Chef's Choice Green is another in the line of wonderful AAS winning hybrid tomatoes. We tried Orange also, read about that here.
We really liked the taste, very homegrown tomato much like any good red variety. But the color lends itself to more interesting dishes than the typical tomato recipes.
Please note that if you intend to process ripe green tomatoes to use a recipe for red tomatoes, not one meant for unripe green tomatoes such as some Salsa Verde recipes. The reason is the acid level in a ripe green tomato is different from that of an unripe tomato. Since acid is what is helping the fruit stay safe it is important to be sure. We combined the orange and green varieties for delightful salsa that's both pretty ans tasty.
So anyway we found this variety to be our third to ripen, about 3 months after transplanting, and quite prolific. It is an indeterminate variety, producing 8-10 ounce fruits right up until frost. It held up pretty well to our early blight, better than others, and is resistant to Tomato Mosaic Virus as well as a few other diseases.
One of the most common questions we get asked is how to tell when a green variety of tomato is ripe. As you can see in the picture above, Chef's Choice Green gets yellow shoulders upon ripening. Of course you can also tell by squeezing the fruit, but this visual is much easier.
We are looking forward to testing the Pink this summer. Some of our fellow gardeners tell us they feel that variety has the best flavor. No sense just taking their word for it. 😉
We'll be sure to let you know our opinion.