Saving Lettuce, Coriander and Arugula Seed

Rocky Top seed mix from baker's creek

Nice heirloom mix from Baker Creek

You can go buy some seed in a packet and go ahead and toss your spent plants in the compost pile, but if you have the room and the patience to let your plants mature, you can save your own seed. Will it come true- will the new plants be like the old ones? Depends if you used a hybrid seed, if there are other varieties it could cross pollinate with, and if it is likely that it did.

I have a speckled romaine that comes from romaine and some red lettuce I grew that crossed, probably Red Sails. I like it. My own quasi Forellenschuss. I have just cleaned seed from a Brune D’Hiver French heirloom lettuce plant that was all by itself in the greenhouse, so probably it didn’t cross. I plan to save seed from the cool Baker Creek Rocky Top mix and see what happens. Life is too short to just grow one lettuce a year so you can save pure seed. Luckily I only have one kind of arugula. It volunteers in my garden all year long, but it is fun and easy to save.

Let your plants bloom and go to seed. This is actually good for your garden because you attract beneficial insects. I also find that the dreaded Harlequin beetles

Harlequin beetles on Kale! the worst!

Harlequin beetles on Kale! the worst!

will stay on flowering brassica crops and leave leafy crops alone, if pressure is not that high, It’s also pretty. Endives are in the chicory family so they have pretty blue flowers. Once the seedheads are dry enough for the seed to “shatter;” fall into your hand when you crush the seed head, you’re ready. Get a big clean bucket and cut the tops of the plants into it. Sometimes I just pick the tiny dandelion looking heads of the lettuce into a little bowl. If you pull up the plants it is easy to get crumbs of soil in with your seeds. This is fixable but extra work. Set the bucket somewhere  to dry if there is any flexibility in the plant material.  When you are ready to clean the seed out, crush the seed heads so the seeds fall into the bucket. Discard the stems. At this point I generally transfer the seeds and chaff to a light mixing bowl.

Arugula seeds with chaff in a bowl

Arugula seeds with chaff in a bowl

Arugula and mustards drop a lot of seedcases. The seed settles so you can actually pick most of that off the top and compost it. You should do this outdoors. Put a wide bowl on top of a sheet in a place where there is  a light breeze. Holding the other bowl about 2 feet in the air, pour it into the bowl on he sheet. You will see that the chaff falls at a different angle from the seed, and even that different colored or sized seed falls differently. You will soon get the knack of winnowing- humans have been doing this for thousands of years- and won’t need a sheet any more. Look through your seed, blow on it to remove last bits of crud, check it for dirt and insects. Light seed will tend to blow away, leaving you with the best seed. Crush a seed with your fingernail to make sure it is dry enough to store. If you put moist seeds in plastic they will mold. Let is sit out in an open bowl until you are confident that it is dry enough to store. It’s less critical if you are using a paper envelope.  Put it in an envelope, label and date it, and put it in your seed file.

With lettuce I tend to sit with my morning coffee and pick off seed heads, then crumble them into a small bowl. The fluff comes off as you rub it between your fingers. You can then go outdoors to winnow out the fluff. I just pour it into my palm, pour it into the bowl, blow on it, and play with it until I have a few teaspoons of clean seed to put away; enough to seed several hundred lettuces. Some people knit.

The next seed I will be saving is cilantro. It makes a lot of seed, and guess what- that is coriander seed! You should never have to buy that from the store. It’s too easy! I use a lot of that for Indian cooking, like this fabulicious venison curry, inspired by lamb vindaloo but not,

venison curry

venison curry

and it is so good for you! This keeps me from being too sad when the cilantro bolts. Speaking of which, it is now cool enough for me to go back out and seed some more cilantro. Later.

