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re: Tomatoes (other than Better Boy) that grow well in South Louisiana
Posted on 2/23/16 at 8:09 am to LSUlefty
Posted on 2/23/16 at 8:09 am to LSUlefty
LSU AgCenter published a study in 2007 of 13 varieties planted by homeowners around the state. The tomatoes were evaluated for maturity, yield, size, color, shape, etc.
The winner was was Big Beef. They described it as "a mid-season tomato with good yield of medium and large fruit" and "a good-plus taste with a small core and good internal color." "The major attributes of Big Beef is the medium- and large-size fruit and a good-plus taste."
Ultrasonic was the second. Ball’s Beefsteak and First Prize were tied for third.
On the taste test, the top 3 in order were Celebrity, Ultrasonic, and Better Boy.
LINK
The Ag Center has a good site, recently revamped, with lots of gardening info. You can also email their experts (at least until the state shuts them down for lack of funding).
The winner was was Big Beef. They described it as "a mid-season tomato with good yield of medium and large fruit" and "a good-plus taste with a small core and good internal color." "The major attributes of Big Beef is the medium- and large-size fruit and a good-plus taste."
Ultrasonic was the second. Ball’s Beefsteak and First Prize were tied for third.
On the taste test, the top 3 in order were Celebrity, Ultrasonic, and Better Boy.
LINK
The Ag Center has a good site, recently revamped, with lots of gardening info. You can also email their experts (at least until the state shuts them down for lack of funding).
1
Posted on 2/23/16 at 8:34 am to RedMustang
quote:
I probably get around 100 tomatoes per plant
Posted on 2/23/16 at 10:19 am to Kajungee
RE: the actual named tomato plant variety "creole", it has NEVER performed worth a damn in my garden. Most fruit sold in SE LA as Creole tomatoes are Celebrity variety.
Posted on 2/23/16 at 10:53 am to hungryone
I always heard that true creole tomatoes had to be grown with Miss. River silt.
Posted on 2/23/16 at 11:34 am to CHEDBALLZ
quote:
Creole
That's my favorite. Juicy. They don't make as many as the big/better boys.
Posted on 2/23/16 at 1:52 pm to Nodust
last year all of my maters split and turned yellow/brown except for cherry tomatoes. Going to just try cherry this year.
Posted on 2/23/16 at 2:36 pm to Jimmy2shoes
I plant tomatoes in ten 18" pots on the side of my house so they are easy to water. I plant 4 plants/pot and use cages. If I can get 10 tomatoes / plant, I'm satisfied. They only get 4 to 6 hrs of sun / day which limits the yield.
Posted on 2/25/16 at 5:03 pm to Nawlens Gator
I'm doing raised beds this year. I'm a little unsure how they'll do because I've always done in-ground.
Posted on 2/25/16 at 11:54 pm to LSUlefty
quote:
Tomatoes (other than Better Boy) that grow well in South Louisiana by LSULEFTY quote: I probably get around 100 tomatoes per plant
I'll take a few pictures next year to prove it. I usually plant Big Beef tomatoes. The largest one was 18 ounces with the average size about 10 ounces. From my four plants, I usually pick around 25-40 pounds every week. First picking is in early August and they produce until the first frost.
Posted on 2/26/16 at 6:54 am to RedMustang
Any chance u can send a dumprtruck of soil down here?
I have a new greenhouse and lookin forward to learning how to use it.
Totally tore up all my tomato boxes this fall, soil appeared to be more clay than dirt these days. Starting over. Gonna need to do some work from starting a ground-up gig that doesnt include my current natural soil.
I have a new greenhouse and lookin forward to learning how to use it.
Totally tore up all my tomato boxes this fall, soil appeared to be more clay than dirt these days. Starting over. Gonna need to do some work from starting a ground-up gig that doesnt include my current natural soil.
Posted on 2/26/16 at 7:20 am to LSUlefty
I use raised beds.....adding new soil amendments each year is key. Compost, chicken manure, leaf mould, whatever you can get your hands on, like cottonseed meal or bagasse. I add a tub of worms when I amend the soil, who knows if it works or not.
Posted on 2/26/16 at 7:32 am to LSUlefty
Roma's and cherries are the only ones I have luck with. The Roma's are very productive.
Posted on 2/26/16 at 7:53 am to OTIS2
quote:
OTIS2
just wanted to say like 2 years ago you gave me your basic red sauce (marinara) recipe, and now its my go to
I get tons of compliments on it, tons....
thank you very much sir
Posted on 2/26/16 at 8:03 am to bossflossjr
quote:
Any chance u can send a dumprtruck of soil down here?
They've been sending it down here since the beginning of time. At least to those of us who live in the Miss River flood plain. I've got his dirt, mixed with a little sand in my garden. The problem is come July my plants, which can get about as big as the ones in his picture, have been fried and given up on their life. His will grow from last frost to first frost. Even still, I think his numbers are inflated. I don't see his 4 plants out producing my 40.
Posted on 2/26/16 at 8:11 am to LSUballs
When is a good time to plant in S.La? I wanted to do it this weekend, but with the recent cold front I've been thinking more like next weekend.
Posted on 2/26/16 at 8:21 am to GreenTrout
I wait until after Good Friday. But I'm in NLA
Posted on 2/26/16 at 8:22 am to Ignignot
quote:. Thanks...and post it if and when you have a moment. My cooking style and ingredients change with the progression of my mental decline...
Ignignot
Posted on 2/26/16 at 8:44 am to OTIS2
quote:
Shoot From the Hip Pasta Red Sauce
I'm wasting time before a lunch meeting, so I'll whip up a red sauce recipe. Here's something off the top of my pointy little head.
Make the meatballs I posted in the Recipe Book. They are good. You can vary the meat type, but the portions are very nice.
For the sauce:
1 12 oz can Cento tomato paste
2 28 oz cans of Cento crushed tomatoes
1 large or 2 medium yellow onions, fine diced
2 to 3 stalks celery, minced in the FP
2 carrots, minced in the FP
beef or vegetable stock, at least a quart
1 flat of anchovies, minced (just do it)
2 or 3 bay leaves
4 T good olive oil
1/2 T each dried thyme, oregano, and basil...adjust to taste as cooking
2 T of minced garlic
1/2 cup minced flat leaf parsley
1/2 T crushed red pepper, adjust to taste
1 t black pepper, adjust to taste
salt , adjusted to taste
Parm cheese rind, or cheese, a 1/4 to 1/2 cup
red wine, 1/2 to 1 cup
Method
Heat the olive oil and saute' the onion until translucent. Add the celery, carrots, and parm rind, if using. Add the herbs and bay leaves(if using dried) and the Parm cheese rind, if using). Saute a few minutes to toast the herbs. Add the tomato paste,garlic and the anchovies. Go another 5 to 10 minutes on medium, scraping the pot, to get some color on the paste.
Add the crushed tomatoes, the wine, and enough stock to make it a soupy consistency. Add cheese if not using the rind. Leave the lid ajar, cut the heat to simmer, and contiunue for an hour if using browned, ground meat(which you just added). If using meatballs, add now and simmer for 2 to 3 hours. Add a bit more stock if needed, and adjust all seasonings to taste, with the addition of salt. Please taste the damn dish as it simmers...seasoning adjustments will need to be made.
Add the parsley during the last 5 to 30 minute
Quoted verbatim from my thread asking for red sauce recipes
Posted on 2/26/16 at 8:45 am to GreenTrout
South of i10 3rd weekend in March, north of i10 first weekend in April
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