Member discussion regarding the methods, varieties and merits of growing tomatoes.
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February 17, 2006 | #1 |
Tomatovillian™
Join Date: Jan 2006
Location: Wurtsboro, NY
Posts: 165
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carbon
this will be my first year growing black varieties. Carbon and Black krim. I have read that Black krim is prone to cracking. Some posters here and elsewhere have stated that Carbon is also prone to cracking, However, one particular seed company states that carbon is not plagued by cracking as other blacks are. I'm just wondering what to expect with the black varieties this year. Which do you guys recommend? Thanks, ED
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February 17, 2006 | #2 |
Tomatovillian™
Join Date: Jan 2006
Location: Zone 4 NY
Posts: 772
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I have seeds for about 8 different black varieties. You're welcome to some of each to give them all a whirl, Ed. I didn't have any particular cracking with Black Krim last year, at least not more so than anything else given the weather conditions.
What to expect? That they all taste pretty much the same. Sad but true. Barb |
February 17, 2006 | #3 |
Tomatovillian™
Join Date: Jan 2006
Location: NY z5
Posts: 1,205
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I've been growing Black Krim for years and haven't seen any cracking yet.
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February 17, 2006 | #4 |
Tomatovillian™
Join Date: Jan 2006
Location: Zone 4 NY
Posts: 772
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I don't find this objectionable. And I hope the picture loads.
Yea! Figured it out! |
February 17, 2006 | #5 |
Tomatovillian™
Join Date: Jan 2006
Location: NE Kingdom, VT - Zone 3b
Posts: 1,439
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When customers questioned the concentric cracks around the top like the picture shows, I would tell them it was because the tomatoes were "bursting" with flavor! They bought it. LOL
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February 17, 2006 | #6 |
Tomatovillian™
Join Date: Jan 2006
Location: NJ Bayshore
Posts: 3,848
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hedwarr ~
This will be my first year for the black varieties as well ~ I'm going with Carbon, Black from Tula, and Paul Robeson ~ I was under the impression that all tomatoes crack due to heavy watering and not just the black ones ? ~ no ? Tom
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My green thumb came only as a result of the mistakes I made while learning to see things from the plant's point of view. ~ H. Fred Ale |
February 19, 2006 | #7 |
Tomatovillian™
Join Date: Jan 2006
Location: SW Ohio
Posts: 1,278
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Here's Carbon sliced. It's the best black I've tried.
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February 19, 2006 | #8 |
Tomatovillian™
Join Date: Jan 2006
Location: New Hampshire
Posts: 79
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Earl, that is one gorgeous slice of tomato. I am so glad to hear your recommendation, as this will be my first year growing it. I have grown some of the other blacks in the past. On my palate, there is just something so special about the flavor of a black. If you say "Carbon" is the best you've tried, I get the feeling it is going to earn a permenent place in my garden.
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Charlie |
February 20, 2006 | #9 |
Tomatovillian™
Join Date: Feb 2006
Location: Middle Georgia
Posts: 241
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Carbon
I grew carbon and Paul Robeson last year, neither of them cracked much at all. I thought the Carbon was quite smooth, and I loved the taste. I grow my tomatoes in selfwatering containers so it is really hard to overwater them, not sure if that contributed to the lack of cracks. But I find people will overlook the appearance of any tomato, once they taste it.
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February 20, 2006 | #10 |
Tomatovillian™
Join Date: Jan 2006
Location: Wurtsboro, NY
Posts: 165
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Earl, I just drooled all over my keyboard!!! Great pics. Thanks for everyone's feedback.
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February 21, 2006 | #11 |
Tomatovillian™
Join Date: Jan 2006
Location: S.E. MI
Posts: 794
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To my tatse, Black Krim was the better of the two..but not as good as Black from Tula. |
March 4, 2006 | #12 |
Tomatovillian™
Join Date: Feb 2006
Location: Hawaii
Posts: 270
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I love Carbon because it stays healthy, keeps producing despite tomato bug attacks, crazy weather, old age (9 months old), such beautiful color and NO CRACKING despite us having recent extreme weather - heavy flooding rains after a period of very sunny dry weather -- and does reasonably well in my 7 gal pot... though next time I will give it a much bigger pot.
Ate one last night, and it was so juicy and creamy, no need to chew... just melted in my mouth. |
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