2013 Tomato Growing

Black Krim is supposed to be a beefsteak http://tatianastomatobase.com/wiki/Black_Krim

 

@Kristen But on the other hand, if they weren't miss-labelled, then you may have the makings of a new variety of salad sized Black Krims - which tasted the best, small or large fruited?

 

Didn't have a chance to taste them side by side, so not sure. Most of the large ones went mouldy - I probably left them too long hoping they would get more black ... I have since read it is heat that makes them go black.

 

Both Mrs M and I have been eating my saved seed - of an unamed variety - for the past couple of months like Smarties. Suddenly they taste like the supermarket strain that they were derived from. After a couple of nights of sub 6 degree temperatures it bears out trhe theory that dropping the temp below 10 degrees kills the taste.

 

I've been clearing my tomato plants today....all the 'regular' ones do have the odd fiberous roots coming out of the bottom of the pots....but look at these roots from my 2 grafted plants....

 

@Loli could you please remind (tag) me with details of the rootstock used?

 

@Scrungee ....One was Gardeners Delight RS and the other Arnold F1

 

Which rootstock on the RH side with the most vigorous roots?

 

It was the Gardeners Delight Scrunge...which i was more suprised at...saying that there's alot more of the roots still in the ground where they'd grown through the gravel ....both had Beefmaster scions..and the stems were just under double the size of the regular tomatoes...

 

Have done my final tomato harvest of the year this morning except for some odd green ones. Surprised since I only had a small numbeer of plants this year and they had to fend for themselves for 5 weeks while I was away that they did so well, everything seems to have come good very late this year. Bit of a mixture here of Ailsa Craig, Alicante and Marmande plus a few other bits there as well.

 

Nice looking harvest you've got there!

 

What a beautiful sight GG. what will you be doing with them ?
Jenny

 

Yes, not bad for the straggler harvest. I've already put a lot of tomato stuff up in various forms.
For this lot then Jenny ... firstly, eat plenty fresh. Then ...

Tomato garlic and herb sauce, reduced down to a decent thickness and then portioned and frozen for a summery taste through the winter.

This is one of my favourite tomato recipes:
http://www.nigella.com/recipes/view/moonblush-tomatoes-58
Last year used cherry toms but will try with regular ones this year and got a few trays in the oven already .... pop into a pasta sauce, perfect stirred through linguini with good quality olive oil and garlic, great on toast, served with warmed goats cheese, or just munch, I find they don't last long in this household but keep for a while in an airtight container. You can also mess with the recipe easily, I love it with garlic scattered on top.

I want to give some to neighbours who don't grow their own and with the remains perhaps tomato relish.

Cheers GG

 

thanks for the Nigella link GG. I have some biggies that I need to harvest and I think I will do it a la Nigella with garlic oil and freeze them in bags of about 8 ounces,
Jenny