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We love pasta/pizza sauce, and can over 100 quarts per year. Most of the tomatoes for that come from Big Mama, Supersauce, and Oxheart. I love the Oxheart, myself. Talk about yield!
For regular slicers, We go with Big Beef and Brandywine. I also love the Sungold.
Sweet block peppers in green, yellow, orange and red, of the California Wonder type, do well for us.
We start our seedlings indoors in March, and transplant into a high tunnel by late April. We are located in northern Maine, and if you want any kind of a crop at all, starting seedlings indoors is a must -- and so is the high tunnel! We often have fresh tomatoes when the neighbors are just getting started.
We start our seedlings indoors in March, and transplant into a high tunnel by late April. We are located in northern Maine, and if you want any kind of a crop at all, starting seedlings indoors is a must -- and so is the high tunnel! We often have fresh tomatoes when the neighbors are just getting started.
Last year I bought the Lizzano seedlings from our local nursery. I liked them a lot, so I decided to try and grow them from seed in my Sunroom this year. Out of 10 seeds, I got a few that made it to planting. I bought another couple of seedlings from the nursery--- they are the ones that are bearing right now, but I think they were started a couple of weeks before I started my seeds. My plants have tomatoes on them, but they are still green and seem to be taking a lot longer to ripen/grow.
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