Developed by Campbell soup Co. Large red fruit, semi-globe medium firm with thick walls and very good interior color; uniform ripening. Vine medium large and very productive. Low in acid and may be eaten by many persons who cannot use ordinary sorts. Adapted for Western areas and should not be used in other sections without trial.
The red tomato is listed on most nutritional lists as a superfood. It is packed with the antioxidant vitamins A and C, potassium and the B vitamins for heart health, and above all a powerful carotenoid called lycopene. This phytonutrient, which is responsible for the bright red color of tomatoes, has been studied for its role in fighting various cancers, and its ability to lower cholesterol. When tomatoes are cooked, even more lycopene is made available. Lycopene has been shown to be especially effective when eaten with fat-rich foods such as avocado, olive oil, or nuts. There are the ingredients for a powerhouse salad!
Spacing: 24″ – 36″
Height: 36″ – 48”
Optimum Soil Ph: 5 to 6
Days To Maturity: 75
Sowing Method: Start Indoors
Type – Determinate
Most gardeners want to get the most out of these delicious heirloom tomatoes and therefore give them a head start on the growing season. Start these vegetable seeds indoors in sterile potting mix being sure to keep the temperature above 70 degrees. Some people prefer to use a grow pad but the top of the fridge has been known to be quite effective as well.
Once the first true leaves appear on your tomato seedlings, transplant into 4″ pots until you have completely hardened them off in the garden. Hardening is a process of exposing the plants more and more to outside temperature until they are hardy enough to tollerat a complete outdoor move. Generally speaking, by early summer heirloom tomatoes should be transplated into the garden.
Most heirloom varieties are quite productive and will greatly benefit from sturdy supports. It may also be advisable to add blood and bone to the worked soil to help ensure healthy productive heirloom tomatoes.