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Growing your own Restaurant Tomatoes

post #1 of 4
2/13/09 at 7:58pm
Thread Starter 
Hi, Last year I grew tomatoes for the Restaurant. I had BeefMaster, and Beefsteak. I live in the Pacific Northwest desert. I know I need to wait to plant outside when the soil warms. My question is???? what kind of Tomato would you recommend planting. I will plant about 12 plants...............Thanks for the help.....Bill
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post #2 of 4
2/14/09 at 8:14pm
I've had some really good heirloom tomatoes from the "deserts" in Washington. Yakima, I believe. They were practically giving them away, too!
The guy I buy local/organic produce from is in China right now, otherwise I would ask him for you. sorry.
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post #3 of 4
2/15/09 at 6:32am
If you're going to the trouble of growing them anyway, why bother with hybrids?

I'd choose an heirloom variety; one that is adapted to the PNW. Check with Territorial Seeds as a good source.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #4 of 4
2/15/09 at 7:39am
Thread Starter 
I started the garden last year and put in the Tomatoes because my 5x5 tomatoes shot to $40 a flat. I wanted to find a Tomato that would be a nice size for all my restaurant needs. I use them for Sandwiches, Hamburgers, salads, Mexican entrees. My garden this year will have Eggplant, cuccumbers, Zuccini, green onions, cilentro, jalapeno, serrano, Bell and Poblano chili peppers, Walla Walla onions. ( I live 50 miles for there) carrots, Corn. We will also put in a thin skin potato for roasting. Ok, back to the tomato. I want a tomato that gets on the vine early so I could harvest early and go into early fall picking all summer. Last year was the first time in all the years in this business that my customers came up to me and thanked me for the tomato.......P.S we are just starting to raise our own beef.....................Thanks....Bill
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