Orange Jazz - Page 8

Fred Hempel · September 29, 2015

Yes. I do plan to sell Orange Caprese and Marzano Fire (The artisan plums/pastes) this fall.

MendozaMark · September 29, 2015

Quote:

Originally Posted by Fred Hempel

Yes. I do plan to sell Orange Caprese and Marzano Fire (The artisan plums/pastes) this fall.

Great, I will add them to my list.

Fred Hempel · October 3, 2015

Marzano Fire is now available.

**carolyn137** · October 3, 2015

Quote:

Originally Posted by Fred Hempel

Marzano Fire is now for available.

Fred, I'm sure the above one that you bred is much better tasting than what I'm going to show but to me it's a dead ringer look alike for:

http://t.tatianastomatobase.com:88/w...sady%27s_Folly

..... which I trialed for Tom Wagner many years ago.

And there's also Antique Roman which is also a close look alike as well but I have not grown;

https://www.google.com/search?hl=en&...84.SSao7Ie7YLI

Carolyn

Fred Hempel · October 3, 2015

The stripes don't look very impressive in my photo. But sometimes they are.

I haven't grown Casady's Folly, but I probably should, because they look pretty similar.

Isn't Antique Roman a tomato without stripes?

Fred Hempel · October 4, 2015

Jazz and Aji Amarillo (Grande)

Available starting tonight

MendozaMark · October 4, 2015

The red Jazz looks really good . What can you tell us about the tomato and the plant ?

BackyardFarm · October 4, 2015

Oooooo. I clicked over to take a peek. I want all of the pretty!

Fred Hempel · October 4, 2015

Mark,

What I can tell you is this:

1. This is the "original" jazz, which is why we don't call it "Pink Jazz". We have been developing it for many years as our main striped beefsteak. The flavor is bright and sweet. We have used it as our main "striped beefsteak" in mixed heirloom boxes we sell for many years.

2. The fruits used to be the size of a standard large beefsteak (similar to Brandywines, etc.). However two years ago we selected a variant with very large fruits, and this trait has been consistent the through 3 more generations. It is the large-fruited line that we are releasing. Not just because it is large, but because it is large, and it has pretty uniform fruit shape, and it is equivalent to our original line in every other way.

3. The plant is extremely vigorous, and productive. It produces on par with the best OP beefsteaks. It seems to be susceptible to TYLC virus, and to early blight, but fairly resistant to other pathogens under moderate pressure. Earlier this year I was very frustrated because Early Blight was racing up our trellised Jazz plants (both Orange Jazz and Jazz). I was even posting warnings to people who were growing Jazz and Orange Jazz, about the Early Blight problem. The Artisan Cherries in the same row were much less affected. But in the end, the rapid growth of the Jazz lines always kept them 2 steps ahead of the early blight and we had a bumper harvest, which is still going.

Quote:

Originally Posted by MendozaMark

The red Jazz looks really good . What can you tell us about the tomato and the plant ?

MendozaMark · October 4, 2015

Quote:

Originally Posted by Fred Hempel

Mark,

What I can tell you is this:

1. This is the "original" jazz, which is why we don't call it "Pink Jazz". We have been developing it for many years as our main striped beefsteak. The flavor is bright and sweet. We have used it as our main "striped beefsteak" in mixed heirloom boxes we sell for many years.

2. The fruits used to be the size of a standard large beefsteak (similar to Brandywines, etc.). However two years ago we selected a variant with very large fruits, and this trait has been consistent the through 3 more generations. It is the large-fruited line that we are releasing. Not just because it is large, but because it is large, and it has pretty uniform fruit shape, and it is equivalent to our original line in every other way.

3. The plant is extremely vigorous, and productive. It produces on par with the best OP beefsteaks. It seems to be susceptible to TYLC virus, and to early blight, but fairly resistant to other pathogens under moderate pressure. Earlier this year I was very frustrated because Early Blight was racing up our trellised Jazz plants (both Orange Jazz and Jazz). I was even posting warnings to people who were growing Jazz and Orange Jazz, about the Early Blight problem. The Artisan Cherries in the same row were much less affected. But in the end, the rapid growth of the Jazz lines always kept them 2 steps ahead of the early blight and we had a bumper harvest, which is still going.

