Which is strange @DAN WILSON as it was hot early on, then cold for summer, and not that wet, but we still have a good harvest. Even my "spare" tomatoes outside have produced more than usual, as have the other veg.
I find that cherry or cherry plum types do best for ripening outdoors here (a bit further north than the midlands, but not much). The season isn't long enough without a warm greenhouse or conservatory to get an early start. They can't go outside until late May so there's no point in sowing seed before about the first or second week in April (not enough bright windowsill space to grow them on beyond about a 3" pot).
Doncaster, South Yorkshire. Soil type: sandy, well-drained
I live in Cornwall but still cannot grow tomatoes outdoors because potato blight is endemic down here. I have a small 6X8 greenhouse and have grown 4 each of Cocktail Crush for eating raw and salads, Big Mama and Ozark. I freeze a lot of my tomatoes to save time during the growing season. I just pick them, remove the stalks, and into the freezer. I know they have not been sprayed with anything so no washing, blanching, skinning etc.
Yes i think mine are destined for the freezer in sauces etc.
It's such a shame because the productivity has amazed me so clearly the conditions etc have been fine. Just such a bland taste. If they tasted great i would be extatic for a first go.
I have done some research and someone has suggested Brandywine, anyone with experience of this type?
Try letting some get really ripe so that if you squeeze it gently it feels a bit like a balloon full of water. You may find a big change in flavour.
I grow Rose de Berne which is quite large and from my point of view it's the finest tomato I've ever had. Head-and-shoulders above anything else. It has a fag-paper thin skin and not many seeds (that can be saved each year as I do). The flavour, perfume and balance of acidity is just right, and It melts in the mouth. Being a Swiss variety it is well suited to growing outside in the UK (but the really thin skin does make them more vulnerable) - I grow mine in a greenhouse.
Billericay - Essex
Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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It's such a shame because the productivity has amazed me so clearly the conditions etc have been fine. Just such a bland taste. If they tasted great i would be extatic for a first go.
I have done some research and someone has suggested Brandywine, anyone with experience of this type?
I grow Rose de Berne which is quite large and from my point of view it's the finest tomato I've ever had. Head-and-shoulders above anything else.
It has a fag-paper thin skin and not many seeds (that can be saved each year as I do). The flavour, perfume and balance of acidity is just right, and It melts in the mouth.
Being a Swiss variety it is well suited to growing outside in the UK (but the really thin skin does make them more vulnerable) - I grow mine in a greenhouse.
Billericay - Essex
Knowledge is knowing that a tomato is a fruit.
Wisdom is not putting it in a fruit salad.