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Central NY

I lost the envelopes these seeds came in.. What variety are these?..big zacs?... Thanks

8/31/2014 10:00:15 AM

East Carbon, Utah

My database shows:

Domingo (4.55 Wahl 2012)(2.48 Lovelace 2011?)

I cannot find any link between a 4.55 Wahl and a 5.20 Lyons. As nearly as I can determine, there was a Big Zac (5.20 Lyons 2013)(5.50 Johnston/Butler 2012). But for this 5.20 to be the parent of 4.55 Wahl would mean the 4.55 would almost certainly have been grown in 2014.

Domingo has been one of my most impressive varieties this year and I've got one growing fast now that could top 4 lbs. by the time it's done. It is very distinct from Big Zac, MegaMarv, Delicious or Brutus Magnum.

Domingo originates from northwestern Sicily. Tracking down the history of this one has been an interesting challenge. Here's an abbreviated version from my notes:

An heirloom variety from Castellammare del Golfo, Sicily, Italy. In 2007, Vincenzo Domingo entered a 3.9 (?) lb. specimen in the Newsday Great Long Island Tomato Challenge and won first place. He obtained seeds from his brother, Sebastiano, who lived in Sicily, Italy, where this variety has been grown for many years. Large (to 4.55 lbs., Hezekiah Wahl in 2012), fluted, hefty looking red tomatoes."

Much of this information comes from Vincenzo's daughter.

Hezekiah or Sam, if you're checking in, please enlighten us further, especially about the 2.48 Lovelace. My Domingo fruits look very much like those that Vincenzo grows.

I'll post a picture in my diary.

8/31/2014 10:28:47 PM

Central NY

Separate plants...sorry...hope I didn't just waste your time...is the 4.55 wahl also a big zac.?

8/31/2014 10:45:59 PM

Alabama

The 4.55 variety is Domingo grown off of the 2.48 Lovelace You would have ask Sam Lovelace where he got his seeds from. SEAMSFASTER would love to get some seeds later in the fall I realy like how the Domingo grow's.

9/1/2014 3:48:40 AM

Alabama

Porkchop, Just looked at your diary Congratulations on those giants! save me some seeds(;

9/1/2014 3:58:01 AM

Central NY

Will do... Thanks!

9/1/2014 7:35:29 AM

valparaiso, in

Porkchop great job. I too would like a few seeds if you have some to spare please? Good looking tomato.

9/1/2014 2:16:33 PM

Central NY

Sure thing gritch... How do I save seeds?i heard oxyclean?

9/1/2014 7:25:26 PM

Bloomington Indiana

I used oxyclean this year hope it works. My first year at giant tomatoes. no idea on saving seeds.

9/1/2014 9:49:47 PM

Central NY

Yea.. Me neither

9/1/2014 9:59:03 PM

valparaiso, in

I take the seeds, and put them in a mason jar with some water. After about 4-5 days a scum will start to form on the top layer, and the seeds should fall to the bottom. Skim the scum off, pour the seeds into a strainer, and rinse them off. Squeeze them in a paper towel to dry them off for a bit. I then put them onto a small foam plate to dry a few weeks.

I have been doing it this way for years. I have never heard of the oxyclean method before.

9/1/2014 10:24:04 PM

East Carbon, Utah

I am guessing that Sam Lovelace obtained his seeds from Glen Knox of Wheeling, West Virginia, who, if my records are correct, set a West Virginia state record of 3.65 lbs. in 2010 with this variety. Glen in turn obtained his seeds from Vincenzo Domingo.

I would love to have confirmation of this entire lineage!

Actually what I would really love is to travel to Sicily and track down all the details of this variety. Then travel to Garfagnana to do the same for Chilo della Garfagnana. Then on to Cortona...

[Obviously I'm a dreamer - but then aren't most giant vegetable growers?]

9/2/2014 12:04:12 AM

Alabama

I do the same thing Gritch does on the seeds. SEAMSFASTER sound like you have a nice trip planned(;

9/2/2014 2:17:08 AM

Central NY

Do I wait for the mater to ripen?..

9/2/2014 6:54:38 AM

Ely Mn

yes

9/2/2014 1:19:45 PM

Central NY

Pssst- master p—it’s porkchop from the future-...you da man

8/14/2019 10:20:24 AM