Heirloom sausage-type paste tomato, similar to Opalka. An excellent canning tomato with thick, meaty flesh and little seeds; perfect for homemade sauce. Tastes great sliced and eaten fresh too. It is well adapted to northern climates, resists disease, and blossom end rot better than others. This strain was originally brought to Vermont from Italy during WWII.
Germination: 7-14 days
Germination Temperature: Optimum soil temperatures 70-85ºF.
Seed Sowing Depth: 1/4” deep
Starting Indoors: 6 weeks before the last frost. Provide 75-80ºF soil temperatures. Sow 2-3 seeds per cell/pot, thin to the strongest seedling, or use the 20 Row seedling flat, transplanting into individual pots when seedlings get their 3rd set of leaves. Fertilize the seedlings every 7-10 days with a liquid or water-soluble fertilizer, diluted to ¼ of suggested measurement. Transplant out after the last frost. Space 24-36" apart
Sowing Outdoors: Only in areas with very long growing seasons. Sow after the last frost.
Harvest: When fruit is red (or color of the variety planted) and firm.
Tips: Plant in fertile soil, amended with compost, mulch, and provide even moisture. Plant deeper than they were growing in the containers as it makes a stronger roots system. Apply a light compost tea every few weeks. Do not apply excessive nitrogen, which can promote excessive foliage and poor fruit set.