Heirloom TOMATOES 2015 MDPS

Transcription

RED Large Tomatoes
Andrew Raharts' Jumbo Red
Colour Red
Size
Large
*D/I
I
Mature 80
Regular Leaf
Beefsteak, Excellent Producer
A great slicer that is very dense and
meaty with exceptional taste and aroma.
*Indeterminate=staking Determinate=bush
* All of our seed is open pollinated, non-hybrid, nonGMO, untreated, natural heirloom seed.
Angelo’s Red
Colour
Size
D/I
Mature
Red
Large
I
80-85
Heavy Producer
Wonderful flavour
Perfect for slicing
* All of our seed is open pollinated, non-hybrid, non-GMO,
untreated, natural heirloom seed.
1
Ashleigh
Colour
Size
D/I
Mature
Red
Large
I
85
Ribbing at stem end
Huge, Meaty
Abundant Fruit
Aussie Heirloom
Colour
Size
D/I
Mature
Red
Large
I
90
Regular Leaf
Outstanding Flavour
2
Boxcar Willie
Colour
Size
D/I
Mature
Red
Large
I
85
Old Fashioned Taste
Crimson Cushion
Colour
Size
D/I
Mature
Red
Large
I
80
Large fruit can weigh up to 2 lbs
Old Fashioned Taste
Excellent for tomato sandwiches or
slicing for a platter
3
Sicilian Saucer
Colour
Size
D/I
Mature
Red
Large
I
90
Very Large
(Averages 2 lbs but can grow larger)
Ribbed
Have seeds
Nile River Egyptian
Colour
Size
D/I
Mature
Red
Large
I
80
Ox heart Shaped
Very Tasty
Productive
Great for sandwiches
4
RED Medium Tomatoes
Beaverlodge Slicer
Colour
Size
D/I
Mature
Red
Medium
D
55
Bred in Alberta
Good Taste
2” Fruit
Brandywine (Landis Valley Strain) (1885)
Colour
Size
D/I
Mature
Red
Medium
I
80
Regular Leaf
Excellent Taste
5
Druzba
Colour
Size
D/I
Mature
Red
Medium
I
70
Regular Leaf
8-12oz
High Yields
Tasty
Very Disease Free
Early Annie
Colour
Size
D/I
Mature
Red/Orange
Medium
D
65
Early
Blemish Free
Productive
Extremely Rare!
6
Ailsa Craig
Colour
Size
D/I
Mature
Red
Medium
I
85
Deep Tomato Flavour
UK Variety
Have Seeds
Stupice
Colour
Size
D/I
Mature
Red
Medium
D
50
Red with Green Shoulders
Sweet Taste
Have Seeds
7
Moira
Colour
Size
D/I
Mature
Red
Medium
D
70
Meaty Flesh
Good Flavour
Not many seeds
Have Seeds
Silvery Fir Tree
Colour
Size
D/I
Mature
Red
Medium
D
55
Carrot Like Foliage
Tangy
Good for containers
Have Seeds
8
Russian Saskatchewan
Colour
Size
D/I
Mature
Red
Medium
D
60
Compact Plant
Perfect for Containers
Wonderful in salads
RED SMALL Tomatoes
Centennial Rocket (1967)
Colour
Size
D/I
Mature
Red
Small
D
50
Regular Leaf
Developed in Alberta
Productive
9
Orange MEDIUM Tomato
Caro Rich
Colour
Size
D/I
Mature
Orange
Medium
I
80
Low Acid
Contains lots of trace elements, which
make it super-healthy eaten raw
Have Seeds
Earl of Edgecombe
Colour
Size
D/I
Mature
Yellow / Orange
Medium
I
73
Firm
Exceptional Flavour
Fruits are uniformly round, blemish free
and resistant to cracking and blossom
end rot.
Have Seeds
10
Early Annie
Colour
Size
D/I
Mature
Orange/Red
Medium
D
65
Productive
Blemish Free
Extremely Rare!
PINK LARGE Tomato
Brandywine (Sudduth’s Strain)
Colour
Size
D/I
Mature
Deep Pink
Large
I
90
Potato leaf
Delicious Beefsteak
Rare
11
Cleota Pink
Colour
Size
D/I
Mature
Pink
Large
I
80
Potato Leaf
Pink Beefsteak
Great Taste
Extremely Rare!
