Tomatoes are probably hands down the most popular plant in the garden. And yes, we know you are probably harvesting them right now. But if you had some problems, want to improve next year's crop or just need some good recipes for your harvest, read on!

Varieties

Because tomatoes are so popular with gardeners, there is a wide variety; however, it basically boils down to determinate or indeterminate. Determinate tomatoes are compact and are good for container gardening. Indeterminate tomatoes grow large and will need to be staked. But within these two types are many varieties. There are cherry tomatoes such as Sweet Million and Cherry Grande. Paste tomatoes are firm and good for cooking sauces and include such types as Roma, Aztec and Italian Gold. Traditional slicing tomatoes include Beefsteak, Celebrity and the popular Early Girl. There are the red tomatoes, of course, but they also come in yellow, pink and orange.
And if you think you don1t have enough room for tomatoes, think again. There are plenty of varieties meant to be grown in pots and small places such as Tumbler, Lunch Box, and Husky Red. Next year, just for fun, try something different!

How To Grow

In northern climates, you need to start your plants indoors 5 to 7 weeks before the last average frost date and transplant seedlings outside when all danger of frost is over. In long season climates, you can direct seed tomatoes, but most of us want to get a head start on that juicy ripe fruit anyway. Ideal soil temperature for germination is 70-75 degrees F., but once they have sprouted, grow in room temperature of 60-70 degrees F.

Location

Full sun unless you are in a very warm climate and then your plants may need a bit of shade from the afternoon sun. Soil should be rich in organic matter and well-drained. A pH between 6.0 and 7.0 is ideal.

Fertilizer

Tomatoes really are not especially heavy feeders, so don't overdo it. Excess nitrogen will give you lots of green plant without a heavy crop. In poor quality soils, at blossoming, side-dress with a high phosphorus fertilizer. Use fish emulsion every 2 weeks.

Pests and Diseases

Many tomato diseases can be avoided by selecting disease resistant varieties. If you have had trouble in the past with Verticullium or Fusarium wilt, plant a tomato type that will resist these diseases. Also, practice good crop rotation every 3-4 years.

Harvest

Best to harvest tomatoes when they are fully red, but still firm. But who has ever grown tomatoes and not had green fruit still on the vine at the end of the season? There are several ways to deal with this.

• As the end of the season nears, push a shovel into the ground on one side of the tomato plant severing some of the roots. This will encourage the plant to finish setting fruit.
• Pull the entire plant up by the roots and hang it upside down in a cool dark place.
• Pick the green tomatoes and layer fruit in the bottom of a box and cover with newspaper. Keep in a cool place. You can make several layers in the same box if needed.
• DO NOT place green tomatoes in the windowsill. They will not ripen this way.

1. Select red ripe tomatoes that are still firm.
2. Slice tomatoes 1/2 inch thick
3. Place in single layer on foil lined cookie sheet if you will use the oven or on dehydrator tray.
4. For oven drying, heat at 140-150 degrees F. for 12-24 hours. With a dehydrator, follow instructions of manufacturer for temperature. Likely will take 8-14 hours.
5. When slices are leathery but pliable, remove from oven or dehydrator.
6. Cool and store in airtight glass jars or plastic bags.

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