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Weekly Gardening Thread 2011 (Vol. 34) September 2
Free Republic | 09-02-2011 | Red_Devil 232

Posted on 09/02/2011 5:25:52 AM PDT by Red_Devil 232

Good morning gardeners. I Hope all is well with you, your gardens and your endeavors. To make saving your prized tomato seeds easier than ever try using some Oxy-Clean. Oxy-Clean? Yep the same stuff that Billy Mays pushed in all those TV commercials! Thanks to Freeper “who knows what evil?” for the heads up on this easy to do technique. Here is a link to a web page that describes the procedure - Saving Tomato Seeds

Now how easy is that?

If you are a gardener or you are just starting out and are in need of advice or just encouragement please feel free to join in and enjoy the friendly discussion. Our Freeper community is full of gardeners, each with varying interests and skill levels from Master Gardener to novice.

I hope all your gardens are flourishing.


TOPICS: Agriculture; Food; Gardening; Hobbies
KEYWORDS: garden; gardening; recipes; weekly
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Weekly Gardening Thread

gardeningtools_Full-1.jpg picture by wjb123


1 posted on 09/02/2011 5:25:56 AM PDT by Red_Devil 232
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To: Diana in Wisconsin; gardengirl; girlangler; SunkenCiv; HungarianGypsy; Gabz; billhilly; Alkhin; ...
Ping to the Weekly Gardening Ping List.

I hope all of you will stop by.

This is typically a low volume ping list. Once a week for the thread and every once in a while for other FR threads posted that might be of interest.

If you would like to be added to or removed from the list please let me know by FreepMail or by posting to me.

2 posted on 09/02/2011 5:27:17 AM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232

We finally got some rain here, the fall garden really liked it. Been putting up lots of stuff the last few weeks.


3 posted on 09/02/2011 5:29:18 AM PDT by Free Vulcan (Vote Republican! [You can vote Democrat when you're dead])
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To: Red_Devil 232
Here is a working link Saving Tomato Seeds
4 posted on 09/02/2011 5:37:37 AM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232
My zucchini is doing really well leaf-wise. There are flowers but no fruit. The yellow pepper has two baby peppers and the green pepper has flowers. It's been hot and windy here the last few days, so I've had to watch for drooping leaves. I hope I get some zucchinis before the cold closes in.
5 posted on 09/02/2011 5:39:18 AM PDT by Excellence ( CTRL-GALT-DELETE)
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To: Red_Devil 232

Hey any of y’all have a suggestion for a name for my homemade beer? It will be months before this beer is ready to drink. Defiantly not a hobby for an impatient person. LOL


6 posted on 09/02/2011 5:44:30 AM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232
Hey any of y’all have a suggestion for a name for my homemade beer? It will be months before this beer is ready to drink. Defiantly not a hobby for an impatient person. LOL

Patience Beer - Slow Beer - Good things come to those who wait Beer - ;-)

7 posted on 09/02/2011 5:46:31 AM PDT by rockabyebaby (We are sooooooooooooooooooooooooooooooooo screwed!)
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To: Red_Devil 232

The Devil’s Brew?

It had to be said!


8 posted on 09/02/2011 5:47:23 AM PDT by EnglishCon
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To: Red_Devil 232

“Devil Dog’s Tea”


9 posted on 09/02/2011 5:47:40 AM PDT by Texas Fossil (Government, even in its best state is but a necessary evil; in its worst state an intolerable one)
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To: Red_Devil 232
Now THIS is what I call a bumper crop!!!!!

Man finds $150,000 in garden

Morning all!!!

10 posted on 09/02/2011 5:48:28 AM PDT by Gabz (Democrats for Voldemort.)
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To: Red_Devil 232

Devilish Beer!


11 posted on 09/02/2011 5:52:20 AM PDT by afraidfortherepublic
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To: Red_Devil 232

is this new devil beer a “red?”


12 posted on 09/02/2011 5:59:26 AM PDT by stefanbatory (Insert witty tagline here)
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To: Gabz

Hope he gets to keep it. He needs some new teeth.


13 posted on 09/02/2011 5:59:45 AM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232

LOL!!!