Caspian Pink
Colour
Size
D/I
Mature
Pink
Large
I
80
Juicy and Sweet
Nice Flavour
Good in Cold Climate
Great for slicing
Have Seeds
12
PINK MEDIUM Tomato
Anna Russian
Colour
Size
D/I
Mature
Pinkish Red
Medium
I
65
Regular Leaf
Heart Shaped
Sweet and Juicy
Early, High yields
PURPLE MEDIUM Tomato
Purple Calabash
Colour
Size
D/I
Mature
Purple
Medium
I
85
Highly ruffled and lobed
Acidic Taste
Drought Resistant
Resembles varieties depicted in old 16th
century herbals.
Have Seeds
13
14
Purple Russian
Colour
Size
D/I
Mature
Purple
Medium
I
70
Plum Shaped
Very Productive
Gorgeous Fruit, Blemish Free
Outstanding Taste, Very Sweet
Ukraine Variety
PURPLE LARGE Tomato
Aunt Ginny’s Purple
Colour
Size
D/I
Mature
Purple
Large
I
80
Outstanding
Slightly Sweet Flavour
Originally from Germany
15
YELLOW Tomato
Aunt Gertie’s Gold
Colour
Size
D/I
Mature
Yellow
Medium
I
90
Potato Leaf
Golden Beefsteak
Often considered one of the best
Banana Legs
Colour
Size
D/I
Mature
Yellow
Medium, Elongated
D
70
Lacy Foliage
Mild Flavour
Nice for adding colour and interest to
salads or making a mild yellow sauce.
16
Azoychka
Colour
Size
D/I
Mature
Yellow
Medium
I
70
Beefsteak
Rich, Flavourful and Juicy
Fargo Yellow Pear
Colour
Size
D/I
Mature
Yellow
Medium
D
70
Pear to Oval Shape
Prolific Producer
Excellent in Salads
In 1936 this tomato was awarded the Market
Gardeners Award of Merit. The 1937 McFayden Seed
catalogue stated, "This medium large, self pruning
tomato is the heaviest yielding tomato so far tested
at the Experimental Station in Morden, MB."
17
GREEN Tomatoes
Aunt Ruby’s German Green
Colour
Size
D/I
Mature
Green
Large
I
85
Green Beefsteak
Sweet and Spicy
Have Seeds
Green Velvet
Colour
Size
D/I
Mature
Green
Medium
I
80
Vibrant coloured interiors
Blush golden when ripe
Sweet
Extremely Flavourful
18
19
BLACK Tomato
Black Prince
Colour
Size
D/I
Mature
Deep Red-Brown (Black)
Large
I
70
Juicy
Wonderful Flavour
Siberian
Carbon
Colour
Size
D/I
Mature
Purplish Brown (Black)
Large
I
75
Complex and Flavourful Taste
Winner of many tomato taste tests
Have Seeds
20
21
WHITE Tomato
Duggin White
Colour
Size
D/I
Mature
White
6-10 oz
I
80
Good Flavour
BI Colour Tomato
Armenian
Colour Gold with Red Mottling
Size
D/I
I
Mature 90
Nice Taste
22
Cherokee Purple
Colour Dark Purplish Pink with Green
Shoulders
Size
Large
D/I
I
Mature 75
Reliable and Very Productive
Delicious
Originally grown by the Cherokee, this
wonderful heirloom is more than 100
years old.
Arbuznyi
Colour
Stripe
Size
D/I
Mature
Purple with Occasional Green
8 oz
I
75
Reliable, Very Productive
Delicious, Unique Flavour
Extremely Rare
Originally from Russia
23
24
Black Altai
Colour Purple Red with Green
Shoulders
Size
6-8 oz
D/I
I
Mature 75
Drought Tolerant
Originally from Russia
Black Krim
Colour Dark Purplish with Green
Shoulders
Size
D/I
I
Mature 85
One of the Tastiest
A very popular heirloom that originates from the
Isle of Krim in the Black Sea off the coast of the
Crimean Peninsula.
Excellent for slicing, salads, and tomato
sandwiches.
25
Black from Tula
Colour
Size
D/I
Mature
Red Black with Green Shoulders
10-12oz
I
80
Rich Taste
Originating from Ukraine
Add color to salads and make delicious
tomato sandwiches.
