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--- Quote from: CharlesH on July 28, 2019, 02:38:48 PM ---  I have tons of San Marzano tomatoes for saucing, lots of basil for pesto, and okra because it’s not as common in our area. 

--- End quote ---

Tell me about those. I haven't heard of them.
I usually plant 4-5 varieties, and have determined to settle down to 2 main ones, Early Girl and Abe Lincoln.
I also want to try a revived seed that has came back, a Missouri seed named Ivan.


--- Quote from: Stwood on July 28, 2019, 05:34:33 PM ---Tell me about those. I haven't heard of them.

--- End quote ---
Technically I guess I should say that I’m growing seeds of San Marzano tomatoes.  The tomatoes are like Scotch, if they don’t come from San Marzano Italy they technically aren’t San Marzano tomatoes.  That said, you can find the seeds easily enough.
They are a plum tomato and each plant tends to thrown off tons of fruit for me.  As raw tomatoes they are nothing special.  Kind of bland in fact.  But the skins come off easily, they don’t have a ton of seeds, and I think they make a great sauce (A tad sweeter than others).  I’ve heard they are less acidic but the sauce has always canned up well for me without added lemon or vinegar.  That said, I haven’t looked into the acidity for water canning issue, so maybe I should check Ball to make sure I’m being safe.
I like them for the prolific amount of fruit they produce and the sweet sauce.

Ok thanks. I may look into those. Determinate?

Some of my secondary I planted this year as a backup was Amish Paste. So far, I'm not impressed with them. Indeterminate, has some crazy long vines, poor flowering for the amount of vine. And the aphids and horn worms love them, more than the other varieties. But they are just at the *just a few* picking stage, so it may change.

I planted 8 Mortgage Lifters as a trial also. Huge heirloom tomatoes. But as usual, always has that dark, hard streak on the bottom side like some heirlooms do. Hard to get a full tomato after it's sliced/cut up.

Indeterminate, but they do not vine out all over the place like an Amish Paste.  I use cheap tomato cages and the plants rarely challenge them.  And while I do consider them indeterminate, they do have a big flush of fruit at one time and much less fruit before and after.  But I do generally keep them in the freezer until I have all I need for the next year’s sauce.  Then thaw them (I’m not a fanatic about getting skins off, but freeze and thaw does make that easier), pulp them, and cook them down about 50%.





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