Cuostralee Tomato - The Super Ribbed Beauty
A French beefsteak tomato that produces consistently high yields of meaty red ribbed fruit averaging 4" across and in the 1-2 lb range. The fruit is meaty with small seed cavities, juicy without being loose or mealy. Excellent rich and sweet-tangy old-fashioned beefsteak tomato flavor. Excellent slicing, salad or sandwich tomato.
Large vines grow lots of foliage that helps protect the very large tomatoes from the sun. Heavy trellising or staking is needed to keep the vines healthy and producing.
It was brought to America from Norbert Pairerra of Hellimer in eastern France in 1992.
Tomatoes were grown as a crop in Mexico and Peru in pre-Columbian times, but the early history of domestication is not well known (most likely in Mexico). In Europe, tomatoes were grown as ornamentals (thought to be poisonous) and became popular as a food only in the 18th century.
Raw or cooked the tomato is one of the most widely used and versatile foods from your garden. Use fresh in salads, sandwiches, and salsas. Cooked in sauces and stews. Can be stuffed, dried, puree, paste or powdered. The uses are endless!
Tomatoes suffer more transplant shock than other vegetables, but you can minimize this by hardening them off for a week or two first. This means setting them outdoors in their pots in a protected place so that they get some warm sun, a little gentle wind, and even some cool (not freezing) nights. This will help them adjust to some of the stresses of real life before having their roots transplanted into the ground.
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