Tomatoes for 2024

Branching Out

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Yesterday I picked the first ripe tomato of the season, a small yellow cherry called Honey Nail that has its roots in Siberia. Kind of made me wax nostalgic for a moment there, savouring that sweet flavour. My seed source indicated that it was the earliest and most productive tomato that they had ever grown; next year I may have to see if I can coax this one even earlier. These seeds were started on February 6th.
 

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SPedigrees

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My subarctic plenty plants are growing and blooming. Also in amongst the squash plants there are several volunteer candyland tomato plants. Although the squash plants have yet to produce blossoms, I covered them with deer netting today. Last year many baby squashes became deer snacks and I wanted to get ahead of the free all-they-can-eat snackbar this year!

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heirloomgal

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I harvested my first tomato Friday, but I didn't eat it. I saved the seeds instead. It was a super rare one and I really wanted to be sure I got seeds from it, and first ripening tomatoes are the best ones to save seed from. But I did eat my first tomato today, Karma Miracle. It was soooo good it blew my mind.

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R2elk

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I harvested my first tomato Friday, but I didn't eat it. I saved the seeds instead. It was a super rare one and I really wanted to be sure I got seeds from it, and first ripening tomatoes are the best ones to save seed from. But I did eat my first tomato today, Karma Miracle. It was soooo good it blew my mind.

View attachment 67176
When I save seeds from a tomato, I scrape out the seeds and eat the tomato.
 

Branching Out

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I harvested my first tomato Friday, but I didn't eat it. I saved the seeds instead. It was a super rare one and I really wanted to be sure I got seeds from it, and first ripening tomatoes are the best ones to save seed from. But I did eat my first tomato today, Karma Miracle. It was soooo good it blew my mind.

View attachment 67176
What an unusual shape for the interior chambers of this tomato. Very interesting!
 

Branching Out

Deeply Rooted
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Finally!! Still primarily early cold-tolerant varieties, as well as Stupice which seems to produce fruit much more quickly than the others. This will be our first harvest that was large enough to roast for tomato sauce.
 

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