Cherry/Grape Tomatoes
Andrina
Colour
Size
D/I
Mature
Red
Cherry
D
60-65
Dwarf
For Containers
Plant grows 6” high
Pairs well with Hahm’s Gelbe in
containers
26
27
Riesentraube
Colour
Size
D/I
Mature
Red
Large Cherry
I
80
Sweet
Rich Tomato Taste
Large Clusters
Have Seeds
Hahm’s Gelbe
Colour
Size
D/I
Mature
Yellow
Cherry
D
60
Dwarf
For Containers
Pairs well with Andrina in containers
Originating from Germany
28
Black Cherry
Colour
Size
D/I
Mature
Purple
Cherry
I
70
Extremely Sweet and Delicious
Very Vigorous
Great for eating out of hand or
summer salads
Excellent paired with red and yellow
cherry tomatoes
Cherise Orange
Colour
Striping
Size
D/I
Mature
Golden Orange with Faint
Cherry
I
70
Very productive
Very small
Great for snacking and salads
29
Cheesemen’s
Colour
Size
D/I
Mature
Orange Red
Cherry
D
60
Small
Oval Grape
Productive
Great for snacking or tossing into salads
Peacevine
Colour
Size
D/I
Mature
Deep Red
Cherry
I
75
High Vitamin C and Amino Acid content
Have Seeds
30
Thai Pink Egg
Colour
Size
D/I
Mature
Pink
Grape
I
65
Ornamental
Turns from white to pink
Tart to bland taste
Have Seeds
Droplet
Colour
Size
D/I
Mature
Red
Cherry
D
60
Productive
Good for containers
31
White Currant
Colour
Size
D/I
Mature
White
Small
I
75
Creamy white fruit all summer
Half the size of a cherry tomato
ROMA Tomatoes
Amish Paste
Colour
Size
Roma
D/I
I
Mature 85
Regular Leaf
6-8 oz
Elongated
Great for eating fresh or for sauce
32
Dix Doights de naples
Colour
Size
Roma
D/I
I
Mature 75
Productive
Disease Resistant
“10 fingers of naples”
33
Green Sausage
Colour
Size
D/I
Mature
Green with Yellow Stripes
Roma
D
85
3-4”long
Cool Colouring
Cool Shape
Have Seeds
34
Black Plum
Colour
Size
D/I
Mature
Blackish
Roma
I
70
Juicier then other Romas
Prolific
Complex Flavour
Have Seeds
35
Tomatillo
Tomatillo
Purple
Colour Purple
Size
Mature 70
Purple is sweeter then Green
NOT Self-fertilizing. MUST have 2 plants
for fruit to be produced.
Tomatillo
Green
Colour Green
Size
Mature 65
NOT Self-fertilizing. MUST have 2 plants
for fruit to be produced.
36
Interesting Tidbits
There are tasty tomatoes, there are super-tasty tomatoes and there are tomatoes with almost no taste at all. With seedsowing time upon us, it’s worth knowing which are the varieties at the top of the flavour scale. Last August, I visited Worton
Organic Garden in Oxfordshire to try out lots of new and exotic varieties.
Every good vegetable chef will tell you it’s preferable to have a mix of tomatoes in any dish – raw or cooked. Each one has a
different level of sweetness and acidity and, combined together, this gives a greater depth of flavour, as well as looking
more interesting on the plate. Discerning types always look out for the more unusual varieties when choosing what to eat,
steering well clear of the middle-sized, neatly round, bright red supermarket version. I remember the National Trust café at
Knightshayes Court in Devon testing this on their salad counter. They added yellow 'Sungold’ to some plates, and red
cherries to others. The more interesting yellows outsold the red plates three times by the end of the day.
I’ve always grown a few plants of at least three or four types of tomato, which I can then harvest into the same bowl. My
first always-grow variety is good old 'Sungold’, hard to beat with its intense sweetness, pretty orange-yellow skin and huge
productivity from the end of June until at least November (if grown under cover). Add to that the large cherry variety
'Gardener’s Delight’, which also has good flavour and a useful long but light cropping pattern so that you don’t get too many
all at once, but can go on eating from your plants for at least three months if grown inside.
