Heirloom Tomatoes
I have always been a proponent of letting a tomato plant act like a tomato plant. Specifically I have not been supe careful to sucker plants. Some support, trimming, and staking has always been my practice, but I do not mind letting the vines grow their own way. Should I do more? Also, I planted several new varieties of heirlooms with great results this year except for one variety, which alas, I cannot identify. The tag has either been buried so I cannot find it at the base of the palnt or I lost it to begin with. So my issue may be unanswerable without identicfication, but, the tomatoes are huge, prolific, pink, orbs resembeling Brandywines somewhat, but not Brandywines in my thinking. They have taken a while to ripen, but when I have picked them, they have hollowed out on the inside, sort of slimy, and have an odor. From the outside they appear fine. What could be the cuase of this?
Replies to This Discussion
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Permalink Reply by Clarence on -
Marian,
I have found that some of the larger pinks are best picked while they still have green shoulders(pink Caspin and German Johnsons). If I wait until the entire tomato is pink they are over ripe and have already started to rot inside.
I am growing some black pears which seem to also be better if they have green shoulders.
Maybe others could add more insight..... ~:>
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Permalink Reply by Marian Worley on -
Craig,
Thank you so much. I actually do think it is a German Johnson. I actually did try to pick a few early and noticed that if I left them out to ripen they also began the interior hollowing out, they must need to be eaten while still pink and green and have a short shelf life. I have had a fabulous tomato season in spite of this. Thank you for the feedback.
Marian
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