Heirloom with strong, climbing vines bearing large sunny gold fruits shot through with rose-red, giving them a beautiful marbleized effect. Flavor is mild, sweet & smooth.
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: For best flavor, pick fully ripe and don’t store in the refrigerator. These richly colored, meltingly tender tomatoes are hard to resist straight out of the garden. Cut into thick slices and serve with a little feta or goat cheese and chopped fresh dill or basil, then drizzle with olive oil for an irresistible summer treat.