Mark,
For many years when I lived in Los Anchorage I grew many varieties in a 8' x 8' greenhouse that I built. It had a vent fan and a oil-filled electric space heater, each on their own T-stats. Dedicated solely for tomato production as the expensive "plastic" tomatoes sold in the grocery stores were tasteless junk. In the garage I had a 3-tier plant-starting setup on casters with 2 4' double lamp fluorescent fixtures for each tier wired into one timer. Started the plants from seed in 4" peat pots in mid-late April and they were ready to be transplanted in 5-gallon plastic containers with wire cages around Memorial Day. First frost was usually around Labor Day and all of the fruit would usually be harvested in the following week. I would make fried green tomatoes from the harder green ones.
If you go the small greenhouse route, pick only determinate varieties. My first year at it I had some indeterminate cherry variety and constantly had to prune those plants.
Em,
I like the looks of those with the greenish shoulders; I grew a similar-looking variety and the flesh was reddish/purplish color with a very good taste. It was called Cherokee Purple from Territorial Seed Co. in Oregon. An indeterminate, I only had one plant each year and had to prune it every other day.
Regards,
Jim
