Varieties that we plant:
Tomatoes can be categorized in many different ways!
By genetics: We plant both heirlooms and hybrids
By shape and size: You probably know both full sized tomatoes and cherry tomatoes, but tomatoes may also be considered “pears,” “grapes,” and “globes!”
By growth habit: Tomatoes can either be determinate or indeterminate. Determinate tomatoes grow to a specific height and then produce all of their fruit at once. Because of the big, consolidated harvest, determinate tomatoes are good for market growers and preservation.
Ever-loved bright orange sungold cherry tomatoes.
A variety of cherry tomatoes in all hues!
An unusual tomato - great white blues.
Green zebras will stay green, but boast unique stripes.
Harvest:
Regardless of variety, tomatoes are ready to harvest when they are plump with firm flesh with just a bit of give. If you gently squeeze the tomato your finger should be able to make a small, shallow indent that bounces right back. The fruit should be fragrant and should release from the stem easily.
To harvest: gently grip fruit, pull, and twist. Handle with care as tomatoes bruise easily.
The more you harvest the faster they will produce!
End of Harvest:
Tomatoes left on the vine for too long will split!
Tomatoes will produce all throughout the Summer. Tomatoes won’t last through the frost, but we usually remove them before then. Tomatoes are susceptible to late season blight, too, which will often slow their production late in the season.
Storage:
Store tomatoes at room temperature - refrigeration will reduce flavor and make the texture grainy.
Try not to stack tomatoes or jostle them too much - they bruise easily which will cause them to spoil faster.
It helps to store tomatoes upside down, especially heirlooms with big dips and crevices. This helps keep water from collecting and rotting the tomato.
Recipe Ideas:
Caprese salad, tomato sauce, salsa, pizza, gazpacho, roasted tomatoes, salads, sandwiches, shakshouka, tomatoes are vital for so many incredible foods!