Tomatoes
Tomatoes intended to be grown in the open should be raised from seed sown the first week in March in pots of very rich, light mould. Place them in a cucumber-house or other gentle heat, and when the second leaf appears, pot them off singly, keeping them near the glass and well watered.
Solanum Better Boy (USDA Organic) Tomato, Solanum lycopersicum 'Better Boy Tomato', is a plant that produces extremely heavy yields of delicious 1 lb. tomatoes continuously all season. Its fruit is deep red and meaty. It is a Guinness World Record holder, producing 342 lbs. of tomatoes from one plant! A perfect slicing tomato, 'Better Boy' tomatoes turn red when mature and are disease resistant.
Solanum Big Beef (USDA Organic) Tomato, Solanum lycopersicum 'Big Beef Tomato', is an hybrid that overcomes adverse growing conditions and adapts to virtually any climate. The smooth skinned fruits are globe-shaped, 9 to 16 oz. and disease resistant. The uniformity of this hybrid also provides an old-fashioned, rich flavor. Big Beef tomatoes are a round, red, nearly 1 lb. fruit with sweet, juicy tomato flavor. Big Beef needs 75 days to mature.
Solanum Big Boy (USDA Organic) Tomato, Solanum lycopersicum 'Big Boy Tomato', is one of the most popular varieties grown by home gardeners. Plant produces good yields of very flavorful 1 lb. meaty tomatoes and is a heavy producer of the larger tomatoes. 'Big Boy' tomatoes turn bright red when they are mature and are crack resistant.
Towards the end of May remove tomatoes to a cold frame to harden off, and plant out as soon as fear of frost is over, in deeply-dug and moderately manured ground, against a south wall fully exposed to the sun.
Train to a single stem and remove all lateral growths. When the plants are 3 or 4 ft. high pinch off the tops to prevent further growth and throw strength into the fruit.
Watering should cease as soon as the blossom-buds appear, except in periods of very severe drought.
When grown under glass Tomatoes need to be trained in much the same way as Grape Vines. Constant attention must be given to removing all useless shoots and exposing the fruit to air and light. An average temperature of 60 degrees should be maintained, with a rather dry and buoyant atmosphere.
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