Tomato skin question
 

Tomato skins seem to be getting tougher over the last 10 years or so.
Perhaps they have bred them like that to prevent insects eating them.
Anyone else agree?

--
Bod

Tomato skin question
 

Bod wrote

Tomato skins seem to be getting tougher over the last 10 years or so.
Perhaps they have bred them like that to prevent insects eating them.

Nope, to transport better.

Anyone else agree?

Only with half of it.

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Tomato skin question
 

On Thursday, May 21, 2020 at 2:22:47 AM UTC-4, Bod wrote:
Tomato skins seem to be getting tougher over the last 10 years or so.
Perhaps they have bred them like that to prevent insects eating them.
Anyone else agree?

--
Bod

Probably depends on what tomatoes you're talking about. Here the ones
we get in summer are different than winter ones. The difference used to
be much worse a few decades ago. If anything, the winter ones, which are
the firmer, tougher ones, have gotten better here. The hothouse grown
ones now are at least edible. Those are typically shipped long distances
and have to last long enough for the supermarket, so they are developed
to have those characteristics. Transportable, durable comes at the
cost of not being as soft and tasty. They used to ship them partially
green and then gas them at the supermarket or distributor to ripen them,
IDK if they still do that.

Tomato skin question
 

On 21/05/2020 12:58, trader_4 wrote:
On Thursday, May 21, 2020 at 2:22:47 AM UTC-4, Bod wrote:
Tomato skins seem to be getting tougher over the last 10 years or so.
Perhaps they have bred them like that to prevent insects eating them.
Anyone else agree?

--
Bod

Probably depends on what tomatoes you're talking about. Here the ones
we get in summer are different than winter ones. The difference used to
be much worse a few decades ago. If anything, the winter ones, which are
the firmer, tougher ones, have gotten better here. The hothouse grown
ones now are at least edible. Those are typically shipped long distances
and have to last long enough for the supermarket, so they are developed
to have those characteristics. Transportable, durable comes at the
cost of not being as soft and tasty. They used to ship them partially
green and then gas them at the supermarket or distributor to ripen them,
IDK if they still do that.

Ok and thanks for the info.

--
Bod

Tomato skin question
 

In article ,
says...

Probably depends on what tomatoes you're talking about. Here the ones
we get in summer are different than winter ones. The difference used to
be much worse a few decades ago. If anything, the winter ones, which are
the firmer, tougher ones, have gotten better here. The hothouse grown
ones now are at least edible. Those are typically shipped long distances
and have to last long enough for the supermarket, so they are developed
to have those characteristics. Transportable, durable comes at the
cost of not being as soft and tasty. They used to ship them partially
green and then gas them at the supermarket or distributor to ripen them,
IDK if they still do that.




Yes, they are made with tougher skin so they ship better.

The wife and I love good tomatoes. We do not buy them out of the stores
any more. Just not worth eating. Might as well paint a piece of
cardboard red and eat it.

We have been growing or trying to grow our own for many years now. If
they do not produce for us, we get tomatoes from other farmers around
the area that grow eating and not selling tomatoes.

Tomato skin question
 

On 21/05/2020 14:49, Ralph Mowery wrote:
In article ,
says...

Probably depends on what tomatoes you're talking about. Here the ones
we get in summer are different than winter ones. The difference used to
be much worse a few decades ago. If anything, the winter ones, which are
the firmer, tougher ones, have gotten better here. The hothouse grown
ones now are at least edible. Those are typically shipped long distances
and have to last long enough for the supermarket, so they are developed
to have those characteristics. Transportable, durable comes at the
cost of not being as soft and tasty. They used to ship them partially
green and then gas them at the supermarket or distributor to ripen them,
IDK if they still do that.




Yes, they are made with tougher skin so they ship better.

The wife and I love good tomatoes. We do not buy them out of the stores
any more. Just not worth eating. Might as well paint a piece of
cardboard red and eat it.

We have been growing or trying to grow our own for many years now. If
they do not produce for us, we get tomatoes from other farmers around
the area that grow eating and not selling tomatoes.

