One could be a purist and suggest that the current variety of tomato strains throughout the world - ranging from very tropical to very alpine [and every clime in between] - have been extremely engineered for those particular sub-climate conditions, as the fruit wouldn't grow there in normal conditions.
A native to Mexico, and suited to higher altitude/equatorial climes [similar to coffee and tea], one will find a true native quality and substance in tomatoes from these regions.
We've conditioned ourselves to find the very hybrid varieties [grown everywhere today] as supreme, when they really fall short of such quality regardless of the engineered sub-variety - as that's all we've known for generations.
^ A massive hodgepodge. As usual just a garbled mess.
I have 2 plants in right now but they are the small ones for making spm thom. Wish I could get some decent sends to try. Sranchito, can send some seed over to me please?
I do want to get some decent size ones for a change. 555
Agreed. As I read through the thread, this was what I was going to say, too.
What are now called heirloom tomatoes are what our grandparents grew in the back yard (many varieties). Maybe mishapen, maybe too big and liable to split, maybe susceptible to adverse climate....all the little imperfections have been bred out of today's commercially grown toms. Taste has been a casualty of this selective breeding.
I grew some heirloom toms a few years back in Auckland. Funny, grotesque shapes, but wow what a taste. Absolutely delicious as a fruit to munch on, or in salads. And they really make a difference to tomato sauce for pasta.
It's not good enough to get hybrids. They taste bland.
My suggestion is to source heirloom toms with regard to climate....most likely Mexican.
Didn't there is such a thing as american tomato.
However I have heard of american potato crisps.
There are currently 1 users browsing this thread. (0 members and 1 guests)