|Two great tomatoes: Cherokee Purple & Amish Paste|
uniform red color. Or tomatoes that don’t ripen to perfectly round orbs. I also happen to like dark colored — so-called “black” — varieties. You could almost say that the uglier the tomato (by commercial standards) the better the flavor. Which is not to say that every tomato variety bearing ugly fruits is great-tasting; but it’s a start.
|Some of last year’s tomatoes|
cooked and fresh), Rose de Berne, Valencia (orange fruit), and Nepal. Also two cherry tomatoes, Sungold and Gardener’s Delight. The latter was my favorite decades ago and I’m curious now how it compares with the incomparable Sungold.
|A lot of seedlings in a little space.|
into a waiting hole I’ve dibbled with my cone shaped “dibbler.” As each seedling is in place I tuck potting soil in around its roots. Without delay, once a tray of seedlings has been pricked out, I spray a gentle but thorough mist of water to moisten the soil and settle the little sprouts into place without knocking them down.