Anyone Ever Grow Old Brooks? - Page 2

travis · December 1, 2006

Yes, and "publically" isn't found in Webster's, but then I didn't think this forum was all about grammatical correctness ... as stated in another thread thus: "I've always felt that it's much more important for folks to communicate as they wish rather than the proper use of spelling, grammar, and punctuation. And more times than I'd like to remember I cringe when I see some folks criticizing the posts of others for spelling and grammar and punctuation, and I mean criticizing, not just funning around."

PV

barkeater · December 1, 2006

From reading the catalog descriptions of Old Brooks, which of course are ALL virtually the same

, I did find one from the UK, Seeds-By-Size, that had what seemed to be a real life description:

"All-purpose variety. Medium to large,round red fruit have good quality flesh that ripens uniformly throughout.
Vines are vigorous & continue to bear well throughout the season."

It seems probable to me it is an old commercial canner type like Rutgers, and not an heirloom. Maybe someone with some old catalogs can find out where it came from.

I'm going to try it as some of my favorite tomatoes have been the old commercial o.p.'s.

**carolyn137** · December 1, 2006

Yes, and "publically" isn't found in Webster's

Goodness gracious did I spell something wrongly?

I know I haven't criticized anyone here for spelling, grammar or puctuation, so I must be the person you're calling on for a wrong spelling.

Ah, to be perfect, but not on earth does that happen, the way I hear it.

Earl · December 2, 2006

I'm pretty sure I grew OB several years ago in my search for a canner type. I don't remember the if, and, buts about it but I didn't try it again. If you're looking for a canner type try Picardy as it it also a good slicer and fresh cooker.

JohnWayne · January 23, 2013

I understand this is a long dead thread, But I am looking at "Old Brooks" for a go this season. Any input from those who have grown it would be great. Thanks

Redbaron · January 23, 2013

Quote:

Originally Posted by travis

I don't know about Old Brooks the tomato ... but old Brooks Ketchup is about the best catsup I've ever tasted. It's very popular here in Indiana.

PV

PaulF · January 23, 2013

According to stories, when the Brooks Brothers owned the company, farmers in the Colinsville area were enticed to grow tomatoes for the catsup factory. Nowhere that I have been able to find was the Old Brooks tomato variety the one that Brooks used although tomato growers were supplied with seeds.

When I was in the grocery business, Brooks was not particularly a great seller, but there were loyal users enough to allow for the shelf space (bottom shelf only about four spaces wide).

As for growing Old Brooks, I have grown it four out of the last five years including this year. For those who like a little zip in their tomatoes, this is a good one. For me, the fruit is medium sized, 6 to 8 ounces average, some larger, some smaller. It has been fairly productive. My Old Brooks was always round, red and blemish free which appealed to all my friends who think all tomatoes should be that way. One year the taste was verging on sweet, but mostly tart. It is my one tangy "old fashioned tomato taste" tomato.

Sun City Linda · January 23, 2013

I grew Old Brooks this year as a fall plant out. Unfortunately my temps stayed over 100 way late. By the time it finally cooled of, the Old Brooks grew like crazy and set a lot of fruit in an Earthbox. I was going to try and cover it which would likely have worked, were it not for the artic blast bringing temps down to the low 20s. Never tasted one.

barkeater · January 24, 2013

I grew Old Brooks for a few years back then and it was a lot like Rutgers and it had the quintissential "old fashioned tomatoey taste". It is a very tart tasting tomato, almost as much as Silvery Fir Tree. It was juicy with plenty of seeds, so I'm not so sure it is for canning unless as juice.

Sun City Linda · January 24, 2013

Barkeater - Silvery Fir Tree is one of my favorite tasting tomatoes! I am sowing some Old Brooks today!

barkeater · January 24, 2013

Quote:

Originally Posted by Sun City Linda

Barkeater - Silvery Fir Tree is one of my favorite tasting tomatoes! I am sowing some Old Brooks today!

I like Sivery Fir Tree a lot too. I usually grow one every year in a small pot on my deck.

Sun City Linda · January 24, 2013

yep, I have either 3 or 4 plants of SFT already going. My sis likes it too. I am trying Bolseno F1, black and brown boar, Solar Flair, Nepal and a few others said to have a sharp tomatoey taste. Any other particular favs? (since we apparently share the same good taste in our maters!)

)

Sun City Linda · November 2, 2013

I did get to taste lots of Old Brooks this year and I really, really liked them a LOT.

Very productive with sets (trusses?) of 4 or 5 fruit. Nice lovely juicy acidic flavor. No core, no disease. The only issue I have is that mine were all fairly small, in the 3-4 oz range, as Tania describes them. I see lots of seed sellers who say 8 oz, and some quite a bit higher than that. Is this one of those tomatoes that comes in small and large size seeds?

