Tomato Brown Berry - Ferme de Sainte Marthe seeds

The Brown Berry Tomato is a remarkable variety, cherry type, that produces clusters of 8 to 10 fruits (3 cm (1in) in diameter, 10 g), dark red almost brown. They have a tangy flavor and are excellent as appetizers. Sow in March - April for a harvest from June to September.

The tomato is native to South America and Central America. Several varieties were already cultivated by the Incas long before the arrival of the Conquistadors. We are still amazed by the variety of this solanaceous plant. The term 'tomato' comes from the Incas Tomatl and refers to both the plant and the fruit produced by the plant. There are fruits of all colors, except perhaps blue, of all shapes and sizes. Ancient varieties are plants with indeterminate growth and can live for two years. More recent varieties have a determinate growth and stop growing at the bush stage, so there is no need to stake or trellis them.

The tomato is one of the many foods that came to us from the New World, just like beans, corn, squash, potatoes, and chili peppers. It took a long time for it to reach our taste buds. And for good reason! It was long cultivated for its aesthetic and medicinal qualities. It was thought to be toxic because of its resemblance to the fruit of the Mandrake, another solanaceous plant. It only became a regular part of our tables in the early 20th century.

The tomato plant is a perennial herbaceous plant in tropical climates, cultivated as an annual in our latitudes. It lignifies over time and produces small insignificant yellow flowers arranged in clusters that will turn into fruits.

It must be admitted that its fruit is very beautiful and pleasantly colors the vegetable garden. It also has many nutritional advantages. Low in calories like most vegetables, rich in water, it contains a very interesting molecule: lycopene, a powerful antioxidant. And the longer the tomato is cooked, the more lycopene becomes available. It is also rich in vitamin C, provitamin A, and trace elements.

Today, its taste and nutritional qualities are beyond doubt. For gardeners, tomatoes are among the essential vegetables of summer. They just have to ask themselves what they want to use them for in order to guide themselves among all the existing varieties. Is it for salads, sauces, for direct consumption on site, cooked, etc. They will also consider when they want to harvest them. The answer will of course depend on the average summer sunshine in the region where their garden is located. Rest assured, the choice is vast and every situation has its tomato! And if indeed the tomato needs a lot of sun, a lot of heat, it does not necessarily require a lot of space. That is why you should not hesitate to grow it in containers on your balcony, where you will prefer varieties with small fruits. Be careful, immature fruits, stems, and leaves contain solanine and should not be consumed.

Harvest: depending on the varieties, from early to late, it can take 50 to 100 days between the transplanting date and the harvest. There is no foolproof trick to know in advance when a tomato has reached its full ripeness. Harvesting will be done when, at the very least, it is completely coloured as announced and when its texture, while remaining firm, shows a slight softening. For better preservation, be sure to pick the fruit with its peduncle.

Storage: tomatoes do not keep as long as their water content is high. They can be kept for a few days in the vegetable compartment of your refrigerator or spread out in the open air. To keep them longer, consider culinary methods such as tomato confits, sun-dried tomatoes, sauces, frozen fruits, preserves, jams, or juices. We love to confit them because it's simple and so delicious: cut your tomatoes in half and collect the juice. Place your halved tomatoes face up on the baking sheet of your oven. Salt, pepper, and sugar, then bake at a very low temperature for at least an hour. Remove your tomatoes and consume immediately, otherwise, store them in a glass jar and cover with olive oil.

The gardener's tip: it is recommended to cultivate several varieties of tomatoes each year to minimize the risks of complete crop loss due to climatic variations or specific pathologies.
To counter the phenomenon of 'blossom end rot' - not a disease but a calcium deficiency - spray a comfrey maceration rich in calcium on your plants.
When transplanting, do not hesitate to bury the stem up to the first leaves. This will stimulate the root system, ensuring a bountiful fruit harvest.
Winning combinations in the garden are often the same on the plate. It's a good mnemonic to remember that tomatoes and basil go well together.