A beautiful golden orange beefsteak tomato originating from West Virginia. These big, delicious fruits are very flavorful and superbly sweet!
Expect each tomato to weigh between 15 and 32 ounces, with a thin skin, meaty texture, few seeds, and a fantastic sweet, tangy flavor. Perfect for slicing.
Sow seeds indoors six to eight weeks before the last frost. Tomatoes are sensitive to freezing temperatures, so wait to transplant outdoors until the soil is warm and all danger of frost has passed. Once seedlings have true leaves, transplant to a sunny, fertilized area of the garden, burying the seedling deep in the ground to encourage strong roots.
Harvest this variety when tomatoes are fully colored and slightly soft to the touch. Pick just before fully ripe for the best flavor.
Harvest a healthy tomato that has ripened on the vine. Wash the tomato, air dry, then cut it in half. Using a small spoon, scoop out the seeds and place them in a small jar. Leave the seeds in the tomato pulp to ferment. Cover the jar and store it in a warm place for three days, opening the jar daily to mix the seeds and pulp. A bit of white fungus may appear, but this is normal.
After three days, fill the jar with water and allow seeds to settle to the bottom. Dump out any water and floating seeds (viable seeds will sink to the bottom). Repeat the process until no seeds float, then drain and place seeds on a paper towel to dry for one week. Store them in a cool, dry place for up to five years.