I agree, they almost feel like eating rubber, they're so chewy.
We are now growing our own again. we used to years ago.

--
Bod

Tomato skin question
 

In alt.home.repair, on Thu, 21 May 2020 09:49:59 -0400, Ralph Mowery
wrote:

In article ,
says...

Probably depends on what tomatoes you're talking about. Here the ones
we get in summer are different than winter ones. The difference used to
be much worse a few decades ago. If anything, the winter ones, which are
the firmer, tougher ones, have gotten better here. The hothouse grown
ones now are at least edible. Those are typically shipped long distances
and have to last long enough for the supermarket, so they are developed
to have those characteristics. Transportable, durable comes at the
cost of not being as soft and tasty. They used to ship them partially
green and then gas them at the supermarket or distributor to ripen them,
IDK if they still do that.




Yes, they are made with tougher skin so they ship better.

The wife and I love good tomatoes. We do not buy them out of the stores
any more. Just not worth eating. Might as well paint a piece of
cardboard red and eat it.

We have been growing or trying to grow our own for many years now. If
they do not produce for us, we get tomatoes from other farmers around
the area that grow eating and not selling tomatoes.

Isn't the problem with that that locally everyone's crop ripens at the
same time, and no one's crop ripens at most other times?

Tomato skin question
 

In article ,
says...

Isn't the problem with that that locally everyone's crop ripens at the
same time, and no one's crop ripens at most other times?




There are basically two types of tomato plants for ripening or growing.
The determinate and indeterminate. The determinet is for the 'selling
farms'. Those grow , produce tomatoes all about the same time, and die.
That way the farmer can pick them all at one time and sell them to say
the companies that can or make ketchup out of them. The indeterminate
tomatoes keep on growing and producing fruit all season tuil the
fall/winter freeze kills them. There are some that are a cross between
those two and produce for several weeks and then die.

I try to start about 4 to 8 plants from seeds and keep them in the house
or garage so they will be about a foot or two tall by around the middle
of April which is our usually last frost date. Those are also some that
should produce fruit in about 65 days. Then I have some started later
of another variety that take about 75 days to produce fruit.

In a good year I can get tomatoes from about the last of June or first
week in July and have enough to eat to the frost in the fall kills them.

Tomato skin question
 

On Thu, 21 May 2020 11:47:16 -0400, micky
wrote:

In alt.home.repair, on Thu, 21 May 2020 09:49:59 -0400, Ralph Mowery
wrote:

In article ,
says...

Probably depends on what tomatoes you're talking about. Here the ones
we get in summer are different than winter ones. The difference used to
be much worse a few decades ago. If anything, the winter ones, which are
the firmer, tougher ones, have gotten better here. The hothouse grown
ones now are at least edible. Those are typically shipped long distances
and have to last long enough for the supermarket, so they are developed
to have those characteristics. Transportable, durable comes at the
cost of not being as soft and tasty. They used to ship them partially
green and then gas them at the supermarket or distributor to ripen them,
IDK if they still do that.




Yes, they are made with tougher skin so they ship better.

The wife and I love good tomatoes. We do not buy them out of the stores
any more. Just not worth eating. Might as well paint a piece of
cardboard red and eat it.

We have been growing or trying to grow our own for many years now. If
they do not produce for us, we get tomatoes from other farmers around
the area that grow eating and not selling tomatoes.

Isn't the problem with that that locally everyone's crop ripens at the
same time, and no one's crop ripens at most other times?
We have several greenhouse tomato producers locally so pretty decent
tomatos are available year round without having to ship several
hundred miles, Not cheap, but available

Tomato skin question
 

On 5/21/2020 1:16 PM, Clare Snyder wrote:
On Thu, 21 May 2020 11:47:16 -0400, micky
wrote:

In alt.home.repair, on Thu, 21 May 2020 09:49:59 -0400, Ralph Mowery
wrote:

In article ,
says...

