How To Grow 90 Pounds Of Tomatoes From 5 Plants
There is nothing quite like a homegrown tomato. Homegrown tomatoes offer much more flavor than the ones sold at the grocery stores and even at many of the markets. Growing your own tomatoes is a fun way for your family to enjoy plenty of fresh and organic tomatoes and save some money too. You can learn how to get 50to 80 pounds of tomatoes from every tomato plant. Planting vegetables can be a lot of fun but getting a tomato harvest is really what it is all about. You'll want to watch the short video on this diy idea.
To get you started on this DIY idea on how to start garden of tomatoes. Buy the right tomato plants for your area. If you can, talk with a Master Gardner association or university agriculture extension in the area in which you live. Lay the tomato plants on their side so the tips will grow upwards. Dig a trench and then bury all but the top three inches of the tomato plants. Then add about 1/4 to 1/2 cup of organic slow-release fertilizer, such as cotton seed meal, Osmocote, to the trench. Build a five-foot-high two-foot diameter cage around each tomato plant. Then cover the cage on the sides and top with a floating row cover which is a light polyester material or some plastic to protect the tomato plants from wind and weather until the tomato plants are large and strong and the weather is warm. You want to give the tomato plants weekly apply water-soluble fertilizer, such as Rapid Grow or Miracle Grow, through a hose-end fertilizer applicator onto the tomato leaves. When the tomato plants have set their first cluster of tomato fruit, side dress the plants with two to three tablespoons of ammonium sulfate and water the tomato plants well. Pick the tomatoes when they are 30 percent ripe to avoid the birds from eating them. Make sure not to put the tomatoes in the refrigerator. You want to keep them on the kitchen counter.
Refrigerating tomatoes breaks down the key flavor compounds in the tomatoes and causes some of the tomato cells to burst, which result in an unpleasant watery, mealy texture. So you should never refrigerate tomatoes, even once the tomatoes are cut. You should store half-cut tomatoes with the cut-side of the tomato down on a cutting board and use the remainder of the tomato within a day. If you need to peel tomatoes for a food idea or recipe, whether you will be cooking the tomatoes or using the tomatoes raw, the quickest and easiest way to peel is to core them by inserting the tip of a sharp paring knife at an angle next to the tomato stem scar. Next, you want to cut around the tomato stem end. You want the paring knife still at an angle, then remove the cone-shaped stem part and discard the stem and then cut a very shallow X shape onto the bottom of the tomato with a sharp knife. Briefly blanch the tomatoes by dropping the tomatoes into a pot of boiling water for about 60 seconds, then remove the tomatoes using a slotted spoon or a fine-mesh skimmer and plunge the tomatoes into cold water. When the tomatoes are cool enough to handle safely, you can use either your fingers or the tip of a paring knife to help peel the tomato skin off from the points around the X shape; the tomato skin should come off easily.
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