Thanks Fred!

Fred Hempel · October 8, 2015

Orange lycopene is better than pink lycopene.

It is taken up by the body much easier.

Eat orange!

Cole_Robbie · October 8, 2015

Interesting. I wonder if the beta carotene in orange tomatoes plays a role in making their lycopene be more easily absorbed.

Fred Hempel · October 8, 2015

From what I understand, it is mostly a matter of solubility. Pink lycopene isn't water soluble, and Orange lycopene is. The insoluble pink lycopene is largely held tight by the cell wall.

Cole_Robbie · October 8, 2015

Oh, so thus the idea of putting oil on fresh tomatoes.

It may not relate to absorption, but I am reading a lot about antioxidant synergy. They seem to work together; the whole is greater than the sum of the parts.

Fred Hempel · October 8, 2015

Yes. Oil does help release lycopene. But to really get a slug of pink lycopene oil and cooking are needed.

Orange lycopene, however, is readily available.

October 3, 2015	#108
Fred Hempel Tomatovillian™ Join Date: Dec 2010 Location: Sunol, CA Posts: 2,723	Marzano Fire is now available. Last edited by Fred Hempel; October 3, 2015 at 12:04 PM.

September 29, 2015	#106
Fred Hempel Tomatovillian™ Join Date: Dec 2010 Location: Sunol, CA Posts: 2,723	Yes. I do plan to sell Orange Caprese and Marzano Fire (The artisan plums/pastes) this fall.

October 3, 2015	#110
Fred Hempel Tomatovillian™ Join Date: Dec 2010 Location: Sunol, CA Posts: 2,723	The stripes don't look very impressive in my photo. But sometimes they are. I haven't grown Casady's Folly, but I probably should, because they look pretty similar. Isn't Antique Roman a tomato without stripes?

October 4, 2015	#111
Fred Hempel Tomatovillian™ Join Date: Dec 2010 Location: Sunol, CA Posts: 2,723	Jazz and Aji Amarillo (Grande) Available starting tonight

October 4, 2015	#112
MendozaMark Tomatovillian™ Join Date: Jul 2015 Location: Yarmouth,NS Canada Posts: 296	The red Jazz looks really good . What can you tell us about the tomato and the plant ?

October 4, 2015	#113
BackyardFarm Tomatovillian™ Join Date: Jul 2015 Location: Wisconsin, zone 4b Posts: 360	Oooooo. I clicked over to take a peek. I want all of the pretty!

October 8, 2015	#116
Fred Hempel Tomatovillian™ Join Date: Dec 2010 Location: Sunol, CA Posts: 2,723	Orange lycopene is better than pink lycopene. It is taken up by the body much easier. Eat orange!

October 8, 2015	#117
Cole_Robbie Tomatovillian™ Join Date: Jun 2012 Location: Illinois, zone 6 Posts: 8,407	Interesting. I wonder if the beta carotene in orange tomatoes plays a role in making their lycopene be more easily absorbed.

October 8, 2015	#118
Fred Hempel Tomatovillian™ Join Date: Dec 2010 Location: Sunol, CA Posts: 2,723	From what I understand, it is mostly a matter of solubility. Pink lycopene isn't water soluble, and Orange lycopene is. The insoluble pink lycopene is largely held tight by the cell wall.

October 8, 2015	#119
Cole_Robbie Tomatovillian™ Join Date: Jun 2012 Location: Illinois, zone 6 Posts: 8,407	Oh, so thus the idea of putting oil on fresh tomatoes. It may not relate to absorption, but I am reading a lot about antioxidant synergy. They seem to work together; the whole is greater than the sum of the parts.

October 8, 2015	#120
Fred Hempel Tomatovillian™ Join Date: Dec 2010 Location: Sunol, CA Posts: 2,723	Yes. Oil does help release lycopene. But to really get a slug of pink lycopene oil and cooking are needed. Orange lycopene, however, is readily available.