80 days. Prolific. Delicious. 16 oz slightly flattened deep pink beefsteak tomatoes. Firm flesh. For fresh, canning, drying, sauce. Plants more bushy than tall. Origin: seed brought back from Germany during WW2. Won “Best flavour” in 2006 beating out over 100 entries and again at the 2010 Monticello Tomato Tasting contest.
- Seed Count: 20-25
- Collection Date: Sept 2018
- Hardiness Zone: annual
- Tomato type: regular leaf; beefsteak
- Height and Width: semi indeterminate
- Germination test type: hand sort
How to germinate 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.