Striped German isn't really striped (there really are tomatoes that have "stripes" and some of them are striking). It's marbled "red" (tomato red) and yellow. The interiors are quite pretty and make attractive slices and dices. It is one of a group of related tomatoes known collectively as the "German bicolors". They are more-or-less from the interior eastern-central states and were reputedly bred by German immigrants. These tend to be among the sweetest tomatoes ("Pineapple" was so good we were licking the juice), but the Striped Germans I grew were watery and bland. They might be picky about growing conditions and mine are marginal for tomatoes. I think that Dr. Male, who is also outside of prime tomato country, complained about unreliable results for the German bicolor types. I wonder if "Black Trifle" is "Japanese Black Trifle" which some say is actually a Russian tomato. "Black" tomatoes aren't really black. They are red with sooty markings where other tomatoes often have a little greenback. They have a peculiar taste some people love. Never heard of Delish. It's probably a pink tomato; these too tend to have a distinctive taste and some people are particularly fond of pinks. They ripen paler than typical tomatoes.

Oh My, that sounds wonderful. Nothing like a good apple pie! Congrats on your success! Sooey Who loves to make and eat all sorts of pies.

Yaya, sounds wonderful. May I take the liberty of suggesting an alternative that dispenses entirely with the butter and sugar and caramelizes like heaven without butter or sugar? Stick the cauliflower on a roasting pan on high heat, like 450 in the oven with either olive oil or cooking spray, for 15-20minutes and another 10 minutes or so on broil at the same temperature. Some onions to add sweetness to the caramelizing process. And take it out, sprinkle seasoning borrowed from any cuisine that catches your fancy, spray again, and stick it back in the oven for another 10 minutes or so on broil. Pure heaven! I've had friends, Southern belles, who would never dream of anything like loud sneezing, who are reduced to licking their plates. I hope you don't mind sharing my recipe.

I love the big figs best of all. My English brown turkey tree made breba figs this year which weighed two ounces, and had a closed eye like yours. That is a closed eye, my friend, but your problem was the ants sucked the nectar from the tip of the fig, the noisome devils.