Huerto Urbano Tijuanense 2016

[Gerardo]

Plants for early Oct harvest. I'll be sowing their
replacements in about 3 wks. Numbers denote plants in pot.


Census 8.24.2016.jpg

[Gerardo]

Originally Posted by Worth1

Are you talking about the Oaxacan type cheese I love that stuff.
Worth

Very similar, I would argue Wiki is wrong. Quesillo has additional texture, cream, and flavor than run of the mill Oaxaca style, but it's in the ballpark.

[Worth1]

Originally Posted by Gerardo

Very similar, I would argue Wiki is wrong. Quesillo has additional texture, cream, and flavor than run of the mill Oaxaca style, but it's in the ballpark.

What ever it is I buy it at the store.
They have several kinds of cheese they sell from Mexico here.
Many people are afraid to eat any of this stuff.

Worth

[Gerardo]

Originally Posted by Worth1

What ever it is I buy it at the store.
They have several kinds of cheese they sell from Mexico here.
Many people are afraid to eat any of this stuff.

Worth

Try the grainy Cotija on top of beans or anything fried and you'll be a happy camper.

[Andrey_BY]

As I a man who was born in USSR and particularly in the capital of Soviet Republic of Georgia I can tell you that much about famous Soviet sources especially ajika, tkemali, satsebeli, lecho, khrenovina (traditional Sibirian souce) and others... And we have never called anything with a word SALSA
https://en.wikipedia.org/wiki/Ajika
https://en.wikipedia.org/wiki/Tkemali
https://en.wikipedia.org/wiki/Khrenovina_sauce

Originally Posted by efisakov

Dear Lisa, I am not sure anyone can answer this question.
Even Vladimir.

I can tell you that in "soviet time" salsa was not even a word many were familiar with.
We use adjika. It was originated from Georgia, now a country, but was a part of USSR at a time.

Spicy fermented peppers with other veggies and spices.
BTW, cilantro is used in Georgia a lot. It is called "kindzi" or "kindza".

[Andrey_BY]

I'm fully agree with you, Ella. That's what most gardeners are doing here and some of these almost unnamed or heirloom-type named tomato varieties have to make their way abroad and got to be concidered as heirlooms, but in most of cases they are CVs with 10-40 years of history...
So I just want to be fair with you, Carolyn, and other foreighn growers and label all properly
Here in CIS and in USSR times as well we have no a heirloom classification at all. Just amateur and commercial varieties.
As for real Soviet tomato taste it is more into acid side with a strong tomato smell

***Of course there are people like Andrey, who know exactly what they are growing. But most of them do not, unfortunately. BTW, when I sent seeds to my mom with the names written in each bag, she still calls them seeds from Ella and by color.

[Gerardo]

Originally Posted by Andrey_BY

As I a man who was born in USSR and particularly in the capital of Soviet Republic of Georgia I can tell you that much about famous Soviet sources especially ajika, tkemali, satsebeli, lecho, khrenovina (traditional Sibirian souce) and others... And we have never called anything with a word SALSA
https://en.wikipedia.org/wiki/Ajika
https://en.wikipedia.org/wiki/Tkemali
https://en.wikipedia.org/wiki/Khrenovina_sauce

All three of those sound delicious, especially the first one with the blue fenugreek.

Countries that lie at crossroads tend to have outstanding food.

And it is great to see how food always brings us together.

[Ricky Shaw]

When talking to anyone outside of Tomatoville, I say heirloom to define any tomato other than hybrid. Around here, you're lucky if that much is understood. That's the city though, not a lot of vegetable gardeners.

[efisakov]

I was spreading some knowledge about tomatoes at my work along with the seeds. Some people were surprised that tomato varieties have names not just colors and shapes.

Gerardo, nice list. What heart variety is the best over all: taste, tolerance to diseases, production and easy to take care? Which is your favorite so far?

[carolyn137]

Originally Posted by Gerardo

I made a list and just started checking things off, before I knew it the day was over.

Neem/DE on everyone.

Changed reservoirs on my tubes, they all have 27 gallons.

Moved and leveled 3 tubes.

Culled over 30 plants, and potted up replacements. Dropped more cucumber seeds.

Moved, pruned, and tied about 20 containers with 2 plants each at the 2nd/3rd cluster.

Dumped out around 50 containers and added 2 cu ft of chicken manure to start the solarization process.

Cleaned, cleaned, cleaned, containers, tying material, stakes.

Worked over about a cubic meter of mix in preparation for tomorrow.

Applied tea drench to all new containers.

A good day.

Here's the reward, Sweet Success and 3 relatively large Cheste:

Attachment 65648

About Cheste.

On the list Ilex sent to me nada was said about Cheste as I recall,but here are two descriptions which might help from the SSE Yearbook.

Neil L, zone 5, IL, whom I've known since about 1990 got it from Ilex in 2013 and said...80 days,indet, RL,good yield, 8-16 oz pink fruits very good flavor,

Ilex also listed it and said

..from Cheste,Valencia,Spain, very rare beefsteak, purple,good shape,about one #,very productive with concentrated harvest,and then says at first he thought it was a processing tomato but "this" year it was amazing with acid,very concentrated flavour,even salty,Brix 9.2

Carolyn

[Worth1]

Scroll down and look at how everyone says salsa or sauce.
Salsa comes from the Latin word meaning salted.
Worth
https://www.google.com/url?sa=t&rct=...0XHQQB4TGFE1Wg

[Gerardo]

Originally Posted by efisakov

I was spreading some knowledge about tomatoes at my work along with the seeds. Some people were surprised that tomato varieties have names not just colors and shapes.

Gerardo, nice list. What heard variety is the best over all: taste, tolerance to diseases, production and easy to take care? Which is your favorite so far?

It's like asking which one is your favorite child. I'd say the one that always satisfies me on all those fronts is Cosm Volkov. If Odoriko had a better disease package, it would win in its dry farmed version. There are many other strong candidates, such as Crnkovic and Mikhalych, yet the two mentioned are always being segregated as my preciouses.

[Gerardo]

CHESTE

Relatively compact growth habit, most come in at the same time, about 8-10 per plant.
Resistance to foliage diseases is more than acceptable, a solid 7.5/10.


Very juicy, the kind that drips everywhere and is awesome. I keep gravitating to Chapman as a reference point for flavor, so old school and classic apply. I will grow this one often and give it two enthusiastic thumbs up. Flavor is an 8.5, with honorific mention for juiciness.

Seeds to be saved from this specimen and the other two.

As you can see the whiteflies did their thing...virus potential exists, nevertheless, the plants are healthy and do not show signs of infection.



Dense and heavy is the norm for Cheste. Sorry about grams, my brain does not work in ounces, 788g is almost 28 oz.
2 cheste 8.25 alterna S.jpg

This is the one tasted
1 cheste 8.25 S.jpg

Other side
other side 1 cheste 8.25 S.jpg

And now sliced
1 cheste 8.25 S cut.jpg


The Hot side hot and cold side cold, the new McDLT

cheste close up1 S.jpg

cheste 2 close up.jpg

[Gerardo]

Originally Posted by Worth1

Scroll down and look at how everyone says salsa or sauce.
Salsa comes from the Latin word meaning salted.
Worth
https://www.google.com/url?sa=t&rct=...0XHQQB4TGFE1Wg

Nifty table with all the diff languages, I like it.

[heirloomtomaguy]

Gerardo my man those CHESTE glamor shots are making me salivate. Looks like you got some awesome varieties going for the winter round.