This year I decided to try a bunch of different kinds of tomatoes and do an informal study. There were 17 varieties all together. Here I present my determinations:
Here we have the red Rutgers, the small orange Zlatava (a Russian variety) at the bottom, the big yellow on the left with the red blush is called Mr. Stripey, and the other yellow is Yellow Oxheart. After extensive study in our test kitchens, we have determined the following:
Rutgers is best used in canning. Well, duh. It was sort of developed for that purpose. It's not a bad slicing tomato, but it's not very big. It is also fine in salads.
Although it did not perform as I expected, Zlatava makes a very nice salad tomato. Tasty and sweet but not too sweet. It's not a cherry tomato. I would grow this one again just for salads. Zlatava was touted as a large yellow tomato with a pink interior. The images that accompanied the seeds showed a tomato cut in half that resembled a pink grapefruit. Not so much. But it's so tasty I don't really care.
Mr. Stripey really shines in a BLT. It's not as 'tomatoey' as some I've had, but it's quite tasty with the bacon. It is reminiscent of a beefsteak but not as watery, I thought. Given my choice between Mr. Stripey and a beefsteak for my BLT, I'd choose Mr. Stripey. For some reason, my Mr. Stripey tomatoes don't look a lot like the picture on the plant ID tag. I'm not complaining. They're wonderful.
The Yellow Oxheart is just good eating. It seems like it is lower acid than a run-of-the-mill red tomato, but I haven't done a side-by-side comparison or any pH testing on which to base my conclusions.
Some varieties not pictured are San Marzano and La Roma. Both are paste types that performed as expected when prepared for sauce. I would not recommend them for eating on a salad as they are pretty dry. But they are perfect for saucing.
Black Krim. Never made it out of the garden. I ate the first one on the spot and after that they were all eaten the exact same way. Very, very tasty.
Black Prince. I did not get a single ripe tomato from the plant I got. It set a few fruit and then just stalled. I keep waiting and hoping...
Pink Brandywine. A very pretty heirloom type that the grasshoppers and birds seem to LOVE. I've only gotten a couple of unblemished fruits.
Green Pineapple. Very odd looking and because of the green color, I missed the first few fruits and they rotted on the vine. Sweet and tomatoey with rather delicate and easily bruised flesh. Really good on a plate with some salt.
Of course we had some Beefsteaks. Good old dependable beefsteak types are the best in sandwiches and eaten fresh. These were no exception.
'Sun-Dried' tomatoes were a meaty, paste type that did not perform well. Only a few fruits set before the heat of the summer took the plant out.
'Champion' set a lot of small tomatoes that taste okay. Nothing special to me anyway. Sized about like the Zlatava but nowhere near as good. The plants are on the smaller side and might do well in limited space.
This year we did three varieties of 'cherry' type tomatoes.
Super Sweet 100 is an annual favorite at our house. One or two plants gives us way more tiny tomatoes than we can hope to eat. They are sweet and juicy and surprisingly easy to store when dehydrated. They make a nice topping for pizza or a mix in for casseroles, pasta, meatloaf, soap, etc.
I had never grown Yellow Pear before this year. I had tried a plant last year but it didn't make it to the fruit bearing stage before a blight took it out. So this year I got seeds and started a couple dozen plants with the hope that one of them would give me some tomatoes.
Holy crap.
None of them died. I have yellow pear tomatoes everywhere. That might not be such a bad deal if I actually liked how they taste. They are a very pretty little pear-shaped tomato with a lovely yellow/gold color and almost zero tomato taste. I dried a few to see how they will perform in recipes and I made some pickled tomatoes with a few. I hope to report back on those in a few weeks. Unless they get a stellar review from one of those uses, I won't be growing those again. Prolific? Yes. Edible? Yes. Desirable? Not so much. They made so many tomatoes that I live in fear of the multitudes of volunteer plants I'll have next year. Yikes.
The last of the tiny tomatoes is a golden cherry that I have since lost the variety name. I wish I hadn't. These are easily the best cherry tomatoes I've ever eaten in my life. Somewhere in that garden plot is the identification tag that came with the plant I bought. I will find it. In the meantime, I'm saving some seeds in the hope that at least one of them will be true to the variety.
In other news...
I am super pleased with my squash crop this year. Probably the best one I've ever had! I have to confess: I used some garden dust on the squash vines this year. The squash vine borer is a menace in my part of the country. I rarely ever get more than a couple of edible fruits no matter how many vines I plant. This year I used some judiciously applied chemical dust and had almost NO vine borer issues and the squash bugs are almost non-existent. I know, I know...it's not organic. It's really a topic for another blog, but I'll just say here that it is very unlikely I will be able to grow completely organically in my plots no matter how carefully I shun the chemicals.
In the 'just for fun' section of the garden we find me and my broom corn. Just for scale, I am about 5'9" and the tallest of the broom corn is easily double my height. This was so much fun to watch as it grew like crazy to form the seed heads at the top. Last week I harvested those seed heads and I hope to make some nice fall decorations with them. I plan to make room for some broom corn every year. It's fun to grow and the seed heads turn brown and purple in the fall. I'll post up some pics of whatever I figure out to make with the seed heads.
A parting shot of the squash beds and the Bitch of a Ditch. I had hoped that the squash would grow down into the ditch eliminating the need to mow it all the dang time. It sort of did that. Next time I'll plant right along the edge and see what it does. Yep, that's little ol' me standing in the ditch for scale. I told you it's one big ditch.
That's all for now. I gotta get back out there and pick some peppers. There are lots of those to talk about, too. Until next time.
