No its that we were in a severe drought and they culdn't keep anything alive, not too mention no one in ther right mind (other than me) would have tried to plant anything new. I normally don't buy any plants but I love to look.PunkRotten wrote:It is an actual started plant. The place I got it is sort of a health food store similar to Whole Foods, if you have heard of them. But this store chain is smaller and more obscure. It was the only San Marzano there too, all the rest were Celebrity and some other I forgot. So I got lucky. Tomato plants go dormant about mid November here so I think I got plenty of time to get fruits. I hope it is productive too since all my Spring started plants have not been doing good. I am gonna transplant it in a few hours from now as the sun is starting to go down. Must be a location thing cause our Lowes and HD racks are full. But they never stock anything interesting they usually stick to certain varieties.
Dusty,dustyrivergardens wrote:actually there are both Indeterminate and determinate San Marzano tomatoes I grow 4 different types of them. The best for me is a determinate.
As for "which is better," that's obviously a matter of personal opinion, but I've really enjoyed the San Marzanos I've been growing (for the first time) this year. I find that the SMs are slightly bigger and have a deeper red color and fuller flavor than Romas. They're also producing quite a bit more - really full, healthy plants. While the Romas are now really slowing down production given that they're determinates, the SMs - while slowing down a little - are still going strong and developing new flowers every day.SLC wrote:Stupid question...what is the difference between determinate and indeterminate?
Also, I heard that this San Marzano is good to make sauce with, as well as Roma. Anyone know the difference? Is one better than the other for sauce?
Ooooh, kinda like the Vidalia Onion! Which is only a true Vidalia Onion when it is grown in Vidalia, Georgia, which is the only place that doesn't have sulfur in the soil, which gives the onion that sweet taste. We can all try all we want to grow them, but they won't come out the same!gixxerific wrote:A little trivia tidbit.
Did you know that it is not considered a "true" San Marzano unless it is grown in a certain area of Italy (sorry can't remember the town right now). It is there volcanic soil and other speacial techniques that make it what it is famous for.
Kind of like Champagne is only "true" if made in Champagne France in a very certain way.