Thursday, July 18, 2013

2013 Tomato Varieties


A Preview of Tomatoes to Come! 



We're eagerly anticipating the first of our tomatoes, hopefully at the end of this month or the beginning of August. We've got several varieties this year, both heirloom and hybrid, that we're excited to try. Being new to the region, we decided to try a few varieties that were developed in the Great Lakes region and do better in this climate. 



Kellogg's Breakfast-West Virginia heirloom obtained from Darrell Kellogg of Redford, Michigan. Large orange beefsteak fruits weigh 1-2 pounds. Delicious rich flavor with a good acid/sugar balance. 

Aunt Ruby's German Green-Family heirloom from Ruby Arnold of Greeneville, Tennessee.  Large beefsteak fruits weigh one pound or more. Sweet juicy flesh with a hint of spiciness.  The flavor of Aunt Ruby's is legendary and award winning, sweet and tart like other green tomatoes, but also has a rich spiciness that others are lacking. We've heard great things about this variety and are excited to try it!








Velvet Red Cherry Tomato - There's nothing better than eating a cherry tomato right off the vine, still warm with the sun's heat. This variety  has a silvery gray dusty foliage and produces an excellent, sweet cherry tomato. Can't wait!  


Wapsipinicon Peach- Originated with Elbert S. Carman in 1890 under the name White Peach. This strain came from Dennis Schlicht and is named after the Wapsipinicon River in northeast Iowa. It produces 2" round fuzzy yellow fruits with a sweet, juicy and well-balanced flavor. 


Rutgers Tomato-The legendary Jersey tomato, introduced in 1934, is a cross between J.T.D. (an old New Jersey variety from the Campbell Soup Co.) and Marglobe. Its flavor, both for slicing and cooking, is still unequaled. 














SheboyganGrown since the early 1900s by Lithuanian immigrants in Sheboygan, Wisconsin. Pink paste type 4-6 ounce fruits. Excellent flavor, great for canning, sauce, and paste! 




Roma- Meaty interiors and few seeds. Great for canning, sauce, and paste!  We find the roma-type tomatoes to be the best for our favorite tomato-dish, Bruschetta, salsa, and guacamole. 




Yellow PearThis old variety bears yellow, bite-sized fruit. The flavor is deliciously tangy. 

No comments:

Post a Comment