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I tried this tomato last year and I was very pleased with it. It behaved more like a hybrid than an heirloom in shape, conformity, and productivity. It was a very bad year for tomatoes here because of all the rain, yet this tomato produced very well and was very tasty. I have added it to my list of keepers!

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I've grown this numerous times in topsy-turvy bags with very good success. Disease-resistant, high yield and good flavor. Plants can produce 30-40 tomatoes each.

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I'm trialing these this year and am looking forward to seeing how well it performs in our climate. Given that this variety comes from Amana, I bet @LarryR knows a bit about it.

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Celebrity is currently one of the default tomatoes that most growers in Texas seem to want to grow. It's an F-1 hybrid so you do have to buy seed new each year. Withstands tobacco mosaic virus, verticillium wilt, fusarium wilt, root knot nematodes, and has fine cracking resistance.

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Introduced during the "between the wars" period, Rutgers was ideal for industrial uses. For many years it was the standard tomato for many New Jersey processors, including Campbell's soup.

We like it. It's simple, reliable and tastes fine. Most years we'll grow a row of Rutgers to add bulk to our tomato sauce making.

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Tigerella is an early producer for us and is one of the few tomatoes that will continue to bear all the way into the depths of the hottest part of summer. It is productive and has a fine taste but its only downside is that it can be prone to cracking.

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This is an excellent tomato for growing in the south and other hot climates. The fruit is a nice rich color and seems to be highly resistant to stink bugs. We found almost no blemishes on our red pear fruits.

The meat is dense with very little seed cavity. We use it for slicing as well as canning.

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The translation for 'Rotes Meer' is Red Sea.

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This is a plant that has been in my life for as long as I can remember.

It is a beloved wildflower in Texas, with a blooming season from March to June.

The color of the blooms, even within the same clump, ranges from pure white to a medium rosy-pink, including all shades in between.

Blooms consist of four petals with yellow anthers.

They grow as wild volunteers on our property, and the bloom season is much anticipated. When observed at night, when the blooms open, they seem to glow in the darkness, or semi-darkness. Day or night, pollinators LOVE them !

They also appear in drainage ditches, along the side of interstate highways and other roads. State road crews do not mow until the bloom season for these, bluebonnets, coreopsis, gaillardias, thistle and other wildflowers is finished for the season, in agreement with the Wildflower preservation originated by Lady Bird Johnson.

Ours grow in full sun as well as in partial, light shade under our trees.

It is very typical, when driving, to see gardens and yards where homeowners mow around these, leaving tall clumps of blooms. A breathtaking billowy moving cloud of beautiful pink and white !

At our ranchito, whoever is mowing receives threats of NO DINNER if they mow down my precious primroses before the end of the blooming season: they must be allowed to produce and drop seed for the future seasons ! (the plants, not the mowers)

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86 days. Beautiful banana-shaped fruits, with lime green and yellow stripes when ripe. They are a perfect paste tomato with a rich and tangy flavor. The short, bushy plants produce an abundance of 4" long fruit.

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70 days. A great producer of small green pear-shaped tomatoes with an old-fashioned taste. Great for salads, canning and for market. Good tolerance for almost any growing conditions.

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80 days. A very rare heirloom with bright green 10 oz. beefsteak-type fruit.

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85 days. Large emerald green fruits that can be over a pound in weight. Outstanding flavor, sweet and juicy. The very productive plants need staking.

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75-80 days. A good stuffing tomato. Three to four lobed fruits are apple-shaped and look like small bell peppers. The seeds and pulp are located near the stem just like a pepper so are easy to clean and prepare for stuffing. They have streaks of light and dark green and mature to yellow and green.

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This was given to me by a local master gardener. She told me it was Mary Washington. This plant is planted next to my chain link fence and appears to be a climber, not a bush type plant.

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80 days. Large plants with heavy yields of lovely lime-green fruit. Rich and sweet flavor, popular market variety and available now in many upscale stores.

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A rare variety from Russia, the fruit can grow over 1 1/2 pounds and is a wonderful eating tomato, a bit tart but surprisingly sweet as well.

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One of the largest green beefsteak tomatoes, it can grow to over 1 pound. Has a strong, sweet, fruity flavor that is reported to be tastier than most red tomatoes.
Winner of the 2003 Heirloom Garden Show's taste test.

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This plant, known as Chaya in Spanish, is popular in Mexican and Latin-American cuisines

It should NOT be eaten raw, but is used, cooked, as a vegetable, or as an ingredient in composed dishes, notably in the very popular "Tamales de Chaya."

It is a pre-Hispanic historical food, first used in the indigenous cultures of Mexico and Central America.

The leaves are used as a very pleasant aromatic herb.

Chaya is rich in anti-oxidants and more nutritious than spinach or other leafy green vegetables grown on land. This was discovered when research was performed by the USDA in Puerto Rico.

Before they can be eaten safely, the fresh young tender chaya leaves and stems should be cooked in boiling water for 20 minutes. That length of cooking time will cause any toxins to vaporize, and result in safe-to-eat veg and broth.

IT MUST BE COOKED IN NON-REACTIVE COOKWARE !!! Meaning NOT ALUMINUM !!

Chaya is used in all types of things from smoothies and cocktails to desserts, or any course in between. yum !

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Requires mulch in winter. Ripens in June. Self-pollinating.

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