tomatoes

[dananne]

Our tomatoes are going gangbusters at our farm in Missouri, producing more tomatoes than we can eat fresh. We've got yellow pear, early girl, Cherokee purple, black krim, moneymaker, green sausage, lemon yellow, Mr. Stripey, super marzano, red lightning, Tommy toe, and a few others that didn't do well. The ones above are the ones producing. Here in Atlanta is another story, however. When the temps climbed from the '80s into the '90s, they shut down. So, they're not fruiting right now, and the ones on the vine are still green and waiting for cooler soil temps before kicking back into gear. Since it's stayed cooler up at the farm, those tomatoes haven't shut down at all and have kept fruiting. Not only do we have more than we can eat fresh (we'll do other things with the rest, such as drying, making sauce, etc.), our neighbors have been harvesting fruit when it ripens and we're not up there, so they're feeding them, too.

WW, your soil temps may be too high for them. Just a thought.

On a related topic, my Niagara and Catawba vines took well this year up at the farm. The Mars and Concord did not. Norton goes in for next year, and I'm excited. If the Norton do well, that's what I'm going to use to try my had at making wine. We'll know in a few years whether I have any aptitude at it [img]http://www.wines.com/ubb/wink.gif[/img]