5
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Post by mgulfcoastguy on Jan 27, 2018 21:20:19 GMT -5
Pepperhead thanks but this years are already set. Maybe next year.
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Post by hairymooseknuckles on Jan 27, 2018 21:24:24 GMT -5
Pepperhead thanks but this years are already set. Maybe next year. Whatcha got on the burner this year?
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Post by mgulfcoastguy on Jan 27, 2018 21:31:22 GMT -5
Tomato Pantano Romanesco And Black Cherry this year.
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Post by daylilydude on Jan 27, 2018 22:01:12 GMT -5
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Post by hairymooseknuckles on Jan 27, 2018 22:05:45 GMT -5
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Post by Gianna on Jan 27, 2018 22:52:46 GMT -5
Tried and true tomato: Early Girl. Period. Semi dry-farmed, even better.
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Post by pepperhead212 on Jan 27, 2018 22:52:51 GMT -5
All of the GWR tomatoes I have grown would turn golden in the light green areas when ripe, with the dark areas remaining green. Green zebra was the first one I ever grew, and I liked them so much that every year I'd try new GWR varieties that would show up every season, but none had the flavor. Green zebra was not very disease resistant - the reason I stopped growning them - but they were somewhat heat resistant. This is why I'm growing them again. Funny thing about many of those heirlooms that I have tried - most of them lost to green zebra in the taste tests of the season, and Big Beef was the first that beat it, and my friends couldn't believe, at first, that a green tomato tasted so good. Some didn't like it, but those were the ones looking for a mild tomato.
Never grew the TN spears, but would be willing to try, though I'm probably maxed out this season!
Big Beef and Amish Gold Slicer are the two larger tomatoes I have grown for years. Others I have dropped, either because of flavor, or non resistance to disease, heat, or splitting - the 3 main problems with tomatoes, in my area.
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Post by september on Jan 28, 2018 0:12:35 GMT -5
Though I like the taste of most green tomatoes I have tried, they just don't visually excite me as part of a salad, I guess I like those brighter colors mixed for visual appeal. So one GWR tomato per season is enough for me. Green Giant, Grub's Mystery Green, Malachite Box and a few others have all been good for me, but I'm not sure I will grow any GWR this year.
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Post by pepperhead212 on Jan 28, 2018 0:56:36 GMT -5
I mix green tiger with reds, orange, and bicolor tomatoes in salads and the green lools great, plus those tomatoes have great flavor.
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indigogirl17
Pro Member
Blazing here again...90's and dry after aq period of 3 weeks of solid rain a few weeks back. .
Posts: 191
Zone:: 5b
Favorite Vegetable:: sweet corn, collards, turnip greens, yellow wax beans, Cherokee purple tomatoes
Joined: March 2011
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Post by indigogirl17 on Aug 14, 2019 13:33:53 GMT -5
My favorites are Black Krim, Cherokee Purple, golden pear, roma, yellow paste, Mr. Stripey. I have to say my garden has not doing well this summer. We had almost 30 days of pouring rain in May and June, then temps over 90 and 100 for a month. I have gotten 3 tomatoes, 2 or 3 wax beans, no peppers and no squash. Last year i got a lot of produce. Northwest ohio is unpredictable at best.
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Post by paquebot on Aug 14, 2019 23:54:35 GMT -5
I could probably list about 600 which deserve to be grown in every garden. Every year that are always a couple that really shine in more ways than one. It depends upon what they are to be used for. Best all-time large slicer would be Winsall or African Queen. For oxhearts, Greenbush Italian and Monkey Ass. All-purpose medium would be Wisconsin 55, both red and gold. Small canners would be Danish Export, Shumway's Sensation, and Violet Jasper. Saucers would be Middlefield Amish Paste and Paquebot Roma. Best juicer would be Pink Ruffled. Finally, cherry types are hard to find something as good as Sungold but Jan's is close.
Martin
The truth is more important than the facts.
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Post by paulf on Aug 15, 2019 12:00:06 GMT -5
I wanted to do this one when it was first written but somehow I didn't get around to it. I had a morning that was too wet to weed eat so I sat down with my twenty years of journals and looked at what I have grown since 1999 when I "discovered" heirlooms and OP tomatoes ( me tomatoes and Al Gore the internet). I thought I had grown over 500 different varieties but it was only 450. Here are the varieties I have grown most often in order:
Cherokee Purple Marianna's Peace Neve's Azorian Red Kellogg's Breakfast Caspian Pink Stump of the World German Red Strawberry Carbon KBX (Kellogg's Breakfast Potato Leaf) Wes Butter and Bull Heart Black Cherry Orange Russian #117 Joe's Pink Oxheart
Kind of an old school list and several I have not grown for a few years and some of my new discoveries would be on the list of most grown if the list was the last 8 or 10 years. But that would be another search. I need to do a spread sheet with production, flavor and weights but that will have to wait for a cold wintery day...or week.
