VR Moscow - Tomato Seeds
- 80-90 days
- Package contains approximately 50 VR Moscow Tomato Seeds.
- Germination: 8-14 days at 50-75F.
- Plant 1/2" deep, 24" apart, with 36-48" between rows.
VR Moscow tomatoes were developed at USU especially for the intermountain area. These great-tasting, large, thick-walled tomatoes are a good choice for canning. This is a disease resistant variety.
Tomatoes are definitely one of the most popular plants for the vegetable garden. Tomato plants love the warm weather and need plenty of sun, and the fruits of the plant are a favorite of gardeners everywhere during summer months. Whether you like huge tomatoes for slicing or small ones for bite-sized morsels, there is a tomato variety to suit your tastes. There is nothing quite like a vine-ripened, home-grown tomato fresh from your garden!
Planting, Growing, and Harvesting:
Plant tomatoes in full sun, in well-prepared soil. Tomatoes prefer a soil pH between 6.0 and 6.5. Even watering helps prevent common tomato problems like blossom-end rot and splitting. Water the tomato at the base of the plant, leaving leaves dry if possible.
In many cases, your tomato plants will need some kind of support. Depending on the type of tomato, you might need to use tomato cages, stakes, or trellises to help keep large plants stable. This also helps to stop tomatoes from spreading out too much.
Leave tomatoes on the vine as long as you can for best taste. Ripe tomatoes will be bright in color and just a little soft to the touch.
Recipes/How to Use:
Use tomatoes in many recipes, including sauces, soups, salsa, salads, pasta, and pizza. Slice them for use in sandwiches and burgers.
Soup with Summer Veggies
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1 large bell pepper, chopped
1-2 zucchini or other summer squash, cut into cubes
2 cloves garlic, minced
2 cups fresh tomato, diced
1 (15 ounce) can tomato sauce
3 cups broth of your choice
1 1/2 tablespoons Italian seasoning
Salt and pepper, to taste
Combine ingredients in a large pot and bring to a boil. Reduce heat and let soup simmer for about 30-45 minutes, or until vegetables are tender. Serves 8.