I decided to also post my
pepper list as there are quite a number of new varieties we're trying this year.
All of the tomatoes are Open-Pollinated, meaning if I save the
seeds from them, they should breed true the following year, unlike Hybrids. Most of them are also Heirlooms. I'm planning on 1
plant per variety for each of the tomatoes except for Opalka (6 because we like lots of sauce). The
peppers are a mix of Hybrids and Heirlooms. I'm planning on
growing 4
plants of each
pepper variety.
Tomatoes:
Paste:
Opalka, a Polish heirloom, supposedly sweet enough to eat out of hand (replaces San Marzano)
Purple Russian, dark, rich, very sweet
Power's Heirloom, pale yellow, 2-3" long
Orange Banana, one highly recommended for sauce
Yellow Bell, also highly recommended
Principe Borghese, the famous Italian variety used for making tomato paste and for drying
Black Plum, 2" even darker than Purple Russian, extremely prolific,
growing up to 6' tall
Beefsteak:
Yellow Brandywine Platfoot Strain, supposedly the best-tasting large yellow, but needs 90 days to maturity so we'll see
Aunt Ruby's German Green, very large green type, spicy, scrumptious
Paul Robeson, thought by many to be the best-tasting "black" variety
Marianna's Peace, a favourite among many
Burracker's Favourite, one of the best-tasting bi-colours (yellow/orange with red streaks throughout the flesh)
Coustralee, an absolutely huge, very prolific, outstanding tasting red (some get 2-3 lbs each)
Misc:
Marmande, a French heirloom with mixed reviews, some claiming that the French soil has everything to do with the great taste and even importing French
seed makes them taste like winter store-bought tomatoes..gotta see for myself though
German Red Strawberry, an oxheart-shaped tomato highly touted and prolific
Carbon, almost true black in colour, very dark, flattened med-size, super rich and delicious
Wonder Lights, canary yellow, shaped like a lemon
Costoluto Genovese, an Italian red heirloom, shaped like a
flower, with many "pleats"
Hawaiian Pineapple, another bi-colour, said to taste almost tropical
Saladette:
Green Zebra, spicy with a tang, green with yellow stripes
Pale Perfect Purple, more pink than purple, very sweet and rich
Sutton, my only true white, and highly recommended
Northern Lights, a smaller, early-ripening bi-colour
Jaune Flammee, orange, ping-pong ball sized, with red flesh, like a blood orange
Black From Tula, beautiful dark purple
Cherries (in hanging baskets):
Sungold OP, open-pollinated version, orange, one of the sweetest of all tomatoes
Isis Candy, a bi-colour cherry
Black Cherry, dark purple, highly praised flavour
Green Grape, one of the favourite "greens"
Snow White, very sweet, white to pale yellow
Galina's Yellow, hailed as 100 times tastier than yellow pear and just as prolific
Earlies (in 5 gal buckets):
Matina, high-yielding, with taste like a beefsteak
Stupice, heirloom from the Czech Republic, pronounced stoo-PEECH-ka, full-flavoured
Sophie's Choice, from Edmonton, Alberta, Canada, on the large side for an early (avg 1/2 lb), sweet
Azoychka, Russian yellow, highly recommended
Silvery Fir
tree, carrot-leaf foliage, very ornamental
Mr. Stripey (AKA Tigerella), red with yellow stripes
In Munchkin's Potager:
Whippersnapper, very small (full size is 2'), early-producer of 1/2 lb red globes
In BF's salad garden:
Speckled Roman, elongated version of Mr. Stripey, paste variety
Whew..
peppers:
Sweet:
Blushing Beauty, pale yellow with pink blush when ripe
California Wonder, yellow bell, late-maturing
Corno di Toro Rosso, red elongated Italian
Nocera Yellow Bell, yellow mid-maturing Italian
lilac Bell, medium purple, very sweet
Purple Beauty, dark purple, thick walls
Orange Sun, very sweet gourmet
pepperHot:
Anaheim, mild, "veggie" salsa
pepperSerrano, our salsa "machine", very prolific, med heat
Hot Mix, mixture of several hot varieties
Purple Jalapeno, for making colourful salsa
White Jalapeno, ditto
Cubanelle, another "veggie" salsa
pepper from the Caribbean
I hope this isn't too long-winded and is even mildly interesting for you all !
Ciao,
Julianna
PS Just an update since I did my original post of this a few days back in the wrong place...
Most of the tomatoes,
peppers, and also eggplants have second leaves now. I've done a priliminary transplanting of 32 tomatoes, tomatillos (purple, giant yellow, and verde), and eggplants. The boyfriend is in charge of the
peppers this year, so with the Munchkin's help, he'll be transplanting 16 of his
pepper plants tomorrow. I do the first transplanting from peat pellets to small yogurt containers, the kind you put in a kid's lunch box. When they get too tall for those, another few weeks or so, they go into 16 oz plastic beer cups, the kind you get at a keg party.
I also have an entire flat of basil that sprung up in 2 days, lol. Yesterday morning, I planted a mixed flat of Giant Italian Parsley, Cilantro, French Tarragon, English Thyme, Greek Oregano, and Summer Savory.
i have more, so will soak the next batch....is it suppose to be warm h2o? and fer how long?
Meijers had all the pastel colors, but at five bucks a pop, we only got one 40 pound bag for now. 
The grandkiddos just love it. 
It said I wasn't logged in.....
thats some garden you've got there!!
