Lets talk plum/paste tomatoes and sauce - Page 3

korney19 · September 7, 2007

10 hours? Wow... I can make the Poconos in a little over 4 hours!

I don't have an ebay store...I'm not a business and I only occasionally throw them up on ebay... if I do it's in the spring, maybe 200-300 varieties in 1 ad. And I usually try to help people out if they are looking for a few varieties all year long, though springtime I usually have them all in one spot to make things easier.

I'll see if I can make a file to post here similar to this one but sorted on production--this one is sorted by brix (sugars.) Many of the paste types have higher sugars than most beefsteaks and slicers, and currant types are high too.

where_with_all · September 7, 2007

Mark -what a beautiful list. I love it. I know brix is not a good measure of flavor- but for lack of other variables i'll take it

Its about 3-3.5 hours to the poconos for me. so that is about right. Remember- I have to go through or around NY city.

thanks

WWA

where_with_all · September 13, 2007

Korney

So which would you say has better production?

Kaman’s Hungarian Pink
Speckled Roman
Wagner Italian pink
Sarnowski Polish Plum

I did not see these on your list? How do they compare to joe's plum and ernie's plum which are on your list? any comparisons (more than , less than) is good.

I know I am pumping you for info but I just don't have room in my garden to plant 5 varieties.

where_with_all · September 13, 2007

Sorry- I meant to say Kalman's

korney19 · September 13, 2007

I think it's a toss-up... I think Speckled Roman & Wagner's you get more ripe at one time... Kalman's are bigger/heavier though. Sarnowski, for me, it was like 1 ripe, then a week later 2 or 3 ripe, then a few days later maybe 2 ripe, etc. Speckled Roman I was getting 3-5 ripe at a time. All results I'm talking about are for 1 plant. I think Speckled & Wagner's were maybe the highest of those 4, don't remember Kalman's(--been a few years) & don't think any had the overall production Ernie's Plump had. Sarnowski I'm growing first time this year and season isn't over yet. I harvested 3 last Saturday for the tastetest and it looks like there are 2 more ripe ones now/yesterday... if that means anything.

How many plants are you considering growing? I usually grow 1 or 2 plants of many varieties instead of many plants of 1 variety. This way you get to experience more varieties, tastes, shapes, etc in the same year.

where_with_all · September 13, 2007

Thanks Mark,
I think I can do two or three varieties of paste and still have room for other veggies and tomatoes. I like to do at least four plants because you never know what happens during the growing season. You could lose a few plants during the summer to pests, bugs, weather, etc.

I think your comment on kalmans are worth noting because if you do any canning it is hard to just pick two or three at a time without 10 or so plants.

Suze-- you have recommended Sarnowski on several places on this board. I would love to get your input on Sarnowski compared to the others I have mentioned and as a different view from Mark.

where_with_all · September 13, 2007

I meant to say I like to do four plants of each variety

**carolyn137** · September 13, 2007

Suze-- you have recommended Sarnowski on several places on this board. I would love to get your input on Sarnowski compared to the others I have mentioned and as a different view from Mark.

*****

I'm not Suze and I'm sure she'll chime in but since I was the person who introduced Sarnowski Polish Plum I guess I've grow it the most and I think it's a great paste tomato, if that's what you insist on using for sauces, etc.

Mark said he got his plants in late and by now if I were growing it it would be done for the season.

There are lots of good paste tomatoes that Mark didn't mention, and I'll mention just a couple of them, both fairly new.

Perito Italian
Matt D'Imperio

Seeds for both of these, as well as Sarnowski are found at the Sandhill website along with many other pasters that weren't mentioned here.

Actually Glenn lists what he considers to be pasters in a separate section and there are about 40 of them there, although I don't agree with a few of them being in that section.

I'm too lazy to go back up and look at Mark's list but if he didn't mention Heidi, I will, which is becoming a favorite of many. Also Wuhib and Martino's Roma. As I said, I didn't go back up to check/

And I had to chuckle a bit when I read thru Mark's list b/c last week I was trying to remember a variety that someone near Rochester sent to me years ago and there it was, Tyboroski Plum, also a good one. But again, like Kiev and Khirhiv and many others, and I include Amish Paste in this group, they're named a plum or paste, but are far too juicy in that respect. So not all plums are the meaty kinds of varieties that folks who want to use pasters should be using.

But in the end almost everyone I know uses just great tasting tomatoes for sauce rather than sticking to the pasters.

korney19 · September 13, 2007

Speaking of Matt D'Imperio, did you find your notebook for 2004 yet Carolyn? With which hearts were where?

**carolyn137** · September 13, 2007

Quote:

Originally Posted by korney19

Speaking of Matt D'Imperio, did you find your notebook for 2004 yet Carolyn? With which hearts were where?

No, I haven't Mark and Matt D' Imperio isn't a heart anyway.

Before I get another e-mail from my brother asking me if I found our great grandfathers' discharge papers from the Civil War that has first prioirity.

I can't get to many places here in my home with my walker so my brother said he'd even pay Freda to rummage through the large closet that's off my bedroom.

Are you willing to pay Freda to look for that 2004 growout data?

wesleythewatch · September 13, 2007

I have only just started growing tomatos for sauce preperation. I grew ROMA VF and they have been lovely. I'm lead to believe it's the most popular veriety in Italy.

wesleythewatch · September 13, 2007

http://www.seedsofitaly.com/product/25

Here's where I got them

korney19 · September 13, 2007

Hit the jackpot today on Roughwood Golden Plum and Wuhib... a dozen each...

