ntantiques said:

First to ripen have been the Legend and Early Girl which are perfectly
plump and nicely red, but almost tasteless. Both are missing that
extraordinary deep, sweet "gardeny taste" that only a fresh, homegrown,
vine-ripened tomato achieves. They aren't bad, but they're sure a
disappointment when your mouth is ready for the real deal...Only the
Sungold have any flavor(they're a big hit), but way too little to make
the BLT of my dreams.

They get plenty of sun - weather's been nice and hot for a good month
80-100 degrees every day and they get watered at the roots regularly.
Anybody have any ideas why the flavor just isn't developing?


One thing about Early Girls in particular (not sure about Legend).
They will *look* red ripe but need an extra day or so on the plant
to be 'properly' ripe.

An occasional foliar-feed with liquified kelp (or the use of a fertilizer
which contains kelp meal) is good insurance against slight deficiencies
in trace minerals.

And I agree with FDR, flavor usually improves through the season, and
too much water 'dilutes' the flavor.

My best-tasting 'sandwich size' tomatoes (this year) have been 'Anna Russian'
and 'Stump of the World.'

--
Pat in Plymouth MI ('someplace.net' is comcast)

Any technology distinguishable from magic is insufficiently advanced.
(attributed to Don Marti)