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Post by flowerpower on Jan 8, 2010 5:34:04 GMT -5
The purple foliage is really cool. I think I would grow a blue mater as a decorative plant. It would look really nice with some cherry sized fruits. I see Tom is working hard on this. I really appreciate that.
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Post by Penny on Jan 8, 2010 6:55:44 GMT -5
I am excited to try it, its the color that i think is so pretty.
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Post by Earl on Jan 8, 2010 7:50:28 GMT -5
thehills and others:
the folks I got my seed from have requested me to pull any plant that does not represent with a blue stalk and foliage so the variety can be "led" to being all blue. The quicker we all did this the more "pure" the strain would lean toward being BLUE It's a method of culling.
It's just a suggestion.
Earl
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Post by ozarklady on Jan 8, 2010 12:33:14 GMT -5
I am excited to be getting seeds, by way of Alan. I am thinking... chickens peck the red ones, and I have to protect the fruit constantly, perhaps the color will be protective coloration. I also think perhaps bugs will be confused and leave it alone. The photos of the tomatoes are awesome, I can't wait to take my own photos of them in my garden. But what really is floating through my mind... visions of blue/purple salsa, with purple tomatillos, and purple peppers, maybe red onions (closest to purple that I am aware of). A culinary delight, okay, I know you said the taste isn't great, so maybe some juice from a more flavorful one, to add more tomato taste... But I can imagine how gorgeous this dish will be. How about serving Hamburgers with red lettuce, White onions, and blue tomatoes? Not your norm for sure!
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Post by iva on Jan 8, 2010 14:31:33 GMT -5
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Post by iva on Jan 8, 2010 14:33:23 GMT -5
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Post by pugs on Jan 8, 2010 14:53:54 GMT -5
Very nice Iva. Thanks for the pictures.
Pugs
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Post by thehills on Jan 8, 2010 15:13:48 GMT -5
Iva - Thanks for the photos :-)) They are fabulous! Mine looked just like that, with an early start and a bit of luck this year I hope to have more fruit. Although I am anxiously awaiting what all the talented breeders are going to develop in future years :-)) A blue stripe would be fun.
Earl - Thanks for your note on the purple foliage, I hope to grow out a number next year from my saved seed. I will have to look back and see if I have any plant photos, but mine I believe were green foliage, maybe slightly purple hue, but not like the earlier photo. However, we never really had a warm period of any length here this year so I wonder if that had an impact. Thanks again. thehills
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Post by ozarklady on Jan 8, 2010 15:51:23 GMT -5
Very beautiful photos. Question: I tried saving seeds of tomatoes, right off of my plate. In this way, I could taste the individual fruit, and save seeds from only the wonderful ones. I put them on paper towels... that didn't work so well, I can't get them off of the paper towels.. I have no idea if they will still grow. I have read how you must ferment them to get the seeds... I want to do both eat or at least taste a tomato to know which is the perfect one taste wise... and save seeds too. Is this possible or a pipe dream? Looks like lots of seeds in these. Can you eat all but one slice and still ferment it? I warned you all I am new to seed saving... But very eager to learn.
