Zlatava?

[maf]

This thread is about Zlatava, not the small yellow cherry 'Goldkrone'. Here is a pic of Zlatava from Thompson and Morgan:



From: http://www.thompson-morgan.com/veget...brid/ts01177TM

[MrBig46]

Goldkrone and Zlatava are two different tomatoes bred by Moravoseed which has and within the EU all rights to their multiplication for commercial purposes (catalog EU). Godkrone is yellow tomato, 15-20 g. Zlatava is orange tomato, 60-80 g. Zlatava is the Czech girl´s name (something like aureate or golden).
Vladimír

[Jayc]

Originally Posted by Wi-sunflower

I haven't kept up on what they are doing with those coated seeds lately. But many of the early versions were what was called "primed". Meaning they were "almost" sprouted then coated. Great if fresh. But most likely dead if the package is old because the seeds ARE pre-sprouted.

Yes I would really prefer non coated if available so I can keep the seeds if needed.

Carol

Thanks Carol, that makes sense and good to know. No mention of whether the seeds are primed or not. On the packed they do state 100% natural colour coating -"see what you sow" and the "100% natural plant extracts in 3 layers providing fertiliser and pest and disease resitance promoting vigour for strong healthy plants" - Though not in my case, I've always found uncoated varieties do just fine! I think perhaps a selling gimmick, which the seeds didn't need!

[Jayc]

Originally Posted by bower

I was recently reading up about the seed fermentation process, and led me to some research in which seeds of several crops were pre-soaked in Lactobacillus culture, with positive results re plant health vigour and yields.

I have started to wonder whether seeds of different age/source/treatment unknown have ended up being the stragglers or the disease prone ones, cw seed which I know was fermented and unbleached, so maybe some lactobacillus residue present....and maybe not a genetic susceptibility of the variety but just a poorer start. I'm thinking of giving all my seeds a soak in whey before planting next time.

Whey from regular cheese making? I'm always looking for 'wheys' ( sorry, I couldn't resist) to use it up and I think it would freeze well enough?

[Jayc]

The Zlatava fruits I picked didn't have the same colour contrast that the T&M picture have, or the lovely pictures at Tatiana's http://t.tatianastomatobase.com/wiki/Zlatava. Thank you Vladimir.

I'll have a look through and see if I have any pictures of the ones I grew.

[bower]

Originally Posted by Jayc

Whey from regular cheese making? I'm always looking for 'wheys' ( sorry, I couldn't resist) to use it up and I think it would freeze well enough?

Yep. If you google you'll find all sorts of agricultural uses for whey. I was amazed. And there are step by step recipes for making "lactobacillus culture" for ag purposes, which amounts no more and no less than making of whey (with some curd as a byproduct, as the document stated "you may eat the residue").

[Wi-sunflower]

If you have a small cheese maker local to you, you might be able to get some whey just by asking.

If you need just a small amount of whey there is an easy way to make it yourself. Get a quart of natural (with active cultures) unflavored yogurt. Line a colander or strainer with paper toweling or a couple layers of cheesecloth. Set the strainer over a bowl to collect the whey. Dump the yogurt into the strainer. Put it all aside for several hours or overnite. Preferably in the fridge. The clear yellowish liquid in the bowl is whey. If being used for fermenting something, it's best used fresh or at least within a week.

What's left in the strainer is more or less now "Greek yogurt". Eat as is or add your fav fruit or ???

Carol

[carolyn137]

Originally Posted by Wi-sunflower

If you have a small cheese maker local to you, you might be able to get some whey just by asking.

If you need just a small amount of whey there is an easy way to make it yourself. Get a quart of natural (with active cultures) unflavored yogurt. Line a colander or strainer with paper toweling or a couple layers of cheesecloth. Set the strainer over a bowl to collect the whey. Dump the yogurt into the strainer. Put it all aside for several hours or overnite. Preferably in the fridge. The clear yellowish liquid in the bowl is whey. If being used for fermenting something, it's best used fresh or at least within a week.

