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Mar 1, 2014 7:16 PM CST
|They have been trying to bring back some of the older varieties of Jersey tomatoes. I have grown the Ramapo F1 hybrid the past few years with very good results. Thought the article might interest some of you.|
Mar 2, 2014 2:03 AM CST
|Dear Bob, we have a lot of so called Heritage tomatos in the UK. Gardeners delight is one of them and is a delight. Although classified as a large cherry bite sized tomato, if grown well they are fantastic.|
We grow them and a lot of others simply because any chef will tell you adding different tomatos at the same time to a dish is essential. Each tomato apart from supermarkets or Dutch tomatos as we call them which are tasteless, has; a different sweetness and acidity, therefore they all add to a remarkable taste when used for making amazing food.
Regards from England.
Mar 2, 2014 11:31 AM CST
|Neil, that is interesting! I had not thought of using different types of tomatoes in the same dish!. Thank you, I shall try that and see if I notice an improvement. |
Confidence is that feeling you have right before you do something really stupid.
Mar 2, 2014 6:04 PM CST
|Neil. When making a Tomato salad I like to use at least 3 to 4 different kinds for color and taste variations.|
Mar 2, 2014 11:43 PM CST
|Dear Bob, it is impossible to grow tomatos outside from our Autumn to late spring. However at the end of our growing season this year (early September), we always have a glut of green tomatos, in that they are not ripe. I know you can put them in a drawer with a ripe one and they will ripen due to ethylene gas from the ripe one. However we make green tomato chutney with the green ones which is delicious.|
The more varieties we have the better. I make what some people call Ragu a sauce for a lot of Italian dishes like; lasagna, cannelloni etc. The more different tomatos the better it is.
Size does not matter as we do not bother with massive tomatos, we just go for taste and of course some of the big varieties would never ripen in our climate, even if you start them early.
I use Nasturtiums and the flowers in salads with tomatos, as the leaves are peppery and the flowers add great colour. Although we don't eat many salads in our flood ridden and freezing cold country at the moment.
Kindest regards from England.