'Gardener’s Delight’ famously has the other advantage of the fruit ripening on the vine at much the same time, the first fruit
nearest the plant, red and sweet only a couple of days before the one at the tip, so you can harvest the whole vine and
roast it all together.
Also on my sowing list every year is the strange-looking but utterly delicious 'Black Krim’. It is outstanding eaten raw – with
a sprinkle of salt – in a salad. In a good year, the lovely pleated fruits of 'Costoluto Fiorentino’ will compete in terms of
texture and flavour, but in a wet, low-light summer, they’re not so good.
TOP FIVE HERITAGE TOMATOES
’Stupice’
This was David’s tried-and-tested number one. This is from the Czech Republic and is a determinate type (which means it
gets to a certain size, stops growing and bushes out, rather than continuing to climb like a vine). The advantage of the
determinates is that they need no training, with no need to pinch out lateral shoots. I love the pinching part, but it can be a
bit of chore and puts some beginners off growing tomatoes. 'Stupice’ does not even need a cane to support it – it prefers a
bed of straw on the floor.
I don’t usually grow determinate types as they tend to be very heavy croppers but for only a short time. That’s not true of
'Stupice’, which is very early to fruit (from mid June inside), prolific until September (one plant will produce about 10kg/22lb
of fruit) and is the last to succumb to blight at Worton, so could also be grown outside.
The fruit is small to medium-sized (about 125g/4½oz), very thin-skinned, does not crack and has a sweet but gentle flavour.
It’s always in the top three in taste trials in Australia and very widely grown there.
David usually does three sowings of 'Stupice’, one in January in a warm greenhouse (these fruit by the middle of June,
weather permitting), the next batch in early March, with a final lot in mid April to keep him in tomatoes until the first frost.
’Orange Banana’
37
This was David’s next choice, a very tall indeterminate type (i.e. vine-growing, which needs support and training) which will
grow to 7ft plus if you let it, with very little leaf compared to stem. This makes it look oddly gappy as it grows, but it’s a huge
producer (again 10kg/22lb of fruit per plant), even with quite bad light levels. The fruit is medium to large (150g-200g/ 5oz70z), with excellent flavour, lovely texture and a great shape. It starts to crop early and continues to the first frost.
'Aunt Ruby’s German Green’
This is a huge variety which I want to grow for its name alone. This is easy – disease-free and bountiful, with large fruit (up
to 650g/23oz) which are extremely juicy. They’re thin-skinned which makes them all the more delicious, but means they
crack a bit when nights get colder. This has a distinctly melony, sweet flavour, delicious with Parma ham. It is a late-cropper
which needs a little defoliating to keep the fruit free from leaves.
’Jaune Flamé’
This is a great colour and hugely popular in Australia and New Zealand. It is very sweet, with a rich aromatic flavour. It’s a
prolific indeterminate variety (at least 10kg/22lb per plant), but the crop tends to come thick and fast and then stops.
'Caro Rich’
This is so-called because it has very high carotene levels and apparently lots of trace elements, which make it super-healthy
eaten raw. The fruit can get huge but it is easy to grow, with a delicious salty, rich and acidic flavour and a perfect texture
for slicing for salad.
America's Favorite Tomatoes
This lineup of America's 20 favorite tomatoes will fill your growing season with an array of colors and fabulous flavors.
How We Picked Winners
We tapped into the minds of all kinds of experts to help narrow the field. First, we invited members of the Seed Savers
Exchange who have a special passion for tomatoes to nominate their favorite varieties. We also consulted people like
Carolyn Male of Salem, N.Y., who has personally grown and tasted more than 2,000 varieties, and Robbins Hail, who tends
600 tomato varieties each season at Bear Creek Farms in Osceola, Mo.
After collating variety recommendations from Maine to California, we compared our emerging list of names with those that
won top ratings in tomato taste tests around the country. Then we compared them with all the field trial performance data
we could find, and checked the online variety ratings hosted by Cornell University and Dave's Garden.
Hybrid vs. Open-pollinated Varieties
Before we reveal our top 20 picks, a few words on the hybrid versus heirloom variety debate. It's a fact that hybrids are
generally more productive and disease-resistant than open-pollinated varieties (most heirloom varieties are openpollinated). But open-pollinated tomatoes generally offer the richest flavors, plus you can save their seeds to plant in future
seasons. Hybrid tomato breeding focuses on the needs of commercial producers who favor tomatoes that resist diseases
and ship well, often allowing flavor to take a back seat.