OK. I forgot to take pictures. I cut off the dead cilantro plants, carried to the shed, and let them sit on a rack out of the rain for a few days. Then I put them on a sheet and crumbled the seed heads to make the little round seeds come off. This left me with a lot of broken up dead plant material which went right in the compost. It rolled into a bunch on the sheet and I picked it up together. What was left I poured off the sheet into the big mixing bowl. I took a smaller bowl- no particular reason, – and went outside to winnow. I crumbled the seeds against each other to break off little stems, and rubbed them to get tiny chunks of dirt to become dust which is easy to winnow out. I poured the chaffy seeds from one bowl to another, holding the bowls up in the slight breeze. The chaff poured off to the side while the heavier seeds poured straight into the bowl. Eventually I had to resort to blowing, swirling, etc., and the dust was clinging, I wonder how hard it would be to get them dry if you washed coriander seeds. I poured them into a couple of small jam jars and labeled them.

Peppers Hot and Sweet: Growing food and medicine from Chile Agua to Bhut Jolokia

Jimmy Nardello pepper plant

Jimmy Nardello is a sweet Italian pepper that is pretty and prolific.

Of all the Solanaceae, Capsicums (the pepper family) are are neck in neck with Tomatoes for my affection.There are SO many peppers! Peppers of every flavor, every color,every shape and size, they are pretty plants, and they are generally really easy to grow, given a bit of warmth and sunshine, even in containers. They produce generously, and they are both delicious and very medicinal. You couldn’t ask for a better plant friend.

 Temperature:

The heat of capsicums doesn’t register on a thermometer, but it isn’t just a flavor either. The “heat” comes from a rubefacient (reddening) effect on the tissues. It causes your capillary veins to open, pulling extra blood through the affected area, because your surface nerves think you are in contact with something chemically hot that needs to be repaired, although it isn’t actually damaging you.The combination of heat sensation and flavor creates synergy that is addictive to so-called chiliheads! But peppers are a medicinal herb as well: Capsaicin, the active ingredient in chile heat, doesn’t  just affect your tongue and other mucus membranes(do NOT touch your eye!), but your external skin as well. This can be great for sore muscles, -and literally a life saver.

Medicinal Use: For Aches and Pains, wear it:

Even if you don’t eat hot peppers, you should grow them to make liniments and creams for sore muscles and stiff joints. If you can tolerate eating a little, it’s good for your heart! Some people even carry hot sauce or cayenne tincture with them in case of a heart attack. (I’m not a doctor; just a gardener who reads).

Make your own pain relief:  

For sore muscles, you can tincture peppers in alcohol to make a liniment rub, or make an oil infusion as a heating massage oil.

To tincture in alcohol, fill a glass jar with dried cayenne peppers and top with cheap vodka or other 80 proof alcohol. In a few days you will find that the alcohol has turned orange and is very spicy. Rub it on stiff muscles and painful joints, a lot of it. The drawback is that alcohol feels cold, but it does penetrate better than oil. For a post on tincturing and othe nice things like making liqueurs, click here.

To make an oil infusion, do the same thing but with oil. I have used fresh peppers as well as pepper flakes for this. It needs to stay warm for a week to ten days, which, since it doesn’t matter if it is affected by the sun, can be done in the back window of a parked car, or sitting on a radiator. You can then draw it off the top and leave the rest to get stronger if you like, or filter it. I use olive oil, but other oils, like jojoba, penetrate better, so that is my next trick. Rub it on achy muscles and cover.

Here’s what I do for back spasms, etc.: My DH hurts his back now and again, so I set up my massage table in front of the woodstove and lay out my materials. I actually combine some peppermint infused oil as well for good measure. Alcohol tinctures are great, but only if applied warm. I prepare some wet towels folded into squares, and heat them in the evil microwave (which I use for nothing else!). I have some warm quilts ready. I lay him out face down, covered with quilts except for the area I’m working on, and start rubbing spicy oils into his back, applying the oil gently all over the back and then massaging slowly from the least sore areas towards the worst. Of course my hands will get very hot, but I really hate working with gloves. If I ever get arthritis, I’ll benefit from these sessions even more. When it’s time to take a break, I put a thin cloth on the sore area, put the hot wet towel in a big ziploc bag, lay it on top, and cover with the quilts. He may well sleep by then.  I replace the hot packs as they cool and let him rest. He feels the heat on his back for hours, even after he’s up and moving around. Capsaicin is a great painkiller!

