Has anyone on their travels or readings come across any varieties that go into tomtatoes or grafted toms? The sum up of info I have is
Tomtato: spuds are a white all purpose spud (I could guess) and tom apparently tastes better than those in the supermarket (well that's not difficult)
Grafted Toms: I have seen shirley, piccolo, supersteak but the rootstock is supposedly a disease resistant and more cold hardy variety
Thanks as always
Tomtato: spuds are a white all purpose spud (I could guess) and tom apparently tastes better than those in the supermarket (well that's not difficult)
Grafted Toms: I have seen shirley, piccolo, supersteak but the rootstock is supposedly a disease resistant and more cold hardy variety
Thanks as always
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