Tomato 'Bradley'

I grew this from seed and got a reasonable start here in Texas, about a week before average last frost. Things warmed up quickly this ye...Read Morear, but production was decent until we hit 90, then stopped by mid-May. My single plant gave me about a dozen well sized, well formed fruits. Flavor, however, was relatively bland. I'm aware these are warm climate tomatoes and would expect that they don't require cooler evenings. Our evenings during ripening were in the low 70s. Conversely, my Arkansas Traveler plant right next to this one outproduced and well outflavored it. I'm unlikely to try this variety again in my limited size urban garden.

I Have grown the Bradley tomato from seed for two years and flavor wise it is one of my favorites. It is one however that doesn't have mu...Read Morech shelf life and needs to be eaten promptly. (not that, that is a real problem) The seeds germinate well and I haven't had any problems with disease here in S. California.

Bradley is very popular around here and for good reason. It sets fruit in hot humid conditions although the fruit size falls off in the...Read More hottest part of the year. The plants stay a manageable size and are very disease resistant. This was one of Erika's favorites last year as far as taste was concerned.

If I had to describe the taste I would say that it had plenty of acid as well as plenty of sugar. The taste of Bradley seems to be more sensitive than other varieties to the amount of water it receives: more water=less taste.

But with our dry hot summers it is a real standout.

I have been a rabid fan of Bradley tomatoes for several years. However, I find that this year's crop (at least those grown and sold in t...Read Morehe Nashville, Tn. area) have a decidedly different taste. They are much less acid and do not have the same rosy color as previously. Has somebody experimented with the seeds sold this year to maybe produce a tomato more suited to shipping?