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Post by richardw on Jun 17, 2015 0:19:44 GMT -5
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Post by Joseph Lofthouse on Jun 17, 2015 2:00:37 GMT -5
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Post by richardw on Jun 17, 2015 3:00:37 GMT -5
Thanks Joesph,righto then, i might as well sow some very soon and see how it does,being a dwarf it might be ideal for the tunnelhouse.
And what did you think of its taste?
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Post by Joseph Lofthouse on Jun 17, 2015 11:50:54 GMT -5
And what did you think of its taste? I just grow tomatoes... I don't taste them. Bleck! This summer I'm growing out around 150 plants that are either F2 hybrids, or varieties that are new to my garden. Because it's a breeding project, I am committing to taste a fruit from every one of them. Uugh. Not looking forward to that. Perhaps at the end up the year I'll be able to say, "Yes I tasted every tomato, but I didn't swallow!" |
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Post by imgrimmer on Jun 17, 2015 16:19:02 GMT -5
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Post by Joseph Lofthouse on Jun 17, 2015 16:26:14 GMT -5
imgrimmer: I don't care for the taste of raw tomatoes. They are fine if cooked with lots of other ingredients such as sugar, salt, onion, garlic, pepper, and chicken. Sometimes you might catch me snacking on an orange tomato such as Hillbilly or Sungold. So this year, I have about 50 plants started which are an F2 hybrid cross between Hillbilly and Jagodka. I'm intending to select among them for better tasting tomatoes. That will probably mean orange tomatoes. I'm also growing every variety of orange or yellow tomato I could acquire from the local nurseries this spring.
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Post by imgrimmer on Jun 18, 2015 16:45:04 GMT -5
I like baked and cooked tomatoes very much but fresh tomatoes taste great.
I eat cooked tomatoes not very often, most of the year I don`t have enough tomatoes to cook a proper meal out of it, only in August there are plenty in the garden. That is the best time of the year!
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Post by richardw on Jun 19, 2015 14:25:30 GMT -5
I'm with you on that one imgrimmer,99% of tomatoes in this family are eaten raw and only about half only ever make it through the door
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Post by Al on Jun 20, 2015 1:01:36 GMT -5
When my tomatoes are cropping heavily (August & September), there are too many to eat fresh in salads etc. They sit in big bowls, whenever some look like they might get over-ripe I cut them in half, throw them in a pan & cook until liquid. Force through a sieve & you have lovely passata, reduce this by simmering for a great pizza sauce. Freezes well.
I also peel a few batches of well ripened fruit & pack into preserving jars, these go in a very low oven for about 45 minutes, I then nudge the heat up a little & check after a few minutes. I like to see just a few bubbles slowly forming which indicates the liquid is near boiling point. Turn of & leave. Screw top jars need tightening, clip-top are just left. Check a good seal has formed next day & you have cooking tomatoes for the winter.
I have had more liquid than I would ideally like coming out of the varieties I have been growing. So am still searching for types with more flesh / dry matter. Orange Banana & Grushovka are supposed to be paste types but still seem pretty full of liquid when I press them into jars. I never need to add any water, the tomatoes just submerge under their own juice. Could be a cultural thing, lack of sunshine & heat?
I am growing De Colgar tomatoes for the first time, these Spanish storage or "hanging" tomatoes are meant to keep for months hung on a nail. Thick skinned & greenish, I don't expect them to be good in a salad. But if they keep until Christmas with no freezing or bottling required that makes them worth having I reckon.
Still waiting for my first ripe tomato, looks like it will be Stupice.
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