Creating a placeholder glog, will update shortly with what seeds I have started already.
chsy83's 2013 Grow
- Thread starter chsy83
- Start date
Told you I was stealing that shelf idea!!! Mine sags a bit in the middle on one side, I chained it up there, but I am going to try to find some way to brace it along that side. Have you grown the Tasti-Lee tomatoes before? I have been reading about them and was considering. Hard to find any info on taste? Oh...and are you taking your stuff to market? You're growing a ton of certain varieties!
I was going to use a piece of angle iron zip tied along the length if it started sagging.
I am definitely considering the market thing, I am kind of still sussing out the details and learning my grow right now.
About the tasti-lee, I heard somebody using them on a food podcast, and I thought they sounded good (~40% more lycopene, can ripen on the vine longer without getting pithy . . . I hate pithy tomatoes). Haven't grown them before, just trying them out.
I also want to try san marzano sometime.
From 030413:
Will do. I love tomatoes, but really picky about the taste/texture. If I am at a restaurant and tomatoes come with something, I usually decline, b/c it usually ends in disappointment.
Will do. I love tomatoes, but really picky about the taste/texture. If I am at a restaurant and tomatoes come with something, I usually decline, b/c it usually ends in disappointment.
Geez...sad to look at those terrible looking little Butch Ts...sorry bro.:
Wow...those plants look amazing! Your germ rates look freaking amazing too, great stuff...few helmet head though??? Hope they take their hats off for you soon. Keep us posted!
Shane
If they don't, I will just go at 'em with some fingernail clippers. I just added that light attached to the fan this morning, just to see if I can get them to fill out a little on the bottom (the Butch T on the left especially). That one is the plant formerly known as "Butch in a Bucket" from last year.
Erm, not sure on exact date, Somewhere around the end of April/beginning of May, but I will start letting them take in a little sun (then back in the tent) for a few hrs a day for a few weeks before they do a sleepover outside. I think they will do better than last year's due to being exposed to more powerful light source beforehand, and also, not as hot as it was last year when I put them out (I was late).
Started my anuums and tomatoes on 030113 in two 72 cell planters thusly:
And:
Yep, I'm with everybody else's comments on toms. Or "nons" aka "others," Charles. I've not done T-Lees yet. Bought some in HEB in Austin last fall. Paste toms, I like the San Marzano Gigante 3 and Viva Italia, as an heirloom paste is gonna be BER forever no matter whatcha do. But after all the paste varieties, I went with some to sell like ugh, Early Girl, Better Boy, but Prue, Kosovo, Red Boar as o-hearts, Pink Berkley Tie-Dye, Ananas Noir, Lucky Stripe rather than VA Sweets, some standbys like Kellogg's Breakfast, German Johnson, and Bella Rosa for beefs. And the only hybrid "mid-major" lol, I like better than an heirloom is Brandy Boy rather than Celebrity. Black Krim this year rather than Cherk Purple, as getting 3 toms off a 10 foot plant is . . . not my thing. 15, cool but 3? Also, really like your grow set-up! (Will we banned talking maters on here?
) Peace, AnnieJust potted up some Butch Ts with some Promix BX w/Mycorrhizae that I picked up at the Co-Op for a pretty good deal (First time using the stuff). Decided to try the Wal-Mart bags as grow bags idea that I saw on here a while back:
Also used the cat food bucket w/holes drilled in it from a ways back.
Don't know what to say. Lot of info
in that. What is your favorite to eat sliced/raw? Most tart/flavorful?
Oh, and saw another tomato hook coming up yesterday, so tasti-lee germ rate up to 20:22!
Also used the cat food bucket w/holes drilled in it from a ways back.
Yep, I'm with everybody else's comments on toms. Or "nons" aka "others," Charles. I've not done T-Lees yet. Bought some in HEB in Austin last fall. Paste toms, I like the San Marzano Gigante 3 and Viva Italia, as an heirloom paste is gonna be BER forever no matter whatcha do. But after all the paste varieties, I went with some to sell like ugh, Early Girl, Better Boy, but Prue, Kosovo, Red Boar as o-hearts, Pink Berkley Tie-Dye, Ananas Noir, Lucky Stripe rather than VA Sweets, some standbys like Kellogg's Breakfast, German Johnson, and Bella Rosa for beefs. And the only hybrid "mid-major" lol, I like better than an heirloom is Brandy Boy rather than Celebrity. Black Krim this year rather than Cherk Purple, as getting 3 toms off a 10 foot plant is . . . not my thing. 15, cool but 3? Also, really like your grow set-up! (Will we banned talking maters on here?
Don't know what to say. Lot of info
in that. What is your favorite to eat sliced/raw? Most tart/flavorful?Oh, and saw another tomato hook coming up yesterday, so tasti-lee germ rate up to 20:22!
Red Boar is pretty balanced . . . somewhat tart. I LOVE the taste of that one. Pink Berk Tie-Dye as well. Pink bsteak. Bella Rosa is outstanding for reduced sauce, flavor, sweet, excellent slicer as well. Prue is kick-butt for just eating! Kellogg's Breakfast, like most yellows is less acidic but beautiful taste on sandwich with onions. Ananas Noir or Black Pineapple, when picked and sliced at right time is one of my favs for really tart, German Johnson is a standby pink b-steak for slicing, and by the time Ark Traveler comes in as late tomato, am sick of them . . . almost. I do the paste toms just because I make a ton of sauces, salsas, marinaras, soup, and hot tomato juice, thick and hot .
.They look very environmentally friendly in their reusable shopping bags!I know a couple folks that have used them with good success so I am sure they'll do the same for you! Looking good!
Heck no; we gotta at least feel wind from a vehicle to get a big container . . .
Again, "News at eleven . . ." Like the bags! 