|
| Is anyone growing Pink Lady this year or in previous years that will give us your opinion of this indeterminate tomato plant? We have an interest in growing this variety next season. We are interested in how well the plant produces and the quality of the tomato flavor - as well as the other factors of disease resistant - hardiness etc. We will be growing the tomato plant in our GH - Tks!
|
Follow-Up Postings:
|
- Posted by kittygurl02 5a-6b (My Page) on Wed, Aug 14, 13 at 15:28
| I am growing pink ladies for the first time. I have beautiful plants and lots of fruit, but so far nothing is ripe. I didnt plant them until the first week of June and they were in pretty bad shape when I did. They recovered quickly and have been bug resistant. I have been very impressed with the plant, but know nothing about the variety. If anyone has info, it would be appreciated. |
|
| They look wonderful so I went to Dave's Garden to check and the one person who reviewed them said that they are late and that they taste acidic. A good canner. Bonnies Vegetables claims that they taste delicious, 70 DTM, although they have thick skins. I couldn't find any mention of them at Tatiana's Tomatoes. Linda |
|
- Posted by Hudson...WY Z3 (My Page) on Thu, Aug 15, 13 at 1:27
| Hi Linda, I have a son that lives in Boise - he grew Pink Lady this year and just sent me this photo of his first ripe tomato off the plant (that fits with the "late" comment). He said they were tasty and would plant them again - no mention of thick skins but I have requested more photos and info from him.
|
|
| Beautiful pic Hudson! I'd grow them myself if they weren't late! Linda |
|
- Posted by Hudson...WY 3 (My Page) on Sat, Aug 17, 13 at 0:57
| This is how they look inside - skins were not noticeably thick!
|
|
| Looks very appetizing. How do they taste ? About Skin: To me tomato skin is tough and indigestible , no matter how thin or thick they are, anyway. I can throw it in boiling water for just 10 seconds(or less) then take it out and pour cold running tap water on it and peel it. Let its sit to cool off more, then slice it. I always do this when I want to use them in cooking; That is the Italian way. What I am saying is that, to me skin thickness is not the criteria to judge a tomato. |
|
- Posted by Hudson...WY Z3 (My Page) on Sun, Aug 18, 13 at 0:33
| He said they tasted Great but he owns and operates a bakery so his opinion comes with that disclaimer - haha! I agree with you about the skin - there must be some thick skinned tomatoes out there but I have never planted or tasted any. We don't take off the skins for BLTs - salads - fresh eating etc. but they come off for any cooking/canning/salsa etc. |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Growing Tomatoes Forum
Information about Posting
- You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
- Please review our Rules of Play before posting.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
- After posting your message, you may need to refresh the forum page in order to see it.
- Before posting copyrighted material, please read about Copyright and Fair Use.
- We have a strict no-advertising policy!
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.
Learn more about in-text links on this page here
