BEEFSTEAK Tomato (LIVE PLant) Heirloom VEGETABLE

classic tomato for the vegetable garden and culinary use. This variety offers large beefstake tomatoes on an indeterminate plant that flourishes in warm weather and full sun. The plant produces 14-24-ounce fruits well-suited for slicing, sandwiches, and salads. Grow tomatoes alongside peppers, zucchini, and onions in the garden. 

1. Plant outside once nighttime temperatures are consistently 60 degrees. Space plants 24-36" apart in well-drained soil in full sun.

2. Till soil 8-10" deep and cover with dark mulch about a week before planting to warm the soil. Mulch will also help maintain moisture throughout the growing season.

3. Water regularly, one or two inches of rainwater or irrigation per week. Supplement rainwater by watering at the base of the plant in dry weather. Water thoroughly once or twice a week to give the roots plenty of consistent water and help prevent cracking on fruits. 

4. Cage tomato plants or tie them loosely to a stake. Trim side shoots and prune plants to encourage fruit-bearing branches to flourish. Remove the bottom 6-10" of leaves once the plant has reached 12" tall or more to prevent disease and keep fruit from touching the ground. 

 5. Harvest tomatoes throughout the season once they are ripe. Just before frost, pick all the almost-ripe fruits and ripen them on a newspaper at room temperature. Store tomatoes temporarily at 50-60 degrees. Don't refrigerate them. For long-term storage, freeze or can any variety.