Start seeds indoors 5-7 weeks before transplanting. Place seeds 1/4" deep in good potting soil. Keep seeds warm and evenly moist. Transplant outside 18-24" apart. Mulch if necessary to keep weed free and keep evenly moist.
Cage or stake as needed. Tomatoes should be firm and fully colored. They are of highest quality when they ripen on healthy vines and daily summer temperatures average about 75°F. When temperatures are high (air temperature of 90°F or more), the softening process is accelerated and color development is retarded, reducing quality. For this reason, during hot summer weather, pick your tomatoes every day or two, harvest the fruits when color has started to develop and ripen them further indoors (at 70 to 75°F). On the day before a killing freeze is expected, harvest all green mature fruit that is desired for later use in the fall. Wrap the tomatoes individually in paper and store at 60 to 65°F. They continue to ripen slowly over the next several weeks. Whole plants may be uprooted and hung in sheltered locations, where fruit continues to ripen.
Nutrition Facts (Serving size, one cup chopped raw) Calories 24 Protein 1.1 grams Carbohydrates 5.3 grams Dietary Fiber 1 gram Potassium 254 mg Vitamin C 22 mg Vitamin A 1,133 IU (Approximately 10,000 seeds per oz)
Tomatoes are very sweet and turn to reddish black (black tomato) when mature.
Black Krim is an heirloom tomato that has excellent flavor, and is also very visually attractive.
Black From Tula Tomato - 35 Ct.
Plant produces good yields of 10 to 12 oz dark reddish-black beefsteak tomatoes.
Arkansas Traveler Tomato - 50 Ct.
Vinning plants that are best when staked and trimmed. Can also be used in tall cages ( Indeterminate)