Probably depends on what tomatoes you're talking about. Here the ones
we get in summer are different than winter ones. The difference used to
be much worse a few decades ago. If anything, the winter ones, which are
the firmer, tougher ones, have gotten better here. The hothouse grown
ones now are at least edible. Those are typically shipped long distances
and have to last long enough for the supermarket, so they are developed
to have those characteristics. Transportable, durable comes at the
cost of not being as soft and tasty. They used to ship them partially
green and then gas them at the supermarket or distributor to ripen them,
IDK if they still do that.




Yes, they are made with tougher skin so they ship better.

The wife and I love good tomatoes. We do not buy them out of the stores
any more. Just not worth eating. Might as well paint a piece of
cardboard red and eat it.

We have been growing or trying to grow our own for many years now. If
they do not produce for us, we get tomatoes from other farmers around
the area that grow eating and not selling tomatoes.

Isn't the problem with that that locally everyone's crop ripens at the
same time, and no one's crop ripens at most other times?
We have several greenhouse tomato producers locally so pretty decent
tomatos are available year round without having to ship several
hundred miles, Not cheap, but available


IMHO tomatoes not vine ripened are bland. Same is true of peaches.

Interesting comment that some are raised to harvest all at once. These
are all vine ripened and processed for preserved products like ketchup,
sauce and canned.

I have been planting an heirloom and wonder if it does this now.

Tomato skin question
 

"micky" wrote in message
...
In alt.home.repair, on Thu, 21 May 2020 09:49:59 -0400, Ralph Mowery
wrote:

In article ,
says...

Probably depends on what tomatoes you're talking about. Here the ones
we get in summer are different than winter ones. The difference used to
be much worse a few decades ago. If anything, the winter ones, which
are
the firmer, tougher ones, have gotten better here. The hothouse grown
ones now are at least edible. Those are typically shipped long
distances
and have to last long enough for the supermarket, so they are developed
to have those characteristics. Transportable, durable comes at the
cost of not being as soft and tasty. They used to ship them partially
green and then gas them at the supermarket or distributor to ripen them,
IDK if they still do that.




Yes, they are made with tougher skin so they ship better.

The wife and I love good tomatoes. We do not buy them out of the stores
any more. Just not worth eating. Might as well paint a piece of
cardboard red and eat it.

We have been growing or trying to grow our own for many years now. If
they do not produce for us, we get tomatoes from other farmers around
the area that grow eating and not selling tomatoes.

Isn't the problem with that that locally everyone's crop ripens at the
same time, and no one's crop ripens at most other times?

Nope, home grown tomatoes keep producing more tomatoes right thru
the summer until the frost kills the plants in the late autumn/fall.

Tomato skin question
 

"Frank" wrote in message
...
On 5/21/2020 1:16 PM, Clare Snyder wrote:
On Thu, 21 May 2020 11:47:16 -0400, micky
wrote:

In alt.home.repair, on Thu, 21 May 2020 09:49:59 -0400, Ralph Mowery
wrote:

In article ,
says...

Probably depends on what tomatoes you're talking about. Here the ones
we get in summer are different than winter ones. The difference used
to
be much worse a few decades ago. If anything, the winter ones, which
are
the firmer, tougher ones, have gotten better here. The hothouse grown
ones now are at least edible. Those are typically shipped long
distances
and have to last long enough for the supermarket, so they are
developed
to have those characteristics. Transportable, durable comes at the
cost of not being as soft and tasty. They used to ship them partially
green and then gas them at the supermarket or distributor to ripen
them,
IDK if they still do that.




Yes, they are made with tougher skin so they ship better.

The wife and I love good tomatoes. We do not buy them out of the
stores
any more. Just not worth eating. Might as well paint a piece of
cardboard red and eat it.

We have been growing or trying to grow our own for many years now. If
they do not produce for us, we get tomatoes from other farmers around
the area that grow eating and not selling tomatoes.

Isn't the problem with that that locally everyone's crop ripens at the
same time, and no one's crop ripens at most other times?
We have several greenhouse tomato producers locally so pretty decent
tomatos are available year round without having to ship several
hundred miles, Not cheap, but available


IMHO tomatoes not vine ripened are bland. Same is true of peaches.