For home gardeners who want top flavor, open-pollinated varieties often are your best choice. Of hybrids, only 'Sungold'
consistently ranks with revered heirloom varieties in lists of taste-test winners.
38
Since many open-pollinated varieties tend to take their time ripening, they grow best in climates where summers are long
enough to allow them to fully mature. Low productivity or disease susceptibility also can be issues. But when they are
properly grown in well prepared soil, the open-pollinated varieties profiled here stand strong long enough to produce good
crops of such richly flavored fruits that you will want to eat every last one. Additionally, open-pollinated varieties with
broad, potatolike leaves (such as 'Brandywine') often put up a good fight when challenged by diseases.
Kicking Off The Season
Everyone wants homegrown tomatoes as soon as they can get them, so a great patch starts with varieties that mature
early?--?in 65 days or less after transplanting. Since these early varieties will be eaten fresh, we suggest growing two?--?one
orange and one red. 'Sungold' (57 days) is a shoo-in for the orange slot because of its outstanding sweet, fruity flavor and its
ability to bear heavy crops over a long growing season. Mother Earth News Editor in Chief Cheryl Long reports that she has
shared 'Sungold' with several people who claimed not to even like fresh tomatoes, and they each exclaimed, "This variety is
delicious!"
Among early reds, the favorites for both flavor and productivity are Swedish-bred 'Glacier' (58 days) and 'Stupice' (62 days),
from Czechoslovakia. Both are open-pollinated varieties. 'Glacier' is often described as determinate or semi-indeterminate,
which means it loads up with fruit all at once, then declines. In comparison, indeterminate 'Stupice' continues to bloom and
produce tomatoes long after the first fruits have ripened.
A couple of early tomatoes are enough for most gardeners, but in short summer climates you should round out your
planting list with some early hybrids. In a 2004 field trial at Colorado State University, a cool spring followed by a hailstorm
in early August led to so many problems with heirlooms that early hybrids such as 'New Girl' (62 days), a smaller-fruited,
more flavorful rendition of 'Early Girl,' made the difference between having tomatoes and having none. Data collected by
master gardeners in Green Bay, Wis., tell a similar story: Except for 'Stupice,' all of the successful tomatoes in their trial
garden were fast-maturing hybrids like 'Crimson Fancy' (75 days), and 'Beefy Boy' (70 days), a naturally stocky producer of
sandwich-worthy red beefsteaks.
Four Perfect Pastes
The color parade continues as we venture into tomato varieties used to make sauces, or for drying into tidbits to jazz up
pizzas or pasta all year long. Paste varieties have thick flesh with few seeds and little gel, so they cook into sauce quickly.
You also can chop them into a chunky salsa. 'Orange Banana' (85 days) ranks highest for flavor among orange and gold
paste tomatoes at Fedco Seeds in Maine, where dozens of paste tomato varieties are evaluated after they're stewed with a
little garlic and olive oil.
If you want really red tomato sauce, or need resistance to verticillium or fusarium wilts (two common soil-borne fungal
diseases), try sturdy, dependable 'Roma' (75 days), which Cricket Rakita of Southern Exposure Seed Exchange says is the
most reliable paste tomato he's ever grown. Personally, I like the way 'Roma' bears its crop over a three to four week
period, making it easier to can big batches of sauce and salsa that smell and taste like summer.
If you're on a flavor quest, look at Polish heirlooms with pepper-shaped fruits such as 'Opalka' (85 days). This variety was
discovered by Male and is quickly becoming a favorite among gardeners who have canning and drying on their minds.
Rounding out our fab four is 'Amish Paste' (79 to 85 days), an heirloom from Wisconsin described by Nashville, Tenn.,
gardener Tracy Carter as "a great paste tomato that's heat tolerant and good for fresh cooking." Although it is sometimes
labeled as an indeterminate, 'Amish Paste' produces a huge concentrated set of orange-red fruits, followed by a few more
fruit clusters in good seasons.
