Brisbane Local Food
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We love Black Russian's think we may have had some of Roger's cooked up for Breakfast when we came up to your plot..Enjoy them
Hey Doug, I make up 2 to 3 jars of “pasta” sauce every week when we have toms cause - SAME :). I chuck in toms, onion, zucchini, carrots, capsicums or eggplants depending on what’s available in the garden. We use it on homemade pizza, with mince, cannelloni, stews or plain old Tom soup.
In my netted house I have tropics, yellow pear, sweet 100, thai pinks and tiny toms all are starting to fruit at the moment. Have some cheroke purple,principe borghese, sweet aperitif,black cherry and sugar lumps in seed trays. Picking yellow bite and corndogs atm. I am aiming to bring a heap for xmas in july. I love tomatoes and use pasata every second or third meal.
You are welcome to seeds. I’m hopefully going to Rogers gv where I’ll show off my lovely toms and bring seeds if people want them.
If you want a cherry with lots of vigour diggers blue berries goes nuts in my garden. Flavour wise, the black cherry and black cherry Roma are amazing (don’t actually know the names cause I bought these years ago as fruit at a farmers market and have replanted and saved the seeds for years). They do struggle in peak summer but I get great production till end of December.
Hey Christa, I’m definitely tomato mad this year and trying all sorts. In terms of bottling them, I don’t bother removing skins or seeds so it really doesn’t matter but they are a real “meaty” tomato. However, if given a choice, I wouldn’t use the tigerella’s for bottling - they taste greate but real juicy so would probably be too watery.
Hey Barbara, I didn’t grow many types of tomatoes previously but like I said, this year, I’m tomato mad. With the stringing up method, I can fit way more varieties into the same space that I’d only have one or 2 so I’m experimenting a lot this year especially with the large tomatoes. I must say, I get quite a thrill when I harvest one of those big ‘uns. I currently have the tigerella, Black Russian and Roma producing. I’ve got black cherries and black cherry Roma coming and in about a month, I’ll have some Cherokee purple and brandy wine as some other big ones.
I've got Romas coming on - a few weeks off yet. However, the only other toms I've tried (other than cherries) are Gros Lisse - ages ago - and I was not fussed on either their vigor or their productivity. Does anyone have a favourite for salads, etc? Open pollinated, and tasty and vigorous?
Good idea, Susan, I thought black russian were better suited to slicing etc. How is pulp ratio on them. Either way they are home grown and best for anything. We should try a blindfold test with tomatoes because some people think a tomato should be red to taste good.
Are you going to keep some of these seeds for next season.
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