Thursday, October 13, 2011

Tomatoes - Lots of Varieties, Heirloom and Otherwise

There are literally bushels of tomatoes rotting away in my garden.  Every year I so over plant.   But in the spring 24 tomato plants look like so little.  I forget that each one will produce a couple of baskets of fruit in the fall on a good year, and this was certainly a bumper year.  I grow several varieties of heritage tomatoes every year, just because they are favourites flavour-wise.  The I also grow a few modern types, because they also have other redeeming qualities.

Ghost Cherry - a wonderful mild flavour, with an almost fuzzy skin - very unique

Indiche Fleish - called the black tomato - actually kind of a brownish cast - very flavourful
Cobra Greenhouse, grown in the garden - very uniform shape, no cracks

Brandywine - huge, pink, my favourite for taste - excellent for open-faced sandwiches
Sweetie Tomatoes - very sweet, great right to eat right in the garden.
I did not include photos of the two old standbys Roma and Beefsteak, because I'm sure everybody is familiar with them.  Roma are the pear shaped, paste tomatoes, for sauce, and Beefsteak are the other large slicing variety.

And that is about all I have to say for today.

Musings and meanderings from the Musical Gardener.


  1. I only plant four varieties and this year it was 12 plants total. They are long gone. Late blight? I don't know.

  2. I have been making fried green tomatoes this past month for my husband. I hate for the tomatoes to go to waste and that is a good way to use them up.

  3. They do freeze well, better with the skins off, but I know when you have too many it is just too many.

  4. Before the birds, squirrels, and worms, I got one big red (don't remember what kind) tomato, and one cherry tomato off another loser. The desert has killed my GREEN thumb!

  5. I overplant tomatoes too, but my dogs really appreciate their tomato snack bar! Yours are gorgeous.

  6. Tomatoes are my all time favorite.
    We freeze the extras and use them for anything that takes tomatoes. Freezing is quite simple. Take the skins off by pouring boiling water over them and let them sit about 30 secs. Throw the tomatoes in a plastic bag.

  7. We have a lot of tomatoes here in Italy, but not so different...


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