Interesting comment that some are raised to harvest all at once. These
are all vine ripened and processed for preserved products like ketchup,
sauce and canned.

I have been planting an heirloom and wonder if it does this now.

Depends on the variety. Certainly the ones used by the italians
for sauce do all mature at once because thats whats most
convenient for sauce making. But other heirlooms dont.

Lonely Auto-contradicting Psychotic Senile Ozzie Troll Alert! LOL
 

On Fri, 22 May 2020 04:33:37 +1000, cantankerous trolling geezer Rodent
Speed, the auto-contradicting senile sociopath, blabbered, again:

FLUSH the trolling senile asshole's latest troll**** unread

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nothing left to exit normally, your arsehole has clammed shut through disuse
and the end of prick is only clear because you are such a ******."
Message-ID:

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On Fri, 22 May 2020 04:23:06 +1000, cantankerous trolling geezer Rodent
Speed, the auto-contradicting senile sociopath, blabbered, again:

FLUSH the trolling senile asshole's latest troll**** unread

--
about senile Rot Speed:
"This is like having a conversation with someone with brain damage."
MID:

Tomato skin question
 

On 5/21/2020 1:02 PM, Frank wrote:
On 5/21/2020 1:16 PM, Clare Snyder wrote:
On Thu, 21 May 2020 11:47:16 -0400, micky
wrote:

In alt.home.repair, on Thu, 21 May 2020 09:49:59 -0400, Ralph Mowery
wrote:

In article ,
says...

Probably depends on what tomatoes you're talking about.Â* Here the ones
we get in summer are different than winter ones.Â* The difference
used to
be much worse a few decades ago.Â* If anything, the winter ones,
which are
the firmer, tougher ones, have gotten better here.Â* The hothouse grown
ones now are at least edible.Â* Those are typically shipped long
distances
and have to last long enough for the supermarket, so they are
developed
to have those characteristics.Â* Transportable, durable comes at the
cost of not being as soft and tasty.Â* They used to ship them partially
green and then gas them at the supermarket or distributor to ripen
them,
IDK if they still do that.




Yes, they are made with tougher skin so they ship better.

The wife and I love good tomatoes.Â* We do not buy them out of the
stores
any more.Â* Just not worth eating.Â* Might as well paint a piece of
cardboard red and eat it.

We have been growing or trying to grow our own for many years now.Â* If
they do not produce for us, we get tomatoes from other farmers around
the area that grow eating and not selling tomatoes.

Isn't the problem with that that locally everyone's crop ripens at the
same time, and no one's crop ripens at most other times?
Â* We have several greenhouse tomato producers locally so pretty decent
tomatos are available year round without having to ship several
hundred miles, Not cheap, but available


IMHO tomatoes not vine ripened are bland.Â* Same is true of peaches.

Interesting comment that some are raised to harvest all at once.Â* These
are all vine ripened and processed for preserved products like ketchup,
sauce and canned.

I have been planting an heirloom and wonder if it does this now.

I think if you research it you'll find there are 2 basic types of
tomatoes - determinate , which all ripen at once , and indeterminate
varieties that will keep producing as long as you keep picking and the
weather stays warm enough . Same with strawberries and probably others
that I don't know . We have Ozark Beauty berries , and I'm growing
Rutgers and Roma tomatoes , all 3 are indeterminate - also referred to
as ever-bearing sometimes .
--
Snag
Yes , I'm old
and crotchety - and armed .
Get outta my woods !

Tomato skin question
 

On 5/21/2020 5:36 PM, Snag wrote:
On 5/21/2020 1:02 PM, Frank wrote:
On 5/21/2020 1:16 PM, Clare Snyder wrote:
On Thu, 21 May 2020 11:47:16 -0400, micky
wrote:

In alt.home.repair, on Thu, 21 May 2020 09:49:59 -0400, Ralph Mowery
wrote:

In article ,
says...

