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 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||beefsteak, green, 12-16 oz. fruits, robust/sweet/fruity flavor|
|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.||11500|
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