Harris County Master Gardeners Tomato/Pepper/Herb Sale February 28, 2015

Harris County Master Gardeners Tomato/Pepper/Herb Sale February 28, 2015 Tomatoes Type Height 4 th of July Indeterminate 4 6 49 days One of the earliest producing non-cherry type variety, produces plentiful bright red, 4 oz. tomatoes all season long. Beefmaster Indeterminate 4 6 80 days, Hybrid VFNASt Produces enormous yields of large meaty fruits up to ½ to 2 pound in size. BHN 602 Bush 3-5 77 days, Hybrid VFFF, TSWV Brandywine Indeterminate 40 48 80 days Bush Champion Determinate 24 65 days, VFFASt Bush Early Girl Bush Goliath Celebrity Bush Determinate Bush Determinate Semideterminate 18 65 days, Hybrid VFFNT 3 68 days, Hybrid VFN 6 70 days, Hybrid VFFNTASt Cherokee Purple Indeterminate >6 80 days, Heirloom Dwarf Cherry Surprise / BHN 968 Semideterminate 24 36 55-68 days, VFNT & TSWV Green Zebra Indeterminate 4-6 69-80 days, Heirloom Secret weapon of gardeners in hot, humid areas, this variety was bred in Florida. Produces high yields of 12 oz. red globe shaped tomatoes with outstanding flavor. Should be manageable in the garden or in a container. Named 2012 Rodeo Tomato Dating back to 1885, this heirloom wins most flavor contests. Has large fruits, often over 1 lb., with deep pink skin and smooth red flesh. Ripens late. An exceptionally early, round fruit on compact plant. A great selection for large containers or small-space gardens. Very compact plant with good quality fruits. Given good soil, fertility, and water, it will continue to set in hot weather. One of the post popular tomato varieties for home gardening. For such a compact plant, produces surprisingly large, 3-4 sweet tomatoes consistently through summer and until frost. Firm medium fruits and likely the most-planted home garden variety because of its disease resistance. Produces juicy, dark pink fruit with purple shoulders. Large fruits with no cracking. Sweet with just the right amount of acidity. Named a Texas Superstar for 2013 for its sweetness, ease of production and high yields. Not likely to spread out and outgrow a medium-sized tomato cage. A beauty with exquisite emerald green skin, dark green vertical stripes, and gently flavorful green flesh. A favorite for fried green tomatoes, salsas and salads. Heat Wave II Determinate 36 40 68 days, Hybrid, VFTSt Performs exceptionally well in the most intense summer heat. Juliet Sun Gold Sweet Treats Indeterminate 4-6 Indeterminate Indeterminate 60 days, Hybrid 4 5 57 days, Hybrid 4 5 70 days. Hybrid, FFTSt Good producer that sets earlier in the heat. Can be babied through the summer for a fall tomato. Ripens more rapidly in fall with shorter days and cooler weather. Delicious small fruited tomato with complex tomato flavor; sweet and tart. Has tendency to crack after good rainstorm or rapid growth if fertilized using side-dressing or foliar feeding. One of the most popular tomato varieties for home gardening. One of the first pink cherry tomatoes in the world. Provides uniquely balanced flavor of sweetness and acidity. Grows in clusters of 12 to 15 fruits per truss. 1

Tomatoes Type Height Texas Wild Indeterminate 8 10 65 days Produces small cherry with outstanding flavor. Reseeds readily if fruit is not picked. Could grow in a 20 to 30 gallon patio container. Tropic Indeterminate 5 7 80 85 days, VFFNTASt Exceptionally disease resistant. Fruit averages 8-10 oz. and is thick walled. Tumbling Tom Determinate 2 70 days Tycoon Determinate 3-4 70 days, Hybrid, F,N,TSVW, TYLC Viva Italia (Paste) Determinate 30 36 80 days, Hybrid, VCFFNASt Yellow Pear Indeterminate 6 7 75 days Has a weeping habit. Perfect for hanging baskets, window boxes and tall containers. 