Comments on: ripening tomatoes—and saving seed, with craig lehoullier https://awaytogarden.com/ripening-tomatoes-and-saving-seed-with-craig-lehoullier/ 'horticultural how-to and woo-woo' with margaret roach, head gardener Wed, 09 Aug 2023 02:00:29 +0000 hourly 1 By: Linda Liederman https://awaytogarden.com/ripening-tomatoes-and-saving-seed-with-craig-lehoullier/comment-page-9/#comment-1377670 Wed, 09 Aug 2023 02:00:29 +0000 https://awaytogarden.com/?p=53388#comment-1377670 In reply to Kathy from Cold Climate Gardening.

Just what I needed to know going forward

]]> By: Darinka Novitovic Chase https://awaytogarden.com/ripening-tomatoes-and-saving-seed-with-craig-lehoullier/comment-page-9/#comment-1377667 Wed, 09 Aug 2023 01:08:52 +0000 https://awaytogarden.com/?p=53388#comment-1377667 My favorite tomatoes are sungold. I eat them like candy.
I’ve been following Craig’s dense seed planting method with your suggested germination lights for years.
Thanks for another great interview.

]]> By: Laura https://awaytogarden.com/ripening-tomatoes-and-saving-seed-with-craig-lehoullier/comment-page-9/#comment-1377658 Tue, 08 Aug 2023 16:36:26 +0000 https://awaytogarden.com/?p=53388#comment-1377658 My favorite right now is Oaxacan Jewel. A large, indeterminate, yellow/red bicolor that looks like a peach inside and has a little spark of acid. We eat this one just sliced raw with lots of herbs and mayo. This is an ideal sandwich variety, and super consistent for me. This is my 4th year growing it. I’ve only had one fruit ripen so far, but the first round is just starting to turn now here in Nebraska.

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