Looking for a strong tomato taste - Page 2

michael johnson · May 27, 2007

I am very curios, as to the exact chemical make up of greensand and exactly what minerals and trace elements does it contain, is it a natural product dug out of the ground or is it man made with added trace minerals, what exactly is the difference in the strength of the two types from different areas, any info on this would be greatly appreciated for further knowledge and perhaps future use.

CLa · May 27, 2007

Nobody mentioned Jaune flamme I just call it flamm, not sure the correct spelling. Orange gold ball size or a tad larger. slightly sweet very juicy awesome texture with a very sharp bite that could be classified something similar to acidic or assertive. Also very productive. Slice these things and put them on a sandwich, the flavor dominates.

amideutch · May 27, 2007

Michael, check this link on greensand. Ami
http://www.gardeniq.com/store/produc...nd,160,94.aspx

grunt · May 27, 2007

happy: I've grown about 300 varieties to date, and Dubrava has the vote from me. Grungy (Val) cans up about 350 quarts of juice a year for me, of various varieties, some straight one variety, and some mixed, and I can always pick out the Dubrava, even in mixed jars. It even has a salty taste to it. This year we are putting in 40 Dubrava out of our 300+ plants. I realize it's too late for this year, but if you would like some seeds, send me your addy by PM. As for improving/intensifying the flavour, find some one with horses, and add some horse pucky. A little epsom salts around the plants doesn't hurt either. Cheers Grunt

Andrey_BY · May 27, 2007

Dubrava has another famous name - Dubok. This is a standard early Russian CV and yes, it has usually rather strond acid flavor.

instar8 · May 28, 2007

If you can't find greensand locally, you're not real far from Ohio Earth Food, they're near Akron.

Caveat about greensand-- it needs time and organic material, as well as the interaction with roots, to break down and give up nutrients. it's best put on in Fall.

I've had plants turn weird colors and *look like* soil nutrients are actually being locked up by greensand applied during planting and used in potting mix. No long-lasting ill effects, but it's happened enough times to suspect that greensand was the culprit.

montanamato · May 28, 2007

Dubok is indeed a wonderful tomato...I grew it last year, and thought I would skip it this year in order to keep trialing new ones...I already regret that decision, and have made notes to plant several next year...When picked not fully ripe , the flavor is truly incredible.

Jeanne

Douglas14 · May 28, 2007

I agree that WI 55 may fit the bill, as it had a nice "bite" to it, when I grew it. I found Amish paste to have a nice "tomatoey" flavor. These would likely be classified as midseason tomatoes. You may want to try Matina, for an early variety. I thought it had fairly strong flavor for an early type.....Doug

barkeater · May 28, 2007

Douglas, I'm glad you mentioned Amish Paste. I started planting my tomatoes today (moon in Scorpio until Wednesday - couldn't be better!).

Anyway, my Opalka plant got lost in the flat and is looking pretty weak, but when I stopped by Agway a couple hours ago,, lo and behold, they had some beautiful Amish Pastes in 4" pots for only .99 each.

So, since Opalka was so late and didn't yield that great my first time last year, I'm thinking, should I switch??

michael johnson · May 29, 2007

Thanks -Ami, thats quite interesting to read, although I doubt if we can get any over here,-sounds pretty good stuff.

grunt · May 29, 2007

Andrey: I have your list of alternate/original names, and am still compiling a more extensive list of same. I simply forgot about Dubok being the Russian label. Since I can now get out and play in the dirt, not much is happening on the list at the moment - - - I'd rather get dirt under my nails.
Cheers, and great gardening everyone.
Dan

Tomstrees · May 29, 2007

"Pink Potato Top" from last year is a pink tomato with "POP" ~

Bark said it the best when he said NJ soils grow great flavored tomatoes ... he didnt say it the best when he thought about switching from Opalka, to Amish paste ~ lol ~

Tom

happyscientist · May 29, 2007

I have seen the Amish paste around, but have never tried them. Are they a plum tomato, or, as the name implies, are they only good for pastes/sauces? Maybe I should have planted those this weekend for my canning tomatoes instead of the Romas.

