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Re: Tangy tomatoes

Sherry Young asked about recent slides in tomato taste, which I also have
lived long enough to note:
>I have been gardening for 40 years (I'm real old) and over the years the
flavour of tomatoes have changed.
>All the current varities are touted as being sweet. Well, I hate sweet
>tomatoes. I like my tomatoes to be nice and acid, the crankier the
>better for me. I'm looking for a real, old-fashioned, tangy tomato. 

>Can anyone recommend a varity for me?

Well, up in New Hampshire your zone 4 situation may not give a long enough
hot period to grow them, but the Amish heirloom 'Brandywine' will definitely
satisfy your taste buds.  The regular BW is red, but Pink BW and Yellow BW
are also available.  Figure on about 90 days to vine-ripened toms.

Remember, as these are open-pollinated non-hybrids, they have no significant
disease resistance.  And they don't produce as many fruit per vine as
today's modern hybrids.  But the whole BW clan tastes *divine.*

I've also found the modern French hybrid 'Dona' to have outstanding
old-timey flavor coupled with hybrid vigor and production levels.  The
French are said to be manic on the subject of blemish-free fruit at their
roadside markets, and Dona is a favorite there for market gardeners.

This season I'll be growing a couple special heirlooms from cyber pal Doreen
Howard down south of Houston.  I'm sure she'll rise to this inquiry, too, if
she hasn't already.

--Janet

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