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Post by sandbar on Jan 8, 2010 16:28:06 GMT -5
OL, here's a brief primer on tomato seed saving via fermentation: Firstly, when you slice open a tomato you will notice that a gel surrounds each seed. This gel is a germination inhibitor and must be removed in order for the seed to germinate. Thus, it is imporant to remove the gel coating before drying the seeds. I have saved many a seed from tomato slices. I just be sure to get enough gel and pulp in the jar to allow the fermentation process to succeed. I put as much as I can into a plastic cup (I use the little plastic Dixie Cup-sized cups for small amounts of seed), leave it uncovered and set it somewhere warm to begin to ferment. DO NOT ADD WATER because this may cause the seeds to begin to germinate when the gel coating is feremented away. Also, please be aware that it will stink. It will take several days for mold to completely cover the top of the seed/gel/pulp mix and by that time the fermentation process should be complete. You should now take the cup and add a little water to it and stir the contents. Pulp, bad seed and other debris will float to the surface where it can be spooned or drained off. Keep adding water, stirring and pouring off until the water is clear and you have nice clean seeds on the bottom. I also do something that may not be necessary. I pour the cleaned seeds into a small strainer and scrub the seeds under running water. I want to be sure they are nice and clean. I have read of folks using "Ajax Scouring Powder With Bleach" to aid in the disease neutralization process (seed borne diseases are a concern and the fermentation and Ajax w/Bleach process helps prevent problems). Next, I pour the cleaned seeds on a plastic, foam plate to dry (or glass, stoneware or plastic ... you want a non-water absorbing surface to put the seeds on lest they get stuck, such as what happened with your paper towels). Label the plate with the variety name and place somewhere with adequate air ventilation and where it will not be disturbed. I don't know how long thorough drying takes because I always seem to get off on another project and come back two or three weeks later and realize I need to put them in envelopes ... While the seeds are drying on the plates, I try to separate tham as much as possible to keep them from sticking in clumps. I stir them for the first few days, breaking up and separating any clumps of seeds. Tomato seeds are very easy to keep and sometimes you can find a treasure right on your plate! Only downfall of saving seeds from just one tomato is the narrow scope of the genetics available in that single fruit. If you are trying to preserve a variety's genetics, that is not a sufficuent seed sample. However, if you just want to try and grow that fruit for yourself, then I don't see any problem with that. I would make folks aware that if you trade seed with them from that one fruit that you mention that fact. Especially if they are a seed-preservationist type like Dan, Val, Michel and many others on this forum. In regards to the seeds stuck to your paper towel, I would tear of the bits of paper towel that has seed stuck to them and wet them and try to separate the seeds from the towel. Then, use Ajax w/Bleach and give them a good scrubbing. Then, after they dry, do a germination test and see if you have anything worth keeping. I think Jim does the Ajax thing ... can't remember ...
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Post by ozarklady on Jan 8, 2010 16:40:32 GMT -5
Cool. I wonder, if I can cold stratify the seeds on the paper towels and still get those to germinate. They didn't ferment at all just dried on the paper towel. I know that the genepool is better served with more variety. I would rather save 1 seed from the best of 12 plants than 12 from just one fruit. But, I want the best tasting ones. I have noticed flavor variances in many tomatoes and peppers as the growing season proceeds. And I really don't think it is just my taster... ha ha It seems to me, and I could be wrong... the early fruits are light and fruity... But the later fruits are richer... and in the case of peppers hotter, even when not a really hot pepper. I just notice change based on season or temperatures or something. I don't know if that is purely seasonal reaction or a feature that can be stabilized. But, testing my theory is all I know of to do to see if they all taste the same, the next go round or if the late season ones are exceptional all along.
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Post by freedomsailer on Jan 8, 2010 18:49:29 GMT -5
Never ate a mater i dint like. ;D
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Post by sandbar on Jan 9, 2010 0:11:46 GMT -5
Never ate a mater i dint like. ;D I'm glad to hear that you've never eaten a grocery store tomato!! ;D
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Post by sandbar on Jan 9, 2010 0:14:27 GMT -5
OL, here is a tomato seed saving link I found in another thread: www.victoryseeds.com/information/seedsave_tomato.htmlThey do things a little differently than I, but I'm sure they have excellent results. Nice pics and good advice. They do use something I've considered using ... coffee filters ... to help wick away the moisture thus speeding the drying process.
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Post by ozarklady on Jan 9, 2010 1:24:39 GMT -5
That is a good link. I also downloaded the seedambassador seed saving link. I have never eaten a vine ripened, home grown tomato that wasn't wonderful. I have ate many from the grocer, that had a bit of a tomato look, but no taste. Since, I still have homegrown ripe tomatoes at the moment... I think I will practice! ha ha Well, they are beginning to get overripe. They were green and hard when I brought them inside. I wonder if the seeds had time to mature?
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