Linda, I thought that OSU developed Legend because blight was
so bad in the Willamette Valley. It seemed a little odd to me because it's a late season issue - whether it's early or late blight, I haven't a clue but it shows up usually after I've got about one-half of the determinates picked. The hot, dry weather has really taxed everything, then wham!!
The darn plants may even die. I'd say that the indeterminates are effected but they tuff their way thru it.
In a Master Gardener magazine I was reading a few months ago, they have the same caveat as the linked article - resistance just means resistance; it doesn't mean they don't get the virus. Baggett says in that article that he'd want Legend whether or not he had blight because of the earliness and size - once again, as individuals, we have no real idea about taste until we do. Uh, taste it, that is. That part of the equation is completely up to us.
Nice to know Baker Creek's review of Bloody Butcher, Ginny. I think it might be one of those with LOTS of flavor in a small package. I'd want to put something like that in a sandwich and might wish it was of beefsteak size. Maybe I'll get better at making a quick salsa . . .
Thessaloniki - - I'm wondering how similar my Summer climate is to sunny Greece - probably pretty close. Reading the tomato's history suggests to me that it may have been the last of the open-pollinated tomatoes to HIT America before hybrids took over. Oh, by the way, Legend is an open-pollinated tomato. That's unusual for this late in the plant breeding game.
I got my Thessaloniki seed by purchasing 2 tomatoes at the farmers' market in 2006. When I realized how pleasantly they tasted - I scraped a seed or 2 off my shirt and kept them for my garden.
Steve
. Additionally, two "moderns" are likely to make an appearance. The first is Mountain Spring. Its the original in the "Mountain" series from North Carolina and a determinate type.