Probably depends on what tomatoes you're talking about.Â* Here the
ones
we get in summer are different than winter ones.Â* The difference
used to
be much worse a few decades ago.Â* If anything, the winter ones,
which are
the firmer, tougher ones, have gotten better here.Â* The hothouse
grown
ones now are at least edible.Â* Those are typically shipped long
distances
and have to last long enough for the supermarket, so they are
developed
to have those characteristics.Â* Transportable, durable comes at the
cost of not being as soft and tasty.Â* They used to ship them
partially
green and then gas them at the supermarket or distributor to ripen
them,
IDK if they still do that.




Yes, they are made with tougher skin so they ship better.

The wife and I love good tomatoes.Â* We do not buy them out of the
stores
any more.Â* Just not worth eating.Â* Might as well paint a piece of
cardboard red and eat it.

We have been growing or trying to grow our own for many years now.Â* If
they do not produce for us, we get tomatoes from other farmers around
the area that grow eating and not selling tomatoes.

Isn't the problem with that that locally everyone's crop ripens at the
same time, and no one's crop ripens at most other times?
Â* We have several greenhouse tomato producers locally so pretty decent
tomatos are available year round without having to ship several
hundred miles, Not cheap, but available


IMHO tomatoes not vine ripened are bland.Â* Same is true of peaches.

Interesting comment that some are raised to harvest all at once.Â*
These are all vine ripened and processed for preserved products like
ketchup, sauce and canned.

I have been planting an heirloom and wonder if it does this now.

Â* I think if you research it you'll find there are 2 basic types of
tomatoes - determinate , which all ripen at once , and indeterminate
varieties that will keep producing as long as you keep picking and the
weather stays warm enough . Same with strawberries and probably others
that I don't know . We have Ozark Beauty berries , and I'm growing
Rutgers and Roma tomatoes , all 3 are indeterminate - also referred to
as ever-bearing sometimes .


I tried a cherry tomato called Rapunzel and compared it to Sweet 100's.
The Rapunzel's kept growing and blooming through the hottest part of
the summer and didn't stop. The Sweet 100's gave up when it got hot.

--
Maggie

Tomato skin question
 

In article ,
says...

I tried a cherry tomato called Rapunzel and compared it to Sweet 100's.
The Rapunzel's kept growing and blooming through the hottest part of
the summer and didn't stop. The Sweet 100's gave up when it got hot.




I think that Rapunzel was the cherry tomato I planted a couple of one
year and those things grew out the top of a 5 foot cage, across another
cage or two a few feet away. Only thing I have ever seen that out grows
weeds. Only the frost got it.

Tomato skin question
 

On Thursday, May 21, 2020 at 12:07:49 PM UTC-4, Ralph Mowery wrote:
In article ,
says...

Isn't the problem with that that locally everyone's crop ripens at the
same time, and no one's crop ripens at most other times?




There are basically two types of tomato plants for ripening or growing.
The determinate and indeterminate. The determinet is for the 'selling
farms'. Those grow , produce tomatoes all about the same time, and die.
That way the farmer can pick them all at one time and sell them to say
the companies that can or make ketchup out of them. The indeterminate
tomatoes keep on growing and producing fruit all season tuil the
fall/winter freeze kills them. There are some that are a cross between
those two and produce for several weeks and then die.

I try to start about 4 to 8 plants from seeds and keep them in the house
or garage so they will be about a foot or two tall by around the middle
of April which is our usually last frost date. Those are also some that
should produce fruit in about 65 days. Then I have some started later
of another variety that take about 75 days to produce fruit.

In a good year I can get tomatoes from about the last of June or first
week in July and have enough to eat to the frost in the fall kills them.

Problem here is the deer eat everything and I don't feel like going to the
trouble to build a fenced in garden, plus the lot here is shady. I did
grow some tomatoes a couple of years in one of the flower beds, but the
deer put an end to that.

Tomato skin question
 

On Thu, 21 May 2020 17:36:24 -0500, Snag wrote:

On 5/21/2020 1:02 PM, Frank wrote:
On 5/21/2020 1:16 PM, Clare Snyder wrote:
On Thu, 21 May 2020 11:47:16 -0400, micky
wrote:

In alt.home.repair, on Thu, 21 May 2020 09:49:59 -0400, Ralph Mowery
wrote:

In article ,
says...

