They're amazing. Great complexity and perfect sweet/tart balance. The plant is 7 feet tall. Eastern PA

A little heat spell and missed watering did a bit of a number on them, but they are still tasty!

I have 4 tomato plants that I started from seeds in early April. This week I picked my first fruits!! They’re so tasty! And believe it or not, they are grown indoors, in a high rise. I have STRONG south light, and they’ve been doing good! My biggest tom has 11 trusses of fruit/flowers currently! Have had no issues, no BER, they’ve got taste (me and 3 co workers all had some).

2 plants are grape tomatoes and 2 are mini san marzanos (minzanos). Waiting was painful!!! But worth it 🍅💜😊

We’ve been waiting so long for one of these

RI - 7b

Blue Tonics were first to go, have some Lemon Boys, and Marmangos right around the corner

First year growing heirlooms

When I saw a standard issue red round hybrid sitting at the farmers market, my internal snob was instantly activated. I'll be honest with you, I bought it with the sole purpose of proving to myself (and possibly a couple of neighbors) that it cannot compare to my lovingly raised prized heirlooms. You know, the ones getting the most expensive fertilizer in my garden. The ones I bought a personal electric toothbrush for. The ones I greet every morning in the sweetest tone of voice.

I bought a grand total of two Mountain Pride fruit, expecting the tomato equivalent of a polite handshake from a stranger. Functional, entirely predictable, profoundly boring, and very forgettable.

After all, commercial hybrid tomatoes are engineered to survive a crosscountry shipping container rather than actually taste good. We, my dear tomato crazy comrades, know better, right?

Spoiler: not entirely.

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​Slicing it open revealed a dense, handsome, deep-red interior that held its shape without weeping all over the cutting board. I was immediately impressed. The core wasn't present, the yellow skin was not obtrusively thick. This looked like a tomato that can be successfully turned into either sandwich, salad, or sauce.

Was it as seedless as Mr.Stripey? No, but it wasn't too seedy! Was it as silky smooth as Kelloggs Breakfast? No, but it wasn't at all mealy! Instead, the texture was very balanced. Firm but not hard, meaty but not rubbery. Every single feature of this tomato is balanced. Nothing sticks out, but nothing offends kind of deal.

But the real shocker was the flavor. Eating a slice, together with my humble pie, it actually tasted like a good tomato! It’s got that classic, old-school balance of tomato acidity, tomato sweetness, and a rather rich backing flavor of nostalgia. Flavor that defies this tomato's commercial pedigree.

Mountain Pride variety was created in a university lab garden somewhere in NC to be very resistant, good looking, and capable of surviving rough handling. I'm glad there was at least one foodie on the team who didn't just settle but made sure it also tasted good. I can just see that unnamed hero pound their fist on the table in the meeting room, demanding an extra column to be added to the spreadsheet, the one for flavor.

The team made sure that Mountain Pride was very palatable, if not downright enjoyable. If I were to squeeze this review into just one sentence, it would be, "this tomato is supremely balanced in every single way."

Sometimes the underdogs (and the overengineered workhorses) surprise you. 🤷‍♀️

It could have used another day ripening, butit had the skin broken and was starting to break down. Looking forward to many more inthe coming months.

For a large batch I used a 10x13 baking dish.

Fill about 80% with tomatoes. I’ve used Roma, vine and/or cherry tomatoes. They all turned out good.

Two cans of rinsed cannellini beans.

Half a white onion.

4 cloves or garlic (or until it feels like enough)

1 small summer squash. I have a small garden of them so this was a no brainer

Season with dried oregano and salt. Add a generous amount of olive oil

Cook at 350 F for 30-45 minutes. Add in heavy cream and cheese. I used Chihuahua cheese but cottage cheese would be great too. Add fresh basil if available. Cook for another 10-15 minutes and then blend. I have found that a stand blender is better for this than a hand blender.

This Mr Stripey plant has just been beat to hell and back with the massive thunderstorms we’ve been having. Zone 6b. I found it totally bent flat to the ground yesterday. I staked it up the best I could and the roots never actually came out of the ground. It’s got at least a dozen tomatoes on it and I’m afraid of loosing them.

Just a little experiment to show the non-believers. 4 days.

Thought I’d be ok with cattle fencing. I’m not…not even close

We just started to plant tomatoes this year, and we have been getting mixed opinions on whether we should pick them before they have turned fully red or leave them on the vine to do so.

Our friend picked these 2 off, saying they will turn bright red on our counter in a few days and be ready to slice into. Were they correct, or did they harvest these too early?

We still have dozens of smaller ones growing, so we didn't feel too bad if that was the case, but we wanted to ask before we tried again later.

I wanted to let my Coyote plant get out of control this year to see what he could do and he’s not disappointing me 🫨 Zone 6b Ohio

My first homegrown heirloom tomato... ever! Not perfect as it has BER, but hope the rest are good. This is Ananas Noire and I'm so excited for the rest.

How do I know it ready to eat?

First ripe tomatoes for the year (zone 6a - Canada). First time growing Rebel Starfighter. So far the plant has been one of the best producers (lots of fruit setting despite hot/dry conditions). The taste and texture are both great, I made sure to try it first without any accompaniment or seasoning. And then I ate the rest of it on toasted sourdough with melted cheddar, salt and fresh ground pepper. Starting off the year right!

my mom planted tomato seeds that we harvested from some heirlooms that we bought from a farmer’s market in vermont (we live in pennsylvania). the plants have been growing like crazy since the beginning of june, however we haven’t seen any tomatoes develop from the blossoms, and some of the blossoms even die. we have 6 large tomato plants and not one tomato. anything we should be aware of or are doing wrong? any insights would be highly appreciated :)

First year gardening anything. Decided to grow Black Krim tomatoes, among other varieties. I just ate my first one on a classic tomato sandwich — my god, that was one of the best things I’ve ever eaten. I think this is the start of an obsession. 😍

One month update after overpruning — thanks everyone for the advice! I have a couple baby romas that had blossom end rot this week so I made a calium acetate solution, diluted, and sprayed the leaves. My soil PH read as blue so my soil is highly alkaline. Planning to water using a couple tbsp of vinegar per gallon every 2 weeks to help return the soil to a lower PH. Think I went too hard with bone meal and garden lime when preparing my soil earlier this year, which kind of makes sense that the top leaves are all curled bc they haven’t been able to efficiently absorb enough calcium magnesium and iron. Nezt season, i’m going to make sure to prepare my soil with iron sulfate and check the PH before I transplant.

Also chopped down my leggiest, tallest, tomato plant, my big boy, as a ton of flowers were dropping off and it seemed any flower that did pollinate was stunted — the healthiest flowers were 4 feet up, so I figured that guy was stealing a lot of nutrients and overcrowding everything else.