This indeterminate heirloom green beefsteak variety was introduced in 1993 by Ruby E. Arnold in Greeneville,Tennessee who's family had been growing it for generations. This variety produces very large yields of 1-2 pound fruit with a truly unique deep, sweet, bold, and slightly spicy flavor that has won numerous awards over the years.
|Days To Maturity||80-85 days|
|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.|
|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 ripeness.|
|Uses||edible*(fruit, oil), medicinal*, utility (insecticide, oil, repellent)|
|Breed Status||heirloom - open pollinated|
|Characteristics||beefsteak, green, 12-16 oz. fruits, robust/sweet/fruity flavor|
|Saving Seeds/Propagation||Earlier fruits contain more viable seeds. Allow fruits to fully ripen before scooping out the seeds and pulp into a container. Add just enough water to make fluid, then let them ferment for 5-10 days at room temperature. 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. Dry for 15-30 days depending on conditions.|
|Seeds Per Oz.||11500|
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