As digdirt said, you need to do a little research on commercial growing. Here's a nickel tour: Commercial growers want tomatoes that produce a large quantity of uniform tomatoes, all at the same time, that are highly resistant to disease, pests, etc. They also want tomatoes that SHIP well. Most tomatoes are EXTREMELY sensitive when ripe, so that means MOST commercial growers pick their tomatoes at maximum SIZE, but before they start to ripen (aka change color). The ripening process is the part that allows the tomato to really develop its characteristic flavor, texture, etc. BUT, since commercial growers only want their fruit to LOOK good, rather than truly TASTE good, they simulate the ripening process (using by placing the tomatoes in an environment rich in ethylene gas (as given off greatly by bananas and apples). This gas turns the tomato red, BUT does not RIPEN the fruit! Therefore, the tomatoes you grow in the store are basically unripe tomatoes that just LOOK ripe. They have a "woody" quality to them and are not full of the array of flavors that tomatoes are truly capable of! Now, home grown tomatoes are grown especially for their TASTE. That means that looks are not as important (some heirlooms are extremely "funky" looking!). They are usually left on the tomato vine until fully ripe, which allows the tomatoes to fully reach their peak of flavor, texture, etc. Different varieties allowed to FULLY develop will actually change their flavor from competing varieties, hence the array of flavors available. There are also tomatoes of a tremendously diverse colors, from almost black to yellow to GREEN (yes, some tomatoes are RIPE and yet remain green!) In my opinion there are two kind of people in the world: tomato lovers (who then start to grow their own, because they understand the true nature and diversity of tomatoes) and the uninitiated! My wife didn't LIKE tomatoes before we were married and had bought a house where I could grow tomatoes. NOW, she LOVES tomatoes. She still picks the tomatoes off her sandwiches when we are out, because that's the "tomato" that she truly doesn't like. A good, home-grown tomato has shown her that all tomatoes are not equal! There is a huge difference, and once you experience a true tomato, you will understand that! Stick with heirloom varieties, if you want to richest diversity of flavors, textures, etc. Not only that, but heirlooms are the ONLY tomatoes that you can trust to produce seeds which will produce the same tomatoes the next year!

I am new to planting and growing pawpaws. I will be planting my first ones this Spring. I ordered 4 KSU Atwoods (SKU 2710) and 4 KSU Benson (SKU 2711) trees today for April delivery in Petoskey, Michigan. Like Matt, I would like to know more about these KSU varieties. Size?, Taste, rate of growth, productivity. I ordered them from One Green World in Portland - these were the only Peterson varieties they had available. I may call One Green World tomorrow to ask them these questions but I thought someone on this site might be willing to share their experience or to share what they have heard. I am opening up a standing 2 acre cedar tree lot and have room for more pawpaws ao, when available, I may add several other Peterson varieties this Fall. Any advice or comments would be appreciated. - Bob Wiley

Yes Herman I'm speaking about the dark Danny's Delight. The fact that so many collectors received a green Danny's Delight has caused this fig to have a bad reputation. But, the one that we have in ground, is indeed dark. We have been winter protecting it, now for three years by bending it to the ground, covering it with compost, then insulating it. I hope to start testing it the 2013/2014 winter, without winter protection. It is reputed to have been able to handle Michigan zone 5b/6a weather. Because we are also in a zone 5b/6a, we wanted to grow and test it here. So far it is the best tasting cold hardy fig I have ever tasted. I'm happy to hear that you will be comparing it against Malta Black, to see if they are the same. This is an impressive fig. Not only for it's great taste, but also, it is a heavy bearing fig, wet soil resistant, and is another early bearing fig, for those of us in very short growing areas. Now if it can handle as much cold as Marseilles Black VS, it will be truly a great northern fig. Bob - Connecticut - Zone 5b/6a

@figsinhawaii, That is a beautiful photo of something entirely yummy! If mine produce that kind of fruit, I will be thrilled. We don't live in complete tropics like you, but It's subtropical, and we get some great macadamias, beautiful hibiscus, mangos, so I'm thinking the Papaya will make an amazing contribution. We do have 1.5 acres, so plenty of room, but here, it will need protection. I'm thinking of planting it next to a structure AKA the house. It's roots are shallow, so that would not be a problem. We have a lot of figs here, and that is pretty much the sexiest fruit on earth! FRESH ripened on the tree. Dried up.. like an old woman. Not so sexy. From the store, it feels used... But get it fresh from the tree, to die~~~ I have 20 seeds each. I'll stagger planting because I'm not sure when is best to do it here. We do have a few freeze days in winter, but I use this organic spray for plant protection on my tropicals and it works really well. "Cloud Cover." Thanks for that photo! Is your son in sports! I'm cheering for him!!