Posted on 02/26/2022 6:25:45 AM PST by Diana in Wisconsin
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Well, as I said, I was ‘in the biz’ for 18 years. Having grown just about everything under the sun, I tend to prefer hybridized varieties for disease resistance and production in my food garden.
I’m all about PRODUCTION, Baby! :)
I always ‘do the math’ and my tomato and pepper crops, grown from seed, will run me $5 each...for more tomatoes and peppers than I’ll know what to do with! (But I can them all or share them; Salsa, V-8 juice, Tomato Soup, Stewed Tomatoes, Pickled Peppers, Tomato Jam, etc.)
I usually grow 20-25 tomato plants and 20 pepper plants.
And, yes, you can save hybridized seed, but it’s a cr@p shoot on what you’ll get the next time you grow out that seed.
To each his own. We have some VERY ardent Seed Savers here! :)
I average 30-35 tomatoes off of each of my ‘Dora’ tomato plants every year...’Dora’ is an heirloom that bears tomatoes the size of a baseball or just a bit bigger. Production is just fine. :-)
Good to know. Have you saved the seed year after year? Looks like it has good disease resistance, too. Win/Win! :)
https://knownyouseed.com/product/dora/
Check out this link; scroll towards the bottom for a pic of THIS 'Dora', which is the one I grow for the reason Mr. Jones stated: FLAVOR!
Oh, you cannot beat a cross between Brandywine and Cherokee Purple for flavor!
I almost always grow Cherokee Purple, and/or other varieties that have those genetics in their mix.
In the past I’ve grown one called ‘Heirloom Marriage Genuwine’ which was really good. It’s a cross between Brandywine and Costoluto Genovese.
https://www.totallytomato.com/product/T00279/87
Quite the ‘looker’ and the flavor and production were great.
‘Heirloom Marriage Cherokee Carbon’ was terrific, too. A cross between Cherokee Purple and Carbon.
https://www.totallytomato.com/product/T00172/87
Really tasty, that one! :)
Look for prices to jump again. Russia is pressuring fertilizer companies to stop shipping: https://freerepublic.com/focus/f-news/4043652/posts
I grow organically using mostly homemade inputs. But all the farms surrounding mine are conventional. They rely heavily on fertilizers, heavy equipment, and assorted __icides. I’m pretty sure they’re going to be hurting.
Agreed on most CP ‘relatives’, but I am also a fan of the Italians (sauce) and oxhearts (meaty salsa)...since wife is a type-1 and should avoid nacho chips, I eat most of the salsa. :-)
‘EVERYTHING likes a chicken dinner!!’
Yes indeed. Thankfully, our barns and pastures don’t border on the cricks, where I first saw the fisher. But that scream they make- whew!
Late entry! Sumac; Deer Lure, Tea, or Lemonade? (And easy to grow or find!)
https://www.edibleeastend.com/2012/08/09/harvest-sumac/
and
https://www.thespruceeats.com/what-is-sumac-1763131
Cooking With Sumac
“Ground sumac can be used as is, simply measured from its container. It is a versatile spice, and can be added to a meat rub, used as a flavoring in vegetable dishes (such as eggplant), and is the perfect seasoning for homemade hummus. Sumac is an ideal match for lamb and duck as it cuts through the fattiness of the meat. Similar to a squeeze of lemon juice over a finished recipe, sumac is at its best when sprinkled over a dish before serving. Sumac is also a good choice when looking to add a lemon flavor to a dish but don’t want to add a liquid to the recipe. Before using sumac, be sure to read the ingredient label as some manufacturers include salt; if so, reduce the amount of salt called for in the recipe.”
We're on Weight Watchers/Low Carb these days, and since I make my Salsa without any sugar, it's a FREEBIE, so I put it on everything that isn't nailed down, LOL!
I LOVE most Roma-type tomatoes for Salsa and my all-time fave WAS Constoluto Genovese for fresh eating until I found a cross a few years ago called, 'Grandma's Pick' and it is as pretty as a speckled pup, productive and delicious! :)
https://www.totallytomato.com/product/T00325/89
I KNOW they will be!
During CovidBS19 when our next-door dairy farmer was DUMPING MILK due to lack of demand for schools and restaurants, we gave him a break on rent for the 112 acres he rents from us.
I have a feeling Beau will do that again this year due to escalating fertilizer prices.
Granted, the only ‘fertilizer’ he uses is manure from his own cows - in fact ‘The Sh!t Wagon’ rolled through again this evening, LOL! - but he has to have additional expenses. Just the price of diesel fuel is going to be staggering this season!
Thanks, Brandon! *SPIT*
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