In this article I want to discuss about a prominent type of tomato which Giulietta plant and how to supply it. Last night, as I was catching up on episodes of Gardener's World that I had missed, I was listening to Monty Don bemoan the fact that his outdoor tomatoes, although being clear of blight, were defiantly refusing to ripen. I was catching up on episodes that I had missed. Due to the fact that we have had an abundance of tomatoes this year, I couldn't help but feel a tad bit superior, which is terrible of me, I know. We are not endowed with the acres that Longmeadow possesses, nor do we have a particularly sunny vegetable plot; but, we do have a wall that faces south and east, which has proven to be ideal for the cultivation of tomatoes. 
The year before, I procrastinated planting our tomatoes, which were all of the same type, and we were still able to gather a respectable harvest. We had more than enough fruit thanks to the three cordons, but I wanted to try something new this year so I took some cuttings. In the month of June, I planted a total of seven cucumber seeds, plus one really unsuccessful one. F1 'Orange Paruche' and 'Black Cherry' are two varieties of cherry tomatoes that were grown from seeds. F1 'Elegance' and F1 'Giulietta,' a traditional plum tomato, were grown from grafted plants that were acquired. Grafted plants have been the exclusive domain of commercial growers up until very recently because the process of cutting and splicing is beyond the capabilities of most backyard gardeners. (The last time I grafted anything was when I was in college, and as far as I can remember, it did not go well.) On the other hand, breeding a thoroughbred F1 hybrid with a powerful rootstock results in a plant that is more robust, resistant to disease, and able to withstand harsher conditions. It makes perfect sense; after all, you wouldn't put the engine from a Fiat 500 in a Ferrari, would you? In spite of this, when I compared the vigor of seed-grown plants to those that had been grafted, I couldn't tell much of a difference. I didn't feel the need to feed any of the plants during the season because they were all in such excellent condition. Eliminating the side shoots was a never-ending process, but it was one that I really enjoyed doing. After a stressful day at the office, there's nothing quite like the therapeutic effect of pinching out tomato plants, and there's nothing quite like the invigorating aroma of tomato leaves on your fingertips. 
To hasten the maturation process of the fruit, I started the month of August by stripping the lower leaves from the plant. Because of the dense growth of the vegetation, many of the trusses were totally obscured from view of the sun. Our friendly new neighbor made the selfless decision to trim his bamboo hedge by three feet, which resulted in an increase in the amount of light that reached the wall. (Since that time, the bamboo has retaliated by sending up new shoots that are several feet taller; this is one of the reasons why I dislike bamboo!) I removed the leading branches that were located above six trusses in order to prevent the plants from overworking themselves and I added additional canes in order to sustain the weight of the fruit. Since the middle of August, we have been picking tomatoes from the vine. It just so happens that the harvest will be at its peak just as we are getting ready to take a break for the holidays. Since I've been the one picking the fruit, Him Indoors has been busy making chutneys and sauces to go with it. Since five weeks ago, we haven't had to go to the store to pick up a wilted tomato, and if the fall weather holds out, the plants should keep producing tomatoes far into October. 
How the different types of fruit have fared: Tomato F1 "Elegance" (grafted) – despite the fact that it claims to be a standard-sized tomato (whatever that implies), tests have shown that this is not the case. Each plant has produced fruit ranging in size from miniature cherries to enormous beefsteak tomatoes. They have had trouble ripening completely outside, but they finish ripening quickly and readily inside. Although not quite as flavorful as cherry tomatoes, these tomatoes are excellent for slicing. Every single tomato has achieved the ideal shape. Tomato F1 'Giulietta' (grafted) - this is a traditional Italian plum tomato that has produced an impressively large amount of fruit for its size. I completely disregarded the recommendation made during Gardener's Question Time to reduce the number of fruits on each truss to two or three. I believe that 'Giulietta' would benefit from being grown in a greenhouse or another environment with a warmer climate, since this would allow the flavor to mature further. The tomatoes aren't ripening as quickly as I'd like them to and they're paler than I'd like. Tomato 'Black Cherry' (grown from seed) - not actually black, or any other color that can be readily described for that matter, and very large for a cherry tomato variety. However, despite not having been grafted, 'Black Cherry' produces a substantial amount of fruit and gives a superlative appearance when combined with 'Orange Paruche' in a salsa. 
Tomato F1 'Orange Paruche' (grown from seed) - this one is the real deal, and I would definitely plant it again if given the chance. These sweet little fruits were the first ones to mature and ripen. Few were able to make it all the way to the kitchen! The only kind of tomato in which I experienced difficulty with splitting the skin, as it is unusually thin in this particular variety. I was wondering which variety of tomatoes you've had the most luck growing outside this summer, as well as if you have any suggestions for how to speed up the ripening process for your crops.
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