I’ve already taken cuttings for ourselves, but I could take another 100 cuttings from the BEST greenhouse tomatoes:
- Sweet Million: Our only hybrid and it does seem to produce a million cherry tomatoes. We’ll probably grow mostly Chadwicks next year for cherry tomatoes as they’re an heirloom and also produced quite well. I can’t take any more cuttings from the Chadwick because it was outside and I already pruned it when I transplanted it into a pot yesterday. In a few months it should be ready for more cuttings.
- Yellow Pear: A Baker Creek heirloom and we only grew one plant. It was not very prolific, probably because the cucumbers took it over, but they’re cute and I don’t think that they taste like cardboard as one reviewer wrote. But I agree with the many others who wrote that it just doesn’t have the acidic tomato taste and even people who can’t eat other tomatoes are ok with this one.
- Crimson Sprinter: We got the organic seeds from Horizon Herbs a couple years ago.”Crimson Sprinter (Lycopersicon esculentum) seeds, organicFamily: Nightshade (Solanacea)
Annual, making a semi-determinate, self-supporting vine. A very good midsize slicing tomato. The fruits are bountiful, bright red, midsized, have a very high lycopine content, and are very, very tasty. The plants perform well in cool conditions, and the fruits mature early. This means that for those of us who equate the start of summer with the smell of ripe tomato, well, we get a longer summer when we grow Crimson Sprinters. The reason they’re called sprinters is because they sprint to the finish line. They were developed in Canada, a land where people like to sprint, ….”
As a CANADIAN tomato, it’s obviously not that suitable for our hot climate and not exactly prolific. But we got quite a few tomatoes in our greenhouse this summer and I was surprised how well it did in 125 degree temps. In fact, it’s a miracle it produced anything because we never got it out of the tiny one gallon pot. We’ll continue to grow it and plant it in the ground in our hoophouse next year. Over time it’ll probably adapt to the heat.
- Thessaloniki: I’ve been to Thessaloniki a number of times in the 70s and will never forget the nights at the beach in northern Greece and the wonderful food and people. That’s why I had to try it and it did quite well. We got quite a few 1.5 to 2″ tomatoes and it is still loaded (in the greenhouse.) Another Baker Creek heirloom.
I don’t think we can keep the greenhouse from freezing much longer.
We have not been getting a lot of tomatoes in past winters since we’re off the grid and can’t supplement lighting, but they sure take off as soon as we put them back outside or in the greenhouse in spring.
I also dug up several basils, eggplants and peppers and planted them into pots. They are all perennials (related GardenWeb thread) and will thrive next spring as soon as they get back in the ground and more important, light and warmth.
Please let me know if you’d like some tomato cuttings. And we’ll probably have rooted plants for sale in spring, but the cuttings are free now.
