What is ailing our Heirloom tomatoes? Rotting before ripening!!!
doriswk
7 months ago
last modified: 7 months ago
Featured Answer
Sort by:Oldest
Comments (9)
doriswk
7 months agoRelated Discussions
What's your favorite Heirloom tomato?
Comments (56)We grew about 800 heirloom tomatoes this summer, testing 11 varieties. We sell to several restaurants in the Central Arkansas area and the farmer's market. Our niche is large, great tasting heirloom tomatoes. We need flavor, good size, productivity and a tomato that makes it to ripe with a decent appearance. Our best three without a doubt were Carbon (a big dark red), Goldie ( a large golden, not yellow, high acid tomato and Annis Noir, a tomato that when dead ripe is green with red marbling. A little experience is necessary to know when this French heirloom is perfect but you learn quick and it is a fantastic tomato. I almost forgot, we also were extremely pleased with German Giant--big early flush of huge great tasting red tomatoes then a quick die off. There is a lot of competition growing heirlooms and we find it helps to have a color different from fire engine red and we also have found that small heirlooms are more common that truly large ones. Large is tougher to grow--they cat face and often, not as prolific and sell for more. I agree with Pauln that in the South, Brandywine is a non-productive tomato, one that I don't think taste any better than a Carbon. Other years we have had great luck with Oxxacan Jewell and Mariannas Peace but when we planted in subsequent seasons, they did not come through. These four appear to be great, dependable heirlooms in a very harsh climate....See MoreGetting ready to ripen...or is it rotting?
Comments (11)@ Dominick, Notice I didn't say it would cure the mildew at this point, LOL, but what I was thinking was if you could slow it down, stop it from spreading as such things can do this time of year, the plant would be better able to finish working on those tomatoes you have been dreaming off all this season. ;) I've not had PM on tomatoes but I do the yearly stand off with PM on a huge Star of India clematis. All the books explain that this particular clem will regularly have PM, so the trick is control from the start, and sticking with it. If I'm late starting, there is more PM during it's season. If I start fine, but then ignore it for a few weeks, it looks horrid. I was just out watering in that part of the garden, and see that this year I apparently did pretty good. What PM was left on the plant about a month plus ago,... can't be seen... new growth has covered the past sins and a new flush of blooms is looking really nice. I've never worried about too much baking soda. I soak the plant till parts are dripping, making sure to try and hit any PM I see, under and on top of leaves and stems. Thus the reason I ended up with the little quart pressure sprayer. Best investment ever. I can just pump it up a couple times and do that huge , old plant. I'm probably using a quart and a half most times I spray.The plant goes up a 12 foot ladder then off to the east and west for many feet. As far as how often, I just eyeball it. I spray when it shows PM. That may be every day or every week. The peak of my issues seem to be about every other day. Only the first day requires so much time and spray most of the time. Depends on the weather mostly at that point. Not tomatoes but my point is lots is okay, and being steady and reliable seems to be the trick. Then too, some things like melons and gourds just are going to get PM about this time of year, not matter what we do. It's just part of the season winding down. And yes, I also add my cucumber and zucchini plants in to the baking soda spray routine once the PM starts to show up. Adds a whole minute or two to "chores". ;) Slows the PM down and I think it adds a little more time to my harvest. At the very least, it sure looks better. I've never had any need to use any harsher, potentially more toxic sprays around here. I know some folks do, but I want you to know plenty of us don't. We focus an providing the best growing environment for our plants , resulting in non-stressed plants that generally stay pretty darn healthy. That and selecting plants not susceptible to problems. Planting at the right times and accepting that it's a big wild world out there where the plants live. A few bite marks here and there can be expected, but that's not a reason do declare a war, which the gardener will never win anyway. The best " medicine" is experience and a nice comfortable spot to sit and just quietly observe. Best of luck with that nice looking tomato. I noticed a picture of some tomatoes than look a bit like yours, so let me share. Pretty cool ! Here is a link that might be useful: http://ths.gardenweb.com/forums/load/cooking/msg0900171114648.html This post was edited by plaidbird on Sat, Sep 13, 14 at 23:49...See MoreLate-ripening tomatoes
