I grew a yellow pear tomato, don’t know whether it was ‘yellow delight’ but it was pretty tasteless. Sun Gold is my pick, for an excellent, intensely sweet yellow cherry tomato. I tried Rosella for the first time this year and that’s pretty good and would grow it again, but for a really excellent, intensely flavoured cheery tom, Lylia Cerisette is my yet-to-be-beaten favourite. I don’t usually bother with bigger toms.
When the silky strands on top of your corn cobs turn brown that’s a good sign they are ready to pick - check the cobs are full and firm first.
Mountainous Northern Catalunya, Spain. Hot summers, cold winters.
Thanks for that Nollie, I was wondering how I'd know when they were ready. The packets says they get to 6 ft but mine are around 5 ft. They are starting to push themselves out of the ground we and see the thick roots, I have to keep putting more soil over them. I'll keep a look out for Lylia Cerisette and give them a try next year.
I gently pulled back the leaves and tassels to see if the corn is plump and creamy yellow at the tip, if it is it can be pulled if not rap it up and wait a while longer @NannaBoo
No yellow toms for me this year ( last years sun gold were very disappointing) so just black cherry for me.
Black Cherry sounds interesting I haven't seen that one, must google and see what it looks like and what they say about it. Have you had any to try if so what do they taste like. I'm up for trying new things and if I can grow them so much the better.
I tend to grow my tomatoes close together to get the maximum out of a small space. I’ve always cut back leaves once the fruit starts to develop.
This year I’ve got 12 plants, 4 of each tomande, rosella and ildi, in. 1x1.5m bed. I cut off all the leaves up to the first truss very early on. I’ve now cut back all leaves up to the 3rd truss as the fruits is starting to ripen. I’ve pinched out the tops after the 5th or 6th truss.
I know some people are against cutting back leaves, but it seems to work for me and I get decent yields.
We are growing a tomato called Yellow Pear. It's lovely fresh but also makes good "sun-dried" tomatoes for using on bruschetta for a bit of summer sun in winter. We also have San Marzano which are suppose dto be the best for cooking. Will have to let you know on that one and then we have a mix of self sown cherry toms from last year's plants, plus new red, yellow, orange and black marmande types, Green Zebra and a few more.
We like mixed tomato salads, tomato tarts, panzanella salad and I make litres of passata with surplus and slightly damaged toms.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Womble54 Your tomatoes look great. I stopped mine at the third bunch as they are putting the cains over, I'll need to get some longer cains for next year. Thanks for the photo interesting to see just how they can be grown in a small space.
If you want to try a red version of Sungold, with an equally sweet and intense flavour then look at "Suncherry Premium F1". Both Sungold and that one are always the first to start cropping and the last to finish for me.
A trowel in the hand is worth a thousand lost under a bush.
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When the silky strands on top of your corn cobs turn brown that’s a good sign they are ready to pick - check the cobs are full and firm first.
No yellow toms for me this year ( last years sun gold were very disappointing) so just black cherry for me.
This year I’ve got 12 plants, 4 of each tomande, rosella and ildi, in. 1x1.5m bed. I cut off all the leaves up to the first truss very early on. I’ve now cut back all leaves up to the 3rd truss as the fruits is starting to ripen. I’ve pinched out the tops after the 5th or 6th truss.
I know some people are against cutting back leaves, but it seems to work for me and I get decent yields.
We like mixed tomato salads, tomato tarts, panzanella salad and I make litres of passata with surplus and slightly damaged toms.