Varieties for Cooking and Canning
I am new to heirlooms and have never posted to a forum before. I hope I observe all the proper etiquette.
I have 16 plants going this fall, half hybrids from Home Depot and half heirlooms from Laurel in California. This has worked out pretty well and I've learned a good bit. For the spring, I want to expand to 30 or so plants, with an emphasis on varieties for cooking and canning. I hope the members can give me some advice based on their experiences.
Right now my list includes Amish Paste, Bisignano #2, Costoluto Genovese, Santa Clara Canner, San Marzano Redorta,Super Marmande, and Dad's Barber Paste.
If I'm going to grow from seed I will need to plant in January to be able to get the seedlings out by mid-March at the latest. That means I need to be ordering the seed soon to get the most out of our spring growing season which generally ends in late June or early July.
Any thoughts on what's good and what's overrated will be appreciated. Thanks.