Hi, I am thinking of trying to grow Beefsteak toms this year (want to avoid
pips) can anyone recommend a good tasty variety. Thanks

Hi,

We grew Beefsteak and Sweet Million last year.

The Beefsteak were fine for chopping up in chutney - but really tastless.

The Sweet Million (cherry type) were extremely tasty in salads etc.

Good luck.


"Jabber" wrote in message
...
Hi, I am thinking of trying to grow Beefsteak toms this year (want to
avoid pips) can anyone recommend a good tasty variety. Thanks

In article ,
"Keith \(Dorset\)" writes:
|
| We grew Beefsteak and Sweet Million last year.
|
| The Beefsteak were fine for chopping up in chutney - but really tastless.

That's OK if you like insipid chutneys or merely want to use the
tomato as a vehicle. My experience of Beefsteak is that it is
structurally good for stuffing, but scarcely worth eating in any
form. Even in California ....


Regards,
Nick Maclaren.

On Mar 3, 1:28 pm, (Nick Maclaren) wrote:
In article ,"Keith \(Dorset\)" writes:

|
| We grew Beefsteak and Sweet Million last year.
|
| The Beefsteak were fine for chopping up in chutney - but really tastless.

That's OK if you like insipid chutneys or merely want to use the
tomato as a vehicle. My experience of Beefsteak is that it is
structurally good for stuffing, but scarcely worth eating in any
form. Even in California ....

Regards,
Nick Maclaren.

Beefsteak? That is a variety name rather than just a style?
Large tomatoes can be very delicious. Cath who posts here sometimes,
raved about Marmande (French variety)? I am keen to try some this
year but not if they are tasteless. I am sure it depends on the
variety.

On Mar 3, 1:44*pm, Des Higgins wrote:
On Mar 3, 1:28 pm, (Nick Maclaren) wrote:

In article ,"Keith \(Dorset\)" writes:

|
| We grew Beefsteak and Sweet Million last year.
|
| The Beefsteak were fine for chopping up in chutney - but really tastless.

That's OK if you like insipid chutneys or merely want to use the
tomato as a vehicle. *My experience of Beefsteak is that it is
structurally good for stuffing, but scarcely worth eating in any
form. *Even in California ....

Regards,
Nick Maclaren.

Beefsteak? That is a variety name rather than just a style?
Large tomatoes can be very delicious. *Cath who posts here sometimes,
raved about Marmande (French variety)? *I am keen to try some this
year but not if they are tasteless. *I am sure it depends on the
variety.

Marmande toms - called after a wee town about 50 km from my home place
- are massive, and taste delicious - but my experience of them is when
grown in split-the-rocks sunshine in SW France, not in Ireland/British
Isles.
I tend to plant cherries myself, and as I don't have a greenhouse, the
results can be haphazard. Last year was total disaster. Plenty
flowers, not one tom brought to full maturity.
I agree with Nick that, whatever you make of them, raw or cooked, a
tom is a waste of space if it's tasteless - which is unfortunately the
case for much of what we get in supermarkets in this country. Even
what's grown in the garden/greenhouse here is a pale imitation of the
thing grown under the right climate!
Cat(h)

In article ,
"Cat(h)" writes:
|
| Marmande toms - called after a wee town about 50 km from my home place
| - are massive, and taste delicious - but my experience of them is when
| grown in split-the-rocks sunshine in SW France, not in Ireland/British
| Isles.

I haven't had them, as far as I know, but my experience is that
beefsteak tomatoes are OK in southern Europe, and a waste of effort
in the USA and UK. I am not over the moon about any of the ones I
have had in southern Europe, though I have no idea of which they were.
I find the plum ones almost always better.


Regards,
Nick Maclaren.

Hello Jabber

In article ,
Keith \(Dorset\) wrote:
Hi,

We grew Beefsteak and Sweet Million last year.

The Beefsteak were fine for chopping up in chutney - but really tastless.

The Sweet Million (cherry type) were extremely tasty in salads etc.

Good luck.


"Jabber" wrote in message
...
Hi, I am thinking of trying to grow Beefsteak toms this year (want to
avoid pips) can anyone recommend a good tasty variety. Thanks

For the last 4 years I have been growing Yellow Oxheart which I got from HDRA
Heritage Seed Library. Allegedly it was raised in Virginia USA, in 1915, and
for me in East Anglia grows well both inside the greenhouse and outside, and
has to me a good flavour. Of course it is an orangy yellow colour.

John

--
John Rye
Hadleigh IPSWICH England
http://web.ukonline.co.uk/jrye/index.html
--- On Line using an Acorn StrongArm RiscPC ---

In article , (Nick
Maclaren) wrote:

That's OK if you like insipid chutneys or merely want to use the
tomato as a vehicle. My experience of Beefsteak is that it is
structurally good for stuffing, but scarcely worth eating in any
form

Instead try "Black Russian" (I got mine from Tuckers). Large, ugly but
gorgeous cooked.

Steve Harris - Cheltenham - Real address steve AT netservs DOT com
A useful bit of gardening software at http://www.netservs.com/garden/