14 posted on 09/02/2011 6:06:08 AM PDT by Gabz (Democrats for Voldemort.)
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To: stefanbatory
It is a Canadian Blonde


15 posted on 09/02/2011 6:06:21 AM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Red_Devil 232; All

I’ve just finished eating Tomato Pie and sausage for breakfast. The Pie was better than the sausage, so Max (my Golden) got most of my sausage, and he’s happy. This is my second pie (baked last week when my son was here) and I agree with my daughter — the one baked with a blend of white, Italian cheeses, is better than the one baked with yellow cheddar. Probably because I used mild cheddar on the yellow one.

Anyhow, it was delicious. Here is the Recipe again:

TOMATO PIE

(adapted from Richmond Times-Dispatch 8/13/08)

1 9-inch pie crust, thawed if frozen
3-4 large ripe tomatoes (or more, if needed)
salt, pepper and fresh basil to taste
2 cups grated cheese (Cheddar or any combination)
½ cup mayonnaise (light is OK)

Preheat oven to 450 degrees. Bake pie crust for 5-7 minutes, then remove from oven.

Reduce heat to 400 degrees.

Slice tomatoes, and if they are juicy, press them to drain in a colander or blot on paper towels (about an hour). Place the tomatoes in the pie shell in layers. Sprinkle with salt, pepper, and basil.

Mix mayonnaise and grated cheese in a medium bowl. Spread over tomatoes.

Bake pie for 30-35 minutes.

NOTE: You can use any cheese – choose your favorite! I REALLY like white sharp cheddar for this pie (or a blend of 5 white Italian cheeses that is easily found in most supermarkets — already grated), which is a little harder to find, but worth the effort.

Try sprinkling ¼ to ½ cup parmesan or any grated cheese in between the layers of tomatoes in the pie. Dried basil isn’t as fragrant as fresh, but is still OK, and I also use fresh minced oregano and rosemary. Experiment with adding minced garlic or garlic powder to the tomatoes or the crust. If you want a little more flavor, adding bacon bits or diced ham is also good in the pie. It is a very flexible recipe! Enjoy!

6-8 servings

Use paper towels to get the juice out of your sliced tomatoes. You want to get as much juice as possible out — otherwise, your pie will be mushy and not hold its shape on the plate. Just draining in a colander didn’t work for me.

Put the tomatoes in a bowl, or large plate, between layers of paper towls; and set a big stack of ceramic bowls, or plates on top. You can even press down on top of the whole thing to gently squeeze the juice out of tomatoes. Change the towels as they become saturated.


16 posted on 09/02/2011 6:14:58 AM PDT by afraidfortherepublic
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To: afraidfortherepublic

despite the fact that I cant stand the gel stuff around the seeds, this sounds like it might taste pretty good!


17 posted on 09/02/2011 6:17:10 AM PDT by stefanbatory (Insert witty tagline here)
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To: afraidfortherepublic
The tomato pie sounds good. I love fried green tomatoes. Wonder how green tomatoes would work in this recipe? The added bonus would be not having to drain them.
18 posted on 09/02/2011 6:23:56 AM PDT by DejaJude (Obama - in over his head and above his pay grade.)
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To: Red_Devil 232; Diana in Wisconsin; gardengirl; girlangler; SunkenCiv; HungarianGypsy; Gabz; ...
More on tomatoes:

Every tomato in Wisconsin must have ripened in the last 2 weeks. Our local newspaper ran the following tips on storage, etc.

Save the Tomato

Whether you're eating them fresh or figuring out ways - canning, freezing, drying - to save them for another day, there are things you should know about the care and treatment of tomatoes.

It's late this year, but tomato season is finally here, and it's time to eat them fresh. But a woman at the Wisconsin State Fair got me thinking of ways to bring the flavor burst of fresh tomatoes well beyond their season...Preserve that fresh taste until next year

19 posted on 09/02/2011 6:27:26 AM PDT by afraidfortherepublic
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To: Red_Devil 232
Greetings from southern New Hampshire. We dodged a bullet regarding Irene! All she did was encourage us to clean up around the house.

Our five Maran pullet chicks arrived from the hatchery in Ohio and are doing well. They are cute and eventually will be laying eggs with chocolate brown shells.

