Muchamiel

[Fred Hempel]

"Hello

I will for the first time be growing a tomato from Spain in 2014:

Is called Muchamiel

Do you know everything about the back ground you can share with us."

Posted by Mrs. Justice

[Fred Hempel]

http://www.foodsfromspain.com/icex/c...2451_0,00.html

http://tatianastomatobase.com/wiki/Muchamiel

http://www.moreveg.co.uk/shop/articl...aid%3DTOMMU%26

http://www.venta-semillas.com/?tpl=f...d_producte=186

[Tania]

Thank you Fred!

I did not see that you created this thread to address Joyce's question in Czech tomatoes thread, so I answered it there (hopefully it will not divert the other thread from the topic).

Tatiana

[carolyn137]

And I've grown it if anyone wants to know what I think of it.

Carolyn

[Tania]

Sounds like it did not make it to the best 100?
LOL

[Fred Hempel]

What did you think of it, Carolyn?

[carolyn137]

Fred, I stopped answering b'c I thought I heard a car in my driveway, bringing me T-day dimner, but I was wrong. I remembered that Joyce had asked about it in the Czech thread so went back there first and posted the following.

&&&&
No, it's not a Czech variety and I just posted in Fred's thread as well, and said I'd grown it, but that's all.

The Spanish people prefer varieties that are eaten underripe, most have prominent green shoulders and even when ripe are tart.

All to say that I wouldn't grow it again.

I've grown several varieties from Spain and all the ones I've grown have followed the same pattern as this one, that is, way too tart for me.

I'm sure there are others that are better, but I haven't been growing any others from Spain recently.

Carolyn, waiting for delivery of her T-Day dinner, home cooked by the parents of Angie, who does her grocery shopping for her.

Tania, adding that no, not the top 100, try top 3,000 and you'd get closer . Raf was another one I grew as well as Montserrat, all about the same as to tastes I do not like. When I was in Spain and ate in restaurants it was about the same, and I had no opportunity to get in the rural areas since I was on a planned tour on that trip which took me to Portugal and Morroco. Really exciting when staying in Fez in Morroco b;c when I came down in the AM for breakfast there were these red velvet ropes preventing access. When I and others asked about it we were told that last night there had been an assasination and they were trying to get all the blood off the carpets.

[MrsJustice]

Originally Posted by carolyn137

Fred, I stopped answering b'c I thought I heard a car in my driveway, bringing me T-day dimner, but I was wrong. I remembered that Joyce had asked about it in the Czech thread so went back there first and posted the following.

&&&&
No, it's not a Czech variety and I just posted in Fred's thread as well, and said I'd grown it, but that's all.

The Spanish people prefer varieties that are eaten underripe, most have prominent green shoulders and even when ripe are tart.

All to say that I wouldn't grow it again.

I've grown several varieties from Spain and all the ones I've grown have followed the same pattern as this one, that is, way too tart for me.

I'm sure there are others that are better, but I haven't been growing any others from Spain recently.

Carolyn, waiting for delivery of her T-Day dinner, home cooked by the parents of Angie, who does her grocery shopping for her.

Tania, adding that no, not the top 100, try top 3,000 and you'd get closer . Raf was another one I grew as well as Montserrat, all about the same as to tastes I do not like. When I was in Spain and ate in restaurants it was about the same, and I had no opportunity to get in the rural areas since I was on a planned tour on that trip which took me to Portugal and Morroco. Really exciting when staying in Fez in Morroco b;c when I came down in the AM for breakfast there were these red velvet ropes preventing access. When I and others asked about it we were told that last night there had been an assasination and they were trying to get all the blood off the carpets.

This is very exciting because I have never tasted a tart tomato before. Thank for the history. I would like to send you some seeds next year to include in your seeds giveaway to get other people reaction to the tart taste.

[ilex]

Originally Posted by carolyn137

The Spanish people prefer varieties that are eaten underripe, most have prominent green shoulders and even when ripe are tart.

I do not agree, and I do know a few people from Spain.

I agree it's almost impossible to buy a good tomato, or eat a good one at a restaurant in Spain.

