On Sun, 2 Dec 2012 01:53:12 +0000 (UTC), gregz >
wrote:

>Brooklyn1 <Gravesend1> wrote:
>> On Sat, 01 Dec 2012 14:56:28 -0700, Janet Bostwick
>> > wrote:
>>
>>> On Sat, 1 Dec 2012 13:39:24 -0800 (PST), Robert Miles
>>> > wrote:
>>>
>>>> On Friday, November 30, 2012 6:18:29 AM UTC-6, William wrote:
>>>> [snip]
>>>>
>>>> I've read that most tomates are now a type bred to turn red before they
>>>> are ripe. To avoid this, you may need to grow your own tomatoes, and
>>>> if any variety is tasteless, don't plant that variety the next year.
>>>> The older varieties are more likely to still have taste.
>>>>
>>>> Robert Miles
>>> That's a bit of bull pucky, don't you think? It may be true that
>>> tomatoes designed to withstand the rigors of shipping to market
>>> (commercial types) have sacrificed flavor in favor of endurance. But,
>>> most? I think not.
>>
>> I've grown too many types of tomatoes to count, never a home grown
>> vine ripened tomato that didn't have great flavor, all types different
>> but all very tastey. Most supermarket tomatoes have little flavor and
>> their texture is dry. If I picked my tomatoes while barely turning
>> ripe and let them ripen off the plant (which I've done end of season)
>> they are edible but never taste better than those at the market.
>
>I don't think I had a decent tomato this year. My grown tomatoes have not
>done any good the last two years. Some kind of disease, plus I got
>stinkbugs. The ones I got from neighbor were not up to par. They all go bad
>quickly.
>
>Greg

As a long, long time tomato grower of the same variety, I can tell you
that the type of growing season really affects the flavor and body of
the fruit.
Janet US