I don’t think I grew Abe Lincoln.
I grew Abe Lincoln (1923) this year; wouldn’t describe Abe Lincoln as a strong acid bite. Very smooth meaty large pink tomato.
5 Likes
I didn’t know it’s that big, I better lookup to see if I have any seeds left of this variety. I will sprout them next year.
1 Like
Today’s harvest from my 13x26 foot garden plot. Well, actually some of the squash have roamed over to a vacant 1/2 plot (13x13) next to mine. It is the time of year where I start wishing I planted less…
8 Likes
What do you do with all the pumpkins or squash? I’m not sure what variety they are. I planted Cushaw squash one year and the harvest was so much. I candied it, made pies, and gave them away. Tomatoes, I think, are much easier to cook with, at least in terms of recipes.
There are three types in the picture - the big ones are Mrs. Amerson’s and the smaller ones in the milk crate are Butter Baby and Butterscotch. Butterscotch is my favorite for flavor, but they are all good. The large ones keep much better so I use up the smaller ones first.
I mostly roast them, either cut in half or skinned then cubed. I’ve also grilled them (have to be cut pretty thin to really cook through before burning), put them in soups (cubed since I don’t like pureed soups) and have even added them to some stir fry if I want a bit of sweetness. The really nice thing about winter squash is I can just harvest it and put it in the basement and use it throughout the year. I will also take about half of these to the local food bank.
The tomatoes need pretty much immediate attention, although the paste types (both the yellow and the red ones), plus the Couer de Boeuf which are very meaty, mostly get rinsed and put into gallon bags that go right into the freezer for later use.
2 Likes
Better pics coming soon.
Mud River Yella Mater from Mud River WV.
Heard about this tomato and tracked it down. Was sold at a local roadside stand for years and the guy got too sick maybe died. Someone saved the seeds locally and was growing it…and i got some seeds from them.
Fantastic flavor…almost tastes salted. Very few seeds. Acid and sweet.
6 Likes
Cherokee purple, big beef and ss 100.
I grow mine in a borderless moderately raised bed… with deep old hay mulch.
I get some splitting with super sweet 100 with heavy rains… bot not bad. Less than 5%.
Cherokee purple split more than SS 100 for me.
4 Likes
Funny, when I first saw that name i thought it was something along the lines of Panorama. Now I realize that tomato has a LOT of love to give
1 Like
This plant started the season making small nearly spherical tomatoes, like what are shown in that last post, but all the later fruit are wide, much larger, and kind of funny looking:
I assume it’s mostly a pollination issue? The seed listing did say this:
These are a mix of self-compatible and self-incompatible plants.
The flavor is really nice and fruity, but if it’s partially self-incompatible, I assume that means the seeds will likely be crossed with one of the other nearby tomatoes and unlikely to be this same tomato again? I’m saving some seed either way.
2 Likes
My SS100 has invaded my pink brandwine space. Glad they are still producing this late.
Big Beef still cranking them out.
3 Likes
I’m planning on doing similar very son. Do you use 2% salt by weight? I’d be really interested in hearing people’s methods for successful lactofermented tomato sauce that can keep for a while.
I’m still picking tomatoes, the last ones, perhaps, that are damaged and sunburnt and left on their own. I have a lot still on the plants, but I’m not taking care of them. I’ve reached the point where I have enough tomatoes frozen until next year.
3 Likes
That’s what I used – I think it’s pretty standard to go with 1.5% - 3% just based on personal preferences.
Given that we’re rapidly losing daylight and we’ll probably have frost within 5 or 6 weeks, it’s just a matter of seeing how many of these I can manage to ripen as quickly as possible.
3 Likes
I can’t stand the endless waiting. these are Siberian pink. I thought they’d be sooner
of course I’m overloaded with yellow pear and cherry tomatoes and I’ve got a good amount of the San marzano frozen for sauce time in November- but I planted a handful of big fellas and they are all green as green can be, with a month left to frost. not much production on these big slicers for me this year.
2 Likes
Last tomato harvest of the year.
Clearing the entire garden bed… to plant a greens cover crop.
The super sweet 100… is a real producer… i bet we harvested a couple thousand off our one plant.
1 Like
Very nice.
What do you put down for cover? Mustards?
PS… Spent a bit of time in Jackson, TN near you in the early 90’s.
I think I will plant a mix of leaf lettuces, spinach, collards.
We like to eat all that… and will… if the deer and rabbits will leave us some.
Collards usually hang in there late… they seem to be the last choice of the deer here… they will wipe out leaf lettuce, spinach, kale, mustard greens… and leave the collards for last.
PS… I have been to Jackson… won the State Archery championships there a few times at a place called Sadie Lou’s… back in the late 80s… early 90s.
Old picture time…
6 Likes
pulled all the green tomatoes today. got two boxes full, should hold us over until early December I think. my beefsteak didn’t ripen this year and my Siberian pink only made a few tomatoes, but the black krim, San marzano and yellow pears went wild
2 Likes