Post by Tom Wagner on Aug 19, 2009 0:39:26 GMT -8
Sometimes I name a tomato on the spot, but the tomato I named Gru Vee was not one of them. I agonized over a name...Green Grape...nope I think there is a tomato by that name...oh, wait....I named one that back in 1977.
I put some seed up of some F-4 generation increase of the cross of Texas Wild and New Green Zebra. The fruits grow in clusters like grapes and the fruits are green when ripe and have a yellow epidermis. I keep selecting for small fruit size on this one and I have it down to 3/4 inch fruits with 2 locules. I got rid of the brown gel and stripes and all the other segregations.
So what kind of grape does it look like? Is there a grape variety that makes white wine that is a green grape type. I went through the French names like Vee on nyay but realized I didn't have enough of a cold to have the nasal sound for it. But what green grape for making white wine do I choose? I thought of Gruner Veltliner and it rolled off my tongue like a native speaker, but who is gonna know how to spell that? So with a little wine trivia I thought (Gru-Vee) which is a nickname for it and so I went with that name. I dropped the ------thingy in the middle and the name is now Gru Vee.
When I extracted the seed from 5 little 3/4 inch fruit I was amazed and how seedy the fruit was.....nearly 40 seed per fruit, more seed than pulp.
So what is the value of this variety besides its uniqueness? The spent pulp hardly leveled off a teasthingy, but the dried seed is a heaping teasthingy. Great, I am eating a whole pack of packaged tomato seed for every fruit I eat, and I am not talking about hybrid seed either. Sorry for my forum editing that teas. name in full.
I am thinking about those food pyramids where you need to eat your fruits and vegetables and grains....you know the one. Wow! Just when I thought I was eating a fruit or vegetable (I forget what a tomato is) I really am eating grains, because of the huge number of seeds, and not so little seeds in a Gru Vee tomato.
I read somewhere on this forum that tomato seeds are a good source of carbs, protein, vitamins, minerals, unsaturated fats, etc. Someone has to remind me where I read that.
Tom Wagner
I put some seed up of some F-4 generation increase of the cross of Texas Wild and New Green Zebra. The fruits grow in clusters like grapes and the fruits are green when ripe and have a yellow epidermis. I keep selecting for small fruit size on this one and I have it down to 3/4 inch fruits with 2 locules. I got rid of the brown gel and stripes and all the other segregations.
So what kind of grape does it look like? Is there a grape variety that makes white wine that is a green grape type. I went through the French names like Vee on nyay but realized I didn't have enough of a cold to have the nasal sound for it. But what green grape for making white wine do I choose? I thought of Gruner Veltliner and it rolled off my tongue like a native speaker, but who is gonna know how to spell that? So with a little wine trivia I thought (Gru-Vee) which is a nickname for it and so I went with that name. I dropped the ------thingy in the middle and the name is now Gru Vee.
When I extracted the seed from 5 little 3/4 inch fruit I was amazed and how seedy the fruit was.....nearly 40 seed per fruit, more seed than pulp.
So what is the value of this variety besides its uniqueness? The spent pulp hardly leveled off a teasthingy, but the dried seed is a heaping teasthingy. Great, I am eating a whole pack of packaged tomato seed for every fruit I eat, and I am not talking about hybrid seed either. Sorry for my forum editing that teas. name in full.
I am thinking about those food pyramids where you need to eat your fruits and vegetables and grains....you know the one. Wow! Just when I thought I was eating a fruit or vegetable (I forget what a tomato is) I really am eating grains, because of the huge number of seeds, and not so little seeds in a Gru Vee tomato.
I read somewhere on this forum that tomato seeds are a good source of carbs, protein, vitamins, minerals, unsaturated fats, etc. Someone has to remind me where I read that.
Tom Wagner