I don't know if I mentioned this, but the duck dorm is completed and the fencing around the outside area including the waterfall is in and successfully keeping all fowl inside...when the gate is secured, of course.

Our peach tree is very prolific this year, but I missed spraying the apples and they are wormy. The garden continues to produce tomatoes.

Fall is on the way!

20 posted on 09/02/2011 6:27:57 AM PDT by Redleg Duke ("Madison, Wisconsin is 30 square miles surrounded by reality.", L. S. Dryfus)
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To: stefanbatory

This pie is good for breakfast, lunch, or dinner and I didi not notice any “gel around the seeds” at all. LOL :) Try the Sargento blend of 5 Italian white cheeses. Already grated and measured. Mmmmm-mmmmm-good. Easy. Serve with salad for lunch, or dinner. Add a side of meat. Very flexible.


21 posted on 09/02/2011 6:34:45 AM PDT by afraidfortherepublic
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To: afraidfortherepublic

Some great info and recipes at that link you provided! Thanks


22 posted on 09/02/2011 6:35:20 AM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
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To: Redleg Duke

Has Jack enjoyed working on all the projects?


23 posted on 09/02/2011 6:36:28 AM PDT by afraidfortherepublic
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To: Red_Devil 232

Yes. I want to try the Asparagus-Cheese Strata. I actually stole the newspaper with all these articles from the local fast food restaurant, (it was on the way to the garbage) but then I found the whole feature published on line and wanted to share. It kept me from re-typing all of it.


24 posted on 09/02/2011 6:40:50 AM PDT by afraidfortherepublic
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To: Redleg Duke; Red_Devil 232; Diana in Wisconsin; fanfan; tubebender; greeneyes; rightly_dividing; ...
More tomato lore:

How to Freeze Tomatoes From Your Garden

The above is a link to an illustrated page on preserving and handling fresh tomatoes.

25 posted on 09/02/2011 6:45:57 AM PDT by afraidfortherepublic
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To: afraidfortherepublic

You post the best links about food. I’m going to make one of those tomato pies this weekend. Think I’ll use cojack.


26 posted on 09/02/2011 6:49:52 AM PDT by Black Agnes
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To: Red_Devil 232

Growing Season is still in the future here in S. Florida...Too hot!


27 posted on 09/02/2011 6:52:15 AM PDT by left that other site (Psalm 122:6)
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To: Red_Devil 232
cleaning/saving tomato seeds with oxy-clean

When I first read this, I thought whoa, oxiclean to clean tomato seeds, how interesting but is it safe? I use oxiclean however never bothered to read the label. I see it contains hydrogen peroxide and since H2O2 is edible it makes perfect sense.

Thanks for the great tip!
28 posted on 09/02/2011 6:55:44 AM PDT by SouthDixie (The secret to staying young is to live honestly, eat slowly and lie about your age.)
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To: Red_Devil 232

Hi, Red Devil! For anyone interested in the article about saving tomato seeds and the Oxy Clean... click on the site and then click on “saving tomato seeds” on the left. Just as a side note, I love the Oxy Clean product and can’t tell you how many clothes that I have saved because of using it. That is neither here nor there but a helpful tidbit.


29 posted on 09/02/2011 6:59:15 AM PDT by momtothree
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To: Red_Devil 232

Red Devil loves blondes? Or, Blondes have more fun with Red Devil? I guess I can blend the two and call it “Strawberry Blonde Bodacious Beer”. (I should stop now before I get into trouble!)


30 posted on 09/02/2011 7:01:22 AM PDT by momtothree
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To: SouthDixie

I have been using this Oxi-Clean method on tomato seeds all week...works like a charm! Instead of having dozens of yogurt cups and such containing yucky fermenting glop all over the kitchen; I can clean thousands of seeds every day, and keep them neatly stacked on paper plates in a bay window. My wife is tickled pink!


31 posted on 09/02/2011 7:08:21 AM PDT by who knows what evil? (G-d saved more animals than people on the ark...www.siameserescue.org.)
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To: Red_Devil 232
I have an interesting puzzle for the gardeners here. The two fruits in this picture came from the same vine, a week apart. The pint of pickles is there for scale:



The long one is what it should be, this is a zucchetta rampicante vine, a type of italian zucchinni. But what I don't understand is why all of a sudden the vine started growing hard, round, melon-or-pumpkin-looking fruits that start cracking before the blossoms even open, instead of these long, tender squash. This was the only round one I was able to pick, the others started rotting on the vine. Right now there aren't any fruits on that vine, and all the flower buds I can see are male. Any ideas what's causing this?

