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Originally Posted by carolyn137

I just answered your PM on that and yes, they should be the same.

About Sierra Leone. I don't have my 2010 yearbook here in the back room, I'm still in the process of memorizing all the blurbs, ahem, but if that was listed by JK from MT then I know it b'c she sent me seeds and I grew it last summer. I didn't get enough seeds to list but you seem to be mentioning it as a stuffer, and it sure wasn't for me. it was a large red, meaty beefsteak with excellent taste.

I went the stuffer route many years ago and grew even more when I was selling to restaurants, but the chef's and I agreed that most of them were fibrous in nature and it was better to just grow a regular non-stuffer, scoop out the inside and be able to eat the whole thing without that sometimes tough cell wall,

I just remembered that Jeanne had sent seeds of Sierra Leone to Tania as well so here's her description and she does say for her it was semi-hollow, but it sure wasn't for me.

http://tatianastomatobase.com/wiki/Sierra_Leone

I think it was in the desciription in SSC...I will have to go look. And I do agree...the Stuffrs just don't have what a regular tomato has in the way of flavor or consistency. I think they just act as a pretty holder for other food.