Comments (7)Hello, Before Irene came I picked the largest tomato's in my garden. If they had a good amount of color I just turned them up side down on a tray and put them in my kitchen in the darkest place. For the rest w/out color I got a lg. paper bag and put them in there,not touching,and put them in a dark place, these have to be checked daily. In fact all need to be checked and most do ripen for me. I also do this at the end of the season if there are a lot of tomato's still on the vines before clean up. You have to check the bags because if one rots you have to throw it away,right away. I have had good luck doing this for years,but you have to keep on top of it. As far as taste not really any different, so much better than store bought. Don't think this yr. I'm going to have that many left as I had the worst tomato yr. ever! Karen...See MoreProcessing Rotting Tomatoes
Comments (4)"What do you usually do with your ripening tomatoes that look to be rotting in sections?" It depends on how much "rot" there is. Skin cracks don't bother me unless they are clearly moldy and much of stink bug damage can be peeled off, but worms and squirrel damage gets pitched quickly. Never even makes it to the house. They ate part of it - I won't. Technically we are advised against processing diseased fruit because of the higher mold and bacterial counts they contain and the off-flavors they can produce. Personally I don't have a problem cutting out a few bad spots here and there and using the rest but if it is more than say 1/8 of the fruit I pitch the whole thing. Molds can be very invasive even if you can't see them so unless I can be very sure that what remains is high quality it goes to the compost. It just isn't worth the time and energy for me to waste on what will possibly be a poor end product. There is an old adage - "junk into the jar (or freezer in this case) equals junk out". ;-) Keep in mind that freezing doesn't kill bacteria like pressure canning does so if freezing only higher quality would be wanted in my house. Just my opinion. Dave...See Moretheforgottenone1013 (SE MI zone 5b/6a)
7 months agoekgrows
7 months agodaninthedirt (USDA 9a, HZ9, CentTX, Sunset z30, Cfa)
7 months agolast modified: 7 months agodoriswk thanked daninthedirt (USDA 9a, HZ9, CentTX, Sunset z30, Cfa)doriswk
7 months agolast modified: 7 months agotheforgottenone1013 (SE MI zone 5b/6a)
7 months agodoriswk thanked theforgottenone1013 (SE MI zone 5b/6a)doriswk
7 months ago
Related Stories
EDIBLE GARDENS10 Delicious Heirloom Tomatoes to Grow This Summer
Irresistible heirlooms offer outstanding flavor and variety. Choose from a rainbow of colors in all shapes and sizes
Full StoryFARM YOUR YARD6 Things to Know Before You Start Growing Your Own Food
It takes time and practice, but growing edibles in the suburbs or city is possible with smart prep and patience
Full StoryEDIBLE GARDENSSummer Crops: How to Grow Tomatoes
Plant tomato seedlings in spring for one of the best tastes of summer, fresh from your backyard
Full StoryGARDENING 101How to Grow Tomatoes in Pots
Don’t have much space for a garden? All you need is a sunny spot and a large container to grow this favorite summer crop
Full StoryEDIBLE GARDENSOpen Up a World of Color and Flavor With These 10 Edible Plants
Jewel-toned corn, tie-dyed tomatoes, purple broccoli? Expand your horizons with heirloom varieties
Full StoryGARDENING GUIDESHow the Little Act of Saving Seeds Can Make a Big Difference
This year, grow an heirloom variety in your garden, save the seeds and play a small part in preserving plant diversity
Full StoryGARDENING GUIDESCalifornia Gardener's June Checklist
Update your hydrangeas, catch up on tomatoes and more ways to enjoy your California garden in June
Full StoryFARM YOUR YARDHouzz Call: Home Farmers, Show Us Your Edible Gardens
We want to see where your tomatoes, summer squashes and beautiful berries are growing this summer
Full StoryEDIBLE GARDENS8 Surefire Vegetables and Herbs for Beginning Gardeners
Learn the edible plants that are popular and easy to grow in a backyard or container garden
Full StoryEDIBLE GARDENSHouzz Call: What Did You Grow This Summer?
Let’s celebrate the homegrown fruits and vegetables of the season. Post your pictures and tell us about your harvest
Full StoryColumbus Design-Build, Kitchen & Bath Remodeling, Historic Renovations
theforgottenone1013 (SE MI zone 5b/6a)