MissS · November 2, 2013

I too enjoy a sharper tomato. All of those that I grew this year were good but all of them were far too sweet for a great sandwich tomato. I like a little bit of tang. I will have to try Silver Fir Tree and Old Brooks in 2014.

Any more that you recommend?

Patti

Sun City Linda · November 3, 2013

Patti - Be sure and try Druzba. Strong acid but balanced with strong sweet. Most people seem to really enjoy it.

December 1, 2006	#18
carolyn137 Moderator Emeritus Join Date: Jan 2006 Location: Upstate NY, zone 4b/5a Posts: 21,169	Yes, and "publically" isn't found in Webster's Goodness gracious did I spell something wrongly? I know I haven't criticized anyone here for spelling, grammar or puctuation, so I must be the person you're calling on for a wrong spelling. Ah, to be perfect, but not on earth does that happen, the way I hear it. __________________ Carolyn

January 23, 2013	#22
PaulF Tomatovillian™ Join Date: Jan 2006 Location: Brownville, Ne Posts: 3,296	According to stories, when the Brooks Brothers owned the company, farmers in the Colinsville area were enticed to grow tomatoes for the catsup factory. Nowhere that I have been able to find was the Old Brooks tomato variety the one that Brooks used although tomato growers were supplied with seeds. When I was in the grocery business, Brooks was not particularly a great seller, but there were loyal users enough to allow for the shelf space (bottom shelf only about four spaces wide). As for growing Old Brooks, I have grown it four out of the last five years including this year. For those who like a little zip in their tomatoes, this is a good one. For me, the fruit is medium sized, 6 to 8 ounces average, some larger, some smaller. It has been fairly productive. My Old Brooks was always round, red and blemish free which appealed to all my friends who think all tomatoes should be that way. One year the taste was verging on sweet, but mostly tart. It is my one tangy "old fashioned tomato taste" tomato. __________________ there's two things money can't buy; true love and home grown tomatoes.

January 24, 2013	#24
barkeater Tomatovillian™ Join Date: Jan 2006 Location: NE Kingdom, VT - Zone 3b Posts: 1,439	I grew Old Brooks for a few years back then and it was a lot like Rutgers and it had the quintissential "old fashioned tomatoey taste". It is a very tart tasting tomato, almost as much as Silvery Fir Tree. It was juicy with plenty of seeds, so I'm not so sure it is for canning unless as juice. __________________ barkeater

November 2, 2013	#29
MissS Tomatovillian™ Join Date: Dec 2010 Location: Pewaukee, Wisconsin Posts: 3,150	I too enjoy a sharper tomato. All of those that I grew this year were good but all of them were far too sweet for a great sandwich tomato. I like a little bit of tang. I will have to try Silver Fir Tree and Old Brooks in 2014. Any more that you recommend? Patti __________________ ~ Patti ~

December 1, 2006	#16
travis Tomatovillian™ Join Date: Jan 2006 Location: Evansville, IN Posts: 2,984	Yes, and "publically" isn't found in Webster's, but then I didn't think this forum was all about grammatical correctness ... as stated in another thread thus: "I've always felt that it's much more important for folks to communicate as they wish rather than the proper use of spelling, grammar, and punctuation. And more times than I'd like to remember I cringe when I see some folks criticizing the posts of others for spelling and grammar and punctuation, and I mean criticizing, not just funning around." PV

December 2, 2006	#19
Earl Tomatovillian™ Join Date: Jan 2006 Location: SW Ohio Posts: 1,278	I'm pretty sure I grew OB several years ago in my search for a canner type. I don't remember the if, and, buts about it but I didn't try it again. If you're looking for a canner type try Picardy as it it also a good slicer and fresh cooker.

January 23, 2013	#20
JohnWayne Tomatovillian™ Join Date: May 2012 Location: Hickory,North Carolina Posts: 470	I understand this is a long dead thread, But I am looking at "Old Brooks" for a go this season. Any input from those who have grown it would be great. Thanks

January 23, 2013	#23
Sun City Linda Tomatovillian™ Join Date: Mar 2011 Location: SoCal Inland Posts: 2,705	I grew Old Brooks this year as a fall plant out. Unfortunately my temps stayed over 100 way late. By the time it finally cooled of, the Old Brooks grew like crazy and set a lot of fruit in an Earthbox. I was going to try and cover it which would likely have worked, were it not for the artic blast bringing temps down to the low 20s. Never tasted one.

November 3, 2013	#30
Sun City Linda Tomatovillian™ Join Date: Mar 2011 Location: SoCal Inland Posts: 2,705	Patti - Be sure and try Druzba. Strong acid but balanced with strong sweet. Most people seem to really enjoy it.