Tomato Yellow 1884 Pinkheart - Ferme de Sainte Marthe seeds

The 'Yellow 1884 Pinkheart' Tomato is a variety originating from the USA, resulting from a spontaneous cross-breeding between the '1884' tomato and an unknown yellow tomato. It is a mid-season variety, productive, producing large round tomatoes, often heavily flattened and ribbed, weighing at least 200g, some reaching 800g. Their pale yellow skin hides a firm flesh of pale yellow colour veiled with pink at the core, with a sweet flavour devoid of acidity, which is well suited for salad preparations. As with all tomatoes with pink flesh, the more pink present, the more pronounced the flavour. The plant shows moderate development, with regular foliage reminiscent of that of the potato and indeterminate growth. Sow it in March and April and harvest from July to October.

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 always amazed by the variety of this solanaceous plant. The term "tomato" comes from the Inca Tomatl and refers to both the plant and the fruit it produces. There are fruits of all colours (red, of course, but also green, yellow, and even some very rare blue varieties), of all shapes and sizes. Ancient varieties are indeterminate plants and can live for two years. More recent varieties have a so-called determinate growth and stop growing at the bush stage, so they do not need to be staked or trellised.

The tomato is one of the many foods that came to us from the New World, like beans, corn, squash, potatoes, and chili peppers. It took much longer 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 at the beginning of the 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 inconspicuous yellow flowers clustered in cymes that will turn into fruits.

It must be admitted that its fruit is very attractive and pleasantly colours the vegetable garden. It also has many nutritional benefits. 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 well established. For the gardener, the tomato is one of the essential vegetables of summer. He only needs to ask himself what he wants to use it for in order to guide himself among all the existing varieties. Is it for salads, sauces, consuming directly on-site, cooked, etc. He will also consider when he wants to harvest it. The answer will of course be conditioned by the average summer sunshine in the region where his garden is located. Rest assured, the choice is vast and every situation has its tomato! And while tomatoes do need a lot of sun and heat, they don't necessarily require a lot of space. That's why you shouldn't hesitate to grow them 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.

Harvesting: 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 for sure when a tomato has reached its full ripeness. Harvesting should be done when, at a minimum, 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 confit, sun-dried tomatoes, sauces, frozen fruits, preserves, jams, or juice. We love to confit them because it's simple and so tasty: cut your tomatoes in half and collect the juice. Place your tomato halves face up on the baking sheet of your oven. Season with salt, pepper, and sugar, then bake at a very low temperature for at least an hour. Remove your tomatoes and consume immediately, or store them in a glass jar and cover with olive oil.

Gardener's tip: it is advisable to cultivate several varieties of tomatoes each year to minimize the risk of complete crop loss due to climatic conditions or specific diseases. To counteract 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.