Galapagos Island (S. cheesmaniae; very early; yellow; cherry)

Here are pictures of my Galapagos Island tomato, this year, taken yesterday. They were sweeter than previous years. They didn't taste like last year's cross; I think they might not be a cross, this time, after all. This might not be 100% S. cheesmaniae, but it's unique from other tomatoes I've grown.





heirloom_tomato

The plant is certainly prolific, and large, this year. I guess it likes black plastic.

The flavor has changed recently. It tastes like it has a higher tomatine content than it did earlier in the season (so, it tastes more like Coyote and Matt's Wild cherry than it used to earlier this season).

Here's a stainless steel bowl of them that I harvested, today! There a few salad to medium-sized tomatoes underneath. It's our second-largest stainless steel bowl.

Here's my Galapagos Island antifreeze tomato, so far, this year (grown from seeds from fruits that survived several hard freezes last year without looking phased by it; note that I just mean the fruits—not the plants; the plants died probably soon after the other tomato plants died). I thinned it, today. It's blooming, today (one of the first).



Here's my 5-chamber Galapagos Island tomato (from a fruit with five locules last year, I believe). I thinned it, today, too, and it's blooming, today, too.