Tuesday, November 10, 2009
BEEFSTEAK TOMATOES the primo slicer for sandwiches, cooking
Beefsteaks are the very biggest tomatoes. Their pulp cavity is generally relatively small, and always compressed and distorted by the extensive placenta wall, giving the 'marbled' appearance of a steak. Because of the compressed pulp cavity and networking of the fruit wall as placenta, beefsteaks hold together well when sliced, and together with their large size, make them the ideal 'slicer' for sandwiches. Because of their high fruit wall to pulp ratio, they also cook down well for sauces. There is a lot of variation between varieties in the density of the flesh, its juiciness (i.e. firm or very soft when ripe), and in the size and softness of the central 'core'. Flavor, as always, can vary, according to the ratio of sugars to acids, and according to the relative amount of sugar or acid present.
Big Beef F1 Staking variety. Outstandingly productive, easily out producing most other large, (about 100mm/4 inches in diameter/ 280 gms ) very regular fruit shape, with no cracking, produce large tomatoes even toward the end of the season, very good flavor. One of the very best of the large main season varieties.
Big Rainbow Staking variety. A spectacular looking tomato grown from at least the 1900's in the USA. Basically a large to very large yellow beefsteak, as the fruits ripen, go through a phase where they resemble a rainbow - 'greenback' on the shoulders, yellow in the middle, and with red blushed pink on the blossom end. The early set fruit can be very large at 900grams/2 lbs or more. The flesh is marbled red and orange. It is relatively free of fruit defects, and bears well. Highly rated in taste tests. Main season.
Brandywine Staking variety. A large beefsteak. Not as tall as some staking plants, this old cultivar (pre 1885, from the Amish community in USA) is renowned for its flavor. The fruit are large, between 400 and 700 grams. They are subject to minor cracking on the top, and are a rather soft fruit, but the flavor is outstanding, with both high sweetness and acidity, making for full flavor. The flavor can be poor in unfavorable seasons. Moderately productive. Main season. It has no disease resistance, and is unsuited to very humid hot areas where disease is a problem.
Evergreen Staking variety. Ripens green toning yellow. Medium sized fruit. The solid dense fruits are well suited to salsas, as well as slicing for frying or sandwiches. Main season.
Golianth F1 A large, smooth, deep red skinned commercial variety of around 300gms/10oz or more. Widely adapted and disease resistant. Early mid season.
Giant Belgium Large to very large, dark pink fruit of around 500 grams/ 1 lb. and sometimes much more. The flesh is dense and meaty.
Great White Staking variety. A particularly vigorous beefsteak, bearing large fruit of around 400 gms. The fruit are yellowish white. Main season.
Grosse Lisse Staking variety. Vigorous, adapted to humid areas. Large, (plus 200 grams) heavy yielding cultivar. Moderate sweetness, low to moderate acidity. Main season.
Marvel Striped Staking variety. Grown in Oaxaca, Mexico, at least since the mid-1800. The large, heart-shaped fruit are yellow streaked with bright orange. Yellow flesh, streaked pink. The skin is thin, Juicy. The flavor is sweet Vigorous.
Mortgage Lifter Staking variety. Extremely large, furrowed, red beefsteak (up to 1 kilo). In good conditions it can be exceptionally productive. Main season
Pineapple Staking variety. The fruit are yellow-red striped, and the plants have heavy foliage. Which helps prevent sunscald.
Ponderosa Pink Staking variety. Large fruit, 200 grams and better. Very ripe fruit are sweet with low acidity. Slightly under ripe fruit are sweet and with better acid. This variety is outstanding for flavor, Main season.
St. Pierre a French heirloom variety actively sought out in the street markets for its superior flavor.
Yellow Brandywine a deep yellow, near orange color 'sport' of 'Brandywine'
Posted by Ron at 8:43 PM