We start step 2 with a video about choosing what type of tomato to grow.
Tips for the aspiring gardener brought to you by Simply Media.
From: Simplymedia
Next let's talk types of tomatoes.
Gary Ibsen's TomatoFest® presents delicious hom...
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Added: January 22, 2008
Gary Ibsen's TomatoFest® presents delicious homegrown heirloom tomatoes.
Part 1: Paul Robeson Organic Heirloom Tomato
Obtain certified organic seeds for this variety that has been voted best tasting heirloom tomato for several years at the Carmel TomatoFest:
TomatoFest Website:
http://www.tomatofest.com
Press Release: Announcing "Top 10" Heirloom Tomatoes for 2008
http://www.tomatofest.com/pdfs/press
From: TomatoFestSeeds
Gary Ibsen's TomatoFest® presents delicious homegrown heirloom tomatoes.
Part 2: Green Zebra Organic Heirloom Tomato
Obtain certified organic seeds for this variety that has been voted best tasting heirloom tomato for several years at the Carmel TomatoFest:
TomatoFest Website:
http://www.tomatofest.com
From: TomatoFestSeeds
Founded in 1991 by Gary Ibsen the TomatoFest®, has revitalized the appreciation and desire for true heirloom tomatoes over the years. An extraordinary tasting of of 350 varieties of heirloom tomatoes! This exciting event has been called, by our guests, "the best food & wine event of the year in Central California." If you love heirloom tomatoes, don't miss the one and only, TomatoFest®
Join us for this year's NatureSweet Carmel TomatoFest, September 14, 2008 12:30 pm in beautiful Carmel, California.
Carmel TomatoFest® Website:
http://www.tomatofest.com/carmel_toma
From: TomatoFestSeeds
Now is time for you to shop for some seeds! Then continue to step 3.
Saturday, February 16, 2008
Step 1. History of the TOMATO
The following is brief information concerning the history of tomatoes. If you are going to grow your own, it’s always best to have basic knowledge of the product. Please read this because this will give you a foundation for future conversation.
After you complete the reading material, there is a 30 minute video on some problems tomatoes face in the growing environment. You can move forward if you want to get to the next section, however, this is information that you need to know.
The Tomato:
An important vegetable, belonging to the genus Lycopersicon, especially L. esculentum, that is grown for its edible fruit. The tomato was first domesticated in Mexico, and was introduced to Europe in the mid-sixteenth century. It has been grown in the United States since colonial days, but it became an important vegetable there only in the past century.
The genus Lycopersicon (Greek, “wolf peach”) is a member of the Solanaceae, the nightshade family. Lycopersicon esculentum, the familiar tomato, can be hybridized with each of the eight other species of Lycopersicon. Tomato breeders have transferred many genes, particularly for disease resistance, from wild Lycopersicon species to the tomato. See also Breeding (plant).
The tomato is a herbaceous perennial, but is usually grown as an annual in temperate regions since it is killed by frost. Cultivated tomatoes are self-fertile. The fruit is a berry with 2 to 12 locules containing many seeds. Most tomato varieties have red fruit, due to the red carotenoid lycopene. Different single genes are known to produce various shades of yellow, orange, or green fruit. There is no basis for the common belief that yellow-fruited tomatoes are low in acidity.
Tomatoes prefer warm weather. Cool temperature, 10°C (50°F) and below, delays seed germination, inhibits vegetative development, reduces fruit set, and impairs fruit ripening. High temperature, above 35°C (95°F), reduces fruit set and inhibits development of normal fruit color. The tomato plant is day-neutral, flowering when grown with either short or long days. This makes it possible to grow tomatoes outdoors during the short days of winter in frost-free areas as well as in more northern areas during the long days of summer.
The tomato is the most important processed vegetable, constituting over 23 lb (10.4 kg) of the 54 lb (24.3 kg) of processed vegetables the average American consumes each year. Tomatoes for processing are harvested when red ripe and are soon sent to a nearby cannery. Tomatoes for fresh market, however, are often harvested at an earlier stage of maturity when they are still firm and better able to tolerate shipment to distant markets. Most tomatoes for fresh market are harvested by hand, but almost all of the processing tomatoes in California are harvested mechanically. See also Agricultural machinery.
