Black Krim is pretty good... indeed all the eastern european ones (Krim is polish IIRC) seem to do well. It's astonishingly early for a beefsteak in this country... downside is that if it's red it's very overripe. They start out lightgreen, grow to size, go dark green, then a purplish brown colour and that's when they are ripe, then they go red and are overripe.... It's an odd colour and it took me a while to get used to them but early and flasvoursome, good raw, better grilled. Outdoors they'll beat cherry tomatos to first ripe fruit if given the same treatment, indoors it isn't asking too much to expect nearly 20lbs of fruit a plant in an unheated greenhouse.... they do suffer more than most from the comedy beefsteak growth habits though.
chrisc,
