JH>I'm looking for a sweet tomato and a tart tomato; and basically
JH>I'm searching for thin, tender skins. Don't need the commercial
JH>thick-skinned, pasty ones. Got any suggestions?
I am old enough to have a soft spot for Rutgers, but Big Boys can
work well also. We grow most of ours now for the noontime salads
(trying to control our weight without great success 8-)
By tart tomatoes I hazard your are looking for cooking types which
generally indicates the Italian plum types. Our family is grown now
so we don't do these any more; but we do miss the glorious aroma
produced during the canning process (and it was a great way to engage
the children in the process to the satisfaction of all 8-).
I am of the opinion that seedings started in our own six packs work
better then those forced sets offered in the markets and hope we
are well enough this spring to start our own again (besides it helps
to dissapate the winter doldrums with the promise of spring soon 8-)
Ciao, Ack.
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 * SLMR 2.1a * The cow ate bluegrass and mooed indigo.....
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