Cooking
 

Is it unusual for this 100+F heat to cause tomatoes to ripen on the vine
much quicker than usual?
Seems to be the case here.
Can normally sense before the fruit starts "turning". Then, stage to
kitchen window for ripening, then fridge if not eaten right away.
They're about plum size or slightly bigger. Very juicy, not "meaty" like
the grocery store sells. Blemish: surface rings on the tomato where
attached to the stem. Doesn't seem to affect the final product - edible and
great tasting tomato.

Another question.
One tomato plant has an unusually large number of flowers. Guesstimating
simultaneous 60 or so on a foot tall plant. The other 5 plant not nearly up
to that, including a 5 footer with many maters on it. What's up with that?
--
Jonny

Cooking
 

* Jonny wrote, On 7/18/2006 11:24 PM:
Is it unusual for this 100+F heat to cause tomatoes to ripen on the vine
much quicker than usual?
Seems to be the case here.
Can normally sense before the fruit starts "turning". Then, stage to
kitchen window for ripening, then fridge if not eaten right away.
They're about plum size or slightly bigger. Very juicy, not "meaty" like
the grocery store sells. Blemish: surface rings on the tomato where
attached to the stem. Doesn't seem to affect the final product - edible and
great tasting tomato.

Another question.
One tomato plant has an unusually large number of flowers. Guesstimating
simultaneous 60 or so on a foot tall plant. The other 5 plant not nearly up
to that, including a 5 footer with many maters on it. What's up with that?

Don't know, but I'd save the seeds.
:)