Pulsegleaner
Garden Master
- Joined
- Apr 18, 2014
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- Location
- Lower Hudson Valley, New York
Second time trying, first time it's come up.Oooh! Phil's Two! Is this your first time growing it, or have you already grown it and know what it tastes like? Can't help but be a little curious, I love green when ripe tomatoes.
Truth be told, I'm not totally sure WHY I am trying it, beyond pure stubbornness, as we have a HORIIBLE track record with non-cherry tomatoes (we generally get one super tiny fruit, and then the plant dies).
I can certainly see HOW it winds up looking the way it does, as it seems to make flower clusters that look more like pompoms or broccoli rabe florets that the long racemes would normally associate with a tomato. A few more generations, and it will probably be another beefsteak type tomato (based on what I have seen so far, I think larger fruited tomatoes developed from the smaller ones not so much by getting bigger as by multiple flowers fusing into one. This is why larger tomatoes often have double petals, and why, the bigger the tomato variety, the more locules (seed cavities) they tend to have.
Next year, I imagine my big tomato will be Phantom du Laos, as I have decided that the only way I'll ever be able to test its ghost detecting abilities is to grow one myself (I LOVE to see one of the paranormal ghost hunter shows try and use one, They seem to want to use every other cockamamie method of paranormal detection.)