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#46 |
Tomatovillian™
Join Date: May 2012
Location: massachusetts
Posts: 1,710
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1/3 hurts, but really glad it's not a total loss.
Good looking tomato there. |
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#47 |
Tomatovillian™
Join Date: Jun 2012
Location: Illinois, zone 6
Posts: 8,407
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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.
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#48 |
Tomatovillian™
Join Date: Jun 2012
Location: Illinois, zone 6
Posts: 8,407
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Early Orange Stripe:
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#49 |
Tomatovillian™
Join Date: Jun 2012
Location: Illinois, zone 6
Posts: 8,407
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Mat-Su Express has great fruit-set, as usual.
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#50 |
Tomatovillian™
Join Date: Jun 2012
Location: Illinois, zone 6
Posts: 8,407
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#51 |
Tomatovillian™
Join Date: Dec 2010
Location: Pewaukee, Wisconsin
Posts: 3,149
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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 ~ |
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#52 |
Tomatovillian™
Join Date: Jun 2016
Location: Santa Maria California
Posts: 1,014
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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.
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#53 |
Tomatovillian™
Join Date: Jun 2012
Location: Illinois, zone 6
Posts: 8,407
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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. |
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#54 |
Tomatovillian™
Join Date: Mar 2014
Location: Greenville, South Carolina
Posts: 3,099
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Nice, mine should be ready soon.
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#55 |
Tomatovillian™
Join Date: Mar 2014
Location: Mid-Atlantic right on the line of Zone 7a and 7b
Posts: 1,369
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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. |
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#56 |
Tomatovillian™
Join Date: Mar 2014
Location: Greenville, South Carolina
Posts: 3,099
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My first ripe looks to be Taxi followed by Granadero.
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#57 |
Tomatovillian™
Join Date: Jun 2012
Location: Illinois, zone 6
Posts: 8,407
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Mat-Su Super B, pictured below. I think I prefer Super B to Plant 11.
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#58 |
Tomatovillian™
Join Date: Jun 2012
Location: Illinois, zone 6
Posts: 8,407
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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. |
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#59 |
Tomatovillian™
Join Date: Jun 2012
Location: Illinois, zone 6
Posts: 8,407
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My kitchen counter right now, mostly Mat-Su Express. Mr Bruno is in front with the ruffled shoulders. Taxi is the yellow.
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#60 |
Tomatovillian™
Join Date: Mar 2014
Location: Greenville, South Carolina
Posts: 3,099
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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.
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