[who knows what evil?]

Black Krim...yummy, yummy, yummy. I started growing several blacks last year; Black Cherry, Black Plum, Paul Robeson; all outstanding. Added Black from Tula and Japanese Black Trifele this year...thumbs up, WAY up for black tomatoes.

[txhurl]

That’s what I’m afraid of: once you go black, you never go back.

The black cherries especially tempt me. Is the flavor really smoky? I love the absence of sogginess blacks seem to display.

[txhurl]

Black Cherry

Black Plum, I will probably try a couple of these, plums are my favorite.

The Paul Robeson

What I really want, the

JAPANESE BLACK TRIFELE
80 Days. This prized Russian Heirloom is of the Trifele variety, of which there are several colors. (The name translates to “truffle”.) Plant is short and potato-leafed, and produces prolific quantities of mahogany-colored, Bartlett Pear-shaped, fruits with green shoulders.

One of the blackest varieties and just gorgeous sliced open; 6-8 ounce fruits. Resistant to cracking. Indeterminate.