1-2 fruits. A great choice for small space gardens. Tycoon was named the 2011 Rodeo Tomato. Produces firm, medium sized tomatoes. Vigorous plants yield an abundance of 3 oz. fruits that make outstanding soups and ketchup. High in natural sugars which is rare for this type of tomato. This extremely old variety makes a vigorous plant that bears enormous numbers of bright yellow, bite-sized fruit. Flavor is deliciously tangy. Peppers Height Balloon 3-4 80-85 days Big Bertha 3 72 days, Hybrid, Disease resist., Tobacco mosaic virus 2 Produces crisp, unique bell shaped fruits about 3 inches across with 3 or 4 flat, square-tipped wings that flare. The wings are sweet, but the seeds are very hot. Produces huge glossy 7 inch long X 4 inch across green fruits with thick walls and firm shape. Harvest green or when they mature to red. California Wonder 18 24 75 days The standard bell pepper. The perfect stuffing pepper blocky 4 x 3.5, thick walled, tender and flavorful. Golden Marconi 2 3 80 days, Heirloom Very sweet, very large 7-10 fruits. Matures from light green to golden yellow. Mild tasting and great eating fresh, frying, grilling or stuffing Golden Summer 2 3 70 days Produces good yields of 4 x 4 sweet bell peppers. Peppers start out lime green, then mature to a beautiful sunny gold. Excellent for salads, stuffing and cooking. Hungarian Sweet 18 24 65 days Sometimes referred to as sweet bananas. The peppers are thin skinned and have low water content, making them a good choice for grilling or frying. Jalapeno, Mucho 68 days, Hybrid, Tobacco Produces up to 4 inch, thick walled, heavy pepper with less heat. Good for 20 30 Nacho mosaic virus stuffing, pickling, and eating raw. Jalapeno, TAM 24 36 70 days Very tasty mild, Jalapeno type, with the same delicious flavor, but a lot less heat. Mariachi 2 65 days Produces 4 inch long X 2 inch across, cone-shaped fruits that change from creamy yellow to bright red and have a mildly spicy flavor. Perfect when you want a blast of color and just a hint of heat. Super Heavyweight 3 4 90 days, Hybrid, Disease resist., Tobacco mosaic virus, Potato virus Y Produces jumbo sized sweet bell peppers up to ½ lb. in size. Fruits have thick Walls and turn from green to golden yellow when mature.

Eggplant Height Apple Green 2 3 60 days Early maturing, apple green fruits with tender skin that do not require peeling. Fengyuan Purple 4 87 days Long, thin deep purple fruits with skin so thin that it does not require peeling. Flesh is creamy white and lacks trademark bitterness associated with eggplants. The flavor is mild and insipid until it is cooked. Then the flesh develops a rich and complex flavor. Jean s Green 3 60 days Light green tender-skinned fruit. Elongated fruits grow 4" long. Mild flavor, good producer. Patio Baby 10 24 75 85 days Deep purple, egg-shaped fruit should be harvested at baby size 2-3. Delicious roasted or in dips and salads. Will continue to produce throughout the season. Herbs Height x Spread *** Exposure Basil - African Blue up to 24 3 Sun Leaves are green on top, green underneath. More ornamental than culinary. Basil - Genovese up to 24 3 Sun Italian variety has extremely tender, extra-large leaves. Superb for pesto. Slow to bolt. Basil - Italia 3 Large-leaf Genovese type. Basil - Lime 18 x 18 3 Sun Delicious citrus flavor great for fish. Flavor is not to overpowering. Basil - Mrs. Burns Lemon Basil - Nufar Basil - Purple Petra Cilantro/ Coriander 24 x 24 3 Sun Has a robust lemon flavor. Large leaves with strong lemony fragrance and flavor. 24 x 15 3 Sun 24 x 24 3 Sun Sun Dill 36 x 18 1 Sun / Part Sun Fennel, Bronze Up to 6 1, 3 Sun Lavender, Goodwin Creek 3 x 3 1, 2, 3 Has large leaves and is fusarium wilt resistant. Use fresh or dried in tomato dishes, pasta sauces, vegetables and soups. Slow to bolt. A mild sweet taste toned down from the common basil. Can be grown as an ornamental with its deep purple foliage. Grown for both its seed and leaf and is used in many Mexican and Asian cuisines. Leaves can be blended into a pesto for later use for butters, spreads and many other cooked foods. Likes sun, but does not like our summer heat, which causes it to bolt quickly and go to seed. A lovely herb that adds a refreshing flavor to soup, salads and other recipes. Use the fronds and the seeds. The seed are known as Coriander. Not a bulb fennel, rather the foliage and seeds are used to add very mild anise-like flavor to foods and beverages. Also grown as an ornamental. Deer resistant. Makes a great dried arrangement. Perfect for sunny, perennial borders and rock gardens. Oregano, Greek 24 x 18 1 Sun Tangy flavor. Considered by some as hot and peppery. Parsley, Curly 18 x 12 1 Sun / Part Sun More often used as a garnish, but can used in cooking. *** Attracts: 1 = Butterflies 2 = Hummingbirds 3 = Bees 3

