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 2 inches tall, transplant into individual 4-inch pots, burying stems up to base of leaves. Maintain at 70-75°F (21-24°C). Feed with half-strength fertilizer every 2 weeks until ready to plant, then gradually acclimate seedlings to outdoor conditions. When nights reach 55°F (10°C), transplant 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 red-ripe and don’t store in the refrigerator. These tender, juicy, plump tomatoes have a naturally “pleated” shape. Slice thickly and show off their scalloped edges. Drizzle with good olive oil, a pinch of coarse salt, pepper and chopped fresh dill or basil. Enjoy!