***Official gardening, landscape and yardwork thread***

[Buehler445]

Originally Posted by Fire Me Boy!

Tonight's pull. Sweet 100s, sweet yellow,a San Marzano, a jet star, some jalapenos, and serranos.

I leave the gardening to the wife, so take it FWIW, but she swears that the variety Super Sue (no idea if you can get them or not) taste way better than Jet Star.

That being said, Jet Star will produce more and are less susceptible to disease, but she's a snob so that's all she plants.

Good haul though. I couldn't ever grow peppers for shit.

[DJ's left nut]

Originally Posted by Buehler445

I leave the gardening to the wife, so take it FWIW, but she swears that the variety Super Sue (no idea if you can get them or not) taste way better than Jet Star.

That being said, Jet Star will produce more and are less susceptible to disease, but she's a snob so that's all she plants.

Good haul though. I couldn't ever grow peppers for shit.

Cherokee Purples are the only ones I absolutely will have every year - best tasting tomato I've had, though yield can be erratic even for an heirloom. If I could trust them more, I'd have them taking up half my garden. When I have a good year, I can really pass on anything else I planted and just eat those.

Arkansas Travelers tend to be in my garden as well because whatever else happens, I know those will produce. I do a Pink Girl every year for similar reasons - sturdy, productive and predictable.

I went off the rails a bit this year and tried a bunch of new stuff. An Ivan (Missouri Native), a couple Sgt. Peppers, a Parker's Whopper, a Lemon Boy, the aforementioned pink girls, cherokee and ark. travelers, an Abe Lincoln (I have no idea what this is) and a Campbell 33 (an early season determinate so it'll fruit early and then I'll pull it to leave a little more sun/space for late season growth from the surrounding plants).

I used to have a Jet Star in there pretty regularly but I liked the Ark. Traveler's a little more. I never really do any of those massive guys that make the 1lb fruits anymore - just too much to eat too quickly. I want something I can throw some vinegar on with a little basil and fresh mozzarella and eat for lunch. I'd love to try something like an Amana Orange but those things will make 2 lb tomatos...eh, pass.

I should've done something like an atomic grape but my wife won't eat the cherry/grape tomatoes. They're a little tart and purplish/green colored so they're just an interesting complement for things.

Over time I've essentially turned mine into a salsa garden, even though I don't make salsa. 10ish tomato plants, 6-8 various pepper plants (Ghost, Nepalese Bell, Numex Centennials and Fish peppers this year), a row of cilantro and a row of basil (always look forward to pesto season).