What's left in the strainer is more or less now "Greek yogurt". Eat as is or add your fav fruit or ???

Carol

Carol, I have this catalog from WI, can't remember the name right now, that I was going to order from b'c they offer artisanal cheeses from many different cheesemakers in WI. But what interested me is that they were offering cheese curds also, and that was new to me.

As it is it's been snowing here since Tuesday, plowed out once, but it keeps coming alternating with sleet, freezing rain, rain and snow and as I look out right now there;s over a foot of snow out there.

And it's VERY quiet, no town plows, no Jeff who plows me out, no nothing. All schools in the area are again closed, Freda hasn't made it up here and she was supposed to bring my poinsietta as well as do kitty litter detail and more, but so far I have power so when I'm through visiting the places I normally visit online it's out to the LV/DR watching the snow fall, watching the birdies at the feeders and reading a good book I started yesterday.

I'm already looking for some more UPS deliveries and one coming by Fed Ex that has perishables that was sent Monday, and nada.

Carolyn

[Salsacharley]

Is Zlatava available in this year's Mystery Swap? This tomato does indeed look intriguing in Tania's pictures.

In an effort to unhijack this thread I recommend those interested in lactobacillus culture check out this thread:



http://www.tomatoville.com/showthrea...799#post438799

Originally Posted by bower

Vladimir (MrBig46) has grown this variety. He posted pictures and has sent seeds of Zlatava to Tormato's swap. I think there is a pic in the Mystery Mater thread, but may also be shown in his Czech variety thread too.
I have fresh seeds of Jaune Flamme as well, so I may grow them side by side, space permitting, if people are curious as to the difference between them. I did grow JF before, and although it had some red in the center it didn't look the same as Zlatava, to me.

[Jayc]

Originally Posted by bower

Yep. If you google you'll find all sorts of agricultural uses for whey. I was amazed. And there are step by step recipes for making "lactobacillus culture" for ag purposes, which amounts no more and no less than making of whey (with some curd as a byproduct, as the document stated "you may eat the residue").

Thanks, will do

[carolyn137]

Labradors just started a new thread in the Seed Starting Forum about using whey and I know I'm late catching up, but, retired Microbiologist here and knows Lactobacilli well, there are many species.

The ones used to process food such as cheese and pickles and saurkraut, etc, either as naturally found with the foods or added, are called homofermentative since they produce only ONE end product, and that's lactic acid.

I can't see how lactic acid can alter seeds that would give rise to plants that are more vigorous, etc., any more than the naturally produced lactic acid by other genera/species that land on the top of the containers used for processing seeds.

Does anyone here have some links that show lactobacilli treatment of seeds can result in more vigorous, hearty plants?

Carolyn

[MrBig46]

One more photo.
Vladimír

[Jayc]

Good picture Vladimir, Zlatava and Jaune Flammee look quite different side by side. Which would be your favourite for taste?

[Iva]

Grew it...didn't like it.
While it truly was special and beautiful, not to mention very productive, the texture was very watery (in a dry year with no irrigation) and the taste was blah. Never even bothered to save seeds...
I also grew Jaune Flammee that year and it was better tasting but too acidic for my taste. A totally different variety.

But here are some pics of Zlatava

[Wi-sunflower]

Sorry to divert the thread again but I had to answer Carolyn --

Cheese curds are very popular here in Wisconsin. Considering NY has cheese making, I'm surprised they are not there as well. But maybe we have more small producers, family run businesses.

At the market I sell at, there are probably 10 or more different cheese makers on any given Saturday and most of them have at least 1 or more varieties of curds available. Sometimes of different types of cheeses. Others with just 1 type but multi flavored with additions like garlic, chives, basil, "cajin", hot peppers and whatever you can think of.

The best curds are made that day (for our market overnite) and many vendors will have a sign saying they "squeek". That's how you know they are FRESH !!

Since it's way too easy to eat poorly on a market day with all the great bakery around, I often buy a bag of curds to have some good protein to nibble on instead.

Carol