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Post by carolyn on Aug 15, 2019 12:11:18 GMT -5
big beef, bhn 589, primo red and red deuce for my standard round red tomatoes.
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Post by octave1 on Aug 16, 2019 7:34:39 GMT -5
For me it's Early Girl: always dependable, productive and tasty. If I could only grow one variety Early Girl would be the one.
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Post by brownrexx on Aug 16, 2019 9:05:01 GMT -5
If I could only grow one variety Early Girl would be the one. I feel that way about Big Beef. The heirlooms are excellent but Big Beef beats them hands down in dependability.
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Post by paulf on Aug 16, 2019 9:17:46 GMT -5
I am growing Big Beef this year just to see what the hubbub is all about. Big is hardly the descriptor of the first five or six tomatoes, none are over 6 ounces. And beef is not in there either; just a plain round, red tomato without much meat, plenty of seed locules and passing flavor but not more than a 5 on a 1-10 scale. It is earlier than many of this year's varieties and the plant is OK. It reminds me of most of the ordinary hybrids I have grown: OK, but nothing to write home about. Must be different in other places than in my particular spot.
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Post by octave1 on Aug 16, 2019 13:21:52 GMT -5
I am growing Big Beef this year just to see what the hubbub is all about. Big is hardly the descriptor of the first five or six tomatoes, none are over 6 ounces. And beef is not in there either; just a plain round, red tomato without much meat, plenty of seed locules and passing flavor but not more than a 5 on a 1-10 scale. It is earlier than many of this year's varieties and the plant is OK. From your description what you have been growing is not Big Beef.
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Post by paulf on Aug 16, 2019 14:24:58 GMT -5
I will try again next year with new seeds.
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Post by brownrexx on Aug 16, 2019 17:52:59 GMT -5
paulf , I never thought about it but they are definitely not meaty like my Brandywines so I don't know where the name Big Beef comes from. I have never found them to be "beefy". They are perfectly round but mine are a lot larger than 6 oz. I don't have any in the house right now or I would weigh one. I like that they are round and rarely crack but my favorite part about Big Beef is that they produce lots of tomatoes. I use them mainly for my stewed tomatoes and pasta sauce and I need lots of them. I also like their smooth roundness fro freezing whole. I would not want to have to depend on my heirlooms to produce enough tomatoes for my sauces. I am not the connoisseur of tomatoes that many of you are so I like the flavor.
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lisaann
Junior Member
Posts: 76
Joined: June 2016
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Post by lisaann on Aug 16, 2019 18:33:28 GMT -5
I feel that way about Big Beef. I am growing Big Beef this year just to see what the hubbub is all about. Big is hardly the descriptor of the first five or six tomatoes, none are over 6 ounces. And beef is not in there either; just a plain round, red tomato without much meat, plenty of seed locules and passing flavor but not more than a 5 on a 1-10 scale. It is earlier than many of this year's varieties and the plant is OK. It reminds me of most of the ordinary hybrids I have grown: OK, but nothing to write home about. Must be different in other places than in my particular spot. Paul, get a new envelope of seeds. Try Big Beef again NEXT year and then report.
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Post by paquebot on Aug 16, 2019 20:59:04 GMT -5
A true beefsteak should have small seed locules throughout the fruit and in no particular pattern. If there are large locules/pockets of seeds, they are slicers or anything else depending on size. However, there are a lot of large varieties with seed locules arranged only around the outer edge. They are actually meatier than a true beefsteak. Many also refer to them as a beefsteak and I don't dispute them. To me, they are big slicers.
Martin
The truth is more important than the facts.
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Post by brownrexx on Aug 17, 2019 7:32:45 GMT -5
paquebot, paulf, I think that Big Beef meets this definition of a slicer but I still like them since I use most of them for sauce. I have heirlooms for tomato sandwiches.
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Post by paulf on Aug 17, 2019 7:43:07 GMT -5
I am with Brownrexx. The (not so) Big Beefs will most likely end up at the Post Office for townspeople to take home. Those folks don't care what the varieties are, they just like a tomato. I have my regular tomatoes for everything including sandwiches.
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