Tomato “Sicilian Saucer” seeds

Description

90 days. Big meaty flavourful beefsteak great for sauces, drying, salads and sandwiches. Dense reddish orange flesh. Freezes well and still has that garden fresh taste. Big fruits range from 1 pound or better. Produced well in an unheated greenhouse despite the worst cold spring in many years. Heirloom.

• Seed Count: 25-30
• Collection Date: Sept 2019
• Hardiness Zone: annual
• Height and Width indeterminate
• Germination test type: hand sort

How to germinate “Sicilian Saucer” tomato seeds:

Sow 5 mm deep. Keep moist; plastic cover improves success. Opt. germination temp: 18-25 C. Days to germ: 5-10.  We use warmed moist medium (25-28C) when sowing. Equally warm water is used to mist in the seeds so there is good seed/medium contact.  This jump starts the germination process. When watering your tomatoes ALWAYS use warm 25-28C water.  This keeps the root mitochondria happy and vigorous. After all a plant is only as good as its roots.  Give strong indirect light. After the 3rd true leaf, they’re transplanted from plug trays into individual containers. Medium is amended with rock phosphate, Gaia Green 4-4-4,  and green sand. Once a week, the warm water is amended with 1 tbsp soluble kelp powder (2-2-16) and 1 tbsp blackstrap molasses per 5 gallon bucket. BTW: blossom end rot is a nutritional disorder caused by a lack of calcium causing fruit to rot from the blossom end. Use mulch to retain moisture. Never hit them with cold water.