Yeah, I grow some hybrid varieties and they're so much better than the grocery store tomatoes as well. I grow them because they tend to fare better against late blight.

How do they taste?

I grew these two summers ago! They have a deeper, meatier flavor. More umami. Excellent when roasted and put on toast with mozzarella and a dash of balsamic vinegar!

I love purple Cherokee tomatoes they're so meaty.

Heirloom tomatoes are always so frickin good compared to the tomatoes we get here in and throughout the US and are the classic Grainger County tomatoes. Granted they are pretty darn shelf stable comparatively, and they taste it. They stay green for like year. 😢

Oh man that sounds great, roasting must give such a nice flavor

i like to remove the core and freeze them whole in good freezer bags. just take em out and run under hot water and the skin peels right off, perfect for soups and stews all year long! i put up lots of maters this way.

That sounds so good!

Slicing them into 3, 4, or 5 slices before roasting yields slices you can then use as a sub for noodles in a 'lasagna' kinda like eggplant parm casserole. Or, dice roasted & raw, add cubes of good day-old bread, olive oil, good vinegar (or citrus), salt & pepper, garlic if you like, tiny mozzarella balls if you like - great salad!

- That's got to be too good.

Thanks!

Diann Cotterell you should try emmimadeinjapan ^^

I may just try to grow some in my NYC apt :)

I guess it's one of the benefits of living in the country - growing your own fruits and vegges. Then again, people who live in the big cities have access to more variety of fruits, so I guess it balances out. At least I have your channel to inform me of all the fruits I'm missing out. Keep up the good work!

@@lemmypop1300 u dont have to live in the county to grow a tomatoe plant just a big pot and sun

@@WeirdExplorer Mini-dwarf tomatoes from Renaissance Farms might be the ticket for you!

haha go for it!

I've definitely read something about how putting tomatoes in the fridge ruins tomatoes, because they stop producing various fragrant molecules that influence the flavour. And letting tomatoes actually ripen on the plant makes a big difference, too.

Depending on where you look there are 3000+ heirloom varieties available at this point... And some you can find old seed and try to bring back. I have 2 or 3 I keep trying to get to germinate.

Depends on how they're are grown, too. Mostly tomatoes are picked when they are only half ripe (even the so-called Wine ripened ones) before they develop the taste. That way their shelf life is way longer.

Stores around here sell organic heirloom tomatoes

And some very well known Nightshades! 😜

Hey, someone else from Iowa? I’m a huge fan of the Cherokee Black tomato, I bought a plan from a local co-op and it was so cool to try them. They have a really nice richness to them and they are much softer due to the juiciness. Beefsteak and Sugar Sweet are also pretty good from my experience.

@@TheRunningLeopard Hi, greetings from the present-I wrote that comment quite a while ago! The Cherokee Black sounds interesting, I need to look into it and try it.

@@vilstef6988 Hope you didn’t mind me responding to your comment, it’s just so rare to find other people from Iowa online. I think the Cherokee Black is more than likely some subspecies of the Cherokee Purple as they taste very similar to what he described those were like. They’re a little bit darker though in colour though and they are very soft to the touch due to just how juicy they are.

@@TheRunningLeopard I'm fine with having conversations in the comment threads. Thanks for telling me more about the Cherokee tomatoes, I know nothing about them and need to find out more. If you like Iowa content, I'd recommend my favorite farming channel, Cole the Cornstar. Cole is a young man whose family farms 1800 acres in Marshall county. If you are in Iowa you learn a certain amount about farming by osmosis. Cole's channel is fun, entertaining and I've learned quite a bit. Another channel is IowANFarmer. Does a lot of the things Cole does, but the tone is different. One of the things I was doing on KZfaq this year is watching the harvest of crops we don't have in Iowa, and things like how mechanical stone picking is done. Potato harvesting! The machines are pretty amazing.

I can't see why anyone would grow anything else after having so many wonderful varieties

Don't be so quick to discredit commercially grown products though. Many of them are actually perfected through centuries of selective breeding, and are amazing in their own right.

+Andiar Rohnds Your assumptions are ridiculous. Toxicity are not extremely variable from one variety to another therefore such precaution is not needed. The contents of varieties are also being tested upon registering those varieties as they look for that variety's signature characteristic(s) so we know the biochemicals found within them. The problem with widely available commercially grown produce is that the edible quality isn't the most important characteristic considered anymore. Other factors like shelf life, appearance, pest and disease resistance, and how much produce can be harvested from that plant variety is now considered more important. That is why we have lost up to 90% of edible plant varieties over the past 100 years.

