Wouldn't you know that the first question is "how does it taste?"
One of the varieties will be a selection that mother nature made for me in 2007 when an unusual April 7th freeze killed 5000 plants.... and left a small handfull of one single variety alive. It happens to be a decent flavored tomato.
The precocious flowering variety is kind of magicians choice. I could use Kimberly, Bloody Butcher, etc. These are not fabulous, but they are decent flavored.
I won't know what the TGRC variety tastes like until I get a chance to try it.
If you think this through, tomatoes that mature in cold temps do not develop the flavor of fruit that matures in warm temps. What I am speculating can be bred is a tomato that rolls back the spring planting date by 4 weeks but which would mature fruit during warmer weather so the flavor would be decent. From what I see so far, it looks feasible. As for using it as a perennial in mild climates, that should also work, but will require some effort to incorporate disease tolerance.
DarJones
Last edited by Fusion_power; November 29, 2012 at 09:41 AM.
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