I’d wager that those are, indeed, Dr. Wyche’s. They must be. Yours look more orange than the ones I got this evening, but you described them perfectly; "meaty". Other than your richer color, yours look identical to the ones that I have grown for a few years in terms of structure, growth pattern, low amounts of "goo", and again, that "meat". Dr. Wyche's has been, by far, the most successful heirloom slicing tomato that I can grow. I have saved these seeds for a few years now. It is very low in acidity with a very slightly thicker skin, like @bewildered mentioned. There is something pretty magical about slicing a low-seedy, delicious, beautifully-colored tomato like this right across the equator and having that one whole, thick slice covering your entire grilled hamburger and bun. This was Dr. Wyche's on a fresh-baked white loaf with, yellow-capped mayonnaise (not my favorite brand), and a little kosher salt. Tough to beat on a July evening.
@binx bolling I'm tickled that you have grown the same variety and could tell what I grew based on its photo and description. I was expecting these to be more golden yellow, like yours. But when I picked it at that color, the fruit had a little green around the stem area so I let it ripen and the color really deepened. Where did you originally source your seeds?
I know I just bought some of those seeds, as well as others, based on this thread. I sourced mine from https://ohioheirloomseeds.com/ Seemed to be the closest to me... the only Canadian source I could find with my Google-Fu had some online ordering issues and looked a bit technically un-savvy so I went with the Ohio source.
Nice! Im glad they were in stock for you. I was poking around their tomato seed inventory and some of the ones I thought about buying for next spring are out of stock.
I have grown those before but I would be willing to try them again. I had them in too shady a spot but have kind of figured out my sunlight situation in all parts of the yard now. I think I will pick up more seeds for the mortgage lifters. We could share notes!
@bewildered thanks for the fertilizer tip. No more yellowing leaves. I baked some of our zucchini today with dinner. It was fantastic. One pleasant surprise is how many people grow flowers as well as vegetables. I really enjoy walking through the plots and looking at all of the colors.
@Misanthropic I am glad to hear your fertilizer is working for you. The flowers are beautiful! Here are my first ripe ajvarksi peppers. https://www.rareseeds.com/pepper-sweet-ajvarski I roasted and charred them like they are supposed to be good for. Each pepper yielded about 1/4c of product once they were processed. These peppers are so rich and sweet. I have tried starting plants for a couple seasons unsuccessfully and finally got a couple plants going this year. I'll try to pot them up in the fall to save myself the trouble.
I finally got some long awaited Mr Stripey tomatoes. Well worth the wait. This is a damned good tomato. It's so incredibly sweet but not very thin or tart tasting. It almost has a melon type sweet taste, and has a lingering sweet aftertaste. Very meaty. Growth habit was good and the plant set a lot of large fruit. I'll grow these again.
I started planting really late this year, but I'm finally starting to get things growing; hopefully I can still get a good harvest out of these before first frost later this year. Red Habaneros Ghost peppers
Lovely! You can also dig them up, prune them, and put them in stasis for the winter, then next year you'll have a massive crop from your mature plant. I did that with my scotch bonnets. I find the hot peppers to grow SO slowly so I wasn't ready to throw all that effort away. I only got about 5 peppers last year but this year I should have dozens.
I don't know much about that other than I understand what those words mean, but if it gets late enough into the season that I don't get them harvested, I will hit you back up.
Sorry. In summary: In climates that freeze, peppers are grown as annuals. But they aren't, really. They are like small fruit bearing shrubs and will grow bigger and be capable of bearing more fruit as they mature. If you like your pepper plant and intend on growing the same thing the next year, you can dig it up, pot it up, prune it back, and put it in dormancy for the cold seasons. Then, you have mature root stock that grows a bigger plant the next year.
Yeah, I was a bit confused too, because I misinterpreted your "prune it" to mean "take the pepper and dehydrate it like a prune" and that made my brain hurt trying to figure it out. I tend to always pot my major peppers now. It's surprising how big and almost tree-like they can get.
This is my first year trying to grow these specific varieties, and they're already doing better than ones I've tried in the past, so I will definitely look to carry these over the winter into next year.