Tomatoes – Heirloom
Tomatoes – Heirloom
Heirloom tomatoes are grown from seed that have been handed down from one generation to the next. They are usually considered to be at least 50 years old. By definition heirloom must be open pollinated. Seeds from this fruit will form fruit same as original plant. Hybrid plants will not necessarily form the same fruit.
Green Zebra:
Days— 75-90
Color—dark green striped/ green flesh Size—–l.5 “ to 2.5”
Flavor—mild but not bland Indeterminate
Black Cherry
Days—75-90
Color—Dark Purple Size—Cherry/ Round
Flavor—Full Flavor/Classic black tomato flavor
Indeterminate
Keepsake
Days—70
Color—Pink to Red Size—6 to 8 oz Flavor—Sweet Determinate
Sets a lot of fruit, When picked vine ripe fruit will keep at room temperature up to 6 weeks. Flesh is firmer than other tomatoes. Ripe fruit can stay healthy on the vine 10 to 14 days
Black Russian
Days—75
Color—Brown skin Purple Flesh Size—4 oz
Flavor—Sweet/ spicy/exceptional Indeterminate
Tangerine
Days—80-85
Color—Yellow/orange Size—Beefsteak Flavor—Sweet/ Rich Determinate
Black Krim
Days—80 Color—Purple
Size —Medium Size Indeterminate
Oregon Spring
Days—58 Color—red Size —Medium Determinate
German Johnson
Days—80
Color—Dark Pink Size —Beefsteak size Indeterminate
Brandywine
Days—90 Color—Red/Pink Size—16 to 24 oz.
Flavor—Sweet/ mildly acid Indeterminate
Glacier
Days—65 Color—orange-red Size—2 1/2 inch Determinate
Siletz
Days—70-75 Color—deep red Size—7-10 oz Determinate
Moskvich Days—60 days Color—deep red
Size—4-6oz (globe shape) Indeterminate
Oregon Spring
Days—60 days (good for cooler locations) Color—red
Size—6-7 oz Compact plant
White
Days—75 Color—White Size —Small
Taxi
Days—65-70
Color—Lemon Yellow Size —4 to 6 oz Determinate
Northern delight
Days—65 Color—red Size —3.5 inch Indeterminate
HOW TO SAVE TOMATO SEEDS
Select an heirloom tomato, with a flavor you like, from a healthy plant. Slice it across middle, then with clean fingers or spoon, scoop out seeds and pulp into a clean container. Add 2 T. water and cover with plastic wrap. Poke a hole in wrap. A little air is needed for fermentation.
Place the container in a warm place (sunny window or top of refrigerator). It will take 2-3 days to ferment. Each night remove plastic, stir seeds then cover again.
The fermentation process will separate the seeds from the pulp. There will be a film on top. Carefully remove this film and throw it away, then pour seeds into a fine sieve and rinse while stirring under running water until seeds are clean.
Line a plate with parchment paper, waxed paper or coffee filter and spread seeds in single layer on top. Stir each day then spread again. Seeds can take a week or more to dry thoroughly. When completely dry they won’t stick together.
Store seeds in paper envelope. Label with variety and date.