Tomato - Italian
An italian tomato tolerant to cooler conditions that produces a good yield of large fruits. Ideal for preparing sauces and cannings.
CULTURAL PRACTICES: Sow indoors under grow lights, approximately 6 to 8 weeks before last frost in your region. Harden off before planting outdoors. Grow best at 21-24° C or higher. SOIL: Prepare the ground by working in plenty of well-rotted manure or compost at least 30 cm deep. Apply a general fertilizer before planting. SPACING: Set out 45 to 60 cm apart in rows 90 cm apart. The indeterminate types they need 38 to 45 cm between plants in rows spaced 45 to 50 cm apart and they need a stakes. GROWING TIPS: Tomatoes tolerate a wide range of fertile and well-drained soils. They require even moisture. Be careful however not to over-water as this will reduce their flavour. Grow in a warm, sunny spot. HARVESTING: Pick fruits as they ripen. Before frost, pull the plants up by the roots and hang them upside down indoors to help the fruits ripen.
artichoke, asparagus, basil, borage, carrot, celery, celery, chives, kohlrabi, watercress, strawberry, bean, lamb's lettuce, mint, turnip, parsnip, parsley, leek, radish, sage, thyme
garlic, eggplant, Swiss chard, beet, broccoli, cabbage, Brussels sprout, cauliflower, kale, cucumber, pickle, squash, zucchini, shallot, spinach, fennel, corn, onion, okra, chili, pepper, peas , potato
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