autumn
Junior Member
@autumn
Posts: 4,544
Likes: 3,635
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Post by autumn on Feb 4, 2021 20:08:40 GMT
I looked up the best tomatoes to use in sandwiches and "beefsteak" was the recommended source.
I picked three of them up but the insides were hard and green, with green, soupy seeds. All I could do is cut around the hard core and slice the outer edge which was soft and juicy.
If I were to use slices of those, it would be like biting into rock hard slices of potato.
Do I let the tomatoes sit on the counter and ripe longer because maybe I can't tell if they were ripe enough? CAN they ripen more?
How about Roma tomato slices? Hot house tomatoes?
What am I missing?
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Post by divtal on Feb 4, 2021 21:23:57 GMT
Beefsteak tomatoes are large, flavorful and juicy. However, they are highly seasonal. I'm in northern California, and, here, they are at their prime in late summer/early fall.
I don't know to what degree they can be produced, in a hot house, to rise to their peak of flavor, in Mother Nature's environment.
As I said to Enigma, on the Bacon thread, I'm going to have a BLT for dinner tomorrow. This time of year, I buy the general "hot-house" tomatoes ... distinguished by "vines," that connect their tops ... for anything like sandwiches or salads. To my knowledge, that's the best that you can do, this time of year, in the northern hemisphere.
In the southern hemisphere, the "high season" for tomatoes, is approaching. You may be able to find markets that import them to the north. I've never seen that, in tomatoes. And, if that import does happen, the tomatoes are likely to be very pricey.
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autumn
Junior Member
@autumn
Posts: 4,544
Likes: 3,635
|
Post by autumn on Feb 4, 2021 23:16:24 GMT
Beefsteak tomatoes are large, flavorful and juicy. However, they are highly seasonal. I'm in northern California, and, here, they are at their prime in late summer/early fall. I don't know to what degree they can be produced, in a hot house, to rise to their peak of flavor, in Mother Nature's environment. As I said to Enigma, on the Bacon thread, I'm going to have a BLT for dinner tomorrow. This time of year, I buy the general "hot-house" tomatoes ... distinguished by "vines," that connect their tops ... for anything like sandwiches or salads. To my knowledge, that's the best that you can do, this time of year, in the northern hemisphere. In the southern hemisphere, the "high season" for tomatoes, is approaching. You may be able to find markets that import them to the north. I've never seen that, in tomatoes. And, if that import does happen, the tomatoes are likely to be very pricey. I order curbside pickup, and place my order online and already placed my order but I can change it. I ordered beefsteak again because the 2nd tomato I cut into was perfect and not hard, green and yellow inside, so I figured I'd try again in my next order. I can call them and change my order to "hot house" tomatoes though for my pickup next time. Do you think that would be better?
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Post by divtal on Feb 5, 2021 3:55:28 GMT
Autumn,
I would try for "hot house," this time of year. I've never tried to purchase Beefsteaks, out of season.
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Post by sweetpea on Feb 5, 2021 19:20:40 GMT
I love all tomatoes. The issue for me is when I get a mealy one, that then turns me off of them for a period of time. My brother grew beefsteak ones this past summer & man did he get a lot of them. For me, I need to touch the tomato to know if I'll buy it. Where do you buy them from?
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Post by divtal on Feb 5, 2021 22:39:49 GMT
Where do you buy them from?
The best ones that I find are from Farmers' Markets, or the small independent produce stores, in my immediate neighborhood. The larger supermarkets may grow them on their massive private farms, but I haven't seen them in recent years. I think that those outlets have tapped into the popular "Heirloom," tomato fad.
Also, as with almost any crop, they're better some years, than others.
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Post by NJtoTX on Feb 6, 2021 0:49:04 GMT
I use campari aka cocktail tomatoes. Keep them on the vine, use the ones that fall off first, shake off next.
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