tops for flavor - Page 2

ScottinAtlanta · October 6, 2011

Taps, Black from Tula

remy · October 6, 2011

Stump of the World
Remy

austinnhanasmom · October 6, 2011

Earl's Faux, Gary O'Sena, Carol Chyko's Big Paste

Green Doctor's Frosted, Isis Candy

casino · October 6, 2011

Hi Chef, I live in Michigan and some of my local nurseries sell tomato plants, grown by Chefjeff. is that you? Beautiful label, beautiful color picture and awsome looking plants. I have not purchased any of those plants because I grow my own. My Fav list is at work and when I get my list I will add another post.

ebennett · October 8, 2011

Cherokee Chocolate is my personal taste fave this year, although Cherokee purple won at the tasting party. Black Cherry also mighty fine.

The Future · November 1, 2011

Black Krim, Black Sea Man, Green Zebra

cloz · November 1, 2011

Brandywine Sudduth, Cowlick's Brandywine, Stump of the World, Paul Robeson, Sungold F1 (hybrid) and Granny's Heart

Tom C zone 4/5 · November 1, 2011

If I was feeling like I had something to wonder about, and a definition for that elusive 'best tasting', I'm not totally sure its the cultivar. I suspect almost as good an argument could to be made for practice, over pedigree.

We had a Texican who posts here who uses a totaly chemical proccess to get his church's tomato ready for market. I'll grant my prefference is for organic practice. But he cannot use it.

My guess is the best tasting tomato you can get from your local field is not refridgerated, and its not hauled far, and is harvested much closer to being fully ripe than the stupormarket product is.

I've grown the better slice of a hundred different OP cultivars; some years they come better, others not so much.

I've not done a side by side of chemically raised tomato, against organically raised tomatoes. But I know there are enough folks here who do.

What I'm floating as an idea is: if its not the food you throw at a tomatoes feet, then its gotta be the horticultural practice. IE how and when the tomato is harvested.

All that said, I'll probably stick with organic practice. But the pursuit of that 'great' taste may not paint inside the lines we imagine.

Dutch · November 2, 2011

Taps was one of the best tasting besides being big bold and beautiful. Bulgarian Triump was also quite tasty. Dr. Neal also had great taste, but was not a great producer. Eble and Lincoln Adams tasted great and produced like crazy.

b54red · November 3, 2011

Almost any of the blacks are great down here in the heat of the deep south, especially during a dry summer like we had this year.

Stump of the World, Terhune, and Brandywine Sudduth were the best large pinks.

Lumpy Red, Neves Azorean Red, Frank's Large Red were the best of the reds this year.

KBX , Dr. Wyches, and Lucky Cross were the best of the golds and bi-colors this year.

lakelady · November 3, 2011

Quote:

Originally Posted by Tom C zone 4/5

If I was feeling like I had something to wonder about, and a definition for that elusive 'best tasting', I'm not totally sure its the cultivar. I suspect almost as good an argument could to be made for practice, over pedigree.

We had a Texican who posts here who uses a totaly chemical proccess to get his church's tomato ready for market. I'll grant my prefference is for organic practice. But he cannot use it.

My guess is the best tasting tomato you can get from your local field is not refridgerated, and its not hauled far, and is harvested much closer to being fully ripe than the stupormarket product is.

I've grown the better slice of a hundred different OP cultivars; some years they come better, others not so much.

I've not done a side by side of chemically raised tomato, against organically raised tomatoes. But I know there are enough folks here who do.

What I'm floating as an idea is: if its not the food you throw at a tomatoes feet, then its gotta be the horticultural practice. IE how and when the tomato is harvested.

All that said, I'll probably stick with organic practice. But the pursuit of that 'great' taste may not paint inside the lines we imagine.

I'm curious; you mention HOW the tomato is harvested affects flavor, can you explain that? Do you mean pulled off the vine without the stem, or cut with the stem? This was the first time I'd read that and would like to know more...

barkeater · November 3, 2011

For me the best flavored tomatoes the past few years have been: Brandywine, Ramapo, Black Cherry, Momotaro/Odoriko, and Granny's Heart.

