by Reto Zgraggen | Aug 3, 2016
A variety from Sicily, typically used raw in salads. The name Tondo Liscio is Italian for “smooth round”. These tomatoes are truly smooth and round and firm. The Italians eat them both green (in ripe) and red. The fruits are very firm and chewy. The flavor...
by Reto Zgraggen | Aug 3, 2016
The ever popular Brandywine tomato made its was into way the Seed Savers Exchange 1982 yearbook, thanks to Ben Quisenberry from Ohio. He got the seeds from Dorris Sudduth Hill, whose family had been growing them for over 80 years. The long history of growing a tomato...
by Reto Zgraggen | Aug 3, 2016
Introduced by well known tomato expert Bill Jeffers. The story is as follows: After growing Golden Cherokee Tomato in 2009, Bill Jeffers (PapaVic) ended up with fruit that had a clear epidermis, a characteristic that is not in line with the Golden Cherokee variety. He...
by Reto Zgraggen | Aug 3, 2016
The Bread and Salt tomato was named after an old Russian tradition of giving special guests a loaf of bread and salt. In the Russian culture, bread is symbolic of hospitality, and salt represents lasting friendship. The Bread and Salt tomato is a very large and creamy...
by Reto Zgraggen | Aug 3, 2016
Russian origin. It was offered in the Seed Savers 1999 Yearbook by Åke Truedsson of Klagshamn, Sweden. The original name is Yaponskiy Trufel (ChernyiЯпонский трюфель). Upon arrival in North America it became known as Japanese Trifele Black, and now is known as...
