Red beefsteak heirlooms for next yr

[dice]

Wes has pretty outstanding flavor, imho.

[carolyn137]

Originally Posted by dice

Wes has pretty outstanding flavor, imho.

I love Wes, but it's a blunt heart, not a beefsteak.

And you also mentioned Terhune, which is also a good one, but it's pink, not red.

In a post above I said if I thought of more red beefsteaks I'd post them, but I forgot to do that b/c it's getting darn cold here and I've been waiting for my heater man to come to do the Fall checks and all that other stuff he does.

I'll try to remember, honest I will, about the red beefsteaks, but we shall see if I do remember. I need to start making lists of what I need to do but then I look at those items and then read a good book or two, etc.

[Barbee]

Lescana is a very good red beefsteak. Just my 2 cents

[dice]

[Wes]
I seem to remember that the seeds were distributed all through
it, like a beefsteak (fasciated). Maybe a "blunt heart shaped
beefsteak"?

[carolyn137]

Originally Posted by dice

[Wes]
I seem to remember that the seeds were distributed all through
it, like a beefsteak (fasciated). Maybe a "blunt heart shaped
beefsteak"?

http://t.tatianastomatobase.com/wiki/Wes

And I checked the persons listing it in two recent yearbooks and all but one said red heart and the one said sometimes irregular fruit shape as did Tania.

Whatever!

I think it's a great variety and one of my most favorite heart varieties, lbunt shaped though it is.

[ed50]

For me Prue and Liguria were good red beefsteaks this year.

Eddy

[carolyn137]

Originally Posted by ed50

For me Prue and Liguria were good red beefsteaks this year.

Eddy

I love both of them Eddy but I think most folks accept that a beefsteak variety has fruits that are longer and wider than heigher, dense flesh for most of them, and not that many seeds depending on which specific ones.

So Prue is not a beefsteak variety as you can see from the link below and was introduced by Tom Galucci who posts here at Tville and doesn't want it known as a paste variety either. Most call Prue a plum but one can see different shaped fruits on the same plant sometimes.

http://t.tatianastomatobase.com/wiki/Prue

Liguria by the definition that most folks use also is not a beefsteak variety, it's called a piriform type, kind of an upside down heart.

http://t.tatianastomatobase.com/wiki/Liguria

And you can see near the bottom of that page that there are several other varieties with the same shape.

But both varieties I find to be excellent so thanks for mentioning them.

[dice]

Yes, "What is a beefsteak tomato, exactly?" Is it this:
http://geodesicgreenhouse.org/wp-con...eak-tomato.jpg

Or is it something defined by its genetics? I do not suppose it matters
much. If it looks like that, "It's a beefsteak." If it tastes good, is not
mealy, does not have any wierd habits (like "cracks if there is so much
as a raindrop in the next county"), good to go.

[Fusion_power]

OTV is an heirloom?


Omar's Lebanese



Beefsteak means it has the fasciated gene in an oblate background.

If you pair Fasciated with Heart, you get an oversize super meaty blunt heart. Tastiheart is an example.

DarJones

[carolyn137]

Originally Posted by Fusion_power

OTV is an heirloom?


Omar's Lebanese



Beefsteak means it has the fasciated gene in an oblate background.

If you pair Fasciated with Heart, you get an oversize super meaty blunt heart. Tastiheart is an example.

DarJones

No, OTV Brandywine is not an heirloom although some might call it one since the accidental cross that led to this variety had one known heirloom parent and the other one was probably an heirloom as well . These days there is no one definition of an heirloom variety so there are all sorts of definitions circulating as one can find from the number of threads here at Tville on that topic.

Are you suggesting Omar's Lebanese as a red beefsteak? Nope, it's pink.

When I get a chance I'll take a look at my 1939 Michigan Bulletin where a definition of what a beefsteak variety is , that is, from just looking at one and cutting it and looking inside, in addition to the genetic info that you just posted.

[Barbee]

Interesting, I always think of a beefsteak as a large tomato with a wagon wheel look to it sliced open. You know, the kind of tomato that you only need once thick slice to cover an entire piece of bread and when you bite into the sammich the juice runs down your arms LoL

[Redbaron]

Originally Posted by Barbee

when you bite into the sammich the juice runs down your arms LoL

You just made me hungry!