Big mater

[Reyer Farms]

The big tomato was a German Johnson. If you look close in the pic there is another green tomato on the rack ( just over a pond) and there is another on that one ( in the back not seen). All three were on the same same stem, I had to cut them at breaker stage to get them out. We grow heirloom tomatoes for fresh market and restaurants.
The yellow pears are real good for fresh eating and salads, it is one of our customers favorites.
We grow tomatoes for #1 taste, #2 color, #3 size and shape. The German Johnson is a acidic meaty tomato with a good sugar balance.
Chilled tomato around these parts is fowl language.



This is some different varieties we grow. We had 19 this year ranging from paste to oxhearts.

 

[Reyer Farms]

Thats one cute girl holding it up!

mark

Thank you Mark. She is known as the Butterbean. She could plant tomatoes before she could talk. She is my right hand buddy and reminds me everyday how blessed I am.

 

[Depmandog]

Few years ago, one of my employees, a self proclaimed connoisseur of exotic tomatoes, put in an seed order from http://www.rareseeds.com/store/vegetables/tomatoes/.

He raised them to setting size, then brought me a variety tray of different ones for me to plant and enjoy. I had purple and black striped tomatoes, green and orange mottled, some crazy tart yellow bing tomatoes. Lets just say it was an interesting harvest.

I know he ordered from a couple different places, but don't recall the other one. I never stopped to consider all of the different varieties out there from across the world. Interesting!

 

[creekbend]

When picking tomatoes, I carry a Salt Shaker in my pocket. Take a tomato, wipe it on my shirt, take a bite, add salt, take another bite.

 

[jinman]

Chilled tomato around these parts is fowl language.

Oh man! Don't be a chicken, go ahead and try it.:laughing:

I love tomatoes at room temperature and also chilled. I understand the flavor is sometimes more intense when not chilled, but I also know that I can extend the life of my tomatoes up to three times as long by refrigerating them. Everything is a trade-off it seems. I do actually prefer my cherry tomatoes to be chilled. When removed from the refrigerator, they collect condensation and that holds the light salting I put onto them. I eat them by the bowls full. I even carry a Ziploc bag full with me sometimes when I go somewhere. When I used to commute to work, I'd eat a bag on the way to work for breakfast and a bag for lunch. Every day was a 2-bagger.