PS: It's not a pollination thing, the blossoms on both these fruits had only just opened when I picked them.
32 posted on 09/02/2011 7:10:12 AM PDT by Ellendra (God feeds the birds of the air, but he doesn't throw it in their nests.)
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To: Red_Devil 232
Thanks Red. I don't post often , but I read this thread and enjoy.

On the stove is a huge pot of 'maters simmering for sauce to can.

33 posted on 09/02/2011 7:10:34 AM PDT by lysie
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To: Black Agnes

Thank you and good luck.


34 posted on 09/02/2011 7:22:17 AM PDT by afraidfortherepublic
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To: lysie

Ditto...we’ve been pumping out roasted tomato sauce all week...


35 posted on 09/02/2011 7:23:32 AM PDT by who knows what evil? (G-d saved more animals than people on the ark...www.siameserescue.org.)
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To: Red_Devil 232
Hey any of y’all have a suggestion for a name for my homemade beer? It will be months before this beer is ready to drink

Rd Devil #1

36 posted on 09/02/2011 7:27:57 AM PDT by tubebender (She was only a whiskey maker, but he loved her still.)
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To: Red_Devil 232
My lone tomato plant came down with late blight 2 days ago due the change in the weather just as it was setting up more maters. The blight also wiped out the late potatoes but they had time to form some good spuds already. The blueberries are done for the year as are the Raspberries unless i get a late crop this year but the strawberries are still producing a quart every other day although they aren't as yummy as they were earlier.

We cooked our first corm on Monday and it was a little immature but it is near it's peak now and coming on fast. People we haven't seen since last year are showing to "check on our welfare" and then the question "Oh by the way, how is the corn doing". They know I don't grow Zucchini so they have no fear.

Some of you may remember I spoke of a volunteer potato growing next to the fence and compost pile a few months ago. Well I dug it up yesterday and this is the harvest of the Yukon Gold. There are a lot of Redwood tree feeder roots and they were intertwined with the spuds or there may have been more...

This is one result of the roots...

My garden helper deadheaded the Dahlias and filled 2 wheelbarrows like this for the compost pile...


37 posted on 09/02/2011 7:34:53 AM PDT by tubebender (She was only a whiskey maker, but he loved her still.)
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To: afraidfortherepublic

Great link, thanks for posting.


38 posted on 09/02/2011 7:37:04 AM PDT by agrace
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To: stefanbatory
despite the fact that I cant stand the gel stuff around the seeds, this sounds like it might taste pretty good!

Try stuffer tomatoes. They look like bell peppers inside and out, which means the seeds are easily removed just by cutting out the stem.
39 posted on 09/02/2011 7:40:30 AM PDT by Ellendra (God feeds the birds of the air, but he doesn't throw it in their nests.)
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To: agrace

You’re very welcome.


40 posted on 09/02/2011 7:42:05 AM PDT by afraidfortherepublic
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To: Ellendra

Agreed...I grow ‘Striped Cavern’ and ‘Yellow Stuffer’...tasty packed with chicken salad...


41 posted on 09/02/2011 7:42:58 AM PDT by who knows what evil? (G-d saved more animals than people on the ark...www.siameserescue.org.)
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To: who knows what evil?

Yum. Smells heavenly.


42 posted on 09/02/2011 7:43:45 AM PDT by lysie
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To: tubebender

How do you know if you have blight? What does it look like — potato and tomato?

Love your postato “sculpture”. You should enter it in the Fair. Blue ribbon for sure.


43 posted on 09/02/2011 7:46:01 AM PDT by afraidfortherepublic
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To: who knows what evil?
I'm trying to grow yellow stuffers, but all my tomatoes are stunted this year. Only one has green tomatoes on it, but they aren't ripening. The yellow stuffers have blossoms now, my Triple Crops and my Opalkas don't even have those. It's depressing.

