Rutgers 250

weaselbean · November 27, 2016

Can anyone give us a report on how their Rutgers 250 plants have done this year. I'm going to try some for 2017

sjamesNorway · November 27, 2016

I grew it this year. They were late outdoors in the extra cool summer we had - first ripe at 98 days. It was reasonably productive, and the taste was old-fashioned with a touch of sweetness, but nothing exceptional. We gave it an 8. It will probably do better in a warmer environment, but I'm not going to use space in my greenhouse for it.

George Detsikas Italian Red also took 98 days, while Sakharnyi Pudovichok ripened in 80 days outside. Both of these produced well, and scored 9+ in taste. I'm going to grow them both in 2017, both outside and in the greenhouse.

Steve

Ken B · November 28, 2016

We had a seed crop grown out for the 2017 SESE catalog, and grew a few here on our own farm too. On the scale of "I get to eat really good heirloom tomatoes all the time," it was a "pretty good" for me for taste. Good early production, nice looking fruits.

Greatgardens · November 28, 2016

How would you rate this 250 version against Ramapo (from the same project, I believe)?
-GG

sjamesNorway · November 28, 2016

Quote:

Originally Posted by Greatgardens

How would you rate this 250 version against Ramapo (from the same project, I believe)?
-GG

The original Ramapo is a hybrid developed at Rutgers in 1968:
http://njfarmfresh.rutgers.edu/RamapoTomato.htm

There is an OP version about which Tatiana writes,

An open-pollinated version of a hybrid variety bred by Rutgers University.
De-hybridized by Carolyn Male, NY and Edmund Ryan, VT. Edmund received F3 seeds from Carolyn, and distributed F4 seed among Garden Web and Tomatoville members. From the growers reposts, it seems to be stable.

Rutgers 250 is new:
http://njfarmfresh.rutgers.edu/JerseyTomato.html

brownrexx · November 28, 2016

I was not impressed with it and did not find it to be anything special. I will not grow it again next year.

Hot Sauce · November 29, 2016

I usually grow around a 100 of the Rutgers, Determinate, for canning purposes. I also grew the original indeterminate rutgers variety. This year I grew 75 of the Rutgers 250 and prefer it over the older varieties. The tomato size is more consistent, rather than having tomatoes ranging from small to large. The determinate plant growth habit is more uniform. I found the taste to be very good. And it is slightly more resistant to the notorius septoria leaf spot which I consistently get here in central Kentucky.

Incidentally, I also grew 20 Ramapo hybrids and found it to be the most prone to septoria leaf spot of all the varieties I grew this year. I won't try it again. Old Brooks is still my best tomato in regards to leaf spot resistance.

I plan on growing the "250" as my main crop for canning purposes next year, along with Old Brooks.

Ed
Tomato Lover for 50+ years.

jmsieglaff · November 29, 2016

Old Brooks' resistance to Septoria sounds attractive. How is the flavor--does it have a nice zip of acidity in addition to sweetness?

Hot Sauce · December 1, 2016

Yes, Old Brooks has a nice, well-balanced taste. It's acidity makes it good for canning, but I also use it as a slicer. It is not totally resistant to leaf spot, but better than anything else I grow. It is also resistant to blossom end rot and early and late blight.

Mike Maurer · December 1, 2016

I planted the Rutgers 250 this year, and although it was tough year for tomatoes (really, really hot and dry) I had a couple plants that did very well when the weather finally broke.
They were planted in large containers. I'll definately plant them again.
Mike

November 27, 2016	#1
weaselbean Tomatovillian™ Join Date: Apr 2016 Location: nc Posts: 57	Rutgers 250 Can anyone give us a report on how their Rutgers 250 plants have done this year. I'm going to try some for 2017

November 29, 2016	#7
Hot Sauce Tomatovillian™ Join Date: Jun 2012 Location: Central Kentucky Posts: 3	Rutgers 250 I usually grow around a 100 of the Rutgers, Determinate, for canning purposes. I also grew the original indeterminate rutgers variety. This year I grew 75 of the Rutgers 250 and prefer it over the older varieties. The tomato size is more consistent, rather than having tomatoes ranging from small to large. The determinate plant growth habit is more uniform. I found the taste to be very good. And it is slightly more resistant to the notorius septoria leaf spot which I consistently get here in central Kentucky. Incidentally, I also grew 20 Ramapo hybrids and found it to be the most prone to septoria leaf spot of all the varieties I grew this year. I won't try it again. Old Brooks is still my best tomato in regards to leaf spot resistance. I plan on growing the "250" as my main crop for canning purposes next year, along with Old Brooks. Ed Tomato Lover for 50+ years.

November 27, 2016	#2
sjamesNorway Tomatovillian™ Join Date: Oct 2014 Location: Norway Posts: 1,049	I grew it this year. They were late outdoors in the extra cool summer we had - first ripe at 98 days. It was reasonably productive, and the taste was old-fashioned with a touch of sweetness, but nothing exceptional. We gave it an 8. It will probably do better in a warmer environment, but I'm not going to use space in my greenhouse for it. George Detsikas Italian Red also took 98 days, while Sakharnyi Pudovichok ripened in 80 days outside. Both of these produced well, and scored 9+ in taste. I'm going to grow them both in 2017, both outside and in the greenhouse. Steve

November 28, 2016	#3
Ken B Tomatovillian™ Join Date: Jul 2011 Location: central Virginia Posts: 243	We had a seed crop grown out for the 2017 SESE catalog, and grew a few here on our own farm too. On the scale of "I get to eat really good heirloom tomatoes all the time," it was a "pretty good" for me for taste. Good early production, nice looking fruits.

November 28, 2016	#4
Greatgardens Tomatovillian™ Join Date: Feb 2010 Location: Indiana Posts: 1,124	How would you rate this 250 version against Ramapo (from the same project, I believe)? -GG

November 28, 2016	#6
brownrexx Tomatovillian™ Join Date: Feb 2016 Location: Southeastern PA Posts: 1,420	I was not impressed with it and did not find it to be anything special. I will not grow it again next year.

November 29, 2016	#8
jmsieglaff Tomatovillian™ Join Date: Jan 2014 Location: Southern WI Posts: 2,742	Old Brooks' resistance to Septoria sounds attractive. How is the flavor--does it have a nice zip of acidity in addition to sweetness?

December 1, 2016	#9
Hot Sauce Tomatovillian™ Join Date: Jun 2012 Location: Central Kentucky Posts: 3	Yes, Old Brooks has a nice, well-balanced taste. It's acidity makes it good for canning, but I also use it as a slicer. It is not totally resistant to leaf spot, but better than anything else I grow. It is also resistant to blossom end rot and early and late blight.

December 1, 2016	#10
Mike Maurer Tomatovillian™ Join Date: Jul 2011 Location: Rio Rancho, New Mexico Posts: 105	I planted the Rutgers 250 this year, and although it was tough year for tomatoes (really, really hot and dry) I had a couple plants that did very well when the weather finally broke. They were planted in large containers. I'll definately plant them again. Mike