Here are some of my purple hybrid that I gave to others:
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So I finally got a few ripe Dad’s sunset without blososm end rot (seems like the first flush is the only one that got this) and the flavor is excellent, however the texture is extremely not to my liking. very very wet tomato and lots of gel.
However, i love the intense smokey/savory/umami flavor it has. Anyone have suggestions in that realm that arent quite as wet?
My Dwarf tamarillo (Solanum abutiloides) are going crazy! It has about 4 bracts of flowers and fruits like this. I heard most of the tree-like Solanums need cross pollination, but apparently these guys don’t. Almost 100% fruit set so far, and it’s the only one blooming. It’s also not much of a dwarf, probably 8 feet tall in a 7 gallon pot, where as my normal tree tomato is 4 feet tall in ground (and is a whole year older!). Can’t wait to try them, definitely going to be making salsa with them and I hope they make a good pasta sauce too!
I would also note that, while I did plant seeds of this year and this particular plant came from the pot I planted seeds in, I have had lots of volunteer dwarf tamarillos popping up in a lot of my pots that were filled at the same time. This makes me think that there is a non-zero chance that these are from the seeds that I actually planted last year that didn’t really sprout. So maybe the seeds took a couple weeks to germinate, or maybe it took a whole year.
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iraqi heart are finally ripe, they are very rich and i end up eating them before i can use them in pastes or sauces. Japanese black trifele produced the most this year, very reliable for me here and good for sandwiches. the san marz have been producing steadily and I’ve got two big gallon bags nearly full in the freezer.
red ruffle in this photo. these are almost like a pink tomato. very sweet and soft. not large at all but really tasty.
narrow cayenne and shishito have been good, all other peppers have only made one or two per plant.
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You might have already told me this, but how do you store your summer squash? Does it manage frozen raw in pieces? Apologies I see this is peppers tomstoes and not squash thread
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me? yes i slice and freeze. then use that to cook later. I’ve also dehydrated it and grind the slices into “flour” to add to soups
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That’s a novel idea!
You can also picked them and use them for anything you’d use sweet pickles/relish for
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Given the conditions of the soil and climate in NW NC, I don’t have the luxury to grow any tomato I want due to disease.
For 2026, the Parks Whopper variety has proven to be a winner. While not disease free, it’s still alive well after the other tomatoes croaked when the Serenade and fungicide treatments ended back in late July. It makes beautiful red and perfectly round fruit and will likely give a few maters until frost.
The Bonnie’s Best is pretty good as well.
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