I'm trying a tip involving Epsom salts, but no change yet.

44 posted on 09/02/2011 7:56:54 AM PDT by Ellendra (God feeds the birds of the air, but he doesn't throw it in their nests.)
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To: afraidfortherepublic
He is a teenager...what do you think?

He did a fine job on the roofing, though.

45 posted on 09/02/2011 8:01:47 AM PDT by Redleg Duke ("Madison, Wisconsin is 30 square miles surrounded by reality.", L. S. Dryfus)
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To: Redleg Duke

Ahhh! Doesn’t he enjoy the ducks and the chickens? I ‘m far beyond my teen years, and I just love critters.

It’s good for all teens to learn practical skills, however. (and they love to hear praise from their dads, even when they won’t admit it.)


46 posted on 09/02/2011 8:23:53 AM PDT by afraidfortherepublic
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To: Red_Devil 232
Upper East Tennessee, USDA 6B, in the low hills and dolomite valleys of the Watauga River region, reporting here:

I've done harvested and rejoiced in all my pole beans, corn, and tomatoes, and pulled it all out already, fairly satisfied.

Why is it that my acorn quash did splendidly --- more than enough to eat and store and freeze and give away --- but the delectable Charentais Melons, which would seemingly have very similar cultural requirements, bore very sparingly and then withered?

I winder if I paid too much attention to my Charentais melons, tweaking the soil, watering every day during the worst of the hot weather, while practically ignoring my squash. The melons made a few, and then fizzled out, whiele the squash, thriving on neglect, came on like gangbusters.

I'm doing the Fall Crop thing now, with my lettuces, beets and turnips half-grown. Yeah, I'm turning green. That's probably better than turning purple-top-white-globe!

(A turnip reference there, for Those In The Know.)

47 posted on 09/02/2011 8:34:05 AM PDT by Mrs. Don-o (When I grow up I'm gonna settle down/ Chew honeycomb and drive a tractor, grow things in the ground.)
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To: Ellendra

I have used Epsom salt as a foliar spray in the past. I did not get around to it this year, and still have a bumper crop. Many swear by it, though...


48 posted on 09/02/2011 8:40:07 AM PDT by who knows what evil? (G-d saved more animals than people on the ark...www.siameserescue.org.)
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To: Ellendra
>> I'm trying a tip involving Epsom salts, but no change yet.<<

If the Epsom salts isn’t working you may need to put a partial shade over them. I don’t remember if you are in a hot climate but I’m in SC and needed to put shade over all my plants. I used a 70% shade and the ones that had been in full sun which looked all but dead took about 3 weeks to begin putting out new green shoots and are now producing. The ones I planted under shade to start with never wilted.

49 posted on 09/02/2011 9:30:16 AM PDT by CynicalBear
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To: Ellendra
what I don't understand is why all of a sudden the vine started growing hard, round, melon-or-pumpkin-looking fruits that start cracking before the blossoms even open, instead of these long, tender squash. This was the only round one I was able to pick, the others started rotting on the vine.

Squash, melons, and cukes often abort small fruit, sometimes before the flower has opened. It can result from high temps, inadequate water, or the plant's inability to support more fruit, among other causes.

If the fruit fails after the flower dies, another possible reason is incomplete pollination. You can pollinate them yourself by picking a male flower and rubbing the relevant parts on the relevant parts of a female flower. Be sure to do this no later than mid-morning.

Another possibility might be blossom-end rot (it affects more than just tomatoes).
Missouri Botanical Garden's page on blossom-end rot in cucurbits

I have no idea about the fruit shape issue. [Are you sure the two shapes don't come from different vines? I have a tomato situation like that: fruit of two different shapes and colors on what I thought was a single, multi-stemmed vine but must be two different plants growing together. The black beefsteaks are the labelled variety; the smaller dark pink oblongs with the wonderful taste are something else, probably a cross.]

If you don't get an answer here, you could ask at GardenWeb's Veggie or Squash forums (you must be a member to post, but membership is free):
Vegetable forum
Pumpkins, squash, and gourds forum

50 posted on 09/02/2011 9:55:33 AM PDT by Tea Party Hobbit (The RINOs lack all conviction, and the Dems are full of passionate intensity)
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