Jeanne reasons for more tomatoes

[Guest guest]

Jeanne I think you need to try black tomatoes, orange tomatoes and green when

ripe tomatoes, in addition to your reds and pinks. Having at least one in each

color is really like having a completely different vegetable, since their tastes

are different. So I am trying various types in each color, just to see which

does well in my garden. Carbon is a black that does well, the only orange that

did well for us last year was Sungold (a hybrid but it tastes very good) but

Kellogs breakfast did not (which we like a lot). So this year we are trying

Amana gold, Azoyka, Nebraska wedding, Rainbow and Golden queen. For the greens

we are trying again Aunt Ruby German green, Dorothy green, ever green and green

grapes. I won't even go into the blacks.......I will not rest until I find at

least one in each color that does well here.

 

Nothing like gazpacho made from golden tomatoes or fresh salsa with green-when

ripe tomatoes. Pasta sauces made from the black tomatoes are just wonderful,

very rich and a great burgundy color. Black tomatoes are not really black by

the way, they are a dark red-maroon-brown with green shoulders.

 

I am hoping to find a productive green-when ripe variety, not only do they taste

very good to me (spicy tangy taste) but they seem to escape most of the pests

radar.......they think they are still green and do not bother them. " They "

(they pests) range from squirrels to stink bugs to birds and include my 4

dogs.......who love tomatoes among other garden goodies.

 

Roseta in zone 9 (we are planting cucumbers now)

 

> PS: really, honestly, can any of you come up with more reasons for me to add a

couple more rows of tomatoes???? I've got maters for sammiches, tomatoes for

paste, tomatoes for sauce, tomatoes canned whole and more for sandwiches. I've

got red ones, pink ones, purple ones and ugly ones