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Tomato "Costoluto Fiorentino"
Tomato "Costoluto Fiorentino".
A medium early variety of tall tomatoes. The growing season is 90 days. Fruits are flat, strongly ribbed, weighing 180-200 g, fleshy and tasty.
Designed for fresh consumption and for making sauces. Grown in a greenhouse or greenhouse. 1 gram contains 300-400 seeds.
Agrotechnics.
Light, highly fertile soils are suitable for tomatoes. Good predecessors are cucumbers, cabbage, legumes, onions and carrots. For seedlings, seeds are sown in March to a depth of 2-3 cm. Before sowing, the seeds are treated in potassium permanganate and washed with clean water. Picking - in the phase of 1-2 true leaves. Seedlings are fed 2-3 times with full fertilizer. 7-10 days before planting, the seedlings begin to harden. Seedlings are planted in heated greenhouses in April, and in unheated film greenhouses - in May at the age of 60-65 days.
A medium early variety of tall tomatoes. The growing season is 90 days. Fruits are flat, strongly ribbed, weighing 180-200 g, fleshy and tasty.
Designed for fresh consumption and for making sauces. Grown in a greenhouse or greenhouse. 1 gram contains 300-400 seeds.
Agrotechnics.
Light, highly fertile soils are suitable for tomatoes. Good predecessors are cucumbers, cabbage, legumes, onions and carrots. For seedlings, seeds are sown in March to a depth of 2-3 cm. Before sowing, the seeds are treated in potassium permanganate and washed with clean water. Picking - in the phase of 1-2 true leaves. Seedlings are fed 2-3 times with full fertilizer. 7-10 days before planting, the seedlings begin to harden. Seedlings are planted in heated greenhouses in April, and in unheated film greenhouses - in May at the age of 60-65 days.
* GEORGIAN-STYLE GREEN TOMATOES.
To prepare this excellent appetizer, take 10 kg of green tomatoes, 1–1.5 kg of celery greens, 0.5–1 kg of garlic, 50–100 g of fresh hot red chili pods, 0.5–1 kg of parsley greens, 5–6 bay leaves, 10 liters of water, 600–700 g of salt, and some mustard powder. Finely chop the herbs, chili peppers, and garlic, and mix them together. Wash medium-sized green tomatoes and make a cut on the side down to the middle. Fill each tomato with the chopped herb mixture and pack them tightly into a wide-mouthed container. Layer the tomatoes with the remaining herb mixture, spices, and bay leaves. Pour over a cold brine made from 10 liters of water and 600–700 g of salt. Cover with a flat plate and place a weight on top. To prevent mold from forming, sprinkle the surface of the brine with mustard powder.
