|
Post by paquebot on Aug 17, 2019 11:26:43 GMT -5
When you get right down to details, there really are few beefsteak varieties. Most are just large slicers. If you can find a picture of a sliced Pink Ponderosa, you will see a true beefsteak.
Martin
The truth is more important than the facts.
|
|
|
Post by carolyn on Aug 17, 2019 16:02:47 GMT -5
My big beef's are 16+ ounces regularly... I think you should give them another try. if not those try primo red. Really nice dependable red slicers. but I do grow those in the high tunnel not outside ( I just have never tried them outside.. big beef i grow inside and out.
|
|
|
Post by paquebot on Aug 18, 2019 13:38:25 GMT -5
Continuing on the beefsteak mode, processed 3 large-fruited varieties today which would be welcome in any garden. The largest one were mostly over a pound, Makedonski. The seed locuies were arranged in particular pattern and there was a definite core. I would call it a utility type because of that core. T. C. Jones had lots of fruit around a pound. Seeds were sparse and arranged around the outer edge and just a slight hint of a core. Tatiana calls it a slicer type but beefsteak shape. Third was Rosella Purple, a dwarf but full-sized 3" to 4" fruit. Smallest of the three that I worked but a true beefsteak. Seed locules were small and in no particular pattern and no hint of a core. Great for sandwiches!
Martin
The truth is more important than the facts.
|
|
|
Post by hairymooseknuckles on Aug 18, 2019 15:23:13 GMT -5
My two cents. I don't really grow for taste. I grow for sentimental reasons. Porter Yellow Pear Red Pear (first tomatoes I ever grew.)
Sungold
Mini Gold - (Given to me by a Ted Maiden)
Ada's Red Hope (A lady on OG gave it to me years ago. Ada was her Aunt.)
Black Cherry and Fuzzy Peach (Given to me by Stormy-weather-3 from Garden Web)
Cherokee Purple
Costoluto Genovese (given to me by Train from Idig)
Joe's Pink Oxheart (given to me by Margie from Idig)
JD Special C Tex
Ruby Pearl (Given to me by Bama from Idig)
Hillbilly (Given to me by Carol Moss from OG)
Purple Haze (Given to me at F3 by Bill Jeffers from Idig. It's at F8 now.)
Mexico (Given to me by Idig Member, notes not in front of me)
Italian Market Wonder Given to me by Trudi from Winter-sown)
And though they haven't been grown by me multiple times, I have some new favorites.
Frosty Pink Plum
Hawaii Yellow Cherry (Given to me by Spike)
1884 (Given to me by Paquebot)
That's all I can think of off the top of my head as far as stuff I will continue to grow. I know there's more, but my stuff's in the freezer.
|
|
|
Post by domination2580th on Aug 20, 2020 0:46:58 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. I'd love to give all these a try. I just get the local stuff sold....Roma, big boy, ect.
|
|
|
Post by september on Aug 20, 2020 10:01:06 GMT -5
hairymooseknuckles unfortunately gave up his internet and quit posting last year. I have three of the ones you wanted, but my seeds for them are really old, like 8-15 years, have not grown them lately so might not germinate well. Maybe someone else can help you out, or try one of the specialty seed companies like Tomato Grower's Supply www.tomatogrowers.com/Heirloom-Varieties/departments/46/
|
|
theozarkan
Junior Member
Posts: 9
Joined: March 2019
|
Post by theozarkan on Jan 5, 2021 22:08:15 GMT -5
I will probably always grow a few early girls because I'm always in a hurry to get that first ripe tomato of the season. I grow them in mineral tubs and try to get out as early as possible. Sometimes I will have to cover if it gets too cold but it's usually just a few plants so not a big job to baby them as I need to.
Kentucky Beefsteak is another I will probably always grow. I freely admit it's not a great producer for me but I love those big ole orange tomatoes. My favorite for tomato sandwiches.
The last must grow for me is a cherry called Blush. I can't get enough of them. They never make it to the house. I will usually have in containers scattered around the property so I can grab a few to snack on as I go by.
|
|
|
Post by Laura_in_FL on Jan 6, 2021 11:09:20 GMT -5
How are the skins on your Blush tomatoes? I really enjoyed the flavor profile on that one, and they are very pretty. But on mine the skins were kind of tough.
|
|
theozarkan
Junior Member
Posts: 9
Joined: March 2019
|
Post by theozarkan on Jan 6, 2021 20:06:51 GMT -5
Yea a little tough maybe but I've still got most of my teeth left so I manage okay. At least they are not bad to split though.
|
|