Very sad for those who've been blighted. Mine are OK so far despite lots of rain. Outdoor ones this year are Costaluto Fiorentino, Golden Sunrise and Orange Paruche.
Based in Sussex, I garden to encourage as many birds to my garden as possible.
I am growing Crimson Crush again - blight resistant and pretty good crop. Taste far better than anything in the shops! Also Crimson Blush - huge beefsteak variety. Good crop - good taste. (I grew both of these last year and the little bit of blight that seemed to show itself was quickly dealt with, without any spread to the rest of the plant or any others nearby). This year I am also growing Crimson Cocktail in the GH. Good crop has set and the first few that we've eaten have a lovely taste. After many years lost to blight, I have to say that the Crimson range deliver - good crops and genuine blight resistance.
Interesting that gardeners delight seems susceptible to blight, I have 20 plants laden with tomatoes all of which I have stripped of foliage in an effort to get some to ripen (this probably the wrong thing to do). In the same greenhouse marmade beefsteak seem totally untouched so far. It's my 1st ever go at tomatoes so don't beat me up for obvious errors 😭😭. Think I'll be looking at different varieties next year.
I've grown these direct into the greenhouse soil, well 6 inch of new compost, will that all need digging out again ?
@Wilderbeast - if you don't have blight now, there's a good chance your toms will be fine. Taking the foliage off won't do any harm if the toms are already there. I usually take off some of the lower leaves once they start to look rough, as it helps air flow, but the plants need some while they're growing. Again, if there's no sign of blight by the end of the season, the soil should be fine. You'll need to add some new stuff for next year though
It's a place where beautiful isn't enough of a word....
I live in west central Scotland - not where that photo is...
Interesting that gardeners delight seems susceptible to blight, I have 20 plants laden with tomatoes all of which I have stripped of foliage in an effort to get some to ripen (this probably the wrong thing to do). In the same greenhouse marmade beefsteak seem totally untouched so far. It's my 1st ever go at tomatoes so don't beat me up for obvious errors 😭😭. Think I'll be looking at different varieties next year.
I've grown these direct into the greenhouse soil, well 6 inch of new compost, will that all need digging out again ?
I was wondering the same about stripping down the foliage, I have three massive gardeners delight plants that are amass with leaves and hacked away (as my other half put it) at some of the foliage to give the fruit some air and to enable the sun to get to them. I didn’t know if that was the right thing to do so went with it.
It's more important in a greenhouse @PrettyFlyForACacti, just because there tends to be less room for them. Outside is easier. It isn't sun that ripens them though - it's just warmth, which is why they can be brought inside if weather deteriorates before they're all ripening.
It's a place where beautiful isn't enough of a word....
I live in west central Scotland - not where that photo is...
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Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Also Crimson Blush - huge beefsteak variety. Good crop - good taste.
(I grew both of these last year and the little bit of blight that seemed to show itself was quickly dealt with, without any spread to the rest of the plant or any others nearby).
This year I am also growing Crimson Cocktail in the GH. Good crop has set and the first few that we've eaten have a lovely taste.
After many years lost to blight, I have to say that the Crimson range deliver - good crops and genuine blight resistance.
I've grown these direct into the greenhouse soil, well 6 inch of new compost, will that all need digging out again ?
Again, if there's no sign of blight by the end of the season, the soil should be fine. You'll need to add some new stuff for next year though
I live in west central Scotland - not where that photo is...
It isn't sun that ripens them though - it's just warmth, which is why they can be brought inside if weather deteriorates before they're all ripening.
I live in west central Scotland - not where that photo is...