Tomato Growing Thread 2023

I'm using sisal now.

 

I think I have a few JF seeds put away. I'll be offering out various seeds here after I've finished this year's seed saving. Remind me then and I'll get you sorted.

 

Tray of dark lovelies this morning. Mix of Kennedy, Dwarf Wild Fred, Dwarf Mary's Cherry, Der Kleine Doctor and Not Black Truffle.

 

Today and recent pickings. Sungold is super sweet this year, and tomatoes don't split. I have Hundreds and Thousands, De-Barao Black, Black Cherry, Green Dancing Fingers (taste like a sweet fruit), Yaponka, Gourmandia f1 (find it tasty despite been f1), Bullheart black, Lavender Lake, Purple Heart, Tasmanian Chocolate, Wild Fred.

 

Lovely assortment you have there! How are you finding de Barao Black? As you've probably spotted, I like the deep colours. I have seed but not tried growing it yet.

 

I've been seed saving again. Dinner money envelopes are great for storing seed until it's thoroughly dry and can go into ziplock bags in the fridge.

 

Thank you. I found it delicious, slightly behind Black Cherry if to compare taste intensity. I noticed that ready ripen tomatoes can be left for a longer on the plant, no harm. Plums of lovely shape. Stores well for a few days in the kitchen too. Here is my plant (still learning, not ideal), already picked quite a few tomatoes from it.

 

At last I have a couple of toms ripening on the balcony! It's just the one truss for the moment from the self-sown plant!

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Hurrah! Finally!

 

Ah, that's interesting because I find Black Cherry a bit meh, but I know a lot of people rave about it. I have "Black Russian Cherry" growing this year. I thought "Ooh! Black Russian in cherry size!". Turns out, it's just that Black Cherry found its way to Russia, whereupon some seed found its way back West. It's like a bloomin' tree, though.

 

"My greenhouse is a temple."

 

And light it up like Blackpool Tower!

 

I might be limited to only having a few tomatoes on my Beefsteak F1’s- but it has still resulted in me having a tasty tomato yum, yum.
I had one yesterday on toasted wholemeal bread for a late breakfast with a pinch of salt and it was delicious!

3 more will be ready in the next couple of days and I did have plans of stuffing them with cheese and meat; baked in the oven? - but now I’m thinking it will be a shame to diminish the wonderful taste by having them just by themselves

 

They certainly look delicious!