View Single Post
  #40  
Old 08-03-2009, 09:08 AM
gonefishin's Avatar
gonefishin Offline
ChefTalk Supporter
 
Join Date: Nov 2004
Location: Joliet, Ill.
Posts: 674
Blog Entries: 2
Default

Quote:
Originally Posted by gonefishin View Post
Hi all,

I'm not sure how everyone is doing (tomato wise), but I haven't got one ripe tomato yet! In the Chicago area we've been having pretty cool weather with little sun and very mild temperatures.

All the plants have a lot of fruit on them. I counted one of the plants (green zebra) and it had 67 tomatoes on it, none of the ripe. two of the other plants have equally as much fruit on it. The other plant (a potato leaf variety) doesn't have as much fruit...but it still has alot.

I wouldn't be as concerned about "my problem" but the plants are starting to look pretty stressed leaves (non-fruit branches turning brown and falling off. Leaves curled upwards) The plants are in 5 gallon terracotta pots. The cages that I've got aren't large enough to provide full support for the plants.

Should I leave things be to develop on their own, or should I pull some of the more mature fruit of the plant?


Next year I think I'll use a larger pot. I'm really going to be interested to see how full the pot is with roots when these plants are done for the year.

Thanks for all the help! This year is sooo much better than last year...now if we could just get some sun!

dan
Well, the ripe fruit is here. These things are so tasty! The mix of different flavors is a bruschetta is like nothing I've eaten before. What a joy! I am sooooooo enjoying discovering these flavors


But my problem with my green zebra plant continues. The fruit is still on the plant and it appears to still be ripening. But the entire plant has withered away with to nothing. The best of the branches are still soft but withered...and the rest of them are gone to a crisp. After doing some more reading I wonder if I could have late blight? Not sure...

but my plants are getting better each year!
dan
__________________
I'm not a chef!

So please take any advice I give with a grain of salt (it'll taste better)
Reply With Quote