It’s our first year planting the heirloom variety tomato, Black Krim. We’re excited! The one pictured is just starting to ripen and we’re curious how long it will be before it develops that lovely deep, dark crimson. We’ve had a couple of heavy rains lately, thus the tell-tale cracking. Fingers crossed, we hope this one survives.
This particular fruit is a big’un–easily 5 inches across and 4 from stem to stern. I’ve read that most Black Krim are medium-sized but this one is definitely a beast. It’s interesting to see how this tomato has sapped all the energy from its stem-mates. I wonder if those will develop after the big kahuna is picked.
Anyone with experience growing Black Krim? What other heirlooms do you grow? Love to hear about it!
NestOfSquirrels 
I have grown quite a few heirlooms, but not by name. I get the plants from really old farmers in my area and they don’t even remember variety names. I prefer taste and texture of heirlooms.
I love tomatoes especially the sweet heirloom tomatoes! They are great for tomato sandwiches.
Indeed! A little trickier to raise than hybrids, but well worth the effort! A tomato sandwich sounds like just the thing for supper tonight…
My Dad has been growing tomatoes for as long as I can remember, I’ll have to ask him about this variety.
Love to hear about old varieties!
Not tried any heirlooms yet….
Definitely worth the effort! We love the Black Krims, Cherokee Purples & Brandywines.
The heirlooms are a lot of fun to try, we just need more tomato loving neighbors since we’re not the biggest fans of any tomato recipe that doesn’t involve cheese and a crust.
I tried black krim but prudens purple won out in the really tomato-y flavor category. My favorite is Kellog’s breakfast, a meaty yellow beefsteak with a real mellow flavor… a little salt, oil and blue cheese crumbles and summer is official!
Glad to see yours are ripening, mine still have a way to go.
Kellog’s breakfast is definitely on our list for next year and we’ll keep our eye out for Prudens Purple. Brandywine is another favorite of ours. We love a big ol’ caprese salad with heirlooms, fresh mozzarella, basil and olive oil. Cheers!
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