39
Sandwich Superstars
When it comes to the main crop of summer tomatoes, people like Brookeville, Md., gardener Susan Belsinger are devoted
to 'Brandywine' (78 days). "It produces all summer, though not in huge quantities. I like the size, flavor and texture of this
Amish heirloom," Belsinger says. Others praise 'Brandywine's' rich balance of acidic and sweet notes, which pleases so many
palates that it's always the one to beat in taste tests. But 'Brandywine' can be challenging to grow; common problems
include diseases, uneven ripening, fruit cracking and aborted blossoms due to humid heat.
More dependable varieties that deliver huge, juicy fruits include 'Big Rainbow' (90 days), an orange tomato with red streaks
and blotches inside that give each slice a stained glass look. In Berea, Ky., Bill Best reports that 'Big Rainbow' shows good
disease resistance, and master gardener David Woods, of Peters Seed and Research in Riddle, Ore., says that the 16- to 20ounce fruits are worth the wait.
Both Male and Hail nominated another gold/red bicolor variety for our list. Hail says that 'Lucky Cross' (90 days) "literally
melts in your mouth," and Male thinks it's the best bicolor tomato she has ever grown. With 'Brandywine' as one of its
parents, 'Lucky Cross' is mostly orange with a glowing red heart.
So-called black tomatoes are really purplish, and their complex, smoky flavor often is associated with these dark fruit
pigments. Although it's a modest producer under the best conditions, 'Cherokee Purple' (80 days) is quickly forgiven by
thousands of gardeners who are addicted to its fruity, yet rich, tomato flavor. Released through the Seed Savers Exchange in
1991, 'Cherokee Purple' often appears in the top three taste test varieties, neck and neck with 'Sungold' and 'Brandywine.'
A deep purple color, inside or out, is a common hallmark of Russian heirloom varieties like 'Black Krim' (69 to 90 days).
Wade Collins, farm field leader at the Seeds of Change Research Farm in San Juan Pueblo, N.M., names 'Black Krim' as his
favorite "for pure gastronomic pleasure," noting hints of wine and saltiness in its flavor. In Oregon, Woods thinks 'Black
Krim' carries a taste of honey. Compared to 'Cherokee Purple,' 'Black Krim' is more productive and less prone to cracking.
However, both of these gourmet picks should be harvested just as they become ripe, and then eaten within a few days
before they turn soft.
Great Greens and Zebras
Green tomatoes lack the rich supply of lutein and other antioxidants found in red and orange tomatoes, but they earn a
place on our list with their kiwi colors and tart, citrus flavors. "Forced to pick one tomato, it would be 'Aunt Ruby's German
Green,'" (80 days) says Clarksville, Tenn., gardener Jim Fitch. Describing the flavor as "authentic tomato," Fitch says this
green variety with faint yellow streaks is "moist without being watery, and meaty without being mealy or pulpy." Woods
names it as his favorite for "rich, zingy, tangy flavor," but because of its tendency to melt down in steamy weather, we
recommend growing 'German Green' as a culinary treat, rather than as a main crop variety.
You can sample the spicy, piquant bite of green tomatoes with fewer production risks by planting 'Green Zebra' (75 to 80
days). Like most varieties that produce small, 3-ounce fruits, 'Green Zebra' prospers under a wide range of growing
conditions. If you want the emerald green color and spicy flavor of green tomatoes, 'Green Zebra' is the "better-safe-thansorry" choice.
Oranges, Strawberries and Lemons
Once you're covered for early tomatoes, cooking varieties and tasty lovelies for fresh eating, perhaps you still have room for
another delicious tomato. In Newtonville, Ontario, Mary Brittain, owner of The Cottage Gardener, suggests 'Kellogg's
Breakfast' (80 days), a melon-orange beefsteak tomato named by Darrell Kellogg of Michigan. "The 1-pound fruits are both
meaty and juicy, with a taste that packs a wallop," she says.
40
A comparable heirloom from Virginia, 'Aunt Gertie's Gold' (75 days), is one of Male's favorites because of its unique flavor,
unmatched by "any other variety, of any color or shape," she says. Others feel the creamy texture of 'Aunt Gertie's Gold,'
combined with her bold fruity notes of melon or mango, make her a true garden treasure.
