Large for a paste tomato, this heirloom variety is believed by some to have been originally bred for generations by an Amish colony in Wisconsin. Indeterminate vines produce large yields of moderately acidic deep-red plum or pastes tomatoes averaging 6-8 oz each. The meaty, thick walled flesh contains few seeds and is perfect for sauces and preserving, but are also great sliced and eaten raw.
|Days To Maturity||80 DTM|
|Germination||Sow seeds indoors 1/4 in. deep 4-12 weeks before last frost. Germinates best with soil temp between 70-85F. Average time for germination is 1-2 weeks.|
|Life Cycle||perennial often grown as an annual|
|Antagonists||all 'Brassica' members, corn, potatoes|
|Companions||basil, borage, carrots, chives, lettuce, onions|
|Harvest||Harvest when flesh around the shoulders gives slightly to the touch. Color also indicates maturity.|
|Uses||edible*(fruit, oil), medicinal*, utility (insecticide, oil, repellent)|
|Breed Status||Heirloom/Open Pollinated|
|Characteristics||plum, red, 8-12 oz. fruits, larger than most plum varieties|
|Saving Seeds/Propagation||Allow fruits to fully mature before scooping out the seeds into a container. Let seeds and pulp ferment at room temperature for 2-5 days. To separate seeds from pulp, add water and allow seeds to sink to the bottom. Pour off the floating pulp and inviable seeds. Repeat until clean. Disinfect (optional) before drying at room temperature for 15-30 days, depending on humidity. Despite being primarily self-pollinated, methods to prevent cross pollination or adequate isolation distances should be used if producing true seed.|
|Seeds Per Oz.||13000|
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