Grown in the U.S. since 1891. Meaty 10-24 ounce flattened beefsteak style fruits with deep red skin. Mild and sweet. Tends to do better in humid areas than many other tomato varieties. Tomato, a pulpy nutritious fruit commonly eaten as a vegetable. Interestingly, it has more health-benefiting compounds than that of an apple! Tomatoes are one of the low-calorie vegetables; hold just 18 calories per 100 g. They are also very low in any fat contents and have zero cholesterol levels. Nonetheless, they are an excellent sources of antioxidants, dietary fiber, minerals, and vitamins. On account of their all-round qualities, dieticians and nutritionists often recommend them in cholesterol controlling and weight reduction diet-programs. Start tomatoes indoors 6-8 weeks before the last frost of spring, sowing the seeds in a flat 1/4" deep and 1" apart. Keep the temperature at 70-75 degrees F until germination, as well as providing adequate light in a sunny window or under a grow light; keep the soil moist, but make sure drainage is adequate. When the second set of leaves emerges, transplant the seedlings into individual pots; bury the stems up to the lowest set of leaves to grow strongly rooted plants. A week before planting the seedlings outside, begin exposing them to the weather during the day to harden them; tomatoes cannot endure cold weather, and should not be transplanted outside until all threat of frost has passed. When the soil temperature reaches at least 70 degrees F, plant the seedlings in full sun and very rich soil; once more, bury the entire stem up to the lowest set of leaves. If providing a trellis, space the plants 2' apart, but if allowing the vines to spread, space the plants 3-4' apart.