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PostPosted: Mon Jul 16, 2012 1:38 pm 
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Location: Georgetown,TEXAS
When I inspected my tomatoes earlier, there were these tiny black specks on my Brandywine and some of my Homestead tomatoes. Do you know what they are and what organic remedy I can use for them? Several websites seem to indicate that it may be bacterial speck and recommend a copper based fungicide. The local garden center recommended Serenade Diseason Control concentrate which is 1.34% QST 713 strain of Bacillus subtilis. I have no idea if this is a good organic solution or not. Help anyone? :(


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PostPosted: Mon Jul 16, 2012 3:59 pm 
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What do the undersides of the tomato leaves look like?

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PostPosted: Tue Jul 17, 2012 12:04 pm 
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The undersides of the leaves are green. I'll try to take a better pic of the leaves and upload it.


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PostPosted: Tue Jul 17, 2012 1:49 pm 
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No corresponding specs or bugs on the leaves?

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PostPosted: Tue Jul 17, 2012 2:25 pm 
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Here are pics. I'll have to post twice on this. These first 2 are of old growth. I'll post new growth next.


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PostPosted: Tue Jul 17, 2012 2:26 pm 
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New growth.


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PostPosted: Tue Jul 17, 2012 3:05 pm 
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Those were the Homesteads (determinates). These next pics are of my Brandywines' (indeterminates) leaves. Not that it matters. They seem to have some sort of rough fuzz on them, older growth is curled and dry, becoming brittle, and they all seem to have little black holes eaten in them. No bugs though! I sprayed this morning and the didn't see anymore stink bugs. I've had a real infestation these past couple of weeks with those.


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PostPosted: Tue Jul 17, 2012 3:06 pm 
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More Brandywine pics


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PostPosted: Tue Jul 17, 2012 3:07 pm 
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Last of Brandywine pics.


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PostPosted: Tue Jul 17, 2012 6:23 pm 
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Overall your garden is looking pretty good. It's always a bit of a battle ground out there between the crops and beneficial bugs versus the pests and disease. I'm not sure what is causing the spots on your fruits - I'm a passionate amateur, not an expert - so perhaps again someone else will come along and give it a name. Personally, I pick them all and when they're blanched and peeled they usually look okay underneath.

Rule of thumb, when you're canning use the healthier intact fruit, don't use diseased ones, those with big bug holes, etc. The odd ones get blanched and trimmed and put in the freezer. :)

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PostPosted: Wed Jul 18, 2012 2:29 pm 
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You definitely have a lot of knowledge to share, and I'm certainly grateful for your willingness to share it. Thanks for the canning and freezing tip. I usually just throw the bug-infested tomatoes out. Yuk! I'm still seeing a lot of stink bugs, but the little spots on the tomatoes look a little bit better today. Yesterday I sprayed with an organic product I picked up Tuesday before reading Sandi's post about copper. If this doesn't work, I'll try the copper. Thanks again!!


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