October 6, 2011	#17
remy Buffalo-Niagara Tomato TasteFest™ Coordinator Join Date: Feb 2006 Location: Z6 WNY Posts: 2,354	Stump of the World Remy __________________ "I wake to sleep and take my waking slow" -Theodore Roethke Yes, we have a great party for WNY/Ontario tomato growers every year on Grand Island! Owner of The Sample Seed Shop

November 1, 2011	#21
The Future Tomatovillian™ Join Date: Oct 2011 Location: Bermuda Posts: 364	Black Krim, Black Sea Man, Green Zebra __________________ Wise selfishness is taking care of everyone else so that they don't bring harm to you.

November 1, 2011	#23
Tom C zone 4/5 Tomatovillian™ Join Date: Jan 2007 Location: SE Ohio Posts: 253	If I was feeling like I had something to wonder about, and a definition for that elusive 'best tasting', I'm not totally sure its the cultivar. I suspect almost as good an argument could to be made for practice, over pedigree. We had a Texican who posts here who uses a totaly chemical proccess to get his church's tomato ready for market. I'll grant my prefference is for organic practice. But he cannot use it. My guess is the best tasting tomato you can get from your local field is not refridgerated, and its not hauled far, and is harvested much closer to being fully ripe than the stupormarket product is. I've grown the better slice of a hundred different OP cultivars; some years they come better, others not so much. I've not done a side by side of chemically raised tomato, against organically raised tomatoes. But I know there are enough folks here who do. What I'm floating as an idea is: if its not the food you throw at a tomatoes feet, then its gotta be the horticultural practice. IE how and when the tomato is harvested. All that said, I'll probably stick with organic practice. But the pursuit of that 'great' taste may not paint inside the lines we imagine. __________________ Beyond the mountains, there are more mountains.

November 2, 2011	#24
Dutch Tomatovillian™ Join Date: Jan 2011 Location: S.E. Wisconsin Zone 5b Posts: 1,831	Taps was one of the best tasting besides being big bold and beautiful. Bulgarian Triump was also quite tasty. Dr. Neal also had great taste, but was not a great producer. Eble and Lincoln Adams tasted great and produced like crazy. Last edited by Dutch; November 2, 2011 at 02:50 AM. Reason: grammer

November 3, 2011	#27
barkeater Tomatovillian™ Join Date: Jan 2006 Location: NE Kingdom, VT - Zone 3b Posts: 1,439	For me the best flavored tomatoes the past few years have been: Brandywine, Ramapo, Black Cherry, Momotaro/Odoriko, and Granny's Heart. __________________ barkeater

October 6, 2011	#16
ScottinAtlanta Tomatovillian™ Join Date: Jul 2011 Location: Atlanta, Georgia Posts: 2,593	Taps, Black from Tula

October 6, 2011	#18
austinnhanasmom Tomatovillian™ Join Date: Nov 2009 Location: Z5, CO near Denver Posts: 225	Earl's Faux, Gary O'Sena, Carol Chyko's Big Paste Green Doctor's Frosted, Isis Candy

October 6, 2011	#19
casino Tomatovillian™ Join Date: Mar 2010 Location: Southfield, Michigan Posts: 318	Hi Chef, I live in Michigan and some of my local nurseries sell tomato plants, grown by Chefjeff. is that you? Beautiful label, beautiful color picture and awsome looking plants. I have not purchased any of those plants because I grow my own. My Fav list is at work and when I get my list I will add another post.

October 8, 2011	#20
ebennett Tomatovillian™ Join Date: Aug 2011 Location: Denver CO Posts: 5	Cherokee Chocolate is my personal taste fave this year, although Cherokee purple won at the tasting party. Black Cherry also mighty fine.

November 1, 2011	#22
cloz Tomatovillian™ Join Date: Dec 2010 Location: Southern Connecticut Posts: 435	Brandywine Sudduth, Cowlick's Brandywine, Stump of the World, Paul Robeson, Sungold F1 (hybrid) and Granny's Heart

November 3, 2011	#25
b54red Tomatovillian™ Join Date: Sep 2009 Location: Alabama Posts: 7,068	Almost any of the blacks are great down here in the heat of the deep south, especially during a dry summer like we had this year. Stump of the World, Terhune, and Brandywine Sudduth were the best large pinks. Lumpy Red, Neves Azorean Red, Frank's Large Red were the best of the reds this year. KBX , Dr. Wyches, and Lucky Cross were the best of the golds and bi-colors this year.