The tomato is highly esteemed as a source of vitamin C, and one medium-sized tomato provides about half of the required daily allowance for adults. Tomatoes are also a significant source of vitamin A and are a good source of protein, but most of it is in the seeds. Tomato juice contains 19 amino acids, principally glutamic acid. See also Ascorbic acid; Vitamin A.
The tomato has been a favored organism for genetic studies. Over a thousand genes are known for the tomato, and several hundred of these have been located on their respective chromosomes.
"tomato." McGraw-Hill Encyclopedia of Science and Technology. The McGraw-Hill Companies, Inc., 2005. Answers.com 17 Feb. 2008. http://www.answers.com/topic/tomato
Field interviews with UC researchers discussing their work with commercial tomatoes. Topics include new tomato variety field trials, an overview of various diseases which affect tomatoes, the use of reflective mulch to control insect pests, and the damage that stinkbugs can do to tomatoes. Scientists at UC Davis also introduce a tomato plant which is the first crop to have been genetically engineered to be salt tolerant. Series: University of California Division of Agriculture and Natural Resources [Science] [Agriculture] [Show ID: 6124]
From: uctelevision
After you complete the reading material, there is a 30 minute video on some problems tomatoes face in the growing environment. You can move forward if you want to get to the next section, however, this is information that you need to know.
The Tomato:
An important vegetable, belonging to the genus Lycopersicon, especially L. esculentum, that is grown for its edible fruit. The tomato was first domesticated in Mexico, and was introduced to Europe in the mid-sixteenth century. It has been grown in the United States since colonial days, but it became an important vegetable there only in the past century.
The genus Lycopersicon (Greek, “wolf peach”) is a member of the Solanaceae, the nightshade family. Lycopersicon esculentum, the familiar tomato, can be hybridized with each of the eight other species of Lycopersicon. Tomato breeders have transferred many genes, particularly for disease resistance, from wild Lycopersicon species to the tomato. See also Breeding (plant).
The tomato is a herbaceous perennial, but is usually grown as an annual in temperate regions since it is killed by frost. Cultivated tomatoes are self-fertile. The fruit is a berry with 2 to 12 locules containing many seeds. Most tomato varieties have red fruit, due to the red carotenoid lycopene. Different single genes are known to produce various shades of yellow, orange, or green fruit. There is no basis for the common belief that yellow-fruited tomatoes are low in acidity.
Tomatoes prefer warm weather. Cool temperature, 10°C (50°F) and below, delays seed germination, inhibits vegetative development, reduces fruit set, and impairs fruit ripening. High temperature, above 35°C (95°F), reduces fruit set and inhibits development of normal fruit color. The tomato plant is day-neutral, flowering when grown with either short or long days. This makes it possible to grow tomatoes outdoors during the short days of winter in frost-free areas as well as in more northern areas during the long days of summer.
The tomato is the most important processed vegetable, constituting over 23 lb (10.4 kg) of the 54 lb (24.3 kg) of processed vegetables the average American consumes each year. Tomatoes for processing are harvested when red ripe and are soon sent to a nearby cannery. Tomatoes for fresh market, however, are often harvested at an earlier stage of maturity when they are still firm and better able to tolerate shipment to distant markets. Most tomatoes for fresh market are harvested by hand, but almost all of the processing tomatoes in California are harvested mechanically. See also Agricultural machinery.
The tomato is highly esteemed as a source of vitamin C, and one medium-sized tomato provides about half of the required daily allowance for adults. Tomatoes are also a significant source of vitamin A and are a good source of protein, but most of it is in the seeds. Tomato juice contains 19 amino acids, principally glutamic acid. See also Ascorbic acid; Vitamin A.
The tomato has been a favored organism for genetic studies. Over a thousand genes are known for the tomato, and several hundred of these have been located on their respective chromosomes.
"tomato." McGraw-Hill Encyclopedia of Science and Technology. The McGraw-Hill Companies, Inc., 2005. Answers.com 17 Feb. 2008. http://www.answers.com/topic/tomato
Field interviews with UC researchers discussing their work with commercial tomatoes. Topics include new tomato variety field trials, an overview of various diseases which affect tomatoes, the use of reflective mulch to control insect pests, and the damage that stinkbugs can do to tomatoes. Scientists at UC Davis also introduce a tomato plant which is the first crop to have been genetically engineered to be salt tolerant. Series: University of California Division of Agriculture and Natural Resources [Science] [Agriculture] [Show ID: 6124]
From: uctelevision
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