I'd like to give an update on my tomato crop this year. I grew four types.
Large heritage beefsteak.
Medium stripey heritage
San Marzano plum
Golden promise cherry.
By far the best flavour is the San Marzano. It is sweet and dark and tastes like a ripe fruit not a sour or mushy vegetable.
The large beefstake are excellent for a salad but lack acidity and are therefore a little unexciting.
The heritage medium stripey are nice but have harder, thinner and more sour skins and are neither one thing nor the other. They are also quite dull to taste.
Golden promise is nice but as with all cherry toms it has too much skin in ratio to flesh. Inside is very firm (exact opposite to Beefstake) and has a very liquidy inside with hard sour pips so when you chop them they spooge all over the place.
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Sorry. I feel I have betrayed you all. but in particular you.
I have a vegetable garden, and live in the country where we have nothing else to do but grow unfeasibly expansive, and sometimes penis shaped, vegetables.
and fruit.
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Is the fruit penis-shaped too?
Asking for a friend.
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Aaaaaaaaaaaaaaaahhhhhhhhhhhhhhh San Marzano. I didn't know they could achieve their potential without actual Italian sunshine.
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they were looking a little pasty until last week when they moved from orangey red to deep, deep dark red and sugary
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are you talking penisy fruits, old bean?
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No not really. I was just trying to drum up trade for the thread. I did produce a lot of marrows or perhaps more relevantly, courgettes and carrots this year.
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Hmm. My san marzano are a bit bland but then again I’ve been picking them when they are light scarlet. It’s the sungold that have exceeded hopes and are possibly the nicest food I’ve ever tasted.
So leaving the plums longer to go a deeper colour is a good tip
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wait until they are the colour of blood.
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What’s the difference between a heritage tomato and an heirloom one?
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£2 a kilo
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I think it's the same thing. It just means old stock, traditionally pollinated, non-hybrid cultivar.
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Great yield. Beats paying £8 for a mixed punnet at borough. Tomatoes are so beautiful. And tasty.
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Fried green tomatoes at the whistle stop cafe
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i’ve saidnthis before, the beefstake are best for cooking.
I cooked up all ripe toms for sauce safely in the freezer as brexit stash before coming on hols. *polishes domestic goddess halo*
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We had two lots that survived - neighbours grow seedlings and sell them for charity at the end of their drive. We lost the ID sticks so had no idea what we were growing.
One turned out to be a classic normal sized tomato. Red, juicy, perfect for a bit.
The other has grown huge misshapen things. Assume something akin to a beef tomato but heart shaped with a puckered bottom. Calm down there Abbs. One looked like a proper Balzac. As said above, great in stews/bol
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I toyed with the idea of growing fruit and veg in our garden but decided it would probably be a waste of time because Gwen dog would eat it as fast as I grew it.
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It was unlikely to get off the ground anyway because, despite coming from generations of farmers, I don't like physical labour or getting mucky hands.
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tpmatoes are pretty easy tbf. You could squish a cherry tom from the supermarket underfoot on the patio and have it germinate between the cracks in about a fortnight.
the only difficult thing is the support, you need about the same scaffolding as required to rebuild notre dame
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