Most old Spanish varieties are very, very good, with thin skins and very delicate flesh. We like good food, and most tomatoes were selected with flavour in mind.

Diversity here is huge, we have over 3000 varieties left. Most people pick tomatoes ripe on the vine, green ones were those sent to market as it was impossible to ship old varieties ripe. It's a problem with the market side, not with the farmer or the varieties.

For example, I have many varieties better than ... Rose de Berne, Neves Azorean, Barlow Jap or Pink Berkeley Tie-Dye.

[carolyn137]

Originally Posted by ilex

I do not agree, and I do know a few people from Spain.

I agree it's almost impossible to buy a good tomato, or eat a good one at a restaurant in Spain.

Most old Spanish varieties are very, very good, with thin skins and very delicate flesh. We like good food, and most tomatoes were selected with flavour in mind.

Diversity here is huge, we have over 3000 varieties left. Most people pick tomatoes ripe on the vine, green ones were those sent to market as it was impossible to ship old varieties ripe. It's a problem with the market side, not with the farmer or the varieties.

For example, I have many varieties better than ... Rose de Berne, Neves Azorean, Barlow Jap or Pink Berkeley Tie-Dye.

Ilex, you have no idea howpleased I am to see that you are posting b'c I consider you an expert on Spanish tomatoes and there has been lots of talk here recently about them.

Several years ago you were the one who said that there were several different ones all named Huevos D Toro, possibly even different colors, and I was asking about the red one which made its way to France and was renamed Couillies de Taureau by Roland Robin.

Maybe you don't remember, but I certainly do b/c it helped me, and then others to know about the origin of Couilles de Taureau.And that variety, one of the Huevos ones (red), is absolutely outstanding with regard to taste and production

About the tart taste of the ones I listed from Spain that I'd grown. All I can say is that they were tart to me and the same for others who posted in this thread.

But if you have some varieties better than Neves Azorean Red and the others you mentioned, here I am and open to any trades possible with ones (not Spanish ones) that I have been offering in my annual seed offers here at Tville, the now very late 2015 one I hope to get up within the next few weeks, and then the 2016 one which should go up in January, fingers crossed, if seed production by my seed producers goes well this summer, and several of those seed producers have been having weather problems. After 2004 when I fell and got put into this walker I decided to find varieties that would be new to all ormost and have been very successful in doing that sonew ones from Romania,Slovenia, Italy, Turkey,Germany, Bulgaria, Estonia, Latvia, France and elsewhere as well as new ones from folks here in the US.

Again, I'm so glad to see you posting here and please continue to do so. In a way just seeing you post reminds me of my trip to Spain and Portugal and Morocco that I made quite a few years ago and being able to better remember all the wonderful places in Spain, especially, that I visited.

Carolyn

[Tania]

Tart tomato... mmmmm... I may like it, mixed with sweeter tomato varieties in a large salad bowl!

Must be good for sauce too.

[MrsJustice]

Originally Posted by Tania

Tart tomato... mmmmm... I may like it, mixed with sweeter tomato varieties in a large salad bowl!

Must be good for sauce too.

Thanks Tania for the information. I cannot wait to eat a "ripe tart tomato".

[Wi-sunflower]

Tart tomatoes -- must remember these for the questions from people from India who also like tart varieties.

Carol

[carolyn137]

Originally Posted by Wi-sunflower

Tart tomatoes -- must remember these for the questions from people from India who also like tart varieties.

Carol

Correct Carol.

A neighbor where I used to grow at the farm had a son who was doing something in India and I asked his mom to ask him if he could bring me back seeds for several varieties. He did, and they were all OP's in commercial packs.

I grew them all, I'm sure if I went to Tania's page with ones from India I'd remember them, but yes, very very tart. and not to my liking at all.

I find it interesting that folks in different countries do prefer certain tastes when it comes to tomatoes.

Carolyn

[Tania]

Home made curry sauce made from tart tomatoes is heavenly!

I have been in India many times (in Bangalore and Mambai areas), and I love food there - both the spiciness and flavors.

I will be growing a couple of varieties this year that I brought from Bangalore a few years back.

Tatiana