High Tunnel 2017 - Page 4

Nematode · May 26, 2017

1/3 hurts, but really glad it's not a total loss.
Good looking tomato there.

Cole_Robbie · May 26, 2017

Rumi Banjan is an interesting case. Note the bright yellow leaves at the bottom, indicating it has fusarium/verticillium, but the plant is powering out of it, and it is seven feet tall already.

Cole_Robbie · May 26, 2017

Early Orange Stripe:

Cole_Robbie · May 26, 2017

Mat-Su Express has great fruit-set, as usual.

Cole_Robbie · May 26, 2017

Quote:

Originally Posted by Nematode

1/3 hurts, but really glad it's not a total loss.
Good looking tomato there.

Thanks. I hope it tastes good.

MissS · May 26, 2017

I just checked back into this thread and I am so sorry to hear about your wilt troubles. In the past I have had them too. I think that I did get past it though. In the fall, I bleached my soil well. I saturated it. No not a very good thing to do, but I only did it in the area where I had experienced wilt in the past two years. In the spring prior to planting, I then saturated the soil with MycoGro. I inoculated all of my transplants roots with it too. Three weeks after plant out, I reapplied the MycoGro to the entire bed. I only experienced wilt on one plant after doing this.

I know that you grow under plastic, so I don't know if this is practical for you or not. Just sharing what I tried and the results of my efforts. I do hope that you have some success. With all of the work that you have put in, you deserve it!

Jimbotomateo · May 26, 2017

Cole, that's good news. I sure hope the survivors turn out to be great producers. Wonder if the overall vigor of your plants helped some in the battle? Those really are picture perfect maters!. Jimbo.

Cole_Robbie · June 6, 2017

I ate a ripe and delicious Mat-Su Express this morning. It had been picked a few days ago. So my DTM on the Mat-Su was about 60 days. I have also picked a few Mr Bruno, but have not yet tried them.

My Mountain Fresh plants look great, but the variety is not even close to having a ripe tomato, same with my one Rebelski.

BigVanVader · June 6, 2017

Nice, mine should be ready soon.

PureHarvest · June 6, 2017

I'm not seeing the earliness with my MSE, but I also got the seed that were most likely frozen and thawed during shipment, so they sprouted a few days later than other varieties I sowed.
Brandy Boy, Indian Stripe RL, and Red Jazz #3 are competing for first ripe.
Glad you got to eat one this early Cole.

BigVanVader · June 6, 2017

My first ripe looks to be Taxi followed by Granadero.

Cole_Robbie · June 10, 2017

Mat-Su Super B, pictured below. I think I prefer Super B to Plant 11.

Cole_Robbie · June 10, 2017

Babushkin Potseluy:
http://tatianastomatobase.com/wiki/B...b=General_Info

This is winner for early yellow tomato. I think it is a great yellow compliment for Mat-Su. The plant is loaded with fruit. They are uniform and attractive. It's very early, beating Mountain Fresh and Rebelski by what look like at least two weeks.

And taste is quite good. I would rate it below KBX, but far above Taxi, with a similar yield.

Cole_Robbie · June 14, 2017

My kitchen counter right now, mostly Mat-Su Express. Mr Bruno is in front with the ruffled shoulders. Taxi is the yellow.

BigVanVader · June 14, 2017

Wow! I picked 8 MSE today, but most of mine are smaller. Yours look perfect. Mine tasted really good though. Probably the best red I ever tasted.

May 26, 2017	#51
MissS Tomatovillian™ Join Date: Dec 2010 Location: Pewaukee, Wisconsin Posts: 3,149	I just checked back into this thread and I am so sorry to hear about your wilt troubles. In the past I have had them too. I think that I did get past it though. In the fall, I bleached my soil well. I saturated it. No not a very good thing to do, but I only did it in the area where I had experienced wilt in the past two years. In the spring prior to planting, I then saturated the soil with MycoGro. I inoculated all of my transplants roots with it too. Three weeks after plant out, I reapplied the MycoGro to the entire bed. I only experienced wilt on one plant after doing this. I know that you grow under plastic, so I don't know if this is practical for you or not. Just sharing what I tried and the results of my efforts. I do hope that you have some success. With all of the work that you have put in, you deserve it! __________________ ~ Patti ~

May 26, 2017	#46
Nematode Tomatovillian™ Join Date: May 2012 Location: massachusetts Posts: 1,710	1/3 hurts, but really glad it's not a total loss. Good looking tomato there.

May 26, 2017	#52
Jimbotomateo Tomatovillian™ Join Date: Jun 2016 Location: Santa Maria California Posts: 1,014	Cole, that's good news. I sure hope the survivors turn out to be great producers. Wonder if the overall vigor of your plants helped some in the battle? Those really are picture perfect maters!. Jimbo.

June 6, 2017	#53
Cole_Robbie Tomatovillian™ Join Date: Jun 2012 Location: Illinois, zone 6 Posts: 8,407	I ate a ripe and delicious Mat-Su Express this morning. It had been picked a few days ago. So my DTM on the Mat-Su was about 60 days. I have also picked a few Mr Bruno, but have not yet tried them. My Mountain Fresh plants look great, but the variety is not even close to having a ripe tomato, same with my one Rebelski.

June 6, 2017	#54
BigVanVader Tomatovillian™ Join Date: Mar 2014 Location: Greenville, South Carolina Posts: 3,099	Nice, mine should be ready soon.

June 6, 2017	#55
PureHarvest Tomatovillian™ Join Date: Mar 2014 Location: Mid-Atlantic right on the line of Zone 7a and 7b Posts: 1,369	I'm not seeing the earliness with my MSE, but I also got the seed that were most likely frozen and thawed during shipment, so they sprouted a few days later than other varieties I sowed. Brandy Boy, Indian Stripe RL, and Red Jazz #3 are competing for first ripe. Glad you got to eat one this early Cole.

June 14, 2017	#60
BigVanVader Tomatovillian™ Join Date: Mar 2014 Location: Greenville, South Carolina Posts: 3,099	Wow! I picked 8 MSE today, but most of mine are smaller. Yours look perfect. Mine tasted really good though. Probably the best red I ever tasted.