Cultivars that are closest to their wild origins and that are somehow isolated from wild gene pools will naturalize if the climate is favorable. Examples: parsnip will pretty easily naturalize in any cool moist climate where there is not a native pop of parsnip. I have seen that happen here. If there is a "wild" parsnip then one's cultivar will simply get absorbed in the larger gene-pool. That is why one can't grow carrot true for seed anywhere near queen-anne's lace, which is annoying as heck because my climate would greatly favor carrot as a naturalized self-sower. Napus kales easily naturalize in the same kind of climate, and are sealed from native pops of brassica and mustard family weeds by virtue of an unusual ploidy. Much to be taken advantage of. Things like broccoli and cauliflower will not naturalize in this climate not only because they would cross with weeds but also they are not well enough adapted to winter. They might naturalize in SoCal or someplace like that. What you are describing isn't gardening in the usual sense, it is releasing plants that will naturalize in which case there can be the possibility of invasiveness.

I like it so much that I got to bring this up again. Here is a few comments from Taniana's site : ANANAS NOIR Tatiana : 80 days, indet., regular leaf, tri-color beefsteak which is olive-green mottled with red, 3.5x3" oblate fruits with juicy flesh and creamy texture, sweet with a mild acid overtone. Not a good keeper. Excellent flavor. 85 days, indet., regular leaf plant, good yield of 6-14 oz green purple-yellow fruit with green-pink flesh, outstanding sweet smokey flavor. The name means Black Pineapple. This is an interesting medium to large size tomato that has a green and dark purple exterior. The interior is mostly a vivid bright green with red streaks radiating throughout the flesh. A very tasty tomato that is an excellent producer but the fruit is unusually soft and must be eaten soon after harvest. Indeterminate, regular leaf foliage. (75 days from transplant). Here is few more pictures: As mentioned in the reviews and I confirm, It is sweet, with right acidity and with creamy texture. I was the only tomato of my 20 or so varieties that I used to slice and eat. Unlike Carolyn, I love multi color tomatoes. I also had regular pine apple but d this is the top one for me . This is the largest one I had ; almost 20 oz. .

I grew Cherry Sweetie a couple of times. I did notice that some plants were decidedly sweeter than others, but I assumed that it had something to do with my soil conditions. This year, I'm growing Sweet Million. I would say the taste is indstinguishable from CS. The only difference is that SM's are more like a standard cherry in size while my CS's were a good bit smaller. Both are very productive and yummy!

Two Rivers, Yes, Traveler is called Arkansas Traveler. But the proper name for the tomato is Traveler. It was bred by Dr. Joe McFerran of the University of Arkansas, and released in 1970. Dr. McFerran also bred Bradley, which is one of the parents of Traveler, in fact. Bradley was released in 1961. Even though Bradley has thin skin and tender meat, I've never had a Bradley develop radial or concentric cracks, but I have had the skin split after rainstorms. The Bradley I grew this summer were superior to those I've grown before, and I had none split or crack whatsoever. Traveler will crack occasionally. But there is another cousin in the line-up called Traveler 76, an improvement over Traveler, and which is "dark pink when mature (with) better fruit size and increased crack resistance" according to Victory Seeds. I've never grown Traveler 76, but have been meaning to for 3 years. Burgundy Traveler? I don't know where it fits into the line up, but I got some from SelectedPlants.com, and it's a truly wonderful tomato, beautiful deep pink when fully ripe, and more solid inside than Traveler or Bradley. I grew some in a raised bed and some in 10-gallon containers, and it did just as well in containers as Bradley. Great tomato. And after looking at Ray's Goose Creek tomatoes, I think I'll give it another shot! BTW, all these tomatoes are good heat setters. Bill