It’s been a wild ride from seed. Finding homes for the extra plants, pollinating with an electric toothbrush, and harvesting from a ladder were all unexpected.

Thought I’d share one of my trial tomatoes. Bred by Wild Boar Farms. Later than most of my other heirlooms, and they seem to be more susceptible to cracking and disease; possibly a skill issue though. Good production, consistent sandwich size, and great tasting. Meaty orange flesh with red streaks.

I grew 25 heirlooms this year in my greenhouse. Weather in SW Pa sucked as we got some hot days making the leaves curl up so I had to put on a shade tarp. lots of rain and some cool nights. Which made for some interesting sizes. I had huge ones and small ones on the same branch coloring up. Which was really weird.
I grow mine in 10g fabric pots and I use a fertilizer injector and a water timer to control the nutes and water. I been giving them 2g per day starting 3 weeks ago cause the pots were drying out much more. Even then I been having some split.

Just wanted to share a photo of my tomatoes. Carry-on.

My current haul of orange accordion, yellow pear, and black strawberry tomatoes!

Jalapeños and garlic also from the garden :)

Visiting my grandpa and he literally has more tomatoes than he can eat.

Homegrown tomatoes just taste way more... tomato-y than store-bought ones lol.

Starting to understand the appeal of country life. Maybe someday.

But I figured putting the work into growing some would help me appreciate them a little more. Well it turns out that’s kind of the case! I ate my first grown unknown tomato today in a basil tomato breakfast hash and it was glorious! I also grew the basil myself and it was a wonderful meal!

I didn’t think I’d like the galette but it tastes great!

This is not a Brandywine Red despite the label in the pot bought from Home Depot. Burpee labeled tomato is something else. Any ideas?

I have a new round of seedlings for the greenhouse because of some fungus problems with nursery plants, and while the others are ready for main pot transplant, the lucid gems grow sooooo slowly. They are 10x smaller than all the others. The only thing I can think of is maybe all the anthocyanins are causing slowed light absorption? They are basically all purple plants. Has anyone grown these and had different results?

What is the best way to ultimately make roasted tomato sauce given that I need to wait for more tomatoes to ripen.

Over the last 2 weeks I’ve had tomatoes trickling in from three plants, all different varieties. I’ve made salsa, but after that couldn’t think of what I wanted to do so I started freezing some. Now I’m getting bigger harvests and I think in the next couple weeks I will have enough to make sauce.

Should I keep freezing as they come in over next couple of weeks then once I have enough I can defrost, roast them and make the sauce? Or should I be roasting them first then freezing? I am just wondering if they will be ok for roasting after having first been frozen, because I’m literally getting a few cherry tomatoes a day along with a few Romas that need to ripen inside for a few days, and 1-2 big tomatoes every 7-10 days.

I am thinking this is some sort of worm travel pattern or is it splitting from over watering from the recent storms? Thought I would ask before I threw it away.

So many flowers wut