Miss_Mudcat · May 30, 2007

I love a rich, bold tomato with ZING. My top three so far are Ramapo, Levino and Black Sea Man. All zesty to me!

cecilsgarden1958 · May 30, 2007

So glad to see Mortgage Lifter and Matina on that list. I also like a good strong tomato and I am trying both this year.

My additions are Bonny Best & Rutgers. Bonny Best is one of my favorites becasue of it's strong flavor.

I have only tried Silvery Fir once before, but I thought it sour, also. I am trying it again this year and it is looking beautiful. You haven't see beautiful, until you see a Silvery Fir Tree growing out of the center of a bale of straw. KOOL!

CECIL

May 27, 2007	#18
amideutch Tomatovillian™ Join Date: Feb 2006 Location: Germany 49°26"N 07°36"E Posts: 5,041	Michael, check this link on greensand. Ami http://www.gardeniq.com/store/produc...nd,160,94.aspx __________________ Life's journey is not to arrive at the grave safely in a well preserved body, but rather to skid in sideways, totally worn out, shouting ‘...Holy Crap .....What a ride!'

May 27, 2007	#19
grunt Tomatovillian™ Honoree Join Date: Feb 2006 Location: Wynndel, B.C., in the Kootenays just above the Idaho panhandle Posts: 35	tasty tomato happy: I've grown about 300 varieties to date, and Dubrava has the vote from me. Grungy (Val) cans up about 350 quarts of juice a year for me, of various varieties, some straight one variety, and some mixed, and I can always pick out the Dubrava, even in mixed jars. It even has a salty taste to it. This year we are putting in 40 Dubrava out of our 300+ plants. I realize it's too late for this year, but if you would like some seeds, send me your addy by PM. As for improving/intensifying the flavour, find some one with horses, and add some horse pucky. A little epsom salts around the plants doesn't hurt either. Cheers Grunt __________________ Gonna get it RIGHT this year ... maybe.

May 27, 2007	#20
Andrey_BY Tomatovillian™ Join Date: Feb 2006 Location: Minsk, Belarus, Eastern Europe (Zone 4a) Posts: 2,278	Dubrava has another famous name - Dubok. This is a standard early Russian CV and yes, it has usually rather strond acid flavor. __________________ 1 kg=2.2 lb , 1 m=39,37 in , 1 oz=28.35 g , 1 ft=30.48 cm , 1 lb= 0,4536 kg , 1 in=2.54 cm , 1 l = 0.26 gallon , 0 C=32 F Andrey a.k.a. TOMATODOR

May 28, 2007	#21
instar8 Tomatovillian™ Join Date: May 2007 Location: N. Indiana Posts: 48	Re: greensand If you can't find greensand locally, you're not real far from Ohio Earth Food, they're near Akron. Caveat about greensand-- it needs time and organic material, as well as the interaction with roots, to break down and give up nutrients. it's best put on in Fall. I've had plants turn weird colors and look like soil nutrients are actually being locked up by greensand applied during planting and used in potting mix. No long-lasting ill effects, but it's happened enough times to suspect that greensand was the culprit.

May 29, 2007	#26
grunt Tomatovillian™ Honoree Join Date: Feb 2006 Location: Wynndel, B.C., in the Kootenays just above the Idaho panhandle Posts: 35	Andrey: I have your list of alternate/original names, and am still compiling a more extensive list of same. I simply forgot about Dubok being the Russian label. Since I can now get out and play in the dirt, not much is happening on the list at the moment - - - I'd rather get dirt under my nails. Cheers, and great gardening everyone. Dan __________________ Gonna get it RIGHT this year ... maybe.

