Tomato - Summer Feast Mix

Tomato - Summer Feast Mix
Tomato - Summer Feast Mix Tomato - Summer Feast Mix Tomato - Summer Feast Mix Tomato - Summer Feast Mix Tomato - Summer Feast Mix
Brand: Renee's Garden Seeds
Product Code: black krim,sweet persimmon,Costoluto Genovese
Availability: 3
Price: $3.55
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Renee's EXCLUSIVE - We've chosen a luscious, widely adapted trio of treasured heirlooms. Medium-size, richly flavored Black Krim is from the Russian Black Sea area. It is the most reliable and delicious of the "black" tomatoes. Sweet Persimmon's big, meaty, globe-shaped fruits ripen up to a beautiful glowing orange. Deep-red, lobed, and heavy with juice, Costoluto is a traditional Italian favorite for fresh eating. Maturity 80 Days.

USDA food grade dyed seeds distinguish varieties. Pink seed = Costoluto tomato, Green seed = Persimmon tomato & Undyed seed = Black Krim tomato.

STARTING SEEDLINGS: In early spring, start indoors about 6 to 8 weeks before outdoor night temperatures are reliably in the 50-55°F (10-13°C). Sow seeds 1/4 inch deep and 1 inch apart in a container of seed starting mix. Keep moist but not soggy, and very warm, 80°F(27°C). Provide a strong light source until seedlings are ready to plant outside. When seedlings are 2 inches tall, transplant into individual 4 inch pots. Maintain at 70°F (21°C). Feed with half-strength fertilizer every 2 weeks until ready to plant. When nights reach 55°F(13°C), gradually acclimate to outdoor conditions. Plant these vigorous indeterminate climbers 3 feet apart into rich soil in full sun.

GROWING NOTES: Prepare soil well with aged manure or compost. Plant several inches deeper than seedlings were growing in containers. Provide strong stakes or tall wire cages at planting time. Mulch to provide even moisture retention; don't overwater once fruit begins to ripen.

HARVEST AND USE: Pick these tempting old fashioned tomatoes fully ripe and eat promptly as they don't hold well after harvest. For a summer feast, show off their delicious flavors and gorgeous colors by slicing all three onto a big platter to surround with sprigs of fresh basil and top with a sprinkle of fruity olive oil.

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