“We got late blight and lost many plants.” This was a familiar refrain among comments from the blight-stricken New England and Maritime Canada region, but we also received reports of ‘Juliet’ and ‘Super Sweet 100’ putting up valiant fights. As for late blight, a couple of respondents suggested prayer and patience, noting that enough cool rain will melt down the finest tomato.
Slicers
1. ‘Brandywine’
2. ‘Early Girl’
3. ‘Beefsteak’
Also: ‘Big Boy,’ ‘Celebrity,’ ‘Cherokee Purple’
Cherries
1. ‘Sungold’
2. ‘Super Sweet 100’
3. ‘Black Cherry’
Also: ‘Gold Nugget’
Paste/Canning
1. ‘Roma’
2. ‘Amish Paste’
3. ‘San Marzano’
Also: ‘Orange Banana,’ ‘Opalka’
Really Big Ones
1. ‘Brandywine’
2. ‘Big Boy’
3. ‘Beefsteak’
Also: ‘Mortgage Lifter,’ ‘Beefmaster’
Saladette/Pear
1. ‘Yellow Pear’
2. ‘Juliet’
3. ‘Flamme’
Also: ‘New Zealand Pink Pear’
Non-reds
1. ‘Cherokee Purple’
2. ‘Black Krim’
3. ‘Green Zebra’
Also: ‘Pineapple,’ ‘Lemon Boy’
Neighborly Advice
“I’m torn between the disease resistance and high yield of hybrids versus the beauty, variety and seed-saving option of heirlooms. I settle for a little bit of both.”
Kelly Pillsbury
Westport, Massachusetts
“I’ve experimented with a variety of tomatoes, but, for our short growing season, I find that cherry tomatoes reliably produce ripe tomatoes before frost, and all varieties are tasty. I use them in everything from sauce to sandwiches.”
Flora Johnson
Stewiacke, Nova Scotia
“Taste is very personal, so what I adore you may loathe. Flavor and productivity also vary due to seasonal conditions, so give a variety two or three growing seasons before deciding if it’s a keeper.”
Donna Socci-Brown
Stratford, Connecticut
Contributing editor Barbara Pleasant gardens in southwest Virginia, where she grows vegetables, herbs, fruits, flowers and a few lucky chickens. Contact Barbara by visiting her website or finding her on Google+.