Okay, again, village show.....not that I am a scardy cat (aagghh!!). Beefsteak toms. Is there a minimum size that a beefsteak should be to be a beefsteak? I have a collection of Great Whites which are a white beefsteak variety, but they aren't huge - they are the right, squat beefsteak shape, but probably only a little larger than my 'normal slicing' toms. I won't have enough red beefsteaks as there is only one ripening, the other had marking on the skin, and the rest are still quite green, and the show is THIS WEEKEND! :o