May 27, 2007	#16
michael johnson Tomatovillian™ Join Date: Jan 2006 Location: UK. Posts: 960	I am very curios, as to the exact chemical make up of greensand and exactly what minerals and trace elements does it contain, is it a natural product dug out of the ground or is it man made with added trace minerals, what exactly is the difference in the strength of the two types from different areas, any info on this would be greatly appreciated for further knowledge and perhaps future use.

May 27, 2007	#17
CLa Tomatovillian™ Join Date: Aug 2006 Location: Central Louisiana. Zone: 8 Posts: 207	Nobody mentioned Jaune flamme I just call it flamm, not sure the correct spelling. Orange gold ball size or a tad larger. slightly sweet very juicy awesome texture with a very sharp bite that could be classified something similar to acidic or assertive. Also very productive. Slice these things and put them on a sandwich, the flavor dominates.

May 28, 2007	#22
montanamato Tomatovillian™ Join Date: Jan 2006 Location: Montana Posts: 1,038	Dubok is indeed a wonderful tomato...I grew it last year, and thought I would skip it this year in order to keep trialing new ones...I already regret that decision, and have made notes to plant several next year...When picked not fully ripe , the flavor is truly incredible. Jeanne

May 28, 2007	#23
Douglas14 Tomatovillian™ Join Date: May 2007 Location: Minnesota Posts: 602	I agree that WI 55 may fit the bill, as it had a nice "bite" to it, when I grew it. I found Amish paste to have a nice "tomatoey" flavor. These would likely be classified as midseason tomatoes. You may want to try Matina, for an early variety. I thought it had fairly strong flavor for an early type.....Doug

May 28, 2007	#24
barkeater Tomatovillian™ Join Date: Jan 2006 Location: NE Kingdom, VT - Zone 3b Posts: 1,439	Douglas, I'm glad you mentioned Amish Paste. I started planting my tomatoes today (moon in Scorpio until Wednesday - couldn't be better!). Anyway, my Opalka plant got lost in the flat and is looking pretty weak, but when I stopped by Agway a couple hours ago,, lo and behold, they had some beautiful Amish Pastes in 4" pots for only .99 each. So, since Opalka was so late and didn't yield that great my first time last year, I'm thinking, should I switch??

May 29, 2007	#27
Tomstrees Tomatovillian™ Join Date: Jan 2006 Location: NJ Bayshore Posts: 3,848	"Pink Potato Top" from last year is a pink tomato with "POP" ~ Bark said it the best when he said NJ soils grow great flavored tomatoes ... he didnt say it the best when he thought about switching from Opalka, to Amish paste ~ lol ~ Tom __________________ 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

May 29, 2007	#28
happyscientist Tomatovillian™ Join Date: Apr 2007 Location: West Virginia Posts: 21	Amish paste vs romas I have seen the Amish paste around, but have never tried them. Are they a plum tomato, or, as the name implies, are they only good for pastes/sauces? Maybe I should have planted those this weekend for my canning tomatoes instead of the Romas.

May 30, 2007	#29
Miss_Mudcat Tomatovillian™ Join Date: Feb 2006 Location: Central Georgia Posts: 366	I love a rich, bold tomato with ZING. My top three so far are Ramapo, Levino and Black Sea Man. All zesty to me! __________________ Farmers don't wear watches; they work until the job is done!

May 30, 2007	#30
cecilsgarden1958 Tomatovillian™ Join Date: May 2006 Location: swPA Posts: 629	So glad to see Mortgage Lifter and Matina on that list. I also like a good strong tomato and I am trying both this year. My additions are Bonny Best & Rutgers. Bonny Best is one of my favorites becasue of it's strong flavor. I have only tried Silvery Fir once before, but I thought it sour, also. I am trying it again this year and it is looking beautiful. You haven't see beautiful, until you see a Silvery Fir Tree growing out of the center of a bale of straw. KOOL! CECIL __________________ Hybrids Rule, Heirlooms Drool!