Historical background information for varieties handed down from bygone days.
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December 18, 2012 | #1 |
Tomatovillian™
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New Hampshire Pickling Tomato????
This is a variety in the New 2013 Totally tomatoes catalog. I can find nothing on this variety. This is on page 2 inside the cover. "the result of a cross breeding at the University of N Hampshire in the late 1950's/early 60's in search of a pickling variety...." Is this a new hybrid or an heirloom not on the market in the past few years? Any thoughts on taste, texture??? anybody grown it?
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carolyn k |
December 18, 2012 | #2 | ||
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If it's the same as New Hampshire red pickling all the sources I see say open pollinated.
from here: http://www.jeffsgardenofeaton.com/?page_id=18 Quote:
http://culinariaeugenius.wordpress.c...tomatoes-2011/ Quote:
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December 18, 2012 | #3 |
Tomatovillian™
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Thanks, Doug. I tried to look for anything pertaining to the name and only the TT description showed up. This still isn't much information on it though, is it? It looks interesting, but I probably will just grow the yellow submarine from JandL this year. After I re read the description I realized it was a determinate, which means it would produce well in flushes and that isn't what I need.
Oops... Submarine Blush is what I ordered from Goodwin not yellow submarine.
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carolyn k Last edited by clkeiper; December 19, 2012 at 01:03 PM. Reason: wrong variety info |
December 19, 2012 | #4 | |
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Quote:
Above is a link to Google with several links about this variety that haven't yet been mentioned and that might, or might not, prove useful. Carolyn
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Carolyn |
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December 19, 2012 | #5 |
Tomatovillian™
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Thanks Carolyn,
Those were the links I looked at before and the Abundant Life site links it to the Territorial Seed company, but they don't show anything for the tomato either. The Rutgers page is not a review from personal point of like or great to grow/eat/use tomato. I was wondering if anyone has tried it, but I really don't need to squeeze another "try" in the garden is year. I think I have enough, it just looked interesting. Maybe next year.
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carolyn k |
December 19, 2012 | #6 |
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If you were interested in pickling green tomatoes, which New Hampshire Pickling is apparently designed for, you can use just about any green (unripe) tomatoes. I had lots of greenies on the plants when the frosts came and I picked a couple of three gallon buckets of small green tomatoes. I pickled some of them using my grandmother's 21-Day Sweet Pickle recipe....they taste amazingly similar to cucumbers pickled the same way.....
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December 19, 2012 | #7 | |
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Quote:
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"Red meat is NOT bad for you. Now blue-green meat, THAT'S bad for you!" -- Tommy Smothers |
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December 21, 2012 | #8 |
Tomatovillian™
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No, I didn't peel them. They soak in salt brine for about two weeks to start, then spend time in a syrup, so there's not a lot of stress on the skin. They don't get heated up until the second phase, so the skin stays pretty firmly attached.
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