Is this actually a black krim?

cornbreadlouie · July 11, 2011

First year growing one, but they don't look at all like the pictures I've seen online of black krim. I bought it as a seedling from the local hardware store because I'm a tomato n00b (second year growing) who didn't get an early enough start on the season.

Some have catfacing similar to what I've read about black krim, but they don't seem any darker than your average red tomato. Nowhere near as dark as the black prince I'm also growing. They taste pretty good but they're kind of soft. It ripened at least a week before my early girl, which still haven't ripened yet....

The plant is pretty prolific, taller (over six feet) and with the most tomatoes out of 9 different varieties I planted. Aside from the cherry tomatoes, but you already knew that.

I didn't remember to take a picture of the middle before I ate them but I've got another one I plan to put on a sandwich later if somebody would like to see the insides. The two I've cut have red meat and red around the seeds.

Am I just eating them before they're ripe or did the nursery mess up somehow? Out of the 3 that have been ripe enough to eat, they've turned completely red... no green shoulders.

I usually pick them off the plant about a day after they started blushing if that makes a difference.

Sorry if I'm rambling. And thanks!

July 11, 2011	#1
cornbreadlouie Tomatovillian™ Join Date: Jun 2011 Location: SF bay area... north bay Posts: 242	Is this actually a black krim? First year growing one, but they don't look at all like the pictures I've seen online of black krim. I bought it as a seedling from the local hardware store because I'm a tomato n00b (second year growing) who didn't get an early enough start on the season. Some have catfacing similar to what I've read about black krim, but they don't seem any darker than your average red tomato. Nowhere near as dark as the black prince I'm also growing. They taste pretty good but they're kind of soft. It ripened at least a week before my early girl, which still haven't ripened yet.... The plant is pretty prolific, taller (over six feet) and with the most tomatoes out of 9 different varieties I planted. Aside from the cherry tomatoes, but you already knew that. I didn't remember to take a picture of the middle before I ate them but I've got another one I plan to put on a sandwich later if somebody would like to see the insides. The two I've cut have red meat and red around the seeds. Am I just eating them before they're ripe or did the nursery mess up somehow? Out of the 3 that have been ripe enough to eat, they've turned completely red... no green shoulders. I usually pick them off the plant about a day after they started blushing if that makes a difference. Sorry if I'm rambling. And thanks!