+Andiar Rohnds, several of your your arguments are based on unfounded assumptions again. I am not saying that the word "toxicity" confers immediate suffering and death. I know that there is this thing called LD50 as a way of measuring its potency in organisms. Also, if you stated that tomatoes barely contain toxic compounds, why were you asking him if he could detect each varieties' toxicity level, and how will he be able to detect that? By taste, or smell? Some toxins are not even perceptible until they did their damage to the body(ie. Radon, Botulinum toxin, the toxic compounds in mushrooms, polonium). He does not have a chemical kit. The statement that he would be able to detect toxicity based on what he did alone is based on the assumption that the toxins can be detected by the senses which is stupid. Moreover, tastes are subjective and preferential. There is no such thing as a perfect taste. You just say it is so because you have mentally formed an "image" of what a certain food should taste like which you based on the common commercial varieties. That's not perfect taste, but that's the taste you prefer. There is only intensity and complexity of taste. In the US, mangoes aren't as popular as other parts of the world because their most widely available variety is the relatively bland Tommy Atkins, so their impression of the fruit is not as good as if a more intensely flavored and sweeter mango variety is widely available to them instead. Please, I study chemistry and I have a background in agriculture so I am not ignorant of things you accuse me to be ignorant of. I hate cursing but since you did that to me please fuck off too.

Guys it's just tomatoes! Chill out, it's not that serious. The only thing that I've heard is that some people who may be sensitive to nightshade may need to limit their consumption.

Ah ha, thanks for letting me know

They are new... I grew them last year and while they were super productive, mine tasted watered down, more salty and not sweet at all compared to my Black Krim, Cherokee Purple, and Rose tomatoes.

yep, I have two videos on here about them

I was surprised how sweet and fruity it is.

I am looking for a "Strong Tomato" flavor.

@@rickpadgett405 for a strong flavor look for ones like Mortgage Lifter, or any of the other dark reds. Reds have the highest acids.

thanks tim!

You can ruin a homegrown tomato by refrigeration. It zaps all the flavor! They pick the tomatos for stores green from the field and refrigerate them as soon as they are cleaned! I grow massive amounts in the summer in my garden and a few in pots in my house in the winter. I hate the flavorless bricks you buy at the store.

Tim Huffman how did they turn out?

I did a hunk of the camino recently. I really got to enjoy the tomato and olive oil on bread set that all the cafes had. Wouldn't work with a garbage tomato.

Oh, so now I know why standard supermarket tomatoes often had that mealy texture and dryness. Growing up, I just thought that was a characteristic of tomatoes, because those were the only tomatoes sold in stores then. Later on, when cherry and Roma tomatoes were introduced to big stores, I just thought those were juicy because they were different varieties and picked later (I did know by then that standard tomatoes were picked green and ripened after shipping).

Kiki Lang except these aka heirloom varities are not genetically modified....they are naturally like that

nice!

Izuru Kamukura my wife grows black cherry tomatoes too. They are very good, and you get a lot of fruits, even in a smaller vine.

You can get them on ebay really easily. But also you can save them yourself pretty easily as well, several videos here on youtube.

i'm growing one from seed i took from a tomato i ate, I hope they produce something decent.

It must have been, tomatoes were everywhere when I went there

very true

i'll keep an eye out for them :)

If you want to try growing stuff, look at ‘Daleys fruit nursery’. They have a huge selection.

Ha I always wondered if the topsy turvy worked.. might wait on it now haha

Weird Explorer A lot of people are very successful with upside down planters. I'm thinking either it wasn't a good season or my plants didn't get enough sun, so I'm going to move my planter and hope for the best.

Sounds so good!

You can get a variety or two of heirloom tomatoes at some supermarkets in the USA.. but they aren't popular

thanks for clearing that up

Tomatoes are indeed self-pollinated. Not all tomatoes are hybrids though, and heirloom ones are not hybrids in particular. Here is the distinction between heirloom cultivars and hybrids (natural or commercial). Hybrid genes come from female and male plants with different characteristics and their seeds will have random combination of those characteristics after meiosis, like in nature. Heirloom cultivars are very much inbred tomatoes to the point of having same genes in female and male plant (gametophytes). And even after meiosis their seeds will have same genes as the original plant. The whole point of heirloom tomatoes is that you can keep growing same varietiy from your own seeds.

@@kir2847 You can keep seeds from heirloom tomatoes, however, you need to hand pollinate (cover flower prior to opening in 2 flowers). Heirloom tomatoes can cross pollinate.

@@Lyndsay-jh2um In my experience cross pollination is quite unlikely, you would rather need to manually cross pollinate them for it to happen. Your experience may differ, I've been growing 20-30 varieties together for over 15 years from own seeds and cross-pollination never occured. We have to grow them in greenhouses though, so there are probably fewer bees to mess with the flowers.

truth

thanks for the tip!

Use the cacao as an addition to another tomato sauce. The sweetness would balance a stronger acid.

Yeah a bad tomato is like that. I would maybe try a light skinned heirloom and see what you think, far less harshness in those.