Zana · September 13, 2007

Wow those roughwood golden plums look good and would make a very different coloured sauce. Glad I snagged a few seeds of those at the B-NTTF last Saturday. Were any of the Wuhib there, Mark?

korney19 · September 13, 2007

I just checked the final list that appeared... no Wuhib. But I had Wuhib seeds in my giant shopping bag I brought...

September 7, 2007	#32
where_with_all Tomatovillian™ Join Date: May 2006 Location: Long Island NY Posts: 152	Mark -what a beautiful list. I love it. I know brix is not a good measure of flavor- but for lack of other variables i'll take it Its about 3-3.5 hours to the poconos for me. so that is about right. Remember- I have to go through or around NY city. thanks WWA __________________ Where With All on Long Island

September 13, 2007	#33
where_with_all Tomatovillian™ Join Date: May 2006 Location: Long Island NY Posts: 152	Korney So which would you say has better production? Kaman’s Hungarian Pink Speckled Roman Wagner Italian pink Sarnowski Polish Plum I did not see these on your list? How do they compare to joe's plum and ernie's plum which are on your list? any comparisons (more than , less than) is good. I know I am pumping you for info but I just don't have room in my garden to plant 5 varieties. __________________ Where With All on Long Island

September 13, 2007	#34
where_with_all Tomatovillian™ Join Date: May 2006 Location: Long Island NY Posts: 152	Sorry- I meant to say Kalman's __________________ Where With All on Long Island

September 13, 2007	#36
where_with_all Tomatovillian™ Join Date: May 2006 Location: Long Island NY Posts: 152	Thanks Mark, I think I can do two or three varieties of paste and still have room for other veggies and tomatoes. I like to do at least four plants because you never know what happens during the growing season. You could lose a few plants during the summer to pests, bugs, weather, etc. I think your comment on kalmans are worth noting because if you do any canning it is hard to just pick two or three at a time without 10 or so plants. Suze-- you have recommended Sarnowski on several places on this board. I would love to get your input on Sarnowski compared to the others I have mentioned and as a different view from Mark. __________________ Where With All on Long Island

September 13, 2007	#37
where_with_all Tomatovillian™ Join Date: May 2006 Location: Long Island NY Posts: 152	I meant to say I like to do four plants of each variety __________________ Where With All on Long Island

September 7, 2007	#31
korney19 Buffalo-Niagara Tomato TasteFest™ Co-Founder Join Date: Aug 2006 Location: The Niagara Frontier Posts: 942	10 hours? Wow... I can make the Poconos in a little over 4 hours! I don't have an ebay store...I'm not a business and I only occasionally throw them up on ebay... if I do it's in the spring, maybe 200-300 varieties in 1 ad. And I usually try to help people out if they are looking for a few varieties all year long, though springtime I usually have them all in one spot to make things easier. I'll see if I can make a file to post here similar to this one but sorted on production--this one is sorted by brix (sugars.) Many of the paste types have higher sugars than most beefsteaks and slicers, and currant types are high too.

September 13, 2007	#38
carolyn137 Moderator Emeritus Join Date: Jan 2006 Location: Upstate NY, zone 4b/5a Posts: 21,169	Suze-- you have recommended Sarnowski on several places on this board. I would love to get your input on Sarnowski compared to the others I have mentioned and as a different view from Mark. ***** I'm not Suze and I'm sure she'll chime in but since I was the person who introduced Sarnowski Polish Plum I guess I've grow it the most and I think it's a great paste tomato, if that's what you insist on using for sauces, etc. Mark said he got his plants in late and by now if I were growing it it would be done for the season. There are lots of good paste tomatoes that Mark didn't mention, and I'll mention just a couple of them, both fairly new. Perito Italian Matt D'Imperio Seeds for both of these, as well as Sarnowski are found at the Sandhill website along with many other pasters that weren't mentioned here. Actually Glenn lists what he considers to be pasters in a separate section and there are about 40 of them there, although I don't agree with a few of them being in that section. I'm too lazy to go back up and look at Mark's list but if he didn't mention Heidi, I will, which is becoming a favorite of many. Also Wuhib and Martino's Roma. As I said, I didn't go back up to check/ And I had to chuckle a bit when I read thru Mark's list b/c last week I was trying to remember a variety that someone near Rochester sent to me years ago and there it was, Tyboroski Plum, also a good one. But again, like Kiev and Khirhiv and many others, and I include Amish Paste in this group, they're named a plum or paste, but are far too juicy in that respect. So not all plums are the meaty kinds of varieties that folks who want to use pasters should be using. But in the end almost everyone I know uses just great tasting tomatoes for sauce rather than sticking to the pasters. __________________ Carolyn

September 13, 2007	#41
wesleythewatch Tomatovillian™ Join Date: Apr 2007 Location: Liverpool UK Posts: 34	I have only just started growing tomatos for sauce preperation. I grew ROMA VF and they have been lovely. I'm lead to believe it's the most popular veriety in Italy. __________________ All I give my garden is muck and love Nature does the rest

September 13, 2007	#44
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Wow those roughwood golden plums look good and would make a very different coloured sauce. Glad I snagged a few seeds of those at the B-NTTF last Saturday. Were any of the Wuhib there, Mark?