Healthy soil and sustainable growing

["TradingPostPaul" <tradingpost@riseup.net>]

Costoluto Fiorentino or Costoluto Genovese at
http://www.tomatogrowers.com/midseason.htm

"the heat-loving 'Costoluto Genovese' has the most fluting and is probably
better for eating, with a meaty, full-flavored, slightly tart interior."
Sunset magazine - Our favorite slicers
http://www.sunset.com/garden/our-favorite-slicers-tomatoes-00400000040965/pa
ge8.html

Costuluto Genovese
http://www.growitalian.com/Qstore/Qstore.cgi?CMD=011&PROD=1104683020
see attached

Or Costoluto Fiorentino
"Italians consider this one of the top 3 tasting tomatoes in the world.
Very versatile with a rich flavor. A heat tolerant tomato."
 http://www.gourmetseed.com/product/TM13/TM13__Tomato_Costoluto_Fiorentino.h
tml

The seed is from Italy and it's a very old Italian heirloom, like fine
wine. This is the only tomato we grow for markets, and we got $5 lb for
them last year. Ours turn out mostly round and smooth. Our summer months
have a lot of days in the 90s. Gourmetseed.com is our favorite seed house.
Check their pole beans. Most of the varieties we get from them sell for
twice what they get at Whole Foods. 


paul tradingpost@lobo.net
listowner


*********** REPLY SEPARATOR  ***********

On 4/2/2009 at 11:11 AM Pumpkin Lady wrote:

>TradingPostPaul wrote:
>
>> We go a step further and grow only heirlooms, preferably the best
tasting
>> Italian heirlooms we can find. 
>
>Find me an heirloom that does as well in my area as 
>heatwave(which is a hybrid) and I'll switch. I'm still 
>looking for one. I give space to between 5 and 10 different 
>heirloom tomatoes every year. I suppose I could try to 
>unhybridize heatwave as well, then it would at least be OP. 
>Taxi is the ONLY thing that even comes close and I grow as 
>many of them as I do Heatwaves every year. Heatwaves are 
>larger and my perception is that the plants produce more, 
>but I haven't been as good about record keeping to prove 
>that as I should have.
>
>Anyone have any guidelines for how many plants you should 
>grow out to do that? I know it's theoretically possible, but 
>I don't think I've ever seen it stated 3 plants, 5 plants, 
>25 plants, whatever you start with. I know you just don't 
>save seeds from the ones that don't show the traits you want 
>and you pull out the bad tasting ones entirely if they 
>occur, but I'm not sure how much space I need to allot them 
>to grow out and weed from for stability.
>
>Morgan
>_______________________________________________
>Livingontheland mailing list
>Livingontheland@lists.ibiblio.org
>http://lists.ibiblio.org/mailman/listinfo/livingontheland

Attachment: tomato,genovese.jpg
Description: JPEG image