Herbs Height x Spread *** Exposure Peppermint 12 36 Sun / Part Shade Rosemary, Barbeque 48 72 3 Sun Strong menthal flavor. Lushest growth occurs in part shade. Crush fresh leaves into water or add to iced tea. Dry leaves for flavoring dishes or beverages. Stems are sturdy enough to be used as skewers for shish kabob; and while cooking, your grilled items are infused with the particularly appealing flavor of this variety. Sage 12 30 1, 2, 3 Sun Flower colors vary. Used most commonly for cooking. It s a classic in stuffing. Thyme 6, spreading 1, 3 Sun *** Attracts: 1 = Butterflies 2 = Hummingbirds 3 = Bees Sweet, mildly pungent flavor frequently used in Mediterranean, Italian and Provencal French cuisines. Pairs well with lamb, poultry and tomatoes in soups, stocks and sauces. Disease-Resistance Abbreviations Since hybrids are developed to be disease resistant, these letters after the names refer to these diseases. Please note not all of diseases will be prevalent in every Texas garden and that it does not mean that they are immune to the disease, just resistant. Picking a variety with a large alphabet seems like the way to go if you don t want to spray or if a viral disease is prevalent in your area. 1 V verticillium wilt F, FF, FFF fusarium wilt, races 1 and 2, races 1, 2, and 3 (races are different strains of the same organism) N T A St TSWV TYLC nematodes tobacco mosaic virus alternaria stem canker stemphylium gray leaf spot tomato spotted wilt virus tomato yellow leaf curl Herb Harvesting Tips Basil should be harvested before the plant flowers. The leaves have more flavor when harvested in the morning. The young, top leaves taste the best, and should be used fresh; the older leaves may be used for vinegar and pesto. Cut a few stems but never more than 1/3 of the plant. Wash stems, gently shake dry, and strip the leaves off the stem. Do not pluck a few leaves to use at a time. This will stunt growth and force it to flower. After it flowers it will die back. Keeping it trimmed encourages foliage growth. If there is any chance of temperature dropping to 32 F, harvest crop immediately; basil is very frost sensitive. 1 The Texas Tomato Lover s Handbook by William D. Adams 4

Cilanto/Coriander. Wait until the cilantro plant has bolted and then started to dry and turn brown. The fruits should come away from the plant easily. Cut the plant at its base, taking care that the fruit doesn't scatter. If the fruit does scatter, your cilantro plant will probably reseed--more free cilantro plants next year. Place the plant in a paper bag and shake the bag so the seeds fall off the plant. If the seeds don't fall off easily, place the bag in a warm, dry area for a few days, then try again. Pick over your coriander to be sure all the stems are removed. Coriander that isn t fully dried tastes bitter. If your coriander needs further drying, spread the seeds on a baking sheet. Preheat your oven to its lowest temperature, then turn your oven off. Place the baking sheet in the oven for five minutes. This should remove any excess moisture. Store your coriander in an air-tight container in a cool, dry place. Cut Dill stems fresh as you need it, cutting no more than 1/3 of the plant. If not kept cut, your dill will go to seed, so cut often until you are ready to switch to seed production. If you find that you have cut more than you can use, dry the excess in the microwave. Spread the dill in a single layer on a paper towel and microwave on high for 3 minutes. After microwaving, remove and discard the hard stems, crumble the leaves, and store in an airtight container protected from light. Once seedheads begin to form, it's time to stop cutting dill for fresh use. Allow the seedheads to develop and dry completely, then cut them. You'll be able to remove the seeds easily with your fingers. Harvest the Fennel bulb once it reaches about 3 inches in diameter. Larger bulbs become tough and fibrous. Grasp the stalks with one hand. Slide a knife beneath the bulb, just under the soil surface, and cut through the roots. Rinse the soil from the bulb and pat it dry. Use the bulb immediately or store it in a plastic bag for up to one week in the vegetable crisper drawer. Harvest Lavender around the end of June or first part of July in the early morning when the oils in the plant are strongest. Cut stems that