tomato confessions, part three: summer’s beafsteak tomatoes

tomato confessions, part three: summer’s beafsteak tomatoes

This is Part Three of a three-part series. Read the Intro here.

There’s nothing like a large sliced beefsteak tomato, some crispy bacon and a freshly cut wedge of lettuce on lightly toasted bread with a thin layer of mayo. For a simple meal like that, you need the best quality ingredients and a garden fresh tomato is a must.

Growing beefsteak tomatoes takes both patience and resilience. Those sweet little cherry tomatoes can grow wild and ripen early, rewarding us with instant results. The salad-sized tomatoes require a little more wait time but still ripen earlier in the season allowing us to enjoy the fruits of our labor with less wait time. But, the beefsteaks take time and many varieties seem to drop their flowers more frequently resulting in less fruit in general. With more time on the vine and less fruit in general, the chance of something going wrong increases like critters feasting on these plump fruits. Most of us, have expectantly marveled and drooled over a growing beefsteak tomato only to wake one morning to disappointing nibbles or sometimes just a completely missing tomato!

Despite missing fruit and critter nibble disappointments, we continue on, growing these large juicy tomatoes. When growing things, it is especially important to always savor our successes while learning and moving on from our “not so” successful outcomes. We are people who observe, make corrections, and continue on filled with hope, knowing that most trials are “figureoutable” with a little research, correction and attention.

This is our last tomato post in this series and I encourage you all, whether you had success with your tomato growing or if the early scorching heat or a pesky intruder cut your season short, to try again. Everyone who welcomed a small tomato plant into their yards is a grower of tomatoes. Each year allows a little room for improvement. We have been growing tomatoes for over 15 years and as each season ends, I have an “improved” plan for the following year. Like in life, when things get tough, we seek out help, make adjustments, and try again. I promise you will eventually grow a tomato, and the joy of popping that sweet fruit into your mouth will be all the better for it.

So here they are….

 

Cherokee Purple. A classic heirloom tomato and continually one of my favorites, especially on a BLT;)

Cherokee Purple Tomato

Golden Jubilee. We started selling this large beefsteak at our church sale a few years ago and it continues to delight tomato growers. Nice large sweet, low acidic beefsteak tomato.

Golden Jubilee Tomato

Striped Roman Tomato. Technically, not a beefsteak, but I included it here because of its size and use. This long red fruit with orange metallic stripes is not just fun to photograph but yummy to each with excellent flavor and thick flesh.

Striped Roman Tomato

Great White Tomato. This tomato can grow up to two pounds and is considered to be one of the best white beefsteaks. For a beefsteak, the yields are high and the fruit is smooth and fruity.

Great White Tomato