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Country Discussion Topics
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Your favorite tomato plants
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Archie    Posted 01-30-2005 at 16:14:54       [Reply]  [Send Email]
Hello all.
What is your favorite kind of tomato? I know the area you live in has some limits on it. I am going to start some plants about the end of February. I usually plant Stones, and rutgers for canning. Beefsteak for table use. Have a good evening. Archie in southwest Missouri.


Bkeepr    Posted 01-31-2005 at 08:23:54       [Reply]  [No Email]
We plant several varieties every year, normally around 75 plants total.

We plant Celebrity and Homestead for our main crop fresh eating tomatoes, and Roma and Amish paste for our canning tomatoes. That mix seems to ensure we get a good crop no matter what the weather turns out to be...hot, dry, wet, cool. We also usually plant a couple of plants each of pineapple and potato-leafed tomatoes, plus a new-to-us variety or two to see if we're missing anything.

Tom A


screaminghollow    Posted 01-31-2005 at 07:50:15       [Reply]  [No Email]
We love the smaller varieties, the yellow pear tomatoes, red and yellow plum tomatoes, the yellow and green cherry tomatoes and for drying, nothing beats barbara. We don't like the large slicing tomatoes as much.

We have some volunteers that come up every year, and it is a mystery what variety they are, the tomatoes are early, and uniformly two inches round & red. They are a good size for marinating in quarters, with some feta cheese.

For a real treat, there is a plant related to the tomato,that gives a small little husk covered tomato like fruit about the size of a large pea. Picked at the very end of the season, they are sweet and citrus-y flavored. Some folks call em ground cherries, others call the cape gooseberries. My elders called them "Jew Cherries." They make great pies.


Hal/Ind    Posted 01-30-2005 at 19:46:44       [Reply]  [No Email]
We like an heirloom called Amish Paste. It's about twice the size of Romas and very meaty. Only one greenhouse around here sells the plants. Also plant Rutgers and Beefsteak.


Mike Ga    Posted 01-30-2005 at 19:20:31       [Reply]  [No Email]
I like the celebrity and rutgers for flavor. I make a manure tea.
2 gallons cow manure
1 gallon mushroom compost
1 cup kelp meal
2 tablespoons epson salt
20 gallons water
I cook this in a 30 gallon minnow tank with an aerator. I add all ingrediants to the minnow tank with aerator turned on and covered for three days stiring twice a day to stir up bottom.
On the third day I pour around my tomatoe plants. You can make with anything but you will need an aerator with a sandstone at the end for best airation.
I promise you will get a better yield with this method. If you don't want to use aerator it will still help your plants just by making a manure tea by letting it steap for a couple days and pouring around your plants. You would not believe how many more tomatoes per plant you will get with this.


Tinker    Posted 01-30-2005 at 19:06:09       [Reply]  [No Email]
Best eating tomato is BRANDYWINE.


Alias    Posted 01-30-2005 at 18:48:22       [Reply]  [No Email]
For just plain good taste, I like Burpee Delicious. But, they are an heirloom and as such are more susceptical to blight. Gor canning and juice, I get good success with rutgers. Of course, I put out about 6 to 8 different varieties just in case some don't make it....gfp


Terry in WV    Posted 01-30-2005 at 18:43:07       [Reply]  [Send Email]
OX Hearts, yellow with red streaks, beef steaks, Been saving them for years, since my grandmother died, Will plant mine on presidents day as I can remember it yearly. I think granny planted hers near Washington's birthday according to the moon signs.


donna in w.v    Posted 01-30-2005 at 18:59:14       [Reply]  [Send Email]
I'm in Greenbrier County in West Virginia .Where are you? Do you grow west virginia 63's?