Cardiac claims: Alternative healers say that warming herbs like ginger root and hot peppers warm the body, energize the heart, and thin the secretions. I certainly find a spicy soup can fend off a cold. Hot peppers can make your nose run, which can unblock it, and help you to feel better. Spicy food gets your digestion going as well, so you may feel a lot lighter afterwards…. But to decide if you think it is good for your heart is up to you. My husband says it makes him feel better, but he is a person who shuns pharmaceuticals in general.  It is certainly part of many herbal heart remedies, and it is good for you in many ways, although a very few people are allergic. What it apparently, allegedly, (note me being careful) does for the heart is open up the capillaries, thereby helping circulation to the extremities and taking the load off the heart. Therefor some people carry cayenne tincture with them to guzzle in the event of a heart attack. My husband says should he ever keel over he wants me to dump it down his throat and into his eyes. Yee-ikes!

the only thing we didn't harvest was the quinoaCulinary Use: Eat the Heat- and the Sweet

We gauge pepper heat in terms of Scoville Units.  From Bell peppers to the deadly hot Bhut Jolokia , also known as the Naga Bhut Jolokia, there are about a million Scovilles. It’s sort of silly- Jalapenos are  about 3000, Red Caribbean Habaneros are 300,000. Please. How do they get these numbers? Somebody explain this to me. But people who love hot peppers,- I call them chiliheads, are nerdy masochists. We delight in creating evil concoctions to drip onto our food, and try to one-up each other with the latest white-hot bullet from the wilds of Borneo, brought back by an expedition of which half the explorers were eaten by cannibals. Names of chili sauces read like death metal album covers: Lethal Ingestion, Trinidad Scorpion Ghost…but as I get older, not only do I get a stomach ache from overindulging in seriously hot peppers, but I’m sort of over the heat competition, and more into interesting flavors- like the bouguet of apricot and caramel you taste when biting into a habanero in the nanoseconds before the pain hits.

Sweet No Heat:

Perhaps I was a bit giddy, saying they come in every flavor. Peppers come sweet to hot, with lots of overtones and undertones, like wine. I didn’t mean to claim they come in mint or banana, -although there are both sweet and hot banana peppers; long, yellow, and ripening in generous bunches. In Spanish, the bell pepper that most Anglos think of as safe and friendly is known as Chile Agua. Water chile. Fleshy and full of water, and at least the green ones, compared to other peppers, taste like…water. Friends, there is more to peppers than water. But common sweet peppers include the Bells, the sweet bananas, the grilling peppers like cubanelles, although not all grilling peppers are absolutely sweet, the sweet cherry peppers, which are wonderful stuffed with cheese, and some sweet pickling peppers. There are lots of sweet peppers with rich, sweet, fruity flavors.

What Wimps can Grow: Packet descriptions are clear about heat. If you are one of those wimps who just can’t associate food pleasure with mouth pain, there are still plenty of choices. I grow California Wonder for my parents, and last year I tried a Burpee mix called Carnival Bells, which included purplish black bells that cooked up green but were pretty in a salad, green bells that ripened yellow, although there were supposed to be oranges and reds as well, and a compact plant that produced ivory mini-bells that ripened pale apricot. The sweet grilling peppers are about 6-8 inches long and usually 1/2-2 inches thick. I I love Jimmy Nardello, a gorgeous Italian sweet frying pepper that ripens rapidly and dramatically. The graceful waxy green fruits, 1/2 inch thick by 8 inches long, seem to catch on fire, the deep crimson streaks flickering up the sides before the whole fruit turns lipstick red. It is very pretty and delicious. I did get a few with a touch of heat though, and I am growing them with extra care this year not to confuse any because it distinctly says Jimmy Nardello is sweet. There are peppers that play pepper roulette, but I think the error may have been mine. Usually little peppers are viciously hot, but I have a pepper from the Amazon that looks like a red Habanero but is quite fruity-sweet except at the very center. It may be a rocotillo type, as it take forever to mature. A lot of South American peppers are low heat.

