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I loved your synopsis. This is the first year that I've grown cherry tomatoes. I tried 2 varieties, one of the really tiny ones and another. Sorry, I didn't keep their names. They are both prolific fruiters and seem to lose less fruits to rot than the Romas. The flavors have been fantastic. Next year, I'm going to look for some of the varieties that you suggested. They are growing in those large plastic rain barrell pots and surrounded by chickenwire, which seems to have eliminated the need for staking.
One of the things that I did differently this year was to plant two waves of tomatoes. Last year, I had no new harvest after mid August. This year, I put the first set of plants outside in the 1st week of May. The second set didn't get planted outside until the second week in June and they are already bearing fruit.
I was hoping for a little less abundance at one shot, and more of a continuous supply.
Critter, your articles are always helpful and appreciated. Keep them coming!!
I'm glad you're having good luck with the cherry tomatoes. I don't think I've ever had trouble with blossom end rot with a cherry variety. For me, cherry types (which are usually indeterminates) seem to bear continuously regardless of when they're planted out, so I'll be interested in the results of your "two wave" planting this year.
I'm glad you're enjoying the articles -- I'm having a lot of fun writing them! :-)
Critter, It definitely is making a difference in varying the planting time. The older plants are slowing down and producing smaller fruit. The later ones have yielded a nice first batch but are now getting ready to just explode with fruit. The flavor of the Cherries this year has been superb.
The Romas that I planted earlier have been terribly beset with end rot. I've never seen it so bad. Do you know what causes it? The second set of Romas look much better. The first ones came from HD. The second from a small local nursery.
Along with the second wave I planted a variety of Pa. Dutch sauce tomatoes, which I'm assuming are really a larger type of Roma. Lots of fruit, but none ripe yet. I'm addicted to tomatoe, basil, mozzarella salad, so this is being a great year. With the cherries, I use the perlina mozzarella, which is pea sized balls. With the Romas, I use the Buffalo Mozzarella. I use the larger Romas on sandwiches too, just slice them lengthwise.
Thanks for reporting back on your results with planting times!
There's a link in the resource "sticky" thread at the top of the tomato forum to a good explanation Carolyn wrote up on blossom end rot and its causes.
I love that combination of tomatoes, basil, and fresh mozarella also... the pea sized balls are just perfect with 'Wild Cherry' currant tomatoes!
Critter, that was a great article. Only problem is I'm still having end Blossum Rot on my first wave. It never went away. Oh Well. It is hard to be consistant with the watering, what with Mother nature and vacations.
In reading the tomatoe forum I came across the thread on the tomatoe pie. I'm going to have to try it. I too was turned off by the Mayo, but what the heck!!! You're right bacon would make it better, and Pancetta even tastier! It reminded me of an onion pie that I used to make. For the crust you line the pie plate with toasted rye bread. Instead of Mayo, it used Sour cream and Swiss cheese. Seasonings were bacon. caraway, sage, salt & white pepper. Try it. It was my variation of an old James Beard recipe.
With roma types, I've had BER from start to finish some years. I pretty much don't grow those any more. For sauce, you can use any good tasting tomato -- the nice solid, "meaty" ones don't need to cook down as much.
That seems to be the case with these romas. I really do like the flavor of romas better. Got hooked on them in Naples!!! The color of the tomatoes in Naples is a gorgeous deep crimson and it makes you understand why they are the national passion.
I forgot that the onion pie calls for pieces of butter in the mix. I may look it up and put it on the recipe forum. I really do want to try the tomato one. Did you ever try the Bisquick crust?