Sandy    Posted 01-31-2005 at 08:00:46       [Reply]  [Send Email]
Hi Donna, I'm in Pocahontas Co. Where did you get the WV 63"s?


donna in w.v    Posted 01-30-2005 at 18:25:18       [Reply]  [Send Email]
love romas for sauce and paste but for juice i use mortgage lifters and west virginia 63. hubby's fav is golf cherry,cherry tomatoes bout as big as golf balls. they are good roasted with garlic,olive oil,and italian seasoning


Sandy    Posted 01-31-2005 at 08:03:58       [Reply]  [Send Email]
I like useing the little green cherry tomatoes that are left at the end of the season to pickle.


Dave 2N    Posted 01-30-2005 at 18:08:36       [Reply]  [Send Email]
Supersonics!


KatG    Posted 01-30-2005 at 17:19:30       [Reply]  [Send Email]
Beefsteaks are our favorites...MAtt is famous for his tomatoe growing and he always plants them...Me?...I am famous for eating them "maters..lol..How you doing Archie???...I love MO...KAtG


Jim@concordfarms.    Posted 01-30-2005 at 17:15:01       [Reply]  [No Email]
Rutgers for canning. Brandywine for everyday table use. I keep hearing about several different Russian breeds. I may try 1 each of 3 or 4 of them this year. I like yellow tomatoes too, like Lemon Boy but no one else in my family does. Like someone else said, the new grape tomatoes have a better flavor than the cherry types. Jim.


Greg    Posted 01-30-2005 at 17:01:22       [Reply]  [No Email]
My dad always planted more Jetstars than anything. I experiment with a few different one's every year, but my majority is still Jetstar.


Donna from Mo    Posted 01-30-2005 at 16:40:19       [Reply]  [No Email]
You can't beat Rutgers, but that variety gets blight here. Now I use Jet Star, mostly.


steve19438    Posted 01-30-2005 at 16:40:18       [Reply]  [Send Email]
"better boy" were my favorite for many years. i think "burpee" discontinued them, anyways i can't get them around here.


Peanut    Posted 01-30-2005 at 16:22:52       [Reply]  [No Email]
Hey Archie - I am from MO too. I am not a big fan of Beefsteak 'maters. I haven't gotten a good crop of real "sliceable" tomatoes.

I like Early Girls for slicing. Good crop turnout too. Nice fresh flavor as well.

For canning I prefer the fail-safe - Roma tomato. Mostly meat and high acid concentration for preservation. And the taste !!!!

For the pop-in-your-mouth, ditch the cherries and grow grape tomatoes. They are reductions of the Romas and have the same intense flavor.

I eagerly await other posts.


Randy    Posted 01-30-2005 at 16:22:42       [Reply]  [No Email]
My ex lives in NY and has a short growing season. Of late she has been getting European varieties. One is Russian and a cool blackish color.


Sandy    Posted 01-31-2005 at 08:07:48       [Reply]  [Send Email]
I have a pretty short growing season here in WV, too. Heard about a variety that grows in Alaska, real fast grower, anyone know anything about this?


Randy    Posted 01-30-2005 at 16:30:18       [Reply]  [No Email]
Here's what the ex has. Alladin's Lamp, Shuntukski Giant, Bogatyr, Persey.
She wants a bit bigger garden this year so I guess before my season starts I'll have to get up there for a day.


Betty oh    Posted 01-30-2005 at 19:20:16       [Reply]  [Send Email]
Personally, we grow a huge Italian tomato like the roma, but so much larger, abut 6 times bigger than the normal Roma. Seed came straight from Italy. Been savin seeds for years. wonderful for canning and sauce and paste and chile and spaghetti sauce, but plant about 35 different varieties. Cousin plants about 99 different varieties, but he sells to restaurants. wwe have green orange, yellow, red and of course the Italian tomatoes. If you would like to try them email me and I will send you about a dozen seeds.


SusieQ    Posted 01-31-2005 at 03:51:36       [Reply]  [No Email]
I like the better boys, better girls, they still sell the plants here, and german pinks, I also plant a lemon boy....tasty yellow tomato, less acid. Very good...but then I like any kind of tomato.....and simply drool when it is ripe, and time for a BLT....and we also love fried green tomatoes, anyone else love these too?


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