Juliett still producing...

11 years ago

I'm loving this variety of tomato. Planted it way too early because I purchased it on a whim and then it grew really big in the pot so it went into the ground 3-4 weeks before any of my other tomatoes and well before the recommended planting date from the local Master Gardeners. It survived and thrived while my other tomatoes turned purple and wilted in a late cold spell and has produced dozens and dozens maybe hundreds of smallish plum shaped tomatoes that are tasty. All my other varieties are in the compost but Juliett is is still producing. I just ate several on a salad, delicious!! I'm a fan....

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Comments (14)

lexxluthor
11 years ago
Any pics?
digdirt2
11 years ago
Glad you like it. Since so many call it 'junk', it is only fair for it to have at least some fans. ;-)

Dave
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User
Original Author
11 years ago
last modified: 11 years ago
Junk, really!? I've only heard good things about Juliet and I agree. On the other hand, most people rave about Sun Gold, one I think is not worth the space in my garden...
User
Original Author
11 years ago
Okay lexxluther, here is a pic of some Juliet tomatoes I picked yesterday. These are a little smaller then what I was getting earlier in the season..
lexxluthor
11 years ago
Look nice and tasty like little red eggs. Thanks for the pics,
green_go (Canada, Ontario, z 5a)
11 years ago
last modified: 11 years ago
Add me to the fan club! I love Juliet exactly for what others hate it: tough skins and firm flesh. I use Juliet and Mountain Magic for canning tomatoes whole - just the right size to fit in your mouth plus they remain whole, stay firm and don't turn mushy in jars even after thermal processing.
pennypond USDA 10 Sunset 21 CA
11 years ago
Hi Rhoder, where about are you in 9b-10 zone?
User
Original Author
11 years ago
green_go, those look delicious!! Mine do not have tough skin like others have complained about and they are on the sweet side but not too much. In the freezer, I have 5 1 gallon bags stuffed with the Juliet. I might try canning next year.
User
Original Author
11 years ago
pennypound, I'm in the San Francisco Bay area. North of SF
noinwi
11 years ago
I grew Juliet last year and did like them. They were extremely prolific. The skins were a bit tough for munching off the vine(I had Sungolds for that) but I halved them for salads and roasted them for sauce. Roasting really brought out the sweetness.
pennypond USDA 10 Sunset 21 CA
11 years ago
I too grew Juliet last year and liked it very much, but too bad the harvest didn't last longer than 3 months. I really need to get Rhoder's secret! I decided to grow it again this fall. Here is a picture - it was planted 3 weeks ago, and already setting fruit.:)
pennypond USDA 10 Sunset 21 CA
11 years ago
User
Original Author
11 years ago
last modified: 11 years ago
Nice plant pennypond. I had the same experience with the Juliet. It starting producing within a few weeks of planting and weather changes did not faze it at all. It would never fit in a pot tho- huge and sprawling...
Seysonn_ 8a-NC/HZ-7
11 years ago
I find it tasty, with more meat and less juice and NEVER cracks (big plus).

It is perfect when sliced on all kinds of pasta, giving them a nice garnish effect and tastes good too .

And also good for canning whole.

YMMV

Sey