Re: [gardeners] 'maters

Bill Loke (
Thu, 1 Oct 1998 08:52:28 -0400

Going to put me on the spot, eh:-) The first problem of yellowing fruit(at
the stem end, I am assuming) could be a soil deficiency, possibly magnesium
or potassium. Try putting a teaspoon of epsom salts mixed in when you
transplant in the spring. Growing to a point could be the variety. Types
such as oxheart, paste, and stuffing toms tend to have that form.
My cherry toms split as well. It's a condition known as growth cracks.
Usually occurs later in the season as temperatures and moisture conditions
start to vary widely. Just have to eat them faster or split and dry them
whole. HTH (Bill & Chris Loke)[Z4/5 on a good day]
The Lokeation, RR#1, Kars, Ontario K0A 2E0
Elderberries have more fun than younger berries!
-----Original Message-----
From: penny x stamm <>
To: <>
Date: Wednesday, September 30, 1998 9:27 PM
Subject: Re: [gardeners] 'maters

>Bill Loke, please educate me:
>My tomatoes are medium sized, so- called early maturity, and
>most of them come to a point. They usually have a hard yellow
>flesh around the stem end. The skin is tough.  No name....
>The flesh was beautiful but the taste was ordinary.
>My Sweet 100's were delicious, but this last week of September,
>they all split on the vine. Even some not-quite-dark-red ones split.
>We have had cooler weather (50* at night), full sun by day, water
>Penny, NY
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