Artisan Seeds launches

Fred Hempel · February 8, 2013

Farmette,

I am curious about your experience with Maglia Rosa. We have found that, out here, the best flavor is correlated with light pink color, and that by the time the fruits are a deep pink they are over-ripe. When we used to grow more of the variety to sell at the market we had to really focus on picking the fruits "early" -- and we have always felt that many gardeners are probably letting the fruit get over-ripe before picking.

So, it was a surprise to us when Maglia Rosa was identified as a great tomato to grow by the Cooperative Extension at Penn State a couple of years ago.

http://extension.psu.edu/vegetable-f...to-report-2011

They called them "ketchupy" which seems a bit off. But I have also wondered if the summer climate back east causes ripening where best flavor is better correlated with deepest color.

What did the tomatoes look like when you preferred them?

February 8, 2013	#11
Fred Hempel Tomatovillian™ Join Date: Dec 2010 Location: Sunol, CA Posts: 2,723	Farmette, I am curious about your experience with Maglia Rosa. We have found that, out here, the best flavor is correlated with light pink color, and that by the time the fruits are a deep pink they are over-ripe. When we used to grow more of the variety to sell at the market we had to really focus on picking the fruits "early" -- and we have always felt that many gardeners are probably letting the fruit get over-ripe before picking. So, it was a surprise to us when Maglia Rosa was identified as a great tomato to grow by the Cooperative Extension at Penn State a couple of years ago. http://extension.psu.edu/vegetable-f...to-report-2011 They called them "ketchupy" which seems a bit off. But I have also wondered if the summer climate back east causes ripening where best flavor is better correlated with deepest color. What did the tomatoes look like when you preferred them?