Probably depends on what tomatoes you're talking about.* Here the ones
we get in summer are different than winter ones.* The difference
used to
be much worse a few decades ago.* If anything, the winter ones,
which are
the firmer, tougher ones, have gotten better here.* The hothouse grown
ones now are at least edible.* Those are typically shipped long
distances
and have to last long enough for the supermarket, so they are
developed
to have those characteristics.* Transportable, durable comes at the
cost of not being as soft and tasty.* They used to ship them partially
green and then gas them at the supermarket or distributor to ripen
them,
IDK if they still do that.




Yes, they are made with tougher skin so they ship better.

The wife and I love good tomatoes.* We do not buy them out of the
stores
any more.* Just not worth eating.* Might as well paint a piece of
cardboard red and eat it.

We have been growing or trying to grow our own for many years now.* If
they do not produce for us, we get tomatoes from other farmers around
the area that grow eating and not selling tomatoes.

Isn't the problem with that that locally everyone's crop ripens at the
same time, and no one's crop ripens at most other times?
* We have several greenhouse tomato producers locally so pretty decent
tomatos are available year round without having to ship several
hundred miles, Not cheap, but available


IMHO tomatoes not vine ripened are bland.* Same is true of peaches.

Interesting comment that some are raised to harvest all at once.* These
are all vine ripened and processed for preserved products like ketchup,
sauce and canned.

I have been planting an heirloom and wonder if it does this now.

I think if you research it you'll find there are 2 basic types of
tomatoes - determinate , which all ripen at once , and indeterminate

AKA "everbearing"
varieties that will keep producing as long as you keep picking and the
weather stays warm enough . Same with strawberries and probably others
that I don't know . We have Ozark Beauty berries , and I'm growing
Rutgers and Roma tomatoes , all 3 are indeterminate - also referred to
as ever-bearing sometimes .

Tomato skin question
 

On 5/21/2020 5:58 PM, Ralph Mowery wrote:
In article ,
says...

I tried a cherry tomato called Rapunzel and compared it to Sweet 100's.
The Rapunzel's kept growing and blooming through the hottest part of
the summer and didn't stop. The Sweet 100's gave up when it got hot.




I think that Rapunzel was the cherry tomato I planted a couple of one
year and those things grew out the top of a 5 foot cage, across another
cage or two a few feet away. Only thing I have ever seen that out grows
weeds. Only the frost got it.



yep .. mine got so big I have to trim it back so I could get down the
path between rows. It didn't stop producing until the third frost!

--
Maggie

Tomato skin question
 

On 22/05/2020 00:10, trader_4 wrote:
On Thursday, May 21, 2020 at 12:07:49 PM UTC-4, Ralph Mowery wrote:
In article ,
says...

Isn't the problem with that that locally everyone's crop ripens at the
same time, and no one's crop ripens at most other times?




There are basically two types of tomato plants for ripening or growing.
The determinate and indeterminate. The determinet is for the 'selling
farms'. Those grow , produce tomatoes all about the same time, and die.
That way the farmer can pick them all at one time and sell them to say
the companies that can or make ketchup out of them. The indeterminate
tomatoes keep on growing and producing fruit all season tuil the
fall/winter freeze kills them. There are some that are a cross between
those two and produce for several weeks and then die.

I try to start about 4 to 8 plants from seeds and keep them in the house
or garage so they will be about a foot or two tall by around the middle
of April which is our usually last frost date. Those are also some that
should produce fruit in about 65 days. Then I have some started later
of another variety that take about 75 days to produce fruit.

In a good year I can get tomatoes from about the last of June or first
week in July and have enough to eat to the frost in the fall kills them.

Problem here is the deer eat everything and I don't feel like going to the
trouble to build a fenced in garden, plus the lot here is shady. I did
grow some tomatoes a couple of years in one of the flower beds, but the
deer put an end to that.

We also get deer, not only do the buggers eat the toms, but annoyingly
eat some of my wife's favourite flowers. Looks I'll have to buy another
greenhouse.

--
Bod