Tomato talk: Pro gardeners’ favorites


Moreton: a hybrid slicing tomato that seeks to capture the famous New Jersey tomato flavor. Seeds should be available from Rutgers University later this winter. (Photos courtesy Peter NitzscheRutgers NJAES/PHOTOS COURTESY PETER NITZSCHE, RUTGERS NJAES)
Adrian Higgins
Gardening columnist January 18, 2012

Political punditry has its place, but the breathless and incessant chatter about the presidential race can become wearisome, even in Washington. Tomatoes, on the other hand, that’s a topic that transcends tedium.

Readers bear me out here: When I wrote about tomatoes this month, I heard from many home gardeners nodding in basic agreement with my premise: Brandywine and other large heirlooms are fine old varieties, but the payoff is often not worth the work.

Adrian Higgins has been writing about the intersection of gardening and life for more than 25 years, and joined the Post in 1994. He is the author of several books, including the "Washington Post Garden Book" and "Chanticleer, a Pleasure Garden." View Archive

Antique beefsteaks produce relatively few fruit that are slow to mature. The length of time between starting the seedlings in February, setting them out in late April and harvesting them in August and September makes them vulnerable to all the stresses of their brief life: heat, drought, flood and disease.

Better, I argue, to grow a more pedestrian hybrid that will fruit earlier, be reliably healthy and extravagantly productive.

Among my suggested slicer varieties: Celebrity, Defiant, Pink Beauty and Fantastic. Hiu Newcomb, of Potomac Vegetable Farms in Vienna, got in touch to say she was a big fan of Celebrity (“very reliable”) and Pink Beauty (“great flavor”).


Ramapo is a fabled hybrid variety too thin-skinned for farmers but highly recommended for gardeners. Look for seeds in April from Rutgers.

She also put me on to varieties that are now on my shortlist for this year: Moonglow, which she says is large, flavorful and crack resistant (a problem in a wet year like 2011), and Tangerine.

For Barry Perlow, a landscape designer at Meadow Farms Nurseries in Chantilly, the trail to the tomato grail leads to his native southern New Jersey, where market gardeners have been working with experts at Rutgers University to identify bulletproof hybrids with that elusive taste called Jersey flavor. “It’s a cross between sweet and tart,” he said, “a rich, full flavor.”

The poster child of the quest for the Jersey Tomato is Ramapo, introduced in the late 1960s but lost to cultivation until its champions at Rutgers brought it back into play through detective work and skillful breeding. The tomato is a classic red slicer, neither big nor small but plentiful and flavorful on a vigorous vine.

Perlow told me to call Ken Harris, a market gardener and nurseryman in Salem, N.J. Harris, of Marlboro Farm Markets, has been growing Ramapo both for his farm stands and to sell transplants to home gardeners in the spring. “It had that traditional old flavor, good acid-sugar ratio and texture,” he said. “Lots of juice and gel and yet it was firm enough to slice.” It was too thin-skinned to ship in a box, so commercial growers moved on.

After it was made available again, the folks at Rutgers surveyed about 1,200 home gardeners who grew the variety and asked if they planned to grow it again. More than 1,000 said they would, a pretty convincing vote of confidence.

Here’s the rub. A crop failure has made seeds scarce in 2012. Rutgers’s Jack Rabin hopes to have seeds available in April, a little late for seed-starting but not too late for Washington gardeners who can still sow seeds directly in May or put in seedlings a month later and still expect a tomato harvest, albeit in late summer rather than late July and August.

For updates and availability information, e-mail Ramapotomato@njaes.rutgers.edu and put in the subject line: “2012 Ramapo waiting list for Home Gardeners.”

The good news is that a similar variety named Moreton should be available by next month, said Rabin. Moreton is a little earlier in the season and may need feeding a little more than Ramapo. “I would heartily recommend folks try it if they are an old Jersey variety lover,” he said.

It’s clear that Rabin and his colleague take tomato inquiry seriously: They tested 145 mostly heirloom varieties over five years, and from that chose what they consider the 15 best:

Large fruited: Cherokee Purple, Mortgage Lifter, Hawaiian Pineapple and Prudents Purple.

Medium sized: Eva Purple Ball, Arkansas Traveler, Box Car Willie, Lemon Boy, Costoluto Genovese, Ramapo, Brandywine Red and Green Zebra.

Cherry: Snow White, Isis Candy and Yellow Pear.

These lists and recommendations are sound, but the truest test of a tomato variety is for you to grow it and see how it does in your soils, microclimate and preferred methods of cultivation. Recognize that no two seasons are alike and some years are better than others.

My stellar Black Cherry vining tomato was not as tasty last year as in others, perhaps because all the rain washed the flavor out of it. Harris believes that to get a really great flavor out of a variety, you have to stress it a little bit. When growers “push” the vines with drip irrigation and fertilizer in the lines “they lose flavor.”

But in Gaithersburg, Dolly Jewell, a steadfast fan of heirlooms, has coddled her tomato plants in 15-gallon growing bags, placed on her driveway and shaded from the worst of the afternoon sun. Last year, she grew Costoluto Genovese, Turkey Purple and Amish Beefsteak and from 12 plants harvested dozens of beefsteak tomatoes.

Into each bag, she places a mix of compost, sand and topsoil and then adds organic minerals and fertilizers to keep vines robust. Staking is difficult, but in the bags “if you get two inches of rain they don’t sit in soggy soil. Conversely in the heat, they dry out fast,” she said.

If you really want a foolproof tomato, you still can’t go wrong with the cherry Sungold. Even more robust and fruitful, if not as tasty, is Lemon Pear. It’s the tomato equivalent of zucchini: prolific and unstoppable.

Follow @adrian_higgins on Twitter for updates on gardening and other cosmic events.

Tip of the week: How to care for paperwhites

To prevent paperwhites from stretching and leaning, move them to a bright location as the stems emerge. Turn the pot every day or two. Water with a 10 percent solution of rubbing alcohol, which will keep the stems stouter. If the narcissus have keeled over, cut them for the vase and discard the bulbs.

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