BeefsteakColor deep scarlet, fruit very large, deep, flat, and ribbed. Weight 9-12 oz., splendid for slicing and a mild flavor, plants are large and spreading, foliage broad and medium green in color. Mid to late variety. Culture: Use fertile, well-drained, and moisture-retentive soil. Water well while the plant is growing, less often after fruits set. Support plants by staking or using cages, keep fruit from ripening on the ground. Harvest: Red, vine ripened Nutrition: High in vitamins A and C, a good source of potassium. Seed Saving: Since cross pollination between most tomato varieties is unlikely, isolation is not a concern. Pick fully ripe tomatoes and cut them in half horizontally, across the middle; squeeze out the pulp into a container. An alternative method for smaller tomatoes is to put them in a blender and pulse the mixture since the seeds are hard and slippery and will not be harmed. Let the mixture ferment for several days or until a thick layer of mold has formed; this process removes the gelatinous layer on the seeds. Pour off the mold and debris, saving the good seeds on the bottom. Rinse seeds in a strainer under running water until they are clean then spread them out to dry in a protected location away from direct sunlight. Stir them twice a day, and provide a fan to speed drying if the air is humid. Once the seeds are completely dry, store them in a cool, dry location for up to four years. Notes:
Brandywine PinkIf you have ever seen a photo of a tomato that is bigger than a slice of bread, then this is the variety that can pull it off. The Pink Brandywine produces all season long and weighs between 1-2 pounds on average. It is sweet, creamy, and has little gel and seeds making it perfect for sandwiches, tomato soup, pasta sauce, burgers, BLTs, and anything else! Vigorous vines require cages. Harvesting: Test the ripeness of heirloom red tomatoes by pressing them gently; the flesh should yield slightly. The mature color also indicates ripeness. If the stem does not come easily off the vine, cut it with a scissors. Vine ripened tomatoes have the best flavor, but as soon as frost comes, all tomatoes should be harvested, even the green ones. Unripe tomatoes will ripen eventually if kept in a warm place out of direct sunlight. Red Brandywine tomatoes produce very heavily, and have a very sweet flavor. Seed Saving: Since cross pollination between most tomato varieties is unlikely, isolation is not a concern. Pick fully ripe tomatoes and cut them in half horizontally, across the middle; squeeze out the pulp into a container. An alternative method for smaller tomatoes is to put them in a blender and pulse the mixture, since the seeds are hard and slippery and will not be harmed. Let the mixture ferment for several days or until a thick layer of mold has formed; this process removes the gelatinous layer on the seeds. Pour off the mold and debris, saving the good seeds on the bottom. Rinse the red seeds in a strainer under running water until they are clean, then spread them out to dry in a protected location away from direct sunlight. Stir them twice a day, and provide a fan to speed drying if the air is humid. Once the seeds are completely dry, store them in a cool, dry location for up to four years. Notes:
Tips:
CherryThis is the heirloom cherry variety that has been around for a century. The indeterminate vines are not as phenomenally heavy yielding as some of the new hybrids but yields are still good. The flavor is excellent, a bit more acid than its modern counterparts, and size are just right, that of a ping pong ball. Culture: For the earliest harvest, sow seeds indoors 6-8 weeks before the last frost, keeping soil temperature in the min-70's. Grow in full sun. Shift hardened transplants to the garden shortly after the last frost. water regularly and fertilize when 6" (15 cm) tall and again in mid-summer. Stake or cage to save space. Harvest: Pick carefully when richly colored and firm, but before fruit begins to soften. Nutrition: Rich in calcium, iron, and vitamins A & C Seed Saving: Since cross pollination between most tomato varieties is unlikely, isolation is not a concern. Pick fully ripe tomatoes and cut them in half horizontally, across the middle; squeeze out the pulp into a container. An alternative method for smaller tomatoes is to put them in a blender and pulse the mixture since the seeds are hard and slippery and will not be harmed. Let the mixture ferment for several days or until a thick layer of mold has formed; this process removes the gelatinous layer on the seeds. Pour off the mold and debris, saving the good seeds on the bottom. Rinse the seeds in a strainer under running water until they are clean, then spread them out to dry in a protected location away from direct sunlight. Stir them twice a day, and provide a fan to speed drying if the air is humid. Once the seeds are completely dry, store them in a cool, dry location for up to four years. Notes:
MarglobeIntroduced in 1925, this variety is an American classic. The ideal variety for making homemade tomato paste, soup, spaghetti sauce, and more. Amazing flavor, high yields. A bit smaller than a beefsteak, but still averaging around a pound in size. Harvesting: Test the ripeness of tomatoes by pressing them gently; the flesh should yield slightly. The mature color also indicates ripeness. If the stem does not come easily off the vine, cut it with a scissors. Vine ripened tomatoes have the best flavor, but as soon as frost comes, all tomatoes should be harvested, even the green ones. Unripe tomatoes will ripen eventually if kept in a warm place out of direct sunlight. Seed Saving: Since cross pollination between most tomato varieties is unlikely, isolation is not a concern. Pick fully ripe tomatoes and cut them in half horizontally, across the middle; squeeze out the pulp into a container. An alternative method for smaller tomatoes is to put them in a blender and pulse the mixture, since the seeds are hard and slippery and will not be harmed. Let the mixture ferment for several days or until a thick layer of mold has formed; this process removes the gelatinous layer on the Marglobe heirloom tomato seeds. Pour off the mold and debris, saving the good seeds on the bottom. Rinse the seeds in a strainer under running water until they are clean, then spread them out to dry in a protected location away from direct sunlight. Stir them twice a day, and provide a fan to speed drying if the air is humid. Once Marglobe heirloom tomato seeds are completely dry, store them in a cool, dry location for up to four years. Notes:
Tips:
RomaRoma is one of the most popular tomato varieties for pastes, sauces, and canning! The solid tomatoes weigh about 3 Oz and grow on compact vines. This easy to grow variety is open pollinated and bears heavily until frost. Harvesting: Test the ripeness of tomatoes by pressing them gently; the flesh should yield slightly. The mature color also indicates ripeness. If the stem does not come easily off the vine, cut it with a scissors. Vine ripened tomatoes have the best flavor, but as soon as frost comes, all tomatoes should be harvested, even the green ones. Unripe tomatoes will ripen eventually if kept in a warm place out of direct sunlight. Seed Saving: Since cross pollination between most tomato varieties is unlikely, isolation is not a concern. Pick fully ripe tomatoes and cut them in half horizontally, across the middle; squeeze out the pulp into a container. An alternative method for smaller tomatoes is to put them in a blender and pulse the mixture, since the seeds are hard and slippery and will not be harmed. Let the mixture ferment for several days or until a thick layer of mold has formed; this process removes the gelatinous layer on the seeds. Pour off the mold and debris, saving the good seeds on the bottom. Rinse the seeds in a strainer under running water until they are clean, then spread them out to dry in a protected location away from direct sunlight. Stir them twice a day, and provide a fan to speed drying if the air is humid. Once the seeds are completely dry, store them in a cool, dry location for up to four years. Notes:
RutgersOne of the most popular and general-purpose tomatoes; good color, fine flavor, and large fruit. Globular, slightly flattened smooth bright red, heavy walls and small cells. Vine is vigorous, heavy, and wilt resistant to a high degree. Medium late determinate variety.
Culture: Use fertile, well-drained, and moisture-retentive soil. Water well while the plant is growing, less often after fruit set. Support plants by staking or using cages, keep fruits from ripening on the ground. Harvest: Red, vine-ripened. Nutrition: High in vitamins A & C and a good source of potassium Seed Saving: Since cross pollination between most tomato varieties is unlikely, isolation is not a concern. Pick fully ripe tomatoes and cut them in half horizontally, across the middle; squeeze out the pulp into a container. An alternative method for smaller tomatoes is to put them in a blender and pulse the mixture, since the seeds are hard and slippery and will not be harmed. Let the mixture ferment for several days or until a thick layer of mold has formed; this process removes the gelatinous layer on the seeds. Pour off the mold and debris, saving the good seeds on the bottom. Rinse seeds in a strainer under running water until they are clean, then spread them out to dry in a protected location away from direct sunlight. Stir them twice a day, and provide a fan to speed drying if the air is humid. Once seeds are completely dry, store them in a cool, dry location for up to four years. Notes
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CategoriesFDL Seed Library
The FDL Seed Library is a collection of open-pollinated and heirloom seeds that you can borrow to plant and grow at home. By saving seeds as a community we help create local seed stocks that are better acclimated to our climate and which support an abundant and genetically diverse landscape.
We ask that seeds are “returned” by harvesting seeds from a plant or two that you grow. Donated seeds will help to add diversity to our collection. Archives
March 2022
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