are almost fully in bloom and spread them out loosely on a screen to dry or bind several stems together with a rubber band and hang upside down in a dry, airy space to dry. Remove the lavender buds from the stems by placing the rubber band-bound stems into a clean pillowcase. Roll it up and gently press and roll it on a flat surface. Scoop the buds out of the pillowcase and sift through to remove any large debris. Bare water soaked stems can be used a skewers for meat. A few lavender buds on the embers of a campfire repels mosquitoes. Lavender is not suitable for freezing. Leaves from the Peppermint plant can be harvested at any time, but young peppermint leaves and stems tend to have a better flavor than the older leaves and stalks. Essential oils (which provide so many health benefits) are strongest and more concentrated in the leaves earlier in the day, so pick peppermint leaves in the morning, if you can (just after any dew has dried), to take best advantage of their beneficial oils. If you are harvesting peppermint stalks, cut or snip them about 3 inches from the base of the plant. Don't worry about picking peppermint leaves and stalks often - harvesting peppermint frequently encourages lush new growth. This prolific herb will grow back very quickly, and pruning or pinching back the plant will help to keep it healthy and producing well. Oregano is best when used fresh, although it dries well and retains much of its flavor. For fresh use, snip leaves or small sections of the plant after it has reached six inches in height. Keeping oregano clipped in this way will help the plant to bush out and encourage more foliage growth. For the strongest flavor do not harvest until just before flowering if planning to dry and store in bulk. Bind stems together and hang in a cool and airy place to dry. Strip the leaves from the stem once dry and store in an airtight container. Snip away the stems of the Parsley plant nearest the outside with gardening scissors after the plant has established. As you need more parsley, work your way into the center of the plant from the outside first. Be sure to cut the stems as close to the base of the plant as you can. Do not harvest more than 1/3 of the parsley at a time. Stems have more flavor and can be diced and used as well as the leaves. Parsley leaves may also be dried for later use, but are not as flavorful as fresh. Rosemary can be snipped or sheared. Wash stems, pat dry and strip the leaves off the stems. Alternatively, you can add the whole sprig and simply remove it before serving. Refrigerate stems for a few days in a slightly damp paper towel or freeze in ice cube trays covered with water or stock that can be added when preparing soups or stews. Bind several stems together with a rubber band and hang upside down in a cool, airy space to dry. Store in an airtight container in a cool, dark and dry place where it will keep fresh for about 6 months. 5

During the first year, harvest Sage lightly to ensure that the plant grows fully. After the first year. be sure to leave a few stalks so that the plant can rejuvenate. If fully established, one plant can be harvested up to three times in one season. Sage's flavor is best when fresh, but it can be stored frozen or dried. To dry, leave the branches in the sun; once dried, remove the leaves and store them in an airtight container. Thyme can be harvested as needed after established. Simply snip a few stems. Wash stem, pat dry, and strip the leaves off the stems. Alternatively, you can add the whole sprig and simply remove it before serving. Fresh thyme may be refrigerated in a damp paper towel for up to a week. It can also be frozen on a baking sheet, then stored in zipper bags in the freezer for up to six months. Also suitable for drying, thyme retains much of its flavor when dried. Bind cut stems together and hang to dry. Store in an airtight container in a cool, dry place for up to six months. Hybrid versus Heirloom Tomatoes Hybrids tomato varieties are produced through cross-breeding of two or more parent varieties. The parents are chosen so that each would contribute a favorable characteristic. No, this has nothing to do with genetic engineering, and eating hybrids will not alter your DNA... Cross-breeding is basic biology that occurs regularly under common circumstances. In fact, hybrids have been bred for quite a while now. It is with modern technology that better hybrids have been researched and bred in recent times, those with greater disease resistance and increased productivity. Because hybrids are the results of multiple parents, their seeds do not stay true to their nature and cannot be saved. So, you might ask, what is the big deal between heirloom and hybrid tomatoes? There are some important differences between heirlooms and hybrids. Because modern hybrids are bred mostly for productivity and disease-resistance, taste is often overlooked. A fanatic might argue that all hybrids taste the same While that might be a bit of a stretch, he does bring up a good point. But in general, hybrids are easier to grow and less prone to failure. They are more productive than heirlooms and are very reliable crop bearers. Heirloom tomatoes are more unique in their flavor, color, size, and shape. Indeed, the unique characteristics of a particular heirloom variety cannot be duplicated, and that is something that many growers value. Also note that hybrids are a lot more popular, and they are the ones most commonly sold in your local stores. Avid tomato growers often debate the merits of hybrid vs. heirloom tomato varieties. The consensus is that in general, heirloom tomatoes taste better. And because taste is the ultimate factor in growing tomatoes, heirloom varieties are more worthy of being grown. However, despite the fact that experienced growers choose mostly heirlooms, they also throw some hybrids into the garden for reliability purposes. After all, no one can dispute that hybrids are more disease resistant, and will last longer and be more productive as the season progresses. But there are other factors that come into play as well. For example, if your garden is infested with nematodes or is prone to a particular disease, then growing disease-resistant hybrids might be the only viable solution. 2 Determinate Versus Indeterminate Tomatoes A tomato variety can also be characterized by how its plant grows. Each tomato variety is either determinate or indeterminate. Most tomato varieties are indeterminates. Indeterminate plants can grow to more than 10 feet tall, depending on the variety, but no less than 6 feet. The advantages of indeterminate varieties stem from the huge plants, which are more robust and produce more tomatoes longer than determinate varieties. Unfortunately, their disadvantages also stem from the huge plants, which require a lot more maintenance- like pruning and staking or caging. Although these maintenance techniques are optional and the plants could be left sprawling on the ground (which is how native tomatoes grow anyways), sprawling plants will take up enormous amounts of space and are more prone to diseases and insects in the dirt. 2 www.growingtomato.com 6

Determinate tomato varieties are also known as bush tomatoes. They grow to no more than 6 feet tall before developing laterally instead of vertically. This makes determinate plants shorter and more compact. Appealing features of determinate varieties include: 1. Tomatoes mature faster, with an average of about 60 days. This is because less energy is spent on plant growth and more on fruit production. 2. Tomatoes tend to ripen all at once, which is convenient for preparation and preservation purposes like canning and drying. 3. Plants do not need to be pruned or staked. In fact, pruning is bad for determinate tomatoes because it reduces overall fruit production. There are drawbacks to growing determinates, however. Determinate tomatoes are considered less flavorful than their indeterminate counterparts. This is because smaller plants cannot gather as much sugar. Furthermore, determinate tomatoes have a shorter growing season. They bear uniform crops in spurts, where a whole bunch of tomatoes ripen all at once. After about three spurts, fruit production decreases drastically and the plant wilts off. In contrast, indeterminates continue to pump a steady supply of fruit until frost. With all that said, determinate and indeterminate varieties should not be grown next to each other, because the taller determinates might block out the sunlight for the shorter indeterminates. Notes: 7