Hello Anneliese,
they look like in mid-summer. How do you store them to get such beautiful toms? I.e. if I understand right - picked green and ripened indoors. Mine don't all look good, some of them (this year about 15%) go bad and aren't edible. The causes are varied: mostly cracks and probably also some fungal diseases, but not late blight. I was lucky this year and my non-resistant varieties prospered as well as the resistant ones.
However, the taste is getting worse with time. The weather this autumn hasn't been very favorable for their taste. Nevertheless, even now they are far tastier than most commercial toms. What do yours taste like?
Milan HP
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