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I just picked a bowl of tomatoes. So, an early review:
Matt's Wild Cherry Wild. Lots and lots of small cherry tomatoes. As in "I've been eating several every time I walk past my one plant and I still just picked a bunch more" lots. If you like tiny bits of tomato flavored sugar, probably not the best. If you want a sweet-tart full flavored productive cherry, I'd highly recommend it.
Principe Bhorgese A longstanding favorite. A nice small, dense paste tomato, traditionally used for drying. Sweet with a creamy texture. They are more than usually subject to blossom end rot (several years now they've been the only tomato to have problems when I've given several plants similar care) so it's important to keep the soil moisture level constant. Someday I will grow enough of them that I will use them for sauce... but it kind of seems a shame to cook them when they're so nice.
Red Urbikany Not ripe yet, though a couple are turning. So I can't speak for flavor, but it's born heavily, even in a much smaller pot than my other tomatoes (it's determinate, and I only had so much space). Nice clusters of fruit the size of tangerines.
I am still almost overwhelmed with basil. And zucchini, including the one bowling pin sized zucchini that was hiding behind the plot as was missed by the boat sitters. (Or intimidated them...) Oh, and my Hungarian hot wax pepper is just amazingly productive -- I'm at something like 20 good sized peppers from just the one plant. The eggplant, one of the asian purple and white striped eggplants is doing well too.
Matt's Wild Cherry Wild. Lots and lots of small cherry tomatoes. As in "I've been eating several every time I walk past my one plant and I still just picked a bunch more" lots. If you like tiny bits of tomato flavored sugar, probably not the best. If you want a sweet-tart full flavored productive cherry, I'd highly recommend it.
Principe Bhorgese A longstanding favorite. A nice small, dense paste tomato, traditionally used for drying. Sweet with a creamy texture. They are more than usually subject to blossom end rot (several years now they've been the only tomato to have problems when I've given several plants similar care) so it's important to keep the soil moisture level constant. Someday I will grow enough of them that I will use them for sauce... but it kind of seems a shame to cook them when they're so nice.
Red Urbikany Not ripe yet, though a couple are turning. So I can't speak for flavor, but it's born heavily, even in a much smaller pot than my other tomatoes (it's determinate, and I only had so much space). Nice clusters of fruit the size of tangerines.
I am still almost overwhelmed with basil. And zucchini, including the one bowling pin sized zucchini that was hiding behind the plot as was missed by the boat sitters. (Or intimidated them...) Oh, and my Hungarian hot wax pepper is just amazingly productive -- I'm at something like 20 good sized peppers from just the one plant. The eggplant, one of the asian purple and white striped eggplants is doing well too.