Male also loves 'German Red Strawberry' (80 days), a bright red tomato shaped like a giant strawberry. It's also a better
producer than most heart-shaped varieties. Jere Gettle, owner of Baker Creek Heirloom Seeds in Mansfield, Mo., notes its
unforgettable flavor. "In red tomatoes, 'German Red Strawberry' is one of the best I have tasted," Gettle says, calling its
flavor "sweet and rich."
Just to be on the safe side, consider allotting a planting hole or two to proven, disease-resistant hybrids that grow well in
your area. Orange/yellow hybrids that deliver both disease resistance and great flavor are listed in "15 Tasty Hybrid
Varieties," below.
15 Tasty Hybrid Varieties
Tomatoes are more frequently weakened by diseases than by insects, but several diseases are easily prevented by growing
resistant varieties. The disease-resistant hybrids named below are famous for good flavor and represent a range of forms
and colors. The letters indicate disease resistance:
V?-- Verticillium wilt is caused by a soil-borne fungus that causes plants to wilt and die while they are still green, usually
when they begin loading up with fruit.
F?-- Fusarium wilt fungi enter through roots and cause plants to turn yellow as they slowly wilt to death, often while holding
green fruit. Two Fs indicate resistance to two different strains of fusarium.
N -- Nematodes are a concern mostly in warm, sandy soils. These microscopic pests cannot attack the roots of resistant
varieties.
T?-- Tobacco mosaic virus is seldom a serious disease in gardens, though sometimes it occurs in serious regional outbreaks.
*
• 'Early Cascade': 55 days; small to medium size red fruits (VF)
• 'Sungold': 57 days; golden cherry (VFNT)
• 'New Girl': 62 days; red slicer (VFF)
• 'Milano': 60 days; red paste (VF)
• 'Jelly Bean': 60 days; red grape (VFFNT)
• 'Sweet Tangerine': 68 days; orange slicer (VFN)
• 'Golden Girl': 69 days; yellow-orange slicer (VFFNT)
• 'Sun Leaper': 69 days; heat-resistant red slicer (VFF)
• 'Beefy Boy': 69 days; red slicer (VFT)
• 'Crimson Fancy': 69 days; red slicer (VF)
• 'Carmello': 70 days; red slicer (VFNT)
• 'Lemon Boy': 72 days; yellow slicer (VFN)
• 'Viva Italia': 72 days; red paste (VFN)
• 'Roma': 75 days; red paste (VF)
• 'Supersonic': 79 days; red slicer (VF)
41
Recipes
Roasted Purple Tomatillo Salsa
2 lb purple tomatillos, husks removed and rinsed
1 rather large onion, peeled and quartered
1/2 lb of mixed peppers/chilies
1 or 2 cloves of garlic, finely minced
Juice and zest of one large lime
1/4 to 1/2 cup of cilantro, chopped (depending on taste)
1 tablespoon of fresh oregano, chopped
1 teaspoon of sugar
1/4 to 1/2 teaspoon of cumin (optional and depending on taste)
1 teaspoon of kosher salt (or more to taste)
Green Enchiladas
2 lbs tomatillos – chopped
1 large onion – chopped
2 cloves garlic – minced
1 large bag spinach – chopped
1.5 C cooked black beans
1/2 jar New Mexico Green Chili (optional)
1 bunch cilantro
1 package corn tortillas (blue or yellow), torn into quarters
1/2 tsp cumin
1/2 tsp coriander
2 tsp salt, or to taste
Instructions
1. Preheat oven to 350 degrees.
2. Saute onion and garlic in canola oil until slightly brown.
3. Add tomatillos, salt, cumin, coriander and green chili (for medium heat, use 1/2 jar, for hot use whole jar,
or leave out if you’re not a fan of real spiciness). Cook covered for 5-7 minutes.
4. Add spinach and beans. Cook uncovered until most of the spinach is wilted.
5. Add cilantro just before assembling the enchiladas in the pan.
6. In some kind of oven pan (rectangular brownie pan, or whatever you have), put down one layer of tortillas,
followed by a layer of tomatillo mixture. Keep alternating layers until pan is almost full, ending with the
sauce on top.
7. Bake at 350 for 30 minutes.
Variations:
Experiment with throwing just about anything into the green sauce, like yellow squash, mushrooms, or potatoes. If you’re
feeling ambitious, or want to impress people, roll the enchiladas instead of layering.
42

Heirloom TOMATOES 2015 MDPS

Transcription

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