by Reto Zgraggen | Jul 11, 2016
Originally from Oaxaca Mexico, and said to be a staple of the Zapotec Indians. It is a oddly shaped ribbed tomato with inner caverns, which make it a good tomato for stuffing. The color is deep red and there are few seeds and minimal juice. The flavor is very...
by Reto Zgraggen | Jul 11, 2016
This just might be the very best tasting tomato in existence! “Krim” is Russian Ukrainian for Crimea, which is a peninsula in the Ukraine. The Black Krim tomato is from the Isle of Krim in the Black Sea, near the Crimean coast. The fruit astonishes tomato...
by Reto Zgraggen | Jul 11, 2016
Originally from Mexico, but first offered in the 1997 SSE yearbook by John Wyncoll from Bolton, England. In North America it became known as ‘Mexican Honey’ (some of the most sought after honey) and today is known by both names. The fruit is a standard red...
by Reto Zgraggen | Jul 11, 2016
The Elberta Peach tomato was first introduced in the 2002 Yearbook of Seed Savers by Scott Benson of Medina, New York (NY BE S), who received seeds from Chuck Wyatt of Baltimore, Maryland (MD WY C). It was probably named after the Elberta peach, which was named for...
by Reto Zgraggen | Jul 11, 2016
Mid season takes 85 days for ripe fruit. Indeterminate growth habit. Discovered by Glenn Chandler in Texas. The BKX tomato was the only potato leaf plant in his field of Black Krim tomatoes. The fruit are undistinguishable from the black Krim tomato: dark red / brown...