Medium Heat: But live a little. Get some medium hots. Jalapenos are being bred now to milder and milder heats- even a no heat (what a yawn). And pickling peppers brings the heat down- something about the vinegar. That’s for a  summer post, but it is very easy to make semi-spicy pepper relish. But who can resist a good jalapeno popper?

A big medium Hatch pepper has just enough heat to make a thoroughly delicious relleno (pepper stuffed with potatoes and cheese. Hatch is an Anaheim type from Hatch County, New Mexico, so you can’t legally call what I grow in Maryland a Hatch pepper, but they are delicious.  In Ft.Worth when I visited my sisters in law, they were selling huge bags of hot, medium or mild fresh Hatch peppers at the Whole Foods, and outside they had a man roasting them in a big revolving cage like a lotto machine. Hot peppers are a part of Texan culture! Love it. Big Jim is a popular Hatch type you can grow.

Last year I went to Roswell, New Mexico, where the UFO museum is. I hit the hardware store and this year I will be trying Sandia, Santa Fe Improved, and Lumbre, which did not germinate well. I may give it another try as the man said they were a favorite. I am also growing Chimayo, billed as a landrace pepper, which means people just grew them and saved the seed of what grew well, not worrying too much about isolation. Check back with me in the fall of 2014 for results on those.

Ancho,which means wide in Spanish, are the big dark green triangular peppers you see in the store. They make awesome chiles rellenos! They vary in heat and size, but usually the ones in the store are milder and larger than what I grow. I love their smoky flavor, made smokier when I blister them on the stove and rub off the skins (will elaborate in another post this summer). Once semi-softened by this procedure, I can make a hole in them to rinse out the seeds, stick in some cheese and potato, dip them in egg, and fry them. So delicious. Live a little.

 Real Heat:

OK, now we get to the heart of chile love. There are reasonable chiles with reasonable heat, like a normal Jalapeno, cayenne, chile negro, chile japones, chile pasilla. By the way, I thought chipotles were smoked, red-ripened jalapenos, but Phillipe Reyes, a friend from Mexico, who grows a lot of chiles in Bristol, VA says they are not; and that they are a specialized pepper (more on this later). They are too fleshy to dry without smoking them. Chile guajillo is kind of medium, with a lot of caramelized flavor and a dark, smooth, shiny appearance when ripened and dried. Then there are chiles that hurt, like chiltepins that grow on wild perennial plants in the Southwest, chile pequins, chile arbol (not too bad). Then there are the rock ‘n roll legends: The habaneros, african bird peppers,  7 Pot (one peppers heats 7 pots of food), Bhut Jolokia the Ghost Pepper, also known as teh Naga (Bhut means ghost, Naga means deadly snake) and most recently, the Trinidad Scorpion. The Indian government is using Bhut Jolokia to make a non-lethal bomb to flush out terrorists. They also put it on food. The theory is that you break a sweat and feel cooler. Hm.

Growing the Legends:

Most of these you need to start early, and you are best off overwintering them indoors and growing them as perennials. (Phillipe Reyes suggests putting a chunk of Tilapia fish under the plant in a pot to give it the extra nutrition it will need to tolerate groing in a container. He reports people keeping chile de arbol in pots for 25 years.) We travel a lot, so I am always on the lookout for new varieties to try. When we were in the Peruvian jungle I got a few in Pucallpa, and one in upriver Yarinacocha, that I treasure, like the Mirasol Amarillo de Pucallpa, which is  neither yellow nor upward pointing, but makes sublime, perfumey, white hot ceviche. But the Aji Rojo, which just means hot red pepper, that I got from my friend Rosaura’s garden behind La Perla, a jungle B&B in Ucayali, takes forever. I start it in January and I’m lucky to get fruit by November. So now I grow some in pots. They are tiny C.Frutescens, I believe, a brilliant red pepper the size of a wren’s beak, which is dried and powdered, added to food while cooking, or crushed with salt and vinegar into a very hot, slightly citrussy paste which is spread on small flat river fish. You see the attraction?

Easy to grow hots:

Bili mirc pepper seedlings just coming up

Bili mirc pepper seedlings just coming up

Some of the peppers I met in India, such as the lal mirc, the bili mirc, and a long curving skinny pepper from Rajasthan called Ganesh, are entirely convenient and easy to grow.  One pepper I got from Assam, which is small, wrinkly,citrussy and pretty lethal, about an inch long, was presented to me as Bhut Jolokia. I think the dear man was trying to be nice. Bhut Jolokia is bigger than that, and an Indian friend told me he ate one and cried for his mother. (India is a wonderful, incredible, enormous place where everything may definitely certainly be possible, but 95% is illusion. That is also worthy of another post.) Most of the peppers I found in India are cayenne types that dry well and make excellent spices and condiments. This means you can just use a bit, if you aren’t gung ho, for a gentle warmth and to experience the subflavors. These peppers are also great for external applications to sore muscles and arthritis, and make nice gifts dried on a string.dried peppers hanging

A Trick for the Cheapsters:

Yes, we want to support our seedsmen, but here’s a secret for the flat broke or just curious you may not have thought of. When you come across dried peppers, the only reason they wouldn’t sprout just as easily as seeds in a package is if they weren’t ripe when they were dried, or if they were heated by more than the sun. I am presently trying to see if there are any survivors in some extra nice chipotles I bought at Krogers. (seeded, soaked, chopped, fried with onions, garlic and olive oil they were DIVINE on eggs) Probably not but I’m just curious how much heat destroys viability. I have also started seedlings from fresh ripe peppers. If the fruit is ripe, you’re good. Of course you may not know the variety name, but you know what you ate, so even if it was a hybrid and you get sketchy parent strains, in a pinch, you can at least get free pepper plants.

How to Start Pepper Plants

little pepper seedlings

Little pepper sprouts waving their pale leaves at the sun

Just go back to my post on how to sprout tomatoes. The same procedure works just fine for all solanaceae- that includes eggplants as well. This post will give you illustrated steps for how to start seeds using organic potting  soil and recycled pots. Plastic plant pots account for a distressing amount of landfill garbage, and they are made from oil as well, so get other people to save them for you and clean and reuse. Sometimes if you have a good relationship with your recycling center they will even save them for you there. Our  Midshore Regional Recycling Center actually called me!

Last Word

You can count on lots more pepper articles here. Recipes, condiments, varieties, yum yum. I actually have been thinking about starting a tour club for chili heads. We know so many great places where chiles grow. Wouldn’t it be fun to ride elephants through a tea plantation in Assam and then go to the pepper gardens? Let me know. We can do it. On this nasty February night, however, it’s enough for me to open up some glowing red powdered peppers from my summer garden and shake them into in my venison chili. Here is the recipe for the chili. Piquante! Hallelujah!

ps If you like that try my venison curry which has met approval from serious people- it is bahut garam and is a good easy introduction to making really authentic tasting Indian food.

Time to plant seeds: Choosing Tomatoes

Let the trumpets sound! It is the beginning of the cycle that will end in November (for us)- the sprouting of the nightshades. Yes, some of my favorite vegetables are cousins to the elegant Deadly Nightshade: Atropa Belladonna (Atropos is the third Fate; the crone that snips the thread of life, and Belladonna means pretty lady), one of many bad girls in the Solanaceae family. Tobacco, tomatoes, granadilla, chilies, ashwaghanda, potatoes, petunias- life as we know it would stop without them.

Peppers, tomatoes, and eggplants don’t cross-pollinate too easily because they have such short little flowers that self-pollinate right away. At least that’s what it looks like to me, since I have been saving seeds from these plants for years and they seem to come true (replicate their parent).  I file my seeds according to groups, and right now I’m about to take out the tomato file. Therein lie all the little packets of tomato seeds I fill during the summer. Time to choose.

I love trying different types of tomatoes, and I am cheap and believe in sustainability so I sprout my own. It’s easy. I’ll write about that next. But here is a link to an Amazon search that looked fun: tomato seeds. Basically, in choosing  I want early tomatoes, cherry tomatoes, beefsteak tomatoes, paste tomatoes, -and exotic tomatoes that are just too cool not to grow. And of course I will try at least one new one.  I personally choose indeterminate tomatoes, which means they just go on producing dribs and drabs of fruit until frost kills them, because that suits how I live, but you might want to consider determinate tomatoes, which produce all at once, if you do big batch canning and don’t have time to do smaller batches more frequently. I grow about 65 plants, and sell my extras at the farmer’s market if they are presentable. I have a ton of room. If I could only plant 5 plants I would choose differently.

For early tomatoes: well, Early Girl, the non-hybrid, is a classic. That would be one of my five because she starts early and keeps on producing all season. But lets try a new one. The Early Clear Pink in the link looked nice and only 58 days. Check out Baker Creek Seeds– my favorite bedtime reading! And cherry tomatoes are early. sweet million tomatoI love Sweet Million, pictured here, for its graceful strings of super sweet fruit. That would be one of my five as well.  You can train it up and up. Visitors to my garden need something to snack on, there’s a bowl on the kitchen table, and I split them in the salad. It’s very rangy so give it space. If you really want feral tomatoes, try wild currant tomatoes. They are pearl-sized cute little wild things from Mexico and they volunteer. I have grown them in hanging baskets. Chocolate cherries were a bit if a yawn. Jelly Beans are so fun to dry for snacks. Isis Candy was pretty- a cool little star on each fruit. Sweet 100 is a good producer, but the flavor isn’t as intense as Sweet Million. This picture is from Country Gardens Farm. Everybody has to have one Yellow Pear. My grandmother used to make jam out of them. That is a distinctive looking plant- small, tough foliage.

Beefsteak tomatoes: The big Brandywines are a Pennsylvania Dutch heirloom everybody loves. They are my superstars- later in the season but worth the wait. Yellow Platfoot Strain BW is a monstrous dark green giant. I think that’s a hot contender for one of my five. They say that good-tasting tomatoes have a lower fruit:leaf area ratio, but with these guys, not so much. Lurking under the large, deep green, potato-like leaves (Most Brandywines have the distinctive “potato leaf”) hang the huge, glowing yellow tomatoes. You have to try this. One fully ripe Yellow Brandywine (Southern Exposure picture) can make a salad, and it is deep, sweet. apricot yellow, with a complex, meaty physical structure that you can slice into cubes if you want to.  That with a chiffonade of fresh basil, a pinch of salt, and a drizzle of extra virgin olive oil, is all I crave. Maybe a sliver of red onion, for color.yellow brandywine

But let me compose myself and continue. The Pink Brandywine is not the fine red color you were thinking of, but it is truly a delicious tomato. There is a Red Brandywine as well, and a very prolific variation without potato leaves. Delicious is the Guinness world record tomato- seven pounds, I understand. I grew it a few times. It is a nice flavored tomato, with good acid, and somewhat pleated in shape. But one you shouldn’t miss is Black Krim, another best pick for me. Krim as in Crimean- it is a Russian tomato. Last year I planted them in a ton of manure right by the water hose, and they outdid themselves. I always thought of them as a medium to large black tomato with a fabulous, complex flavor. Last year they were as big as the Brandywines, and they are more disease resistant. By black, of course, I mean a reddish brown that is darker on top. It has crimson streaks inside it which are very pretty on a sandwich or in a salad. My favorite is to pan sear fat slices with sliced elephant garlic, olive oil, and a garnish of basil. High heat and quick, and then slide it onto the plate, or onto some toast. Slurp.

I also tried something I thought was called Martina last year. It was a big pale yellow with a pink sunburst surprise when you cut it. The sizes varied a lot. I’ll grow it again from the seeds I saved next to one from the packet somebody sent me.

Now, paste, the tomato of pizzas. What you see for sale in the store is a Roma or Roma type, and likely a hybrid. Roma is what you call a determinate tomato, because it fruits prodigiously all at the same time. This makes sense for processing, because you get a ton of fruit, process it, and you’re done. Then you can rip out the plant and go on with your life. I suppose I could put some in between the Brandywines and the cherry tomatoes, and make space for the rambling giants when the determinates are done. Gardening is about experimentation. But no, I don’t do Romas. We can do better. For canning I like Opalka, a huge, dry, oblong red paste tomato, indeterminate, with a pointy tip and a tiny, dry seed cavity. That is one good producer. It starts out looking wimpy, because it has wispy looking foliage, but it keeps on trucking until hard freeze. The foliage gets really thick and you have to dig for the fruit, but it is dry and slow to rot. Definitely feed it well or you will get blossom end rot, which looks like they sat end-down on hot iron. I put Epsom Salts in when I transplanted them and that seemed to work well, one tablespoon worked in when I transplant. There was a little Italian paste I grew last year as well which is supposed to be great for sun-dried tomatoes. But I really didn’t do much with it.

Beauty KingNow for the coolicious category. Tomatoes come in every category of color. Great White is a white beefsteak. It ripens to ivory and tastes very sub acid and sweet. I can’t grow them; Maryland’s critters eat them before I can pick a ripe one. I once saw a picture of spinach fettucine with white tomato sauce. Great idea, but it looked kind of nasty. Green Zebra is a must. It is a nice healthy medium green on green striped tomato which ripens to green stripes on yellow when very ripe. It has a nice citrussy twang and I got a lot of flack last year for making green zebra sorbet. And you can’t beat it in a salad. Brown Boar is a brown, green and red variation, and Beauty King is a yellow and green on red striped tomato that is just so flashy you have to try it. This is a localharvest.org pic that doesn’t really show the green. Lemon Boy is a medium sized, dependable yellow tomato with sweet white flesh that I haven’t grown in a few years. It is pretty but not as zippy as I like. Persimmon is a yummy medium orange similar to Amana Orange, which I grow for my mother, who can’t take the more acid tomatoes. Amana is really a pretty tomato, medium to large and deep orange. Costoluto Genovese is a really neat-looking tomato, distinctively pleated or ruffled and flat. You can get a few horizontal slices out of it which look really nice on a plate or a bruschetta. Black Prince is a tender Russian plum, on a short, bushy but thin stemmed plant, bearing heavily with smoky bronze tomatoes. My father said they looked and tasted rotten, but I thought they had an interesting and delicious flavor, kind of earthy. Tomato Growers Supply,  an excellent supplier with a huge online catalog, sells a variegated tomato. The foliage is actually green and white. It is a small plant and small, square fruits which aren’t very interesting. It’s very decorative though, for edible landscaping.

PeronBut when you get right down to it, you want tomatoes that will produce and taste good. Here’s the final word in tomatoes: Peron. If that was all I could grow, I’d pick this tomato. Dave’s Garden called it the “sprayless” tomato, although his forum gave it mixed reviews. But I’m saying what I have experienced for the past 4 years I’ve grown this and saved seed. It’s a medium sized, smooth, round, red Argentinian tomato that tolerates hot dry gardens, cold greenhouses, and Maryland’s pest and fungus-friendly climate. The bit about the cold greenhouse may be apocryphal, but I think the tomato that lived in my unheated greenhouse through 2 mild winters was a Peron. Seed cavity is average, flavor is definite tomato. As far as I’m concerned, Peron is the Toyota Corolla of